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Rachael made these double cheeseburgers in honor of her upcoming annual Burger Bash competition at the New York City Wine & Food Festival, held October 13th through 16th this year. What a lot of the past winners have in common, says Rach, is that they are really simple burgers with a lot of American yellow cheese! (Some people call it orange, some people call it yellow—it's controversial, she jokes.) So, she started with that idea, seasoned ground beef with some Worcestershire sauce and granulated garlic and onion, and topped the patties with the usual lettuce, tomato and onion plus a "special" ketchup-mustard sauce. Simple, easy and delish! 

For more burger inspiration, check out Josh Capon's 7-Time Award-Winning Burger here


For the Ketchup and Mustard Sauce:
  • 1 cup sour cream
  • 1/3 cup ketchup
  • ¼ cup yellow mustard
  • ½ cup pickle relish
For Burgers and to Serve:
  • 1 ½ pounds ground beef, 80%
  • 1 tablespoon Worcestershire sauce
  • Salt and white pepper or fine black
  • 1 teaspoon each granulated garlic and onion
  • Non-aerosol neutral cooking spray
  • 8 slices yellow American cheese
  • Lettuce, sliced tomato and sliced or finely chopped onion, to serve
  • Sesame burger rolls


Serves: 4


For the ketchup and mustard sauce, combine all ingredients in small bowl.   

For the burgers, combine the beef, Worcestershire, salt, white pepper and granulated garlic and onion. Score meat and roll 8 balls, then pat the balls into very wide and thin patties.    

Heat large cast-iron or nonstick skillet over medium-high heat, spray surface and cook 4 patties 2 minutes on first side, 1 minute on next. Remove patties and repeat. Top the second batch pf patties with a slice of cheese each and slide off heat. Top with the reserved patties and another slice of cheese and cover with foil or lid to melt cheese. 

10-Inch Cast Iron Skillet

10-Inch Cast Iron Skillet

Rachael Ray

Stack lettuce, tomato and onions on roll bottom, top with double patties and sauce and set tops in place.