RedHot Ranch-style double cheeseburger

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Instructions for 1 double cheeseburger
schedule 20 minutes
schedule 10 minutes
schedule 30 minutes
Redhot Ranch, a hot dog and hamburger joint in Chicago, makes a simple but exciting double cheeseburger with smashed patties, melty cheese, fresh vegetables, and a sweet and tangy special sauce and this is how you can make your own version at home.


RHR special sauce
  • 14 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon mustard
  • 2 teaspoons sweet pickle relish
  • 2 teaspoons distilled white vinegar
  • 12 teaspoon white sugar
  • 12 teaspoon onion powder
  • 12 teaspoon paprika
Cheeseburger patties
  • 2 three ounce balls of 80/20 ground beef
  • 2 pinches of seasoned salt
  • 2 deli-style American cheese slices
Burger construction
  • 1 soft burger bun (RHR uses S. Rosen's plain burger buns)
  • double beef patty and cheese (from above)
  • 2 to 4 pieces of iceberg lettuce
  • 1 slice tomato
  • 2 teaspoons white onion, finely diced
  • 1 to 2 tablespoons RHR special sauce (from above)

Suggested Equipment

Kitchen scale: Escali digital food scale  
Patty smasher: 11-inch finishing trowel  
Sharp-edged metal spatula: Skyflame Griddle Spatula  
Cast Iron Griddle: Lodge brand cast-iron griddle  
Infrared thermometer: Etekcity Temperature Gun


RHR special sauce: in a medium-sized bowl, combine all ingredients. Whisk to mix thoroughly. 

Place in a sealed container in the refrigerator for up to a week. The flavors will be best after the sauce has a few hours to incorporate. 

Cheeseburger patties: weigh your ground beef into portions and then shape those portions into balls. If you do not own a scale, you should be able to get 6 three-ounce-ish balls out of one pound of ground beef. 

Preheat a griddle or pan to at least 400 F (205 C) for around 5 to 10 minutes. While the surface is preheating you can lightly toast your bun. Redhot Ranch just gets a very light tan toasting on the bun. 

Add the beef balls to the hot surface, give them 10 or 15 seconds, and smash. You're going to want to use a lot of pressure and smash them hard. The goal here is to get as much surface area of the meat to touch the hot surface as possible. If you have a flat top or a griddle, you might want to use some sort of very heavy spatula or even a clean finishing trowel from your local hardware store.

As soon as you've finished smashing, this is when we season. Hit the thin patty with some seasoned salt. You can season again when you flip, but this is when you should do most of the seasoning. 

Cook for 1.5 to 2 minutes on this first side or until the very edges of the patty start to turn brown.

Use a sharp spatula and scrape under each patty to flip. The goal here is to make sure you don't lose any of the crispy brown bits you worked hard to build up with the smashing process. 

Once flipped to the second side, you should add one slice of American cheese on top of each patty. 

Burger construction: add the double cheeseburger patties to the bottom bun and then top with lettuce and one slice of tomato. Sprinkle finely diced white onion on top of the tomato.

Spread 1 to 2 tablespoons of sauce on the top bun and then add it to the burger to complete.

Have you made this recipe? Tag @beerinator and let him know!


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