Double Hamburger Recipe

Form patties

Divide the 0.5 lb ground beef into two equal portions (about 0.25 lb / 113 g each). Gently form each portion into a loose round patty about 4 inches (10 cm) diameter and roughly 3/4 inch thick, pressing a slight indentation in the center of each patty with your thumb to help them cook flat. Do not overwork the meat.

Season

Season both sides of each patty evenly with the 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 the vegetable oil and spread. Place the patties on the hot surface leaving space between them. Cook undisturbed for 3 minutes to develop a brown crust. Flip and cook for another 2 minutes for medium (adjust 1–2 minutes for desired doneness). In the last 30–45 seconds of cooking, place one slice of cheese on each patty and cover the pan briefly (or tent with foil) to melt the cheese.

While the patties cook, spread the softened butter on the cut faces of the bun. Toast the cut sides of the bun on a separate skillet or on the griddle for about 30–60 seconds until lightly golden. Remove from heat and set aside.

Prepare toppings: wash and dry lettuce leaf, slice tomato into two 1/4-inch slices, and separate onion into thin rings. Keep pickle slices ready. Arrange on a plate for quick assembly.

Spread mayonnaise (if using) on the bottom bun, then add mustard and ketchup on top of the mayo or directly on the bun as preferred. Use the listed amounts or adjust to taste.

Place the bottom bun (with condiments) on a clean surface. Set one cheese-topped patty on the bottom bun. Add the second cheese-topped patty on top of the first to make the double. Top the patties with tomato slices, onion rings, pickle slices and lettuce. Cap with the toasted top bun.

Serve immediately while hot. Optionally serve with fries or chips.