Double Cheeseburger (w/chili) Recipe

Form Patties

Divide the 1 lb ground beef into four equal portions (~4 oz each). Gently shape into 4 patties about 3.5–4 inches wide and 1/2 inch thick, pressing a shallow dimple in the center of each patty with your thumb to prevent doming during cooking. Season both sides of each patty evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper (split between patties).

Toast Buns

Spread softened butter on the cut sides of the 2 buns. Heat a skillet or griddle over medium heat and toast the cut sides of the buns until golden, about 1–2 minutes. Remove and set aside.

Cook Patties

Heat a heavy skillet or griddle over medium-high heat until hot. Place two patties in the pan (do not overcrowd) and cook 3 minutes undisturbed to develop a crust. Flip and immediately place a slice of cheddar on each patty. Cook another 2–3 minutes for medium doneness (adjust time ±1 minute for rarer or well done). Remove cooked patties to a plate and tent loosely with foil. Repeat with remaining two patties.

Prep Produce

While patties cook, shred or wash lettuce and slice the tomato into 1/4-inch rounds. Pat tomato slices dry so they don’t make the bun soggy.

Assemble Burgers

Spread about 1.5 tbs Thousand Island spread on the bottom half of each toasted bun. Place one cheeseburger patty on each bun bottom, then add the second cheeseburger patty on top of the first (two patties per sandwich). Top the stacked patties with a couple of tomato slices (1–2 per burger), a handful (~1/2 cup) of shredded lettuce, and a spoonful (about 3 tbs) of hot chili. Finish with the top bun and serve immediately.

In a small bowl combine 1/2 cup mayonnaise, 2 tbs ketchup, 2 tbs sweet pickle relish, 1 tsp white vinegar, 1/2 tsp pickle juice (optional), 1 tsp very finely minced onion, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until smooth and taste; adjust sweetness or tang with more ketchup or vinegar as desired. Refrigerate until ready to use. Makes slightly more than needed for 2 burgers; leftover keeps covered in fridge for 5–7 days.

Sauté Aromatics & Brown Beef

Heat 1 tbs vegetable oil in a medium saucepan over medium heat. Add 1/2 chopped yellow onion and sauté 3–4 minutes until translucent. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Add 1/2 lb ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 5–6 minutes. Drain excess fat if there is a lot.

Simmer Chili

Stir in 1 cup tomato sauce and 1/2 cup beef broth. Add 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp brown sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Add 1/2 cup drained kidney beans if using. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 8–12 minutes to thicken, stirring occasionally. Taste and adjust seasoning. If chili is too thick, add a splash of water or more broth. Keep warm until assembling burgers.