Double Hamburger Recipe

Form patties

Divide the ground beef into four equal portions (about 4 oz / 113 g each) to make two patties per burger. Lightly shape each portion into a loose ball and then press into 3.5–4 inch (9–10 cm) discs about 3/4 inch (2 cm) thick. Do not overwork the meat to keep patties tender.

Season

Just before cooking, season both sides of each patty with a pinch of kosher salt and a crack of freshly ground black pepper (about 1 tsp salt and 1 tsp pepper divided across all patties). If using, brush or sprinkle Worcestershire sauce on one side of each patty.

Split the buns and spread softened butter evenly on the cut sides. Preheat a skillet or griddle over medium heat. When ready to cook the patties, place buns butter-side down on the pan and toast until golden and crisp, about 1–2 minutes. Remove and keep warm.

Have the American cheese slices ready. You will use one slice per patty so each double burger ends up with two slices melted between the patties.

Heat a heavy skillet, cast-iron pan, or griddle over medium-high heat until hot. Add 1 tsp neutral oil if the pan is not well seasoned to prevent sticking.

Place two patties in the hot pan, seasoned side up/cooked side down. Cook undisturbed for 2.5–3 minutes until a brown crust forms. Flip the patties and cook another 2–3 minutes for medium doneness. Adjust time ±1 minute for rarer or more well-done preferences.

After flipping and with about 1 minute remaining, place a slice of American cheese on each patty so it begins to melt. If you prefer, stack one patty on top of another in the pan for the last 30–45 seconds to help cheese melt between them; otherwise assemble when plating.

Remove patties to a plate and let rest 1–2 minutes. This keeps juices in the meat and helps assembly.

Mix or spread the condiments: on the bottom bun spread 1 tsp mayonnaise and 1 tsp ketchup; on the top bun spread remaining mayonnaise, ketchup, and mustard as desired.

Place a lettuce leaf on the mayo-ketchup-coated bottom bun to act as a moisture barrier, then one cooked cheeseburger patty. Top that patty with another patty to create the double stack so there are two patties and two cheese slices between bun and toppings.

Add tomato slices, a few rings of red onion, and pickle slices on top of the stacked patties. Close with the toasted top bun.

Serve the double hamburger immediately while hot with optional side items (fries, potato chips, or a simple salad). Provide napkins — these are juicy burgers.