Ingredients

For the Double Cheeseburgers - 4 Beefmaster cheese burger patties - 4 slices American cheese - 2 soft burger buns - Salt and freshly ground black pepper, if needed - A little oil, only if needed for frying

For the Garlic Parmesan Dipping Sauce - 2 tbsp butter - 4 garlic cloves, finely minced - 1⁄2 cup (125 ml) cream - 1⁄2 cup finely grated Parmesan cheese - 1⁄2 tsp Italian seasoning - 1⁄4 tsp smoked paprika (optional) - Black pepper, to taste - 1–3 tbsp milk, to adjust consistency - Fresh parsley, chopped (optional) - Caramelised onions (optional)

Method

1. Fry the patties Heat a heavy frying pan over medium-high heat. Cook the Beefmaster patties according to their packaging instructions until browned and cooked through. Keep the beef fat and browned bits in the pan, as that's where the flavour starts.

2. Build the double burgers Stack two patties per burger, placing a slice of American cheese between the patties and another on top. Cover the pan briefly to melt the cheese. Toast the buns in the same pan if you like.

3. Start the sauce Remove the burgers and reduce the heat to medium-low. If there is a large pool of beef fat, spoon off the excess, leaving about 1 tablespoon of fat and the browned bits. Add the butter and garlic, then cook for 30 to 60 seconds until fragrant.

4. Finish the sauce Pour in the cream and stir, scraping up the browned bits. Simmer gently for 2 to 3 minutes. Add the Parmesan, Italian seasoning, paprika and black pepper. Stir until smooth, adding milk a little at a time if needed.

5. Serve Spoon the warm garlic Parmesan sauce into a shallow serving dish or skillet. Place the burgers on top and slice each burger in half. Finish with extra Parmesan and parsley, then serve immediately while the cheese is gooey and the sauce is warm.

Tip: Keep the heat low once the cream is added, as boiling can make the sauce split or turn grainy. Freshly grated Parmesan also melts more smoothly than most pre-grated varieties.