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Garlic Parmesan Dipping Cheeseburger A juicy double cheeseburger with melted Gouda, caramelized onions, creamy garlic Parmesan sauce and a delicious homemade burger sauce served with crispy fries and extra Parmesan on top ✨🍔 🛒 INGREDIENTS For the burgers: * 700 g ground beef (≈ 1.54 lb) * Gouda cheese, sliced * Salt & pepper * Burger buns * Lettuce * Caramelized onions For the garlic Parmesan dipping sauce: • 1 tbsp butter • 5–6 garlic cloves, finely chopped • 200 ml heavy cream (¾ cup + 1 tbsp) • 100 ml milk (⅓ cup + 1 tbsp) • 60 g grated Parmesan (about ⅔ cup) • 1 tbsp seasoning mix: paprika, garlic powder & onion powder • Salt & pepper, to taste • A little chopped parsley The sauce should be thick but still pourable (creamy and flowing like a little fountain when you lift the spoon) For the burger sauce: • 3 tbsp mayonnaise • 1 tbsp mustard • Chopped pickles • Salt & pepper, to taste 👨‍🍳 INSTRUCTIONS STEP 1 — Cook burgers: Form patties, season with salt & pepper, and cook in a hot pan until browned. Add Gouda on top and let it melt. Stack into double patties. STEP 2 — Burger sauce: Mix mayo, mustard, chopped pickles, salt & pepper until creamy. Set aside. STEP 3 — Garlic base (same pan): In the same pan used for the burgers, melt butter over medium heat. Add chopped garlic and cook 1–2 minutes until fragrant (don’t burn it). STEP 4 — Make sauce: Pour in cream and milk. Add paprika, garlic powder, onion powder, salt & pepper. Stir and let it gently simmer until slightly thickened. STEP 5 — Finish sauce: Add Parmesan and stir until fully melted and smooth. Add parsley. The sauce should be creamy and pourable, not too runny. STEP 6 — Toast buns: Toast burger buns in a pan until golden and slightly crispy. STEP 7 — Build & finish: Spread burger sauce on the bun, add lettuce, then the double cheeseburger, then caramelized onions. Close the burger, cut in half, and serve with garlic Parmesan sauce for dipping. Enjoy with fries on the side🤤🔥 #Burger #Cheeseburger #easyrecipes #dinnerparty #fastfood

On the profile · Aug 11, 2026