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Ingredients
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Beef patties
Toppings & buns
Optional sauce
Method
Beef patties
Portion
Divide the 1 lb of ground beef into four equal portions (about 4 oz / 113 g each). Roll each portion lightly into a loose ball without overworking the meat.
Preheat cooking surface
Heat a large heavy skillet, cast-iron griddle, or flat top over medium-high heat until very hot (a drop of water should sizzle and evaporate instantly). Add 1 tablespoon oil and spread to coat.
Smash & season
Place two beef balls on the hot surface spaced apart. Using a heavy spatula or a sturdy metal press, firmly smash each ball flat to about 1/4 inch (6 mm) thickness. Season the exposed tops immediately with a pinch of kosher salt and black pepper (about 1/8 tsp each per patty).
Cook first side
Cook without moving for 2 to 3 minutes until deep brown and crispy around the edges. Do not press down further while cooking so juices remain.
Flip and cheese
Flip each patty using a thin spatula. Immediately place a slice of American cheese on top of two patties (you'll stack two patties per burger). Cook the second side for 45 seconds to 1 minute until cheese begins to melt.
Assemble double patties
Stack two hot patties with cheese on top of each other to form a double. Repeat for the second burger using the remaining two patties (if you prefer cheese on both layers, place cheese on both top patties before stacking). Keep warm on low heat or tent with foil if needed.
Toppings & buns
Prepare buns
Spread 1/2 tablespoon softened butter over the cut faces of both buns (top and bottom). Toast buttered sides on the hot skillet until golden, about 30–45 seconds per side.
Onion prep
If you prefer milder onions, briefly soak the thin slices in cold water for 5 minutes then drain and pat dry. Otherwise use raw slices as is.
Pickles
Drain pickle slices and have them ready.
Build the Double Double
Place bottom bun on a plate. If using sauce, spread about half of the prepared sauce on the bottom bun. Place the stacked double patty (cheese side up) on the bottom bun. Add 2 pickle slices on top of the cheese, sprinkle about 2 tablespoons of thinly sliced onion, then place a small dollop of sauce on the top bun (or spread). Close the sandwich with the top bun.
Optional sauce
Combine 2 tsp mayonnaise, 1 tsp ketchup, 1/2 tsp yellow mustard, and 1/2 tsp sweet pickle relish in a small bowl. Stir until smooth. Taste and adjust salt/acid as desired. Use about 1 tablespoon per sandwich.