Archie's Giant Cheeseburger Recipe

Prepare beef

Place 2 lbs ground beef in a large bowl. Gently sprinkle kosher salt, black pepper, garlic powder, and onion powder over the meat. Using your hands, fold the seasonings into the meat 6–8 times until just combined — do not overwork.

Form patties

Divide the meat into two large equal portions (for 2 giant patties). Form each portion into a flat round patty roughly the diameter of your buns and about 1/2 to 3/4 inch thick. Create a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Cook patties

Heat a large heavy skillet or griddle over medium-high heat. Add 2 tbs vegetable oil and heat until shimmering. Place patties on the hot surface and cook undisturbed 4–5 minutes until a deep brown crust forms. Flip and cook 3–4 minutes more for medium doneness. If you prefer well done, cook 1–2 minutes longer. In the last 1–2 minutes of cooking, top each patty with 3 American cheese slices (or 1½ slices per patty if you want even coverage) and, if using, a sprinkle of shredded cheddar. Cover the skillet loosely with a lid or foil to melt the cheese.

Prepare spread

While the patties cook, combine mayonnaise (6 tbs), ketchup (3 tbs), and yellow mustard (2 tbs) in a small bowl. Stir until smooth. Taste and adjust — add a pinch of salt or extra ketchup if you prefer sweeter.

Toast buns

Split the 2 large buns and butter the cut sides lightly with the softened unsalted butter. Place buns cut-side down on a separate skillet or under a broiler for 1–2 minutes until lightly golden and crisp. Watch closely to avoid burning.

Prepare toppings

Arrange sliced tomato, thinly sliced red onion, shredded lettuce, and pickle slices on a plate for easy assembly. If using bacon, cook until crisp and pat dry on paper towels.

Assemble burger

Place the bottom bun on a clean work surface. Spread about half of the prepared mayo-ketchup-mustard mixture evenly on the bottom bun. Add a layer of shredded lettuce, then place one cheese-topped patty on top. Add a few pickle slices, tomato slices, and red onion. If stacking both patties (to make it giant), place the second patty on top, then repeat with remaining pickles, tomato, and onion. Spread remaining sauce on the top bun and place it over the assembled burger. If using bacon or jalapeños, add them between patties or on top as desired.

Transfer the assembled giant cheeseburger to a large plate. Let rest 2 minutes so juices settle, then slice in half with a sharp knife (for easier handling) and serve immediately with fries or a side salad.