Double Brew Burger Recipe

Portion and season

Divide the 1 lb ground beef into four 4-oz portions (for a double burger make two thin patties per burger). Lightly form each portion into a thin patty about 1/4-inch thick with a slight indentation in the center. Do not overwork the meat. Season both sides of each patty evenly with kosher salt (about 1/4 tsp per patty) and freshly ground black pepper.

Preheat griddle or skillet

Heat a large cast-iron skillet or griddle over medium-high heat until hot (about 4–5 minutes). Add 1 tablespoon vegetable oil and spread; it should shimmer but not smoke.

Cook the patties

Place patties on the hot surface, leaving space between them. Cook without moving for 2 minutes to form a crust. Flip and cook 1½–2 minutes on the second side for medium; if you prefer more done, cook an extra 30–60 seconds. Immediately after flipping, place a slice of American cheese on two patties and another slice on the other two so each burger will be built with two cheese-topped patties. Remove patties to a warm plate while you assemble buns.

Make the beer reduction (double-brew component)

In a small saucepan, combine 3 tablespoons beer, 1 teaspoon Worcestershire sauce and 1 teaspoon brown sugar. Bring to a gentle simmer over medium heat and reduce until syrupy, about 6–8 minutes, stirring occasionally. You should be left with roughly 1 tablespoon of glaze. Taste and adjust: add a pinch of salt or a drop of hot sauce if desired. Keep warm.

Melt cheese and glaze

If cheese needs more melting, return patties to the pan in two stacks (one patty topped with cheese on each stack), cover briefly with a lid or a heatproof bowl for 20–30 seconds to fully melt. Spoon a little of the beer reduction over the melted cheese on each patty — this is the second 'brew' layer that boosts flavor.

Toast the buns

Split the 2 buns and spread 1 teaspoon butter on each cut side. Toast cut sides in the skillet until golden brown, about 45–60 seconds. Remove and keep warm.

Assemble the double brew burger

On each bun bottom, spread 1 tablespoon ketchup and 1 tablespoon mustard evenly. Place 2 pickles and a few strips of thinly sliced red onion onto the sauce. Place one cheese-topped patty on the bun bottom, then a few leaves of iceberg lettuce, then the second cheese-topped patty. Spoon an extra 1/2 teaspoon of the beer reduction over the top patty for concentrated flavor. Top with the bun crown.

If using, sprinkle a light dusting (about 1/8–1/4 tsp) of smoked paprika over the top bun or the inside of the bun for aroma, and add hot sauce to the ketchup/mustard mix to taste. Serve immediately with extra pickles on the side.