Double Hamburger Recipe

Form patties

Divide the 1 lb of 80/20 ground beef into four equal portions (about 4 oz / 113 g each). Gently form each portion into a loose ball and then flatten into thin patties about 3½–4 inches in diameter and roughly 1/3 inch thick. Do not overwork the meat; a loose texture gives a juicier burger.

Season

Lightly season both sides of each patty with kosher salt and freshly ground black pepper just before cooking (about 30–60 seconds before).

Preheat pan or griddle

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

Cook patties

Place two patties on the hot surface (do not crowd). Using a sturdy spatula, press each patty down firmly for 5–8 seconds to ensure good contact and a flat shape. Cook for 2–3 minutes without moving until edges are browned. Flip and immediately place a slice of American cheese on each patty. Cook the second side for 1–2 minutes until cheese is melted and patties are cooked through (internal temperature around 160°F / 71°C for well-done). Remove cooked patties to a plate and repeat with remaining two patties. Tip: For a classic thin double, slightly overlap two patties in the bun so they stack flat.

While patties cook, mix the sauce: in a small bowl combine 3 tbsp mayonnaise, 1 tsp ketchup, 1 tsp yellow mustard, 1 tsp sweet pickle relish, 1/2 tsp Worcestershire sauce, 1/2 tsp lemon juice and 1/4 tsp black pepper. Stir until smooth and refrigerate until assembly.

Toast buns

Spread about 1 teaspoon of softened butter on each cut side of the two buns. Place them butter-side down on the hot skillet or griddle for 30–60 seconds until golden and lightly crisp. Remove and keep warm.

Assemble doubles

Spread about 1 tablespoon of the prepared sauce on the bottom half of each bun. Place two cheese-topped patties stacked (one slightly overlapping) on each bottom bun. Top the patties with 3 pickle slices, about 1/8 cup shredded lettuce, 1 tablespoon thinly sliced raw onion (or to taste), and 1 slice of tomato if using. Spread a little sauce on the top bun and close the sandwich.

Serve

Cut in half if desired and serve immediately while hot. Provide extra sauce and pickles on the side if preferred.