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Ingredients
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Beef Patties & Seasoning
Buns & Cheese
Condiments & Toppings
Method
Beef Patties & Seasoning
Portion and form patties
Weigh 3.5 oz (99 g) of ground beef per patty. For a double, prepare two patties. Gently form each portion into a loose ball, then flatten to a 3.5–4 inch diameter patty about 1/2 inch thick. Do not overwork—the patty should stay slightly loose so it stays juicy.
Season
Just before cooking, sprinkle about 1/8 tsp coarse salt and a light pinch (about 1/16–1/8 tsp) of freshly ground black pepper evenly onto each side of both patties.
Preheat griddle or skillet
Heat a heavy skillet or flat griddle over medium–high heat until hot (about 3–5 minutes). Add 1 tablespoon neutral oil and spread to coat the surface.
Cook patties
Place patties on the hot surface. Cook for 2–2.5 minutes without moving to get a good sear. Flip once and cook another 1.5–2 minutes for medium (adjust time 30–60 seconds for desired doneness).
Melt cheese
About 30–45 seconds before removing from heat, place one slice of American cheese on top of each hot patty and cover loosely with a lid or tent with foil to help the cheese melt evenly.
Buns & Cheese
Butter the cut sides of the hamburger bun with 1/2 tablespoon unsalted butter. Place cut-side down on the griddle or skillet for 30–60 seconds until golden and toasted. Keep warm.
Condiments & Toppings
Mix the mayonnaise, ketchup, and yellow mustard in a small bowl until combined to make a simple sauce. Taste and adjust proportions if desired.
Assemble the double: on the bottom bun spread half of the sauce, place the first cheese-topped patty, then add the second cheese-topped patty on top of the first. Top with 3 pickle slices, 2 thin red onion rings, 1 leaf of lettuce (lightly torn to fit), and 1 slice of tomato. Spread remaining sauce on the top bun and place it over the toppings.
Serve immediately while patties and cheese are hot.