Double Decker Burger Recipes

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DOUBLE-DECKER BURGERS



Double-Decker Burgers image

Marcy Schewe's man-sized sandwich looks as delectable as it tastes. "We like the flavors in the special spread," says the Danube, Minnesota field editor.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

2 large eggs, lightly beaten
1/4 cup finely chopped onion
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
2 pounds ground beef
1-1/2 cups shredded cheddar cheese
3 tablespoons mayonnaise
4 teaspoons prepared mustard
4 teaspoons dill pickle relish
6 hamburger buns, split
Shredded lettuce
6 onion slices
6 tomato slices

Steps:

  • In a large bowl, combine the eggs, onion, Worcestershire sauce, salt and pepper. Crumble beef over mixture and mix well. Shape into 12 thin patties. Broil 4 in. from the heat for 7-8 minutes on each side or until no longer pink. , In a small bowl, combine the cheese, mayonnaise, mustard and relish; mix well. Spoon 2 tablespoons on each burger. Return to the broiler just until cheese softens. Serve on buns with lettuce, onion and tomato.

Nutrition Facts : Calories 615 calories, Fat 36g fat (15g saturated fat), Cholesterol 204mg cholesterol, Sodium 1030mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 42g protein.

DOUBLE-DECKER BURGERS



Double-Decker Burgers image

I got this recipe from the Taste Of Home Cookbook. The recipe is originally from Marcy Schewe, in Danube Minnesota. Amazingly good recipe.

Provided by crazycookinmama

Categories     Meat

Time 31m

Yield 6 serving(s)

Number Of Ingredients 14

2 eggs, lightly beaten
1/4 cup finely chopped onion
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
2 lbs ground beef
1 1/2 cups shredded cheddar cheese
3 tablespoons mayonnaise
4 teaspoons prepared mustard
4 teaspoons dill pickle relish
6 hamburger buns, split
shredded lettuce
6 slices onions
6 slices tomatoes

Steps:

  • In a large bowl, combine the eggs, onion, worcestershire sauce, salt and pepper. Crumble beef over mixture and mix well. Shape into 12 thin patties. Broil 4 inches from the heat for 7-8 minutes on each side or until no longer pink.
  • In a small bowl, combine the cheese, mayonnaise, mustard and relish; mix well. Spoon 2 tablespoons on each burger. Return to the broiler just unil cheese softens. Serve on buns with lettuce, onion and tomato.

Nutrition Facts : Calories 632.1, Fat 38.2, SaturatedFat 16.2, Cholesterol 204.9, Sodium 1038.4, Carbohydrate 28.2, Fiber 1.6, Sugar 5.1, Protein 41.9

DOUBLE DECKER BURGER



Double Decker Burger image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 16

1/4 cup sour cream
2 tablespoons horseradish
Salt, a pinch
White pepper
1/2 cup shredded iceberg lettuce
1/2 cup ketchup
1 teaspoon Cajun spice
1 teaspoon hot sauce, such as Tabasco
1 1/2 pounds ground beef, 80/20 blend
1 tablespoon salt and pepper blend
2 tablespoons unsalted butter
Four 5-inch kaiser buns
1/4 cup grapeseed oil
1 large tomato, sliced
1 large onion, sliced
1 large dill pickle, sliced into rounds

Steps:

  • For the horseradish cream: Combine the sour cream, horseradish, salt and some pepper in a bowl. Add the iceberg lettuce and toss to combine.
  • For the spicy ketchup: Combine the ketchup, Cajun spice and hot sauce in a bowl.
  • For the burger: Mix the ground beef and salt and pepper blend in a bowl until well mixed. Do not over mix because it will make for a tough burger. Form into 8 patties.
  • Preheat a flattop to medium-high heat, 300 degrees F, and then place the buttered interior of the buns face down on the flat top, cooking until golden brown. Then remove. Next, add 2 tablespoons grape seed oil to the flat top. Place the burgers on the oiled surface and cook for 2 minutes on each side.
  • Assemble the tomatoes, onions and pickles on a cutting board. Then spread the spicy ketchup on the bottom bun. Place the first burger on the bun, then layer with tomatoes, onions and pickles. To finish, top with the lettuce mixture, and then stack a second burger on top. Score with a toothpick. Repeat with the remaining ingredients.

DOUBLE DECKER TURKEY PATTY MELT



Double Decker Turkey Patty Melt image

I like this burger because it's tasty and somewhat spicy but is also lighter because it's made with turkey. While I love all kinds of burgers, two thinner patties sandwiched on bread is a favorite of mine. I like biting through all the layers. If you want something smaller, make 8 individual, single-layer burgers instead.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/4 cup mayonnaise
Splash pickle juice
1 to 1 1/2 tablespoons sriracha hot sauce
1 large half-sour pickle, chopped into 1/4-inch pieces (about 1/2 cup)
1 tablespoon grainy mustard
1 3/4 pounds ground turkey
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 tablespoons mayonnaise
Canola oil, for searing burgers
8 slices American cheese
4 potato hamburger buns, halved

Steps:

  • For the spicy mayonnaise: Whisk together the mayonnaise and pickle juice in a small bowl. Add the sriracha, a little at a time, adding more to your taste.
  • For the pickle mix: Stir together the chopped pickles and grainy mustard. Set aside.
  • For the burgers: Put the meat in a large bowl and spread it all over the bottom and a little up the sides. This will help distribute the seasoning evenly throughout the meat. Sprinkle liberally with salt and pepper. Stir in the mayonnaise.
  • Test the seasoning by taking a tiny piece of the meat mixture and forming it into a patty. Set a small skillet over medium heat, add a touch of oil and sear the patty on each side. Let cool slightly and taste. If it needs more salt and pepper, add it to the raw mixture. Repeat the test as needed.
  • Divide the meat into 8 equal patties (3 ounces each) and roll each into a ball. Place the balls on a clean surface and use the palm of your hand to gently flatten to 3/4-inch thick and 2 to 3 inches in diameter. Alternatively, use a round cookie cutter to mold the burgers into uniform "rounds" by pressing the meat into the mold and making the burgers one by one. Make an indent in the middle of each patty (as the meat cooks the center of the patty will puff up; this will keep the thickness even).
  • Preheat the oven to 375 degrees F.
  • Heat a large cast-iron skillet over high heat and add just enough canola oil to coat the bottom. When the oil begins to smoke lightly, add the burgers in a single layer with space in between each, cooking in batches if needed. Press the patties down with a metal spatula so they are fairly thin and cook, undisturbed, until the edges brown, 2 to 3 minutes. Flip using a metal spatula and place a slice of cheese on top of each to melt as the burgers finish cooking. Cook to desired doneness, 3 to 5 minutes longer.
  • Place the bun halves on a baking sheet and toast in the oven until light brown, 3 to 5 minutes. Place a dollop of spicy mayonnaise on the bottom halves but don't spread it around. Top with the hamburgers followed by pickle mix, more spicy mayo, and another hamburger. Finish with more pickle mix, spicy mayo and the top buns. Serve immediately.

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