Double Cheese Recipe

Toast buns

Split the buns. Heat a skillet over medium heat and melt 2 tbs butter. Toast cut sides of buns in the butter until golden and crisp, about 1–2 minutes. Remove and keep warm.

Form patties

Divide the 1 lb ground beef into two equal portions (~8 oz each). Gently shape into loose patties about 4 inches in diameter and 1/2 inch thick, making a slight indentation in the center of each with your thumb (prevents doming). Do not overwork the meat.

Season

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Cook patties

Heat a heavy skillet or griddle over medium-high heat until very hot. Add 1 tbs neutral oil and swirl. Place patties in the skillet, indentation side up. Cook undisturbed for 3–4 minutes until a brown crust forms. Flip and cook 2 minutes on the second side.

Melt cheese

After flipping and cooking 2 minutes, place two slices of American cheese on each patty (for a double-cheese effect use two slices per patty). Cover the skillet with a lid or tent with foil for 30–45 seconds to melt the cheese fully. Remove patties and set aside briefly.

Use the cheese-melting step above to ensure each patty has two melted slices. If you prefer, stack patties with cheese between them when assembling to create the double-cheese presentation.

Prepare vegetables

Wash and dry lettuce leaves. Slice the tomato into 1/4-inch rounds. Cut the red onion into thin rings. Have dill pickle chips ready. Pat tomato slices dry with paper towel to prevent soggy buns.

Make sauce

Stir together mayonnaise, yellow mustard, ketchup, optional pickle juice, and a pinch of black pepper in a small bowl until smooth. Taste and adjust seasoning.

Spread about 1 tbs of the sauce on the bottom bun. Place two lettuce leaves on the sauce, then a tomato slice, then a cheese-topped patty. If you prefer the classic double, place the second patty on top of the first (cheese sides touching/visible). Add the red onion rings and 2 pickle chips (or more to taste). Spoon a little more sauce on the top bun interior and close the burger. Serve immediately.