Double Cheeseburgers with Crunchy Green Beans

Let the broiler do all the work cooking these cheeseburgers while you kick back and enjoy the summer weather.
Publish date:
Double Cheeseburgers with Crunchy Green Beans

Recipe by Laura Rege

Start to Finish: 40 minutes

Servings: 4


  • 2 tbsp. olive oil

  • 2 tbsp. chopped fresh dill

  • 4 slices of red onion (1/4 inch thick each), plus 2 tbsp. chopped red onion

  • 1 tbsp. plus 1 tsp. fresh lime juice (from 1 lime)

  • 12 oz. green beans, trimmed

  • 4 hamburger buns, split

  • 1 1/2 lb. ground beef

  • 1 large poblano chile, seeded and thinly sliced

  • 8 deli slices Monterey Jack

  • 1/3 cup mayonnaise

  • 2 tsp. sriracha


1. In a medium bowl, whisk the oil, dill, the chopped onion, and 1 tbsp. lime juice; season the dressing with salt and pepper. Place the green beans in a large resealable plastic bag. Using a rolling pin, roll the bag to lightly smash the green beans. Add the dressing to the bag and seal. Let the green beans marinate.

2. Arrange a rack under the broiler; preheat to high. On a large rimmed baking sheet, arrange the buns, cut-side up. Broil until lightly golden, 1 to 2 minutes. Let cool.

3. Roll the beef into 8 balls; season and arrange on 2 baking sheets lined with foil, spacing them evenly apart. Using your palm, press the beef into 1/4-inch-thick patties.

4. Arrange the onion slices and chile around the patties on the baking sheet. Broil, 1 sheet at a time, until the patties are browned and cooked through, 4 to 5 minutes per side. Tent with foil to keep warm.

5. Transfer the patties and vegetables to a plate. Drain the liquid from 1 baking sheet. Place all the patties on the sheet. Top with the cheese. Broil until the cheese is melted, about 2 minutes.

6. In a bowl, mix the mayonnaise, sriracha, and the remaining 1 tsp. lime juice; season the sauce.

7. Build the burgers with the buns, sauce, patties (2 per burger), onion slices, and sliced chile. Serve with the green beans.