Triple Decker Burgers with Roasted Vegetables and Cheese Sauce

  4.3 – 11 reviews  
Level: Intermediate
Total: 1 hr 15 min
Active: 55 min
Yield: 4 servings

Ingredients

  1. 2 medium carrots, roughly chopped
  2. 2 large stalks celery, roughly chopped
  3. 2 medium red onions, roughly chopped
  4. 2 tablespoons canola oil
  5. Kosher salt
  6. 2 large dill pickles, chopped, plus 2 tablespoons pickle juice
  7. 3 tablespoons ketchup
  8. 1 cup heavy cream
  9. 1 tablespoon Dijon mustard
  10. 1 tablespoon low-sodium soy sauce
  11. 1 teaspoon hot sauce, preferably Tabasco
  12. 1 large clove garlic, grated
  13. 1 cup shredded sharp Cheddar
  14. 6 slices American cheese, torn in pieces
  15. 1 1/2 pounds ground beef (preferably chuck or sirloin)
  16. Kosher salt and freshly ground black pepper
  17. 1/4 cup canola oil
  18. 4 seeded hamburger rolls, toasted
  19. 1 small red onion, sliced thinly and soaked in ice water

Instructions

  1. Roast the vegetables: Preheat the oven to 375 degrees F.
  2. In the bowl of a food processor, pulse the carrots, celery and onions into small pieces, 12 to 15 times. Stir in the canola oil and season with salt. Spread the vegetables in a thin layer on a baking sheet, place in the center of the oven and roast until caramelized and tender, 12 to 15 minutes. Remove the baking sheet from the oven and let cool.
  3. For the cheese sauce: In a medium pot, simmer the cream over medium heat. Whisk in the mustard, soy, hot sauce and garlic. Sprinkle in the cheeses so they don’t clump as they melt. Whisk until the cheese is melted and the sauce is smooth. Keep warm.
  4. For the burgers: In a medium bowl, break up the meat and spread it up on the sides. Sprinkle liberally with salt and pepper. Divide the meat into 12 portions and roll each into a ball. Place the meatballs on a clean surface and gently flatten them into small 1/2-inch patties.
  5. Heat a griddle or 2 large heavy-bottomed or cast-iron skillets and add half the canola oil to each. When the oil begins to smoke lightly, add the patties in a single layer and cook over high heat, using a metal spatula to flatten and “smash” slightly, for 2 minutes. Flip them on their second side, adding additional oil as needed, and press down again to smash and brown them, 2 to 3 minutes more.
  6. Stir the chopped pickles, pickle juice and ketchup into the roasted vegetables. Place a patty on each roll bottom. Spoon some roasted vegetable mix on each. Top with a little cheese sauce. Repeat this layering two times more. Pour over the remaining cheese sauce and red onion slices and top with the roll tops.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 1150
Total Fat 89 g
Saturated Fat 35 g
Carbohydrates 44 g
Dietary Fiber 5 g
Sugar 13 g
Protein 46 g
Cholesterol 215 mg
Sodium 1585 mg

Reviews

Cathy Tapia
This burger has delicious flavor but the burger to bun ratio is totally off and the burgers looked burned on the show. I made my burgers the same size as the roll.
Kelly Jordan
Wow! Looks delicious
Curtis Bautista
Amazing my families most requested dinner.  It is easy and cheese sauce makes great cheese fries.
Andrew Dalton
Winner! The veggie and cheese sauce combination is magic.
Taylor Garcia
Loved it!
Jennifer Martinez
Deliciously messy
Elizabeth Gamble
Saw this on the kitchen on 5/29/21 and decided to try it and have a friend over. Huge success, the roasted vegetables were so good and she told me she didn’t like carrots. The cheese sauce is my new go to, so creamy and flavorful-Alex love your recipes!!!

 

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