Double Decker Recipe

Form patties

Divide the 1 lb ground beef into four even portions (about 4 oz each). Gently form each portion into a loose patty about 4 inches in diameter and roughly 1/2 inch thick, making a slight depression in the center of each patty 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 large skillet or griddle over medium-high heat until hot. If using a cast-iron skillet, let it preheat 5–7 minutes. Place patties on the hot surface (do not overcrowd). Cook for 3 minutes without moving to get a good sear. Flip and cook 2–3 minutes more for medium (adjust time for preferred doneness). During the last minute of cooking, place one slice of American cheese on each patty so it melts.

Toast buns

While patties cook, spread about 1/2 tablespoon butter on the cut sides of each bun. After removing the patties, toast the buttered cut sides on the skillet for 30–60 seconds until golden but not burnt. Remove and keep warm.

Assemble double decker

Place bottom bun on a plate, layer 1 cheeseburger patty, then two pickle slices. Add the second bun layer (use the middle bun half if you want a triple-piece look) or place the second bun top if using a double-stacked presentation, then add the second cheeseburger patty. Finish with bacon (3 strips per burger, see bacon steps) then the onion tanglers, a dollop of sauce (optional), and top bun. Press gently to set.

Cook the 6 thick-cut bacon strips in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally for even crisping. Alternatively, bake on a rimmed sheet tray at 400°F (200°C) for 15–18 minutes. Transfer to paper towels to drain. For each assembled burger use three strips, slightly overlapping or twisting for height.

Prepare onions

Peel the large yellow onion and slice very thinly (use a mandoline or sharp knife) into rings. Separate the rings into individual loops or thin strands so they will fry evenly.

Make batter

In a medium bowl whisk together 1/2 cup all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Slowly whisk in 1/2 cup cold sparkling water (or cold beer) until a smooth, slightly runny batter forms that will coat onion strands. Keep batter cold.

Fry onion tanglers

Pour vegetable oil into a heavy-bottomed pot or deep skillet to reach about 1–1.5 inches deep and heat to 350°F (175°C). Working in small batches, toss onion strands into the batter to coat, then use a fork to drop loose nests into the hot oil. Fry 2–3 minutes per batch, turning once, until golden brown and crisp. Remove with a slotted spoon to paper towels and immediately sprinkle with a pinch of salt.

Finish toppings

Slice pickles if not pre-sliced. Keep onion tanglers warm or re-crisp in a 325°F (160°C) oven for a few minutes just before serving if needed.

In a small bowl combine 1/4 cup mayonnaise, 1 tablespoon ketchup, 1 teaspoon yellow mustard, 1 teaspoon sweet pickle relish and 1/4 teaspoon hot sauce (if using). Stir until smooth and refrigerate until ready to use. Spread about 1 tablespoon of sauce on the bun under the top onion tanglers or on the bun under the bottom patty as desired.

Arrange components so each burger gets two patties with melted American cheese, three strips of bacon, a generous handful of onion tanglers, pickles, and sauce if using. Serve immediately while patties are hot and onion tanglers are crisp.