Double Cheeseburger

• 160 g raw Lean ground beef (90%) (5.6 oz raw)
• 0.8 g Salt (⅛ tsp)
• 0.3 g Black pepper (⅛ tsp)
• 60 g (1 bun) Burger bun
• 30 g (2 slices) Reduced-fat cheddar
• 10 g Ketchup (⅔ tbsp)
• 5 g Yellow mustard (1 tsp)
• 20 g drained Dill pickles (0.7 oz drained)
• 20 g raw Onion (0.7 oz raw)
• 30 g raw Tomato (1.1 oz raw)
• 15 g raw Iceberg lettuce (0.5 oz raw)

You'll need: Frying pan or griddle, Spatula, Meat thermometer, Cutting board and knife.

Method

1. Shape two patties

   Divide the beef into two equal balls and press each into a patty slightly wider than the bun. Press a shallow dimple into the center of each and season with the salt and pepper. Finely chop the onion and slice the pickles, tomato and iceberg.

   Handle the beef as little as you can. Overworked patties turn dense.

2. Toast the bun

   Toast the split bun cut side down in the hot dry pan for about 1 minute, until golden.

   Toast the bun first, while the pan is clean. Beef fat would burn the crumb.

3. Griddle the patties and melt the cheddar

   Cook the patties in the pan for 2–3 minutes per side, until deeply browned and 71°C (160°F) in the center. In the last minute, lay a cheddar slice on each patty and cover the pan so it melts.

   Cover the pan to melt the cheddar. The trapped steam makes it drape over the patty.

4. Stack the double

   Spread the ketchup and mustard on both halves of the bun. Add the iceberg and tomato to the bottom, then one patty, the onion and pickles, and the second patty. Close it and press down lightly.

   Put the onion between the two patties. The heat softens it and the cheddar holds it in place.

Swaps

• Lean ground beef (90%) → Lean ground beef (95%)About 50 kcal fewer. Don't go past medium-high heat or it dries out.
• Burger bun → Whole-wheat bunMore fiber, about the same calories.