Le Grand Double Cheeseburger Recipe

Divide and form patties

Divide the ground beef into four equal portions (about 4 oz / 115 g each). Lightly form each portion into a loose ball, then flatten into 3 1/2–4" diameter patties about 1/2" thick in the center. Do not overwork the meat; keep a loose touch so patties stay tender.

Season patties

Season both sides of each patty evenly with kosher salt and freshly ground black pepper. Lightly brush or sprinkle 1 tsp Worcestershire sauce across the top of the two patties that will become the bottom layers (this adds umami). If using, sprinkle garlic powder and smoked paprika evenly over all patties.

Preheat pan

Heat a cast-iron skillet or heavy griddle over medium-high heat until very hot, about 4–5 minutes. Add 1 tablespoon vegetable oil and swirl to coat the surface.

Cook patties

Place two patties in the hot skillet, leaving space between them. Cook without moving for 2½–3 minutes to develop a good sear. Flip and immediately top each patty with a slice of cheddar cheese (or half slice if you want thinner coverage). Cook 1½–2 minutes more for medium; if you prefer medium-well, cook 2–3 minutes after flipping. Repeat with remaining two patties.

Stack the doubles

To assemble each double cheeseburger, place one cheesy patty on the bottom bun layer, then immediately place a second cheesy patty on top so the residual heat melts the cheese between layers. For the top layer on each burger, place an American cheese slice on the very top patty and let it melt for 20–30 seconds.

Toast buns

While patties cook, split the brioche buns. Spread 1 tsp softened butter onto each cut side. Toast buttered cut sides in a separate skillet or on a griddle over medium heat until golden and slightly crisp, about 1–2 minutes. If desired, sprinkle sesame seeds on the top bun before toasting.

Prepare sauce

In a small bowl combine mayonnaise (3 tbs), ketchup (2 tbs) and yellow mustard (1 tsp). Mix until smooth and taste; adjust salt or additional ketchup/mustard to preference.

Assemble burgers

Spread about 1 to 1½ tablespoons of the sauce onto the bottom bun. Place a butter lettuce leaf on the sauce, then add two pickle slices, a cheesy patty, two tomato slices, the second cheesy patty, 2–4 pickle slices, a few thin red onion slices, and any remaining sauce on the top bun. Finish by placing the top bun (with melted American cheese on the inside) over the stack. Press gently to set.

If using smoked paprika or garlic powder, those were added to patties before cooking. For an extra glossy bun, brush a tiny amount of melted butter on the outsides of the toasted buns just before serving.