Double Cheese Burger Recipe

Form patties

Divide the 1 lb of ground beef into four equal portions (about 4 oz each). Gently form each portion into a loose ball, handling the meat as little as possible to keep it tender. For medium-rare intact patties, shape each ball into a 3/4-inch thick patty and make a slight dimple in the center with your thumb to prevent doming during cooking. For smashed (well-done) burgers, leave them as loose balls to be smashed on the griddle.

Season

Season both sides of each patty lightly with kosher salt and freshly ground black pepper just before cooking (about 30–60 seconds before placing on the heat).

Cook - Medium Rare (intact patties)

Heat a heavy skillet or griddle over medium-high heat and add 1 tbs neutral oil. When the oil is shimmering, add patties (dimple side up) and cook for 3 minutes without moving. Flip and cook an additional 2–3 minutes for medium-rare (internal temp 130–135°F / 54–57°C). During the last 30–45 seconds of cooking, place 1 slice of American cheese on each patty, cover loosely with a lid or tent with foil to melt.

Cook - Smashed (Well Done)

For smashed burgers, heat griddle or cast iron to very hot (medium-high to high) and add extra oil or tallow if using. Place a beef ball on the hot surface, then immediately press down firmly with a heavy spatula or use a second flat spatula covered with parchment to flatten to about 1/4-inch thickness. Season the exposed surface with salt and pepper. Cook without moving for 2–2.5 minutes until the edges brown and crisp. Flip, add a slice of American cheese, and cook 45–60 seconds more until cheese is melted and internal temp reaches well-done (or desired doneness). Repeat for remaining patties.

If you do not have pre-made caramelized onions, thinly slice 1 large yellow onion (about 1–1.5 cups sliced). In a medium skillet over medium-low heat, melt 1 tsp butter or add 1 tsp oil. Add onions and a pinch of salt. Cook gently, stirring every few minutes, for 25–35 minutes until deeply golden and sweet. If onions stick, add 1–2 tsp water to deglaze. Set aside and keep warm.

Toast buns: Spread about 1 tsp softened butter on the cut faces of each bun. Toast buttered side down in a skillet over medium heat for 1–2 minutes until golden and crisp. Keep warm.

Spread 2 tsp Duke's mayonnaise on the top bun of each burger. Place the bottom bun on a plate, set one cheese-topped patty on the bottom bun, then stack the second cheese-topped patty on top. Spoon about 1/2 cup combined caramelized onions across the patties (split between two burgers if making two). Add about 1/4 cup bread & butter pickles per burger (adjust to taste). Close with the mayo-spread top bun.

Serve immediately while patties and cheese are hot. Recommended: serve with fries or chips and extra pickles on the side.