Burger Stack Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form into loosely packed rounds about 4 inches in diameter and 3/4 inch thick. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking. Salting early can draw moisture out, so do it right before the patties hit the heat.

Cook patties

Heat a heavy skillet or griddle over medium-high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat. Place patties on the hot surface and cook undisturbed for 3-4 minutes until a brown crust forms. Flip and cook another 2-3 minutes for medium (adjust time for desired doneness). In the last 30–45 seconds of cooking, place a slice of cheddar on each patty and cover the skillet briefly to melt the cheese.

Toast buns

While the patties cook, spread softened butter on the cut sides of the buns. When patties are nearly finished, place buns butter-side down on the hot griddle or in a separate skillet for about 1 minute or until golden and toasted. Keep warm.

Prepare toppings

Slice the tomato and thinly slice the red onion if not already done. Wash and dry lettuce leaves. Lay out pickle chips.

Assemble condiments

On the bottom bun spread mayonnaise (1 tsp) and on the top bun spread ketchup and mustard (1 tsp each), or assemble condiments to taste. This keeps flavors balanced and prevents the bread from getting soggy.

Place the toasted bottom bun on a plate. Add a lettuce leaf, then place the cheese-topped beef patty. Add tomato slice(s), red onion, and pickle chips. If using bacon or avocado, add them now. Spoon additional ketchup or mustard on top if desired. Cap with the toasted top bun.

Press the burger gently to compact the stack, slice in half if desired, and serve immediately with fries, chips, or a side salad.