Double Cheeseburger Recipe

Portion and form

Divide the 1 lb ground beef into four equal portions (~4 oz / 113 g each). Lightly form each portion into a loose ball, then press into flat patties about 3.5 inches in diameter and roughly 3/8 inch (1 cm) thick. Make a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking.

Seasoning

Generously season both sides of each patty with the kosher salt and freshly ground black pepper immediately before cooking. Do not overwork the meat or pre-salt far in advance to avoid a dense texture.

Cook patties

Heat a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat for 3–4 minutes until very hot. Add 1 tsp vegetable oil and swirl. Place two patties in the pan (do not overcrowd). Cook 2–3 minutes without moving until a brown crust forms. Flip and cook 60–90 seconds on the second side for medium doneness. After flipping, place 1 slice of American cheese on each patty and cover the pan or tent with a lid for 30–45 seconds to melt the cheese. Transfer cooked patties to a warm plate and repeat with the remaining two patties.

Toast buns

While the second pair of patties cook (or once all patties are finished), spread about 1/2 tbs of room-temperature butter on the cut side of each bun half. Place the buns buttered-side down in the same skillet over medium heat and toast until golden brown, about 30–60 seconds. Remove and keep warm.

Assemble cheese layers

Because this is a double cheeseburger, stack two cheese-topped patties on each bottom bun: place one hot cheesed patty on the bun, then immediately place the second hot patty with its melted cheese on top so cheeses meld slightly.

Prepare sauce

Mix the mayonnaise, ketchup, and mustard in a small bowl until smooth to create a simple burger sauce.

Assemble burger

On each bottom bun with the stacked double patties, add 3 dill pickle slices, a sprinkle of the chopped red onion (about 2 tablespoons per burger), and roughly 1/4 cup shredded iceberg lettuce (divide the 1/2 cup between the two burgers). Spoon about 1 tsp of the prepared sauce over the lettuce, then cap with the toasted top bun.

Serve each double cheeseburger immediately with the optional fries and extra pickles on the side while hot. If using frozen fries, cook according to package instructions and season with salt.