The 1776 Burger: Giant Double Cheeseburger
The 1776 Burger is a giant double cheeseburger made with two three-pound beef patties seasoned with The Works Burger Blend and stacked on a toasted sourdough loaf. Layered with cheddar cheese, lettuce, onion, pickles, and homemade America Sauce, it's a shareable burger recipe built for cookouts, backyard BBQs, and Fourth of July celebrations.
The 1776 Burger: Giant Double Cheeseburger
PS Seasoning
20 minutes
15 minutes
The 1776 Burger is a giant double cheeseburger made with two three-pound beef patties seasoned with The Works Burger Blend and stacked on a toasted sourdough loaf. Layered with cheddar cheese, lettuce, onion, pickles, and homemade America Sauce, i...
Ingredients
6 LB – Ground Beef
6 TB – The Works Burger Seasoning
10 Slice – Cheddar Cheese
1 Loaf – Sourdough Bread (large round)
Shredded Lettuce, Sliced Onion, Pickles
blank
1 Cup – Mayo
1/3 Cup – Ketchup
3 TB – Bier Hall Stone Ground Mustard
¼ Cup – Pickle Juice
Directions
Set up your grill for two-zone heat: build a hot direct-heat side for searing and leave the other side cooler for finishing. Bring the grill up to temperature with the lid closed.
Divide the ground beef into two equal portions and form two very large patties, each about 3 inches wider than your loaf of sourdough. The patties shrink as they cook, so build them bigger than you think you need.
Season one side of each patty generously with The Works Burger Blend.
Cut the loaf of sourdough horizontally into 3 even rounds: a bottom, a middle, and a top. These are your buns.
Make the America Sauce: combine the mayonnaise, ketchup, Bier Hall Bavarian Ale Mustard, and pickle juice in a small bowl. Stir well and set aside.
Place the patties on the hot side of the grill, seasoned side down. Season the side now facing up with another pass of The Works Burger Blend.
Sear both sides over direct heat to build a crust, then slide the patties to the cooler side and close the lid to finish. Cook until the internal temperature reaches 160°F at the center of each patty, checked with an instant-read thermometer. Add the cheddar slices over the last minute or two, just long enough to melt.
Pull the patties off the grill and let them rest for a few minutes.
Toast the cut sides of the sourdough rounds over direct heat until golden.
Build the burger from the bottom up: bottom round, a drizzle of America Sauce, shredded lettuce, onion, pickles, the first patty, the middle round, more sauce, more lettuce, onion, and pickles, the second patty, and the top round to cap it.
Skewer it to hold the stack together, slice into wedges, and have fun trying to eat it.
