How to make The Double #001

  • Flank Steak 150.0 g
  • Chuck steak 90.0 g
  • Beef Brisket 60.0 g
  • Gherkin - slices 15.0 g
  • Iceberg lettuce 12.0 g
  • Brioche Bun - seeded 80.0 g
  • American Cheese - slices 60.0 g
  • Tomato ketchup 10.0 g
  • American Yellow Mustard 10.0 g


  1. How to make The Double #001

    • Hold the iceberg lettuce firmly and twist to remove core. Cut into quarters. Wash in cold water and rinse well, use a mandolin to shred the iceberg lettuce.
    • Heat the grill to 250˚C.
    • Cut the brioche in half and then toast the inside of the bun.
    • Squeeze the Ketchup onto the base of the bun, then the mustard.
    • Sit the gherkins on top of the sauces.
    • Finally add the lettuce to finish the base.
    • Take your meats and double grind them.
    • The beef mince can then be formed into 2 even sized balls.
    • Then either shape into patties or smash onto the grill and press down with the spatula (we smash ours to create a tasty crust!).
    • Place your burger patties on the grill, season with the salt and pepper and cook to taste. (we cook for 1m 50s on each side, only flipping once. This creates a tasty crust on the patty).
    • After 1m 50s turn your patties over and season once more.
    • Add the American cheese (2 slices on each patty).
    • Then place a dome over the patties and steam using a little water.
    • About 20-30 secs before the burger is cooked, place the top of the brioche on one of the patties, and place the dome over again, add a little more water to soften the bun lid.
    • When the time is up sit the patties on top of each other and sit on the pre made base.
    • Serve with a side of crispy French fries dusted with sea salt.
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