Beef Burger (double) Recipe

Form patties

Divide the 1 lb of 80/20 ground beef into four equal portions (~4 oz each). Gently form each portion into a loose ball, then flatten to about 3.5 inches in diameter and roughly 3/8 inch thick. Do not overwork the meat. Make a slight indentation in the center of each patty with your thumb to reduce dome-shaping during cooking.

Season both sides of each patty with kosher salt (about 1/4 tsp per patty total from the measured 1 tsp) and freshly ground black pepper (about 1/8 tsp per patty). Lightly brush or sprinkle Worcestershire sauce on one side of each patty (use the measured 1 tsp total across patties).

Preheat a heavy skillet, cast-iron griddle, or flat-top over medium-high heat for 4–5 minutes until very hot. Add 1 tablespoon neutral oil and spread to coat.

Place two patties on the hot surface (work in two stacks). Cook without pressing for 2–3 minutes until a brown crust forms on the underside. Flip and immediately cook another 1.5–2 minutes for medium. During the last 30–45 seconds of cooking, place a slice of American cheese on each patty to melt. Remove to a plate and tent lightly with foil to keep warm. Repeat with remaining two patties.

While patties cook, split the buns. Spread about 1/2 tablespoon softened butter on the cut sides of each bun half (use the measured 2 tbs total).

Toast buttered bun halves on a clean skillet or griddle over medium heat until golden and slightly crisp, about 1–2 minutes per side. Remove and set aside.

Prepare toppings: wash and dry lettuce leaf, slice tomato to a thick slice (about 1/4–1/2 inch), thinly slice red onion and set out pickles.

Mix condiments on the bottom bun: spread 1 tablespoon combined ketchup and mustard (use the measured 2 tsp each across two burgers; for one burger use 1 tsp ketchup + 1 tsp mustard) and 1/2 tablespoon mayonnaise if using. Adjust to taste.

Assemble the double burger: place one cheese-topped patty on the dressed bottom bun, then place the second patty on top of the first (stacking while cheese is still warm helps them stick). Top with tomato slice, red onion, pickles, and lettuce. Add a small squeeze of ketchup/mustard on top patty if desired.

Place the toasted top bun over the stack and press gently to compact. Cut in half if desired and serve immediately.

This recipe yields two double cheeseburgers (two patties per burger). For safety: cook ground beef to at least 160°F (71°C) internal temperature if desired; the timing above gives medium doneness. Adjust salt and condiments to taste. Serve with fries or chips.