Burger King Double Cheeseburger Copycat Recipe
This Burger King double cheeseburger copycat brings the fast food classic home with two thin beef patties, two slices of melted American cheese, and that soft squishy bun you know well. It comes together in under 30 minutes and costs a fraction of the drive-through price.
If you want a weeknight dinner that the whole table gets excited about, this is a solid one to have in your back pocket.
Why I Love This Recipe
The two thin patties are the whole point here. More surface area hitting a hot pan means more browning, more salty crust, and a better beef-to-bun ratio than a single thick patty.
American cheese is non-negotiable for this one. It melts completely flat and creamy in about 30 seconds, which is exactly what a double cheeseburger needs.
This is the version I keep coming back to on nights when I want something fast that actually tastes like something.
Recipe Ingredients
- 8 oz (225g) 80/20 ground beef – The fat content keeps the thin patties juicy; leaner beef dries out fast
- 2 sesame seed burger buns – Soft, standard-size buns work best; brioche is too sweet here
- 4 slices American cheese – Melts flat and creamy; do not substitute cheddar for the classic result
- 2 tsp yellow mustard – Tangy base note on the top bun; French’s is the right call
- 2 tsp ketchup – Adds a little sweetness to balance the mustard
- 1 tbsp mayonnaise – Goes on the bottom bun for richness
- 4 dill pickle slices – Thin-cut sandwich pickles, not bread-and-butter
- 2 tbsp white onion, finely diced – Adds a mild bite; dice small so it sits flat
- 1 tsp neutral oil – For the pan; vegetable or canola works fine
- 1/4 tsp salt – For seasoning the patties
- 1/4 tsp black pepper – Freshly ground if you have it
Variations / Substitutions
- No sesame seed buns – Plain white burger buns work fine and do not change the flavor.
- Turkey instead of beef – Use 93/7 ground turkey; the patties will be slightly leaner but still brown well at high heat.
- Spicy version – Swap the yellow mustard for a sriracha-mustard blend (equal parts) for a slow burn.
- Dairy-free – Skip the cheese and add a thin slice of avocado on each patty for creaminess.
- No mayo – A thin spread of softened butter on the bottom bun gives a similar richness without the egg flavor.
- Extra acid – Add 2 or 3 thin tomato slices between the patties if you want a more loaded build.
If you enjoy this style of smashed-thin patty, the Shake Shack Smash Burger Copycat Recipe is worth trying next.
How To Make Burger King Double Cheeseburger
Step 1: Shape the Patties
Divide the 8 oz (225g) of ground beef into 4 equal portions, about 2 oz (55g) each. Roll each portion into a loose ball, then press it flat between your palms to about 1/4 inch thick. Season the tops with the 1/4 tsp salt and 1/4 tsp black pepper, divided evenly across all 4 patties.
You want the patties thin and even, not thick in the center. A thick center means the edges overcook before the middle is done, and you lose that all-over crust.
Step 2: Toast the Buns
Set a large skillet or griddle over medium heat. Place the 2 buns cut-side down in the dry pan and toast for about 1 to 2 minutes, until the cut faces are light golden. Pull them off and set aside.
This step takes 2 minutes and makes a real difference. A lightly toasted bun holds up to the condiments without turning soggy while you cook the patties.
Step 3: Sear the Patties
Raise the heat to medium-high and add the 1 tsp neutral oil to the same skillet. Once the oil just begins to shimmer, lay all 4 patties in the pan. Cook for 2 minutes without moving them, until the edges are browned and the tops look about 80 percent cooked through.
Flip each patty and immediately lay 1 slice of American cheese on each one. Cook for another 1 minute, until the cheese is fully melted and the undersides are browned. The pan will be hot and the cheese will go from stiff to glossy quickly, so watch it.
Do not press the patties down after you flip them. You already built the crust on the first side; pressing just squeezes out the moisture you want to keep.
Step 4: Build and Garnish the Burgers
Spread the 1 tbsp mayonnaise on the bottom halves of both buns, then layer 2 dill pickle slices and 1 tbsp diced white onion on each. Stack 2 cheese-topped patties on each bottom bun. Spread 1 tsp ketchup and 1 tsp yellow mustard on each top bun, then press it down over the stack.
Serve immediately on a board or plate with the top bun slightly askew so both patties and the melted cheese are visible.
Recipe Tips
- Use 80/20 beef. The fat renders into the pan and keeps thin 2 oz patties from drying out in the 3 minutes they spend on the heat.
- Dice the onion small. Pieces larger than 1/4 inch slide around when you bite in and fall out of the burger. Small dice stays put.
- Build bottom-up, condiments on top. Putting the wet condiments (ketchup, mustard) on the top bun instead of under the patties keeps the bottom bun from going soft before it hits the table.
- Cook in batches if your pan is small. Crowding the pan drops the temperature and you lose the brown crust. A 12-inch skillet fits all 4 patties comfortably.
Cook times by pan size and heat level:
| Pan Size | Heat Level | Time Per Side |
|---|---|---|
| 10-inch skillet | Medium-high | 2 min / 1 min |
| 12-inch skillet | Medium-high | 2 min / 1 min |
| Griddle or flat-top | High | 1.5 min / 1 min |
How To Store
- Refrigerate – Store assembled or unassembled in an airtight container for up to 2 days. Storing the components separately (patties apart from buns) gives better results.
- Reheating – Reheat patties in a dry skillet over medium heat for about 2 minutes per side. Avoid the microwave if you can; it steams the patties and softens the crust you worked for.
What To Serve With Burger King Double Cheeseburger
Thin-cut fries or shoestring fries are the natural match here because their crunch contrasts with the soft bun and tender patties in a way thick wedges do not. A simple iceberg slaw with a vinegar dressing also works well alongside, since the acidity cuts through the richness of two cheesy patties. If you want something lighter, a handful of kettle chips on the side keeps the fast-food feel without any extra cooking.
Frequently Asked Questions
Can I cook these on an outdoor grill instead of a skillet?
Yes, but the patties are thin and can fall through grill grates. Use a flat cast-iron griddle plate set over the grill grates and keep the heat at medium-high.
Can I make the patties ahead of time?
You can shape and season them up to 24 hours ahead and keep them covered in the fridge. Cook straight from cold, but add about 30 seconds per side.
What if I only have 85/15 or 90/10 ground beef?
Either will work in a pinch, though 90/10 gets a little dry at high heat. Add a very small amount of extra oil to the pan (an extra 1/2 tsp) to compensate.
Can I double this recipe to feed 4 people?
Yes. Scale all ingredients by 2 and work in two batches if your skillet is 10 inches or smaller. Keep the first batch warm in a 200°F (93°C) oven on a baking sheet while you cook the second.
Burger King Double Cheeseburger Recipe
Ingredients
Method
- Divide the beef into 4 equal 2 oz (55g) portions, press each flat to about 1/4 inch thick, and season with the salt and pepper.
- Toast the buns cut-side down in a dry skillet over medium heat for 1 to 2 minutes until lightly golden, then set aside.
- Raise the heat to medium-high, add the oil, and sear the patties for 2 minutes. Flip, add 1 slice of American cheese to each patty, and cook for 1 more minute until the cheese is melted and the undersides are browned.
- Spread mayonnaise on the bottom buns, add the pickles and diced onion, stack 2 patties on each, spread ketchup and mustard on the top buns, and press together. Serve immediately with both patties and melted cheese visible.
