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If It’s Good Enough for Meatza It’s Good Enough for a Double Down Burger

Inspired by my yummy success with my own and infinitely better version of a grilled chicken Double Down sandwich from KFC, combined with the versatility of ground beef as a bread substitute, I figured I’d try my hand at a burger. Here’s the fixin’s and all should be pretty self explanatory.

Burger Fixins
Burger Fixin’s

The challenge was to make patties thin and spread out enough without all the shrinkage, so I used lean ground beef, 95/5. Once you get it cooked with your cheese melted on top you can assemble your burger with the condiments of your choosing (classic mayo, HFCS free ketchup and yellow mustard for me) and then wrap in a napkin or wax paper.

Double Down Burger
Double Down Burger

I suspect this will become regular fare for this year’s grilling season.

Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More

23 Comments

  1. Janet (Pantry Bites) on May 5, 2010 at 11:58

    Love this take on the Double Down! A healthier and meatier version of the traditional hamburger.

  2. Lute Nikoley on May 5, 2010 at 12:02

    I like it. I try to use lettuce, but it always breaks and then I have a mess in my hands, so as a last resort I put it down on the plate and use a knife and fork. Just found a place here in Modesto where I can buy raw milk (Organic Pastures), grass fed beef, chicken and pork, including hot dogs with no sugar or corn syrup. It’s Cornucopia Health Foods. But it aint cheap.

  3. Vivian on May 5, 2010 at 12:27

    Another version: squeeze those yummy patties and condiments between two large portobello mushrooms. Great for holding on to!

    • Cynthia K. on May 6, 2010 at 05:07

      OMG what a great idea!

  4. Garth Whelan on May 5, 2010 at 12:39

    Have you tried it with blue cheese or gorgonzola?

    • Richard Nikoley on May 5, 2010 at 12:57

      Not yet, but I say it’s worth a try for sure.

  5. Krys on May 5, 2010 at 13:32

    A little bit of heaven right there! I usually go the knife and fork route but using wax paper is an awesome idea. Oh yes, this will become a staple this bbq season!

  6. justa on May 5, 2010 at 14:00

    I did this over the weekend, but used iceberg lettuce leaves instead of the wax paper. I carefully removed those first leaves that go around the entire head of lettuce, so they were plenty big enough to wrap the burgers and keep everything inside. Yum. I’m hungry.

  7. Organic Gabe on May 5, 2010 at 15:14

    Good idea, Richard. I have to try something like that, too.

  8. Andy on May 6, 2010 at 06:11
  9. ToddBS on May 5, 2010 at 17:47

    I like it! Although… ketchup on a hamburger? Sounds rather statist to me 😉

  10. scott miller on May 5, 2010 at 20:34

    What kind of mayo are you using? I can’t find any in stores (even health stores) that isn’t made with unhealthy oils (high in polyunsaturated fatty acids).

    • Richard Nikoley on May 5, 2010 at 21:33

      I almost never use mayo. Like less than once per month. So, I keep a jar of Trader Joe’s around that’s made with expellar pressed organic canola. Not optimal, but it’s fine in the super small quantities I use.

      Usually, when I need something that calls for it I’ll mix up some creme fraiche, yogurt and dijon.

    • ToddBS on May 6, 2010 at 02:25

      Best bet is to make your own. It’s ridiculously easy, too. MDA has a decent recipe and there are other floating around. They’re all very similar though.

      http://www.marksdailyapple.com/curried-chicken-salad/

  11. Eric on May 6, 2010 at 05:33

    The thing with any store-bought mayo is, as most readers here know, the amount and ratio of PUFAs. The solution then, as proposed, is to make your own and for many years, I have been experimenting with my recipe. Inspired both by the WAPF (which calls for the use of whey, leaving you with a raw and lacto-fermented condiment that’ll last at least a month compared to the few days of regular home-made mayo…) and other recipes, I have come up with what I think is the best mayo recipe 🙂 The trick is in finding the right oil, not only in terms of EFA content and ratio, but also in terms of taste. Olive oil passes the first test, but is pretty strong-tasting for my liking and overrides the flavour (unless you use “light” olive oil, but that defeats the purpose…). Hence, I came up with the idea of using the only other liquid vegetable oil that is allowed in our house: cold-pressed, extra-virgin macadamia nut oil! Excellent taste and EFA profile. Touché! I can give you my “secret” recipe if anyone is interested!

    • Kaysie on May 6, 2010 at 22:32

      I would LOVE your “secret” recipe! =)

      • Eric on May 7, 2010 at 06:36

        Not-so-Secret mayo recipe 🙂

        1 whole pastured egg (room temperature)
        1 pastured egg yolk (room temperature)
        1/4 tsp of dried mustard and paprika
        1/8 tsp of sweetener (I’ve used succanat and maple syrup in the past)
        A pinch of cayenne
        2 TBS of raw apple cider vinegar
        1 TBS of whey, optional (there are a few methods to obtain whey; the easiest is using a high-quality yogurt… instructions here: http://www.cheeseslave.com/2009/05/01/how-to-make-whey/. You can use the leftover whey for making any of your favorite lacto-fermented veggies or beverages or, if you eat grains, for soaking. The “cream cheese” is great on smoked salmon!)
        1/2 tsp of sea salt
        +/- 1 cup of cold-pressed, extra-virgin organic macadamia nut oil

        Blend all ingredients (except oil) for 30 seconds (in blender or food processor)
        then, add oil in a thin stream.
        If not using whey, you are done, but the mayo will then only last a few days to a week.
        If using whey, you must then leave the mayo at room temperature for 7 hours before refrigerating. This will keep for at least a month (up to three, if it makes it that long!). The mayo will keep getting firmer with time…
        You now have a lacto-fermented condiment loaded with good fats 🙂



      • Kaysie on May 7, 2010 at 16:09

        Oooooooooo! Thank you so much! I can’t wait to make this!!!



  12. Swintah on May 6, 2010 at 17:09

    Perhaps egg would be a good binder so that one could use cheaper and fattier meat. I think I’ll try it, since 95/5 can’t even be had where I live. Our leanest option is 93/7 (not that I’d eat it, I love the fat.)

  13. Bane on May 11, 2010 at 12:14

    Hey Richard,

    I made one of these today, but instead of using two patties, I sliced one down the middle. I found it easier to handle the burger and keep it from going everywhere, due to the thinness of the meat. Makes it more pliable.

    There is the problem of having half as much beef in the meal, but I solved that easily enough by eating two. Miles better than a burger with a huge bun!

  14. stephen c benoit on May 11, 2010 at 14:25

    Richard, I love this idea and I am trying it on the grill this weekend…

  15. Bane on May 12, 2010 at 06:05

    Here’s a pic of my creation.

    Thanks a ton for the great idea, Richard. Best burger I’ve had in ages!

    • Richard Nikoley on May 12, 2010 at 07:34

      And consider how you can season the meat for different effects. Peppers, herbs & spices… Believe I might mix in blue cheese next.

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