Ultimate double beef burger stack
By OcadoLife
Published on 29 June 2022
Take this barbecue staple to the next level with onion, Monterey Jack cheese and pickles.Time and servings
25 minsTotal time
4Servings
25 minsPrep time
Ingredients
- 8 quarter pounder beef burgers
- 4 brioche burger buns, sliced open
- 8 leaves of iceberg lettuce
- 2 tbsp of olive oil
- 2 large onions, sliced
- 8 slices of monterey jack
- 4 tbsp of tomato ketchup
- 16 sliced pickles (we used dino’s famous sweet stacker pickles)
- 2 tomatoes, sliced
- 4 tsp of american mustard
Method
Step 1
Prepare the barbecue for cooking. When the flames have died down to hot embers, put a cast-iron or barbecue-safe frying pan over the direct heat. Add the oil and onions and fry for 10 mins, stirring often, until golden. Alternatively, use a regular frying pan on the hob inside. Remove from the direct heat but keep warm.Step 2
Place the beef burgers on the barbecue over the direct heat and cook for 4 mins each side for medium (increase to your liking if you prefer a well-done burger). Add a slice of cheese to each, pop the lid of the barbecue on and cook for 30 secs to melt the cheese. Remove to a plate to rest.Step 3
Place the buns cut-side down on the barbecue to lightly toast – this should only take a matter of secs.Step 4
To assemble each burger, spread 1tsp ketchup on the bottom half of the bun, add a lettuce leaf, then two slices of pickle and a burger patty. Next add some fried onions, a second burger patty, two more slices of pickle, a second lettuce leaf, some tomato slices, 1tsp mustard and finally the top of the bun.