There are two types of burgers: The first type includes all those fastburgers that have great pics but are actually nearly the size of a macaroon and are available all over the world with the same name and with no special distinctive flavor. I haven’t tried, but they are alleged to be resistant to spoilage as they include a lot of preservatives. We all sometimes eat some of those burgers, but they ain’t real burgers. The second type includes burgers that are considered real burger, and this double cheeseburger is one of them.
There are really few places that serve real delicious burgers. Shake Shack is one of them. I had the chance to have a dinner at the one in Theater District around Time Square in New York. It was great. It isn’t big in size, but you can get the real flavor of the meat. After this experience, I decided to make my real beefburger filled with delicious meat flavor.
There are some key points to consider when you buy your meat. It should be freshly ground and have about 20-25 % fat content. This will help you to have a juicy and flavorful burger. Adding a lot of spices and extras will take you away from real taste of the meat, so there is no need to add a lot of things to the ground meat. For this burger I only added grated and squeezed onion, salt and black pepper, that’s all.
And of course some cheese. I always prefer a cheeseburger to a plain burger. A delicious cheese adds a lot to the taste of the burger. I used four slices of cheddar between two pieces of meat. I think having large meat pieces is important to keep the inside juicy and pink. Each piece was 6 Oz in this double cheeseburger recipe. 3 minutes on each side on medium heat was enough for me. But on a barbecue you may need less or more time depending on the temperature. I think this double cheeseburger recipe is worth trying if you missed the taste of a real cheeseburger.