Gourmet Double Cheddar Burger with Molten Cheese Sauce
An exceptional homemade burger featuring melted cheddar, crispy bacon, and a decadent, molten cheese sauce in every bite. Hand-shaped with 6.3 oz of juicy beef, topped with caramelized onions and a signature burger sauce, this is the recipe that turns your kitchen into a gourmet fast-food joint.
🛒 Ingredients
2 servings
- 2 brioche buns
- 12.7 oz ground beef (80% lean / 20% fat, shaped into 2 patties of 6.3 oz each)
- 6 slices aged cheddar cheese
- 4 slices smoked bacon
- 1 medium yellow onion
- 1 tbsp unsalted butter
- 1 tsp brown sugar
- 2 leaves iceberg or butter lettuce
- 1 firm tomato, sliced
- Salt and freshly ground black pepper
- 1 tsp vegetable oil
- For the homemade burger sauce: 4 tbsp mayonnaise
- 2 tbsp ketchup
- 1 tsp Dijon mustard
- 1 tsp finely chopped pickles
- For the molten cheese sauce: 5.3 oz shredded cheddar
- 3.4 fl oz heavy cream (30% fat)
- 1 tbsp unsalted butter
- 1 pinch smoked paprika
- Salt and pepper
Watch the original video
Watch on TikTokDirections
- 1
Prepare the caramelized onions: thinly slice the onion. Melt the butter in a skillet over medium-low heat, add the onions with the brown sugar and a pinch of salt. Cook, stirring regularly, for 20 to 25 minutes until golden and tender. Set aside.
- 2
Prepare the homemade burger sauce: in a bowl, mix the mayonnaise, ketchup, Dijon mustard, and chopped pickles. Season to taste. Keep refrigerated.
- 3
Prepare the molten cheese sauce: in a small saucepan over low heat, melt the butter, add the heavy cream, and bring to a light simmer. Gradually whisk in the shredded cheddar until the sauce is smooth and homogeneous. Season with smoked paprika, salt, and pepper. Keep warm over very low heat.
- 4
Cook the bacon: in a hot, dry skillet, fry the bacon slices for 2 to 3 minutes on each side until golden and crispy. Drain on paper towels.
- 5
Shape and cook the patties: form 2 patties of 6.3 oz by hand, flattening them slightly in the center (they will puff up during cooking). Season both sides generously with salt and pepper. Heat the oil in a skillet over high heat, sear the patties for 3 minutes per side for medium-rare to medium. At the end of cooking, place 3 slices of cheddar on each patty and cover the pan for 30 seconds to melt.
- 6
Toast the buns: cut the buns in half and toast them dry in a skillet or under the broiler for 1 to 2 minutes on the cut side, until golden and crispy.
- 7
Assemble the burger: spread a generous amount of homemade burger sauce on both halves of the bun. Place the lettuce on the base, followed by the tomato slice. Add the cheesy patty, then the crispy bacon, and finally the caramelized onions.
- 8
The finishing touch: pour a generous ladle of hot, molten cheese sauce directly over the patty before closing the burger with the top bun. Serve immediately.
💡 Chef's Tip
The secret to a juicy and flavorful burger patty lies in the quality of the beef and the searing technique: use meat with at least 20% fat and never press the patty with a spatula while cooking, or you will lose all the juices. For the cheese sauce, never let the cream boil once the cheese is added, as this causes the fat to separate; keep it over very low heat and stir gently.
