Triple Cheeseburgers

June 15, 2020 Updated: June 15, 2020

Triple Cheeseburgers

Hands-on Time: 35 minutes

Total Time: 1 hour 35 minutes

Serves 6

  • 1 cup water
  • 1 cup apple cider vinegar
  • 1/2 cup granulated sugar
  • 1/4 cup pickling spice
  • 1/4 cup plus 2 teaspoons kosher salt, divided
  • 1 medium English cucumber (unpeeled), cut into 3-inch pieces
  • 2 pounds 90/10 lean ground beef sirloin
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons freshly ground black pepper
  • 6 sesame seed hamburger buns, split
  • 3/4 cup mayonnaise
  • 12 (1/2-ounce) slices American cheese

Stir together the water, vinegar, sugar, pickling spice, and 1/4 cup salt in a saucepan and bring to a boil over high heat. Thinly slice the cucumber pieces into 1/4-inch planks and place in a heatproof bowl. Pour the boiling liquid over the cucumber. Cover and refrigerate for 1 hour.

Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 400 degrees to 450 degrees F. Coat the top grate with oil; place on the grill. (If using a gas grill, preheat to medium-high [400 degrees to 450 degrees F].)

Place the beef, Worcestershire sauce, pepper, and remaining 2 teaspoons salt in a bowl; mix gently using your hands. Form into 18 (1/4-inch-thick) patties. Place on the oiled grill grates. Grill, uncovered, until a thermometer inserted in thickest portion of the patties registers 160 degrees F, 2–3 minutes per side.

Coat the cut sides of the buns with cooking spray. Place on the oiled grates and grill until toasted, about 30 seconds.

Spread 1 tablespoon mayonnaise on each bun half. Place a patty on each bottom bun half. Layer each with a cheese slice, a patty, a cheese slice, and another patty. Top with the refrigerated pickles, then the bun tops. (Store leftover pickles in pickling liquid, covered, in refrigerator up to 10 days.)

Recipe courtesy of Matt Moore