Double Burger Recipe

Make the sauce

In a small bowl, combine mayonnaise, ketchup, yellow mustard, sweet pickle relish and paprika. Stir until smooth. Taste and adjust seasoning; set in refrigerator while you cook the patties.

Prepare toppings: thinly slice red onion and tomato. Shred lettuce and set aside pickles. Spread softened butter on cut sides of the buns and set aside.

Divide the ground beef into four equal portions (about 4 oz each) for a classic double-stack (two patties per burger for two burgers). Gently form each portion into a loose ball and flatten into a patty about 4 inches wide and roughly 1/2 inch thick. Do not overwork the meat — keep a loose texture so burgers stay juicy.

Season both sides of each patty with kosher salt and freshly ground black pepper. If using, lightly brush one side with Worcestershire sauce for added umami.

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat. Place two patties in the pan (work in batches if necessary). Cook without moving for 2–3 minutes until a brown crust forms.

Flip the patties and cook another 1.5–2 minutes for medium. In the last 30–45 seconds, place a slice of American cheese on two patties to melt. Remove cooked patties to a plate and tent loosely with foil. Repeat with remaining patties.

Return the skillet to medium heat. Place buttered bun cut-sides down in the pan and toast 30–60 seconds until golden; remove and set bottom and top buns aside.

To build each double burger: spread about 1 tablespoon of sauce on the bottom bun. Place one cheese-topped patty on the bottom bun, then add a second plain patty on top of it (if you prefer both patties with cheese, top both before stacking). Add a few pickle slices, a couple tomato slices, a little shredded lettuce and some red onion. Spread sauce on the top bun and place on the stack.

Press gently to compact the burger slightly. Serve immediately with any remaining sauce and desired sides.