Loaded Double Cheeseburger

05 Jul 2021

Loaded Double Cheeseburger

20 Minutes | easy | Serves 1

A loaded burger is a crowd-pleasing classic. Add all the classic condiments, make sure your bacon is extra crisp and pile ‘em high. There is no easy way to eat these – just get stuck in! The quality of a burger depends entirely upon the quality of the beef, so buy the best you can.


  • 300g good quality ground beef with plenty of fat (lots of butchers sell their own burger mixes and burgers now)
  • 2 rashers bacon
  • 1 brioche burger bun
  • 2 cheese slices
  • Handful finely shredded iceberg lettuce
  • A few pickle slices
  • A few very finely sliced rings of onion
  • 2 thin tomato slices
  • American Mustard
  • Ketchup
  • Mayonnaise



Divide the minced beef

Divide the minced beef in two and form into two patties, pressing down slightly in the centre of each. Season well with salt and set aside.

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Light two burners

Light two burners on the Jupiter Outback BBQ and set the heat to medium. Once hot, cook the bacon until crisp, then set aside.​​​​​​​

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Lightly toast

Lightly toast the buns, then set aside.

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Finally, cook the burgers

Finally, cook the burgers for a few minutes each side, or until cooked to your liking.​​​​​​​

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Top with the cheese slices

Top with the cheese slices and allow to melt for the final moments of cooking (close the lid to help them melt).​​​​​​​

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Assemble your burger

Finally, assemble your burger by spreading the bottom of the buns with mayonnaise, adding lettuce then topping with the burgers, bacon, tomato, onion, ketchup and mustard. Close the burgers and eat!​​​​​​​

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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