Best 3 All American Double Patty Cheeseburgers With Nancys Special Sauce Recipes

Feast your taste buds on the quintessential American culinary experience with our All-American Double Patty Cheeseburgers, a symphony of flavors that will transport you to a backyard barbecue. Picture two juicy, perfectly seasoned patties, griddled to your desired doneness, sandwiched between layers of melted cheese, crisp lettuce, ripe tomatoes, and tangy pickles, all nestled within a soft, toasted bun. But that's not all; the magic lies in Nancy's Special Sauce, a secret blend of tangy mayonnaise, ketchup, mustard, and a hint of sweetness that elevates this burger to legendary status. And to complete your culinary journey, we've included recipes for mouthwatering Sweet Potato Fries, crispy Onion Rings, and a refreshing Watermelon Agua Fresca, ensuring a complete and unforgettable American feast.

Check out the recipes below so you can choose the best recipe for yourself!

ALL-AMERICAN BURGERS

All-American Burgers image

Provided by Bobby Flay

Categories main-dish

Time 25m

Yield 4 burgers

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise
2 tablespoons roasted red pepper puree
2 teaspoons adobo sauce
Kosher salt and freshly ground black pepper
Canola oil, for brushing
1 1/2 pounds ground chuck (80 percent lean)
Kosher salt and freshly ground black pepper
4 sesame seed buns, split
8 slices American cheese
Yellow mustard, for serving
Shredded iceberg lettuce, for serving

Steps:

Heat a gas or charcoal grill to high heat. Brush the grill grates with oil.
For the fry sauce: Combine the mayonnaise, roasted red pepper puree and adobo sauce in a small bowl and stir together until smooth. Season with salt and pepper to taste. Use right away or cover and refrigerate for at least 1 hour to allow flavors to meld.
For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper.
Grill, covered, until golden brown and slightly charred on the first side, about 3 minutes. Flip the burgers and cook until golden brown and slightly charred on the second side, about 4 minutes for medium.
While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
Add 2 slices of cheese to the tops of each burger. Cover the burgers with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
Spread some yellow mustard on the bottom buns and spread some of the fry sauce on the top buns. Place the burgers on the bottom buns. Top with the shredded lettuce and the top buns and serve immediately.

DOUBLE CHEESEBURGER BY CHEF ERIK ANDERSON RECIPE BY TASTY

Double Cheeseburger by Chef Erik Anderson Recipe by Tasty image

Here's what you need: Chuck roll, smoked bacon, kosher salt, toasted black peppercorns, fresh thyme, garlic, mayonnaise, ketchup, pickle relish, white wine vinegar, lemon juice, salt and pepper, potato roll, iceberg lettuce, tomato, onion, american cheese, dill pickle chip

Provided by Scott Loitsch

Categories Lunch

Yield 3 servings

Number Of Ingredients 18

Ingredients

1 lb Chuck roll, cubed
2 slices smoked bacon, chopped
1 tablespoon kosher salt
½ tablespoon toasted black peppercorns
1 tablespoon fresh thyme, chopped
1 clove garlic, thinly sliced
½ cup mayonnaise
2 ½ tablespoons ketchup
2 ½ tablespoons pickle relish
1 teaspoon white wine vinegar
1 teaspoon lemon juice
salt and pepper, to taste
potato roll, lightly toasted
iceberg lettuce, shredded
tomato, thinly sliced
onion, thinly sliced
american cheese
dill pickle chip

Steps:

In a medium bowl, combine cubed chuck roll, salt, black pepper, thyme, and sliced garlic. Stir to coat. Cover and refrigerate to cure overnight.
Prepare the sauce: in a small mixing bowl, combine the mayonnaise, ketchup, relish, vinegar, lemon juice, salt, and pepper. Whisk together. Refrigerate to bring flavors together.
Using a stand mixer fitted with meat grinder attachment, grind the cured meat, layering in pieces of chopped bacon throughout. (Ensure the meat and grinder attachments are very cold before grinding! Recommended that you place it in the freezer for a few minutes just before using.)
Lightly mix together the ground meat and then form into six, 3 ounce balls.
To a hot, oiled, cast iron skillet, over medium/high heat - add the balls and allow to cook slightly. Using two spatulas layered on top of one another, press down on the burger to form into thin patties. Continue to cook until the underside has browned and caramelized.
Flip the burgers and continue to cook until the second side just begins to brown. Top with cheese and remove from the skillet.
To assemble: Spread the burger sauce onto both halves of a toasted potato bun. On the bottom bun, layer lettuce, tomato, and a sprinkle of salt. Add one burger patty, thinly sliced onions, then the second burger patty. Place 4 pickles onto the top bun and place on top of the burger.
Enjoy!

Nutrition Facts : Calories 577 calories, Carbohydrate 5 grams, Fat 40 grams, Fiber 0 grams, Protein 48 grams, Sugar 3 grams

CLASSIC DOUBLE CHEESEBURGERS WITH SPECIAL SAUCE

Classic Double Cheeseburgers with Special Sauce image

Provided by Valerie Bertinelli

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup mayonnaise
3 tablespoons ketchup
1 tablespoon yellow mustard
1 tablespoon dill relish
1 teaspoon Worcestershire sauce
2 pounds ground beef (80 percent lean)
Kosher salt and freshly ground black pepper
12 slices American cheese
6 hamburger buns, split and lightly toasted
1 large tomato, sliced
1 1/2 cups shredded iceberg lettuce
1/2 red onion, thinly sliced into rings

Steps:

For the special sauce: Stir together the mayonnaise, ketchup, mustard, relish and Worcestershire in a medium bowl. Set aside.
For the double cheeseburgers: Prepare a grill for cooking over medium-high heat.
Divide the ground beef into 12 equal portions. Roll each portion into a ball, then flatten it into a thin, 4-inch-diameter patty. Lightly sprinkle the patties with salt and pepper. Grill on one side until about halfway cooked, about 3 minutes. Flip the patties, sprinkle the other side with salt and pepper, top each with a slice of cheese and continue to cook until the patties are cooked through and the cheese has begun to melt, 1 to 2 minutes more.
Build each burger on a bun with 2 patties, tomato, lettuce, onion and a generous slathering of special sauce.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Make sure the meat is cold before cooking it. This will help it cook evenly.
Season the meat generously with salt and pepper. This will help to develop flavor.
Cook the burgers over medium heat. This will help to prevent them from drying out.
Flip the burgers only once during cooking. This will help to keep them juicy.
Use a meat thermometer to ensure that the burgers are cooked to your desired doneness.
Let the burgers rest for a few minutes before serving. This will help the juices to redistribute throughout the meat.
Serve the burgers with your favorite toppings, such as cheese, lettuce, tomato, and onion.

Conclusion:

These All-American Double Patty Cheeseburgers with Nancy's Special Sauce are the perfect comfort food. They're juicy, flavorful, and cheesy, and they're sure to satisfy your cravings. So next time you're looking for a delicious burger, give this recipe a try. You won't be disappointed.