Double Burger Recipe

Form Patties

Divide the 1 lb ground beef into four equal portions (about 4 oz / 110 g each). Lightly form each portion into a thin patty about 4 inches (10 cm) diameter and roughly 1/2 inch (1.3 cm) thick. Do not overwork the meat — press gently and make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season both sides of each patty with kosher salt (about 1/4 tsp per side for each patty total) and freshly ground black pepper and a light dusting of onion powder. Season just before cooking to keep juices in the meat.

Heat a heavy skillet, cast-iron pan, or griddle over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat. When oil is shimmering and just starting to smoke slightly, add two patties (do not overcrowd).

Cook the patties for 2 to 3 minutes on the first side without moving them, until a deep brown crust forms. Flip and cook 1.5 to 2 minutes on the second side for medium doneness. In the final 30 seconds of cooking, place a slice of cheese on each patty and cover the pan with a lid or tent with foil to melt the cheese. Remove patties to a plate and keep warm while you cook the second pair. Repeat the same cook times for the remaining two patties.

While the second pair of patties cooks, split the burger buns and lightly butter the cut sides with 1 teaspoon softened butter each. Place buns butter-side down in a clean skillet over medium heat or on the griddle and toast until golden brown, about 1 to 2 minutes. Remove and keep warm.

Make Sauce

In a small bowl mix 2 tablespoons mayonnaise, 1 teaspoon yellow mustard, and 1 tablespoon ketchup until smooth. Taste and adjust—add a pinch of salt if desired.

Assemble toppings: lay out 6 pickle slices, thinly sliced red onion (~1/4 cup), 4 tomato slices, and shredded or leaf lettuce (~1/2 cup).

To assemble each double burger: spread about 1 tablespoon of the prepared sauce on the bottom bun. Place one cheese-topped patty on the bun, then add a few pickle slices and a small pinch of shredded lettuce. Add the second cheese-topped patty on top of the first (stacking while still warm helps melt the cheese together). Top with 1 or 2 tomato slices and a few rings of red onion. Spread a little sauce on the top bun and place it over the stack.

Serve immediately with fries or chips, and enjoy. If preparing for others, keep cooked patties warm on a low oven (200°F / 95°C) on a tray covered with foil while finishing toasting buns and assembling.