Big King-style double cheeseburger

Ingredients

burgers (2 per burger)

• 600 g beef mince (20% fat)
• 1 tsp salt
• ½ tsp black pepper

Big King sauce

• 4 tbsp mayonnaise
• 2 tbsp ketchup
• 1 tbsp sweet pickle relish
• 1 tsp white wine vinegar
• 1 tsp American mustard
• ½ tsp onion powder
• ½ tsp garlic powder

To assemble

• 4 sesame seed crown buns
• 4 slices American cheese
• ½ iceberg lettuce, shredded
• 1 white onion, sliced thin
• 12 dill pickle slices
• 1 tbsp vegetable oil

Method

1. Sauce. Whisk all sauce ingredients together. Rest in the fridge.
2. burgers. Divide beef into 8 loose balls. press into discs. Season both sides.
3. Grill. Heat a griddle until smoking hot. Add oil. Lay burgers away from you. Don’t move for 90 seconds.
4. Flip + cheese. Flip, immediately lay cheese on each burger. Cook 60 seconds more.
5. Toast buns. Toast in a dry pan.
6. Assemble. bottom bun → onion → sauce → burger with cheese → pickle → lettuce → burger with cheese → sauce → top bun.

Tips

• Big King sauce is essentially Thousand Island. Make it fresh — pottled is too sweet.
• Onion on the bottom bun adds moisture and prevents the bun from going soggy.
• Two burgers, not one thick one. Different searing, different texture.