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This Giant Double Cheeseburger takes comfort food cravings to the next level with its sky-high stack of juicy patties, melty cheese, and crisp toppings nestled in a pillowy brioche bun. It is the ultimate answer for burger night when only a truly epic meal will do.
I made this monster burger at a backyard cookout and it instantly became the most requested dish all summer. Every time I serve it friends rave about the size and how every flavor stands out.
What You’ll Need in Your Kitchen
- Ground beef 80 20 ratio: gives juicy flavorful patties so pick freshly ground for best results
- Salt: helps bring forward the full beefy taste choose a fine sea salt if you have it
- Black pepper: adds warmth use freshly cracked for maximum flavor
- Garlic powder and onion powder: deepen the savory flavor and keep the burgers from tasting flat
- Thick cut cheddar cheese: melts slowly for gooey layers while American cheese brings classic creaminess
- Beefsteak tomato: thick slices hold up without getting soggy search for ripe but still firm fruit
- Red onion: sliced into rings gives just enough tang and crunch look for purple outer layers and avoid dryness
- Crisp lettuce: balances the richness iceberg or romaine both work
- Crispy bacon: adds smoky crunch optional but highly encouraged
- Giant brioche bun: absorbs juices and stays pillowy seek out freshly baked for best texture
- Mayonnaise ketchup and mustard: create a classic creamy zingy sauce
- Dill pickles: cut through the richness for acidity and snap choose whole pickles you can slice thick
How to Make It Like a Pro
- Make the Patties:
- Begin by dividing your ground beef into four equal chunks. Roll each gently into a ball then press them into even disks that are slightly wider than your bun. Take your time and avoid compacting the meat too tightly. Season each side with salt black pepper garlic powder and onion powder. The wider shape gives you those signature burger crusty edges after grilling.
- Cook the Patties:
- Heat up your skillet or grill over medium high until just starting to smoke. Place the patties on without crowding and let them sear untouched for three to four minutes. Only flip once for the best crust. Right before they finish cooking cover two patties with cheddar cheese and two with American cheese. Lower the heat and cover until the cheese oozes luxuriously down the sides.
- Toast the Bun:
- Slice your brioche bun in half with a serrated knife. Lay each side cut face down on your hot grill or skillet for just a minute or two until crisp and golden. This keeps the bun from getting soggy under all those fillings.
- Build the Layers:
- Spread mayonnaise ketchup and mustard on the insides of both toasted buns. On the bottom bun start with a layer of crisp lettuce followed by a thick tomato slice and as many onion rings as you like. Stack one patty with cheddar then top with a patty with American cheese. Add bacon if you are using it and finish with pickles. Cap it off with the top bun and gently press to make sure the burger stands tall but stable.
- Serve Up the Showstopper:
- Place your giant creation on a plain white plate for a restaurant worthy presentation that shows off every glorious layer.
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I am obsessed with layering both cheddar and American cheese for their different melt and flavor qualities. My kids once called these burgers cheese skyscrapers and now we have a running family contest for the tallest stack.
Keep It Fresh and Delicious
Stack toppings like lettuce and tomato so they sit directly on the toasted bun. This protects the bread from burger juices and keeps your burger crisp and satisfying from start to finish. Wrap any leftovers tightly in foil and reheat gently so the cheese and patties warm up without overcooking.
Genius Ingredient Swaps
You can use ground turkey for a lighter version but be sure to add a tablespoon of oil into the patty mix for extra juiciness. Pepper jack or swiss cheese work great for bolder flavor. For a gluten free twist either serve on lettuce wraps or use gluten free buns.
Plating Like a Chef
Serve your Giant Double Cheeseburger on a simple plate with the cut edge facing out. Spear with a long skewer to hold it upright. Add a few pickle chips or a sprinkle of flaky salt right before serving to highlight the freshness and crunch.
The Story Behind the Bite
I first learned to make oversize burgers in my tiny kitchen while babysitting my younger siblings. We all had to use two hands just to lift our burgers and nobody left hungry. Now every time I fire up the grill for this recipe I remember those laughter filled dinners where bigger was always better.
Recipe FAQs
- → How do I keep the patties juicy?
Use 80/20 ground beef for the ideal fat ratio and avoid pressing down on the patties while they cook.
- → Can I use a regular bun instead of a giant one?
Yes, stack two extra-large burger buns or use standard buns for smaller portions if desired.
- → How do I melt the cheese perfectly?
Place cheese on patties during the last minute of cooking, then cover with a lid to encourage even melting.
- → What other toppings work well?
Try adding sautéed mushrooms, avocado, or different cheese varieties for creative flavor twists.
- → How do I keep the burger stable when stacking?
Gently press down each layer as you build and cut the bun crosswise if needed for a taller stack.
- → Is it necessary to toast the bun?
Toasting the bun enhances texture, keeps it from getting soggy, and adds a pleasant golden flavor.