Double Cheeseburger Recipe

Form patties

Divide the 0.5 lb ground beef into two equal portions (approximately 4 oz each). Gently form each portion into a loose round patty about 3.5 inches in diameter and roughly 1/2 inch thick. Do not overwork the meat; compact only enough to hold shape. Make a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Season both sides of each patty with the kosher salt and freshly ground black pepper just before cooking (seasoning too early can draw moisture out).

Cook patties

Heat a heavy skillet, cast-iron griddle, or flat top over medium-high heat. Add 1 tsp vegetable oil and spread to coat. When the surface is hot and shimmering (about 2 minutes), place the patties on the pan with space between them. Cook undisturbed for 2–3 minutes until a brown crust forms on the bottom. Flip once and cook another 2 minutes for medium; adjust 1–2 minutes more for desired doneness. Total cook time will be about 4–5 minutes per patty.

During the last 30–45 seconds of cooking, place one slice of American cheese on each patty, cover the pan with a lid or a tent of foil to melt the cheese quickly and evenly.

Warm and toast bun: While patties cook, spread softened butter evenly on the cut faces of the bun. Place bun halves, buttered-side down, on the skillet or a separate pan over medium heat. Toast until golden and fragrant, about 30–60 seconds. Remove and keep warm.

Prepare burger spread: In a small bowl combine mayonnaise, yellow mustard, and ketchup. Stir until uniform. Spread the mixture evenly on the bottom bun (and top bun if desired).

Stack the burger: Place the bottom bun with spread on a plate. Put the first cheese-topped patty directly onto the bun. Place the second cheese-topped patty on top of the first, aligning centers so the cheese slightly overlaps. If cheese has already melded together, that's fine—this creates the double-cheese layer.

Add toppings: Top the patties with shredded lettuce, tomato slice, red onion rings, and pickle slices as desired. Finish with the top bun (spread side down if you spread the top).

Serve immediately: Press gently to compact slightly, cut in half if desired, and serve hot. Provide extra ketchup or condiments on the side.