Jack in the Box Ultimate Cheeseburger Recipe

The Jack in the Box Ultimate Cheeseburger is two beef patties with American and Swiss-style cheese, a mayo-onion sauce, mustard and ketchup on a bun, with no lettuce and no tomato. At home, stir dried minced onion into mayonnaise, cook four thin 3-ounce patties, melt American cheese on two and Swiss on two, and stack them on buttered, toasted sesame seed buns.

What is on the Ultimate Cheeseburger

Brand Eating listed the parts in a review of January 2015: two beef patties, slices of both American and Swiss-style cheese, mayo-onion sauce, mustard and ketchup on a sesame seed bun, 819 calories at the time. One burger made by the card comes to about 940 calories by USDA figures.

The burger has been on the menu for decades. Wikipedia's article on the chain records an advertising campaign of 1999 to 2001 in which a mock boy band, the Meaty Cheesy Boys, promoted it.

The recipe below is a reconstruction from the review's description, and MakeFoodLovely is not connected with Jack in the Box.

Recipe

Jack in the Box Ultimate Cheeseburger

A reconstruction of the Jack in the Box Ultimate Cheeseburger — two beef patties, American and Swiss cheese, mayo-onion sauce, mustard and ketchup on a toasted sesame seed bun. Two burgers.

5.0 (1)Print

Prep

15 min

Cook

10 min

Total

25 min

Serves

2

Cuisine

American

Ingredients

• For the mayo-onion sauce:
• 3 tablespoons mayonnaise
• 1 teaspoon dried minced onion
• 1 teaspoon water
• For the burgers:
• 12 ounces ground beef (80% lean)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 slices American cheese
• 2 slices Swiss cheese
• 2 sesame seed hamburger buns
• 1 tablespoon unsalted butter, softened
• 2 teaspoons ketchup
• 2 teaspoons yellow mustard

Instructions

1. Stir the dried onion into the water, let it stand for 5 minutes and stir it into the mayonnaise. Refrigerate the sauce.
2. Divide the beef into 4 portions of 3 ounces and press each into a thin patty a little wider than the buns. Season both sides with the salt and the pepper.
3. Spread the butter on the cut sides of the buns and toast them, cut side down, in a skillet over medium heat for 1 to 2 minutes, until golden.
4. Turn the heat to medium-high and cook the patties for 2 to 3 minutes a side, until browned and 160°F inside. For the last 30 seconds, lay a slice of American cheese on two of them and a slice of Swiss on the other two.
5. Spread 1 teaspoon each of ketchup and mustard on each bottom bun. Stack a patty with American cheese and a patty with Swiss on it, spread the mayo-onion sauce on the top bun and close the burger.

Nutrition

Calories:

940

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

The mayo-onion sauce

The sauce is what the name says. Dried minced onion, soaked for five minutes, gives it small soft pieces of onion without the water that fresh onion lets out.

• Fresh onion works in a pinch: 1 tablespoon, grated fine and squeezed dry in a paper towel.
• Onion powder, 1/4 teaspoon, gives the flavour without the pieces.
• A day ahead is fine. The onion flavour gets stronger overnight.

Two thin patties, two cheeses

Two 3-ounce patties cook faster than one thick one and give each slice of cheese its own hot surface to melt on. Press them wider than the bun, since they shrink in the pan. The same thin-patty build is behind the Burger King Bacon Melt on this site.

The cheese goes on in the pan, for the last half minute, and a lid over the skillet for those seconds melts it completely.

What is not on it

The description has no lettuce, tomato, pickle or raw onion. It is a burger of meat, cheese and three sauces, and the copy leaves it that way. For bacon, add 2 crisp slices per burger between the patties.

With fries

The Jack in the Box fries are on this site, as is the chain's chicken fajita pita. Another burger on this site is the crack burger.