Double Cheeseburger – Easy McDonald’s Copycat

This homemade McDonald’s double cheeseburger copycat gives you two juicy beef patties, melted cheese, and all the classic toppings stacked high on a toasted bun. It’s nostalgic, seriously satisfying, and way better than delivery — plus it’s ready in under 30 minutes and way easier than you think.

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Quick Summary

• Prep time: 10 mins
• Cook time: 10 mins
• Flavor: juicy, cheesy, a little messy
• Great for: lazy dinners, fast food cravings, feel-better meals

Why I Like This Recipe

Honestly, it started with hunger. I wanted something greasy but homemade — and this hit. Thick patties, soft bun, sharp pickles, drippy cheese. Kinda made me feel like myself again.

Ingredients

For the Patties:

• 1.2 kg / 2.4 lb ground beef (20% fat)
• Salt + pepper (⅛ tsp each per patty)
• 2–3 tbsp canola oil

For Assembly:

• 4 soft burger buns (about 4”)
• 8 slices American cheese
• Iceberg or romaine lettuce, torn
• 2 large tomatoes, sliced
• Red onion, thin rings
• Gherkins or pickles, sliced
• Sauce: ketchup, mustard, mayo, or special burger sauce

How To Make Double Cheeseburger

1. Make the Patties: Divide the beef into 8 portions. Shape into loose balls, then flatten into patties. About 1 cm thick. Don’t overwork the meat.
2. Toast the Buns: Grill or skillet-toast cut sides of the buns until lightly golden. Set aside.
3. Season + Sear: Salt and pepper patties right before cooking. Heat oil in a hot pan. Sear seasoned-side down for 1½ minutes. Flip, add cheese immediately, cook 1½ minutes more.
4. Rest the Patties: Let cooked patties sit for 3 minutes so juices settle. Cheese should be melted. Good stuff.
5. Stack Your Burger: Bottom bun → sauce → lettuce → tomato → patty → patty → pickles → onion → more sauce → top bun. That’s it.
6. Serve: Fries on the side optional. Another burger? Not discouraged.

Tips for Success

• Don’t salt the meat until right before — helps keep it juicy.
• Use 20%+ fat beef. This is not the time for lean.
• Toast the buns. It matters.
• Press a little dent in the middle of each patty so it stays flat.

Storage and Reheating

• Fridge: Store patties up to 3 days, buns separate.
• Reheat: Skillet over medium heat with a lid. Brings cheese back to life.
• Buns: Re-toast for leftovers. Otherwise… sog town.

Frequently Asked Questions

• Can I use lean beef instead of 20% fat?
  Sure, but it won’t be as juicy. Fat = flavor here.
• What cheese works best?
  American cheese melts the best, but you could use cheddar or Monterey Jack.
• Can I freeze the patties?
  Yes — form, wrap in parchment, then freeze raw. Cook straight from frozen.
• What’s the best sauce combo?
  Personal fave? A little mayo + ketchup + sweet relish. Or just straight-up burger sauce.
• Do I really need to rest the patties?
  Yes. It keeps the juice inside the burger and off your plate.

Common Mistakes and How to Dodge Them

• Salting too early: If you salt before shaping, it messes with the texture. Wait till right before the pan.
• Overcooking the patties: They cook fast. 1½ minutes per side is usually enough — go longer only if they’re super thick.
• Using cold buns: They fall apart and don’t hold the sauce. Toast ‘em. Always.
• Too much topping stack: Yeah, balance matters. If you overload, the thing slips apart. Layer smart.
• Not pressing a dent in the center of patties: That little thumbprint helps them cook flat — not like weird domes.

Nutrition Facts (Per Serving)

• Calories: 825 kcal
• Total Fat: 54g
• Saturated Fat: 21g
• Cholesterol: 165mg
• Sodium: 1310mg
• Potassium: 630mg
• Total Carbohydrate: 38g
• Dietary Fiber: 2g
• Sugars: 7g
• Protein: 43g

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