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Double cheese cheeseburger

An all-time BBQ favourite - the classic cheeseburger, just more yum. Easy homemade delicious beef patties packed with flavour and extra special with cheese, then more cheese. Well, it’s a double cheeseburger!
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Course, Party Food
Servings 4 burgers


  • 500 g good-quality beef mince
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tsp English mustard
  • 1 medium free-range egg yolk
  • Cheddar cheese

To Serve

  • 1 tbsp sunflower oil
  • 200 g good melting cheese, such as Red Leicester
  • 4 burger buns of choice
  • 4 tbsp mayonnaise
  • 8 lettuce leaves of choice
  • 2 medium or 1 beef tomato, sliced into discs
  • 1 medium red onion, sliced in to rings
  • 4 tbsp ketchup tomato


  • 1. Place all the ingredients for the burger patties in a large bowl. Season and mix well. Cover and chill in the fridge for 1 hour.
  • 2. Using wet hands, shape the mixture into 8 burgers. If you want to cook them straight away then skip to step 4.
  • 3. Heat a barbecue to moderate heat or a griddle pan. Brush or spray both sides of the burgers with oil and cook for 3-4 minutes each side or until well done.
  • 4. Top each burger with a slice of Red Leicester cheese and grill topside for 2 minutes or until just melted. Toast the burger buns to lightly golden.
  • 5. Spread 1 tablespoon of mayonnaise over the base of each bun and place lettuce on top. Add some tomato slices, lettuce, then the burger, with the cheese side face up, red onion slices/s and the other half of the bun with 1 tablespoon of ketchup if you like.


You can enjoy these cheesy burgers right away or make and freeze them and be barbecue ready! To freeze burger patties, place between sheets of baking paper in a firm and airtight freezer proof container. Freeze for up to 3 months. When ready to use, defrost the burgers thoroughly in the fridge; allow about 4 hours.
The amount of lettuce will be dependent on type and size you use. We used iced gem and used 2 leaves per bun.






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