The Double Meat Plate Recipe

Make sauce

In a small bowl, combine mayonnaise, ketchup, yellow mustard, dill pickle relish, Worcestershire sauce, smoked paprika, salt, and pepper. Stir until smooth. Taste and adjust seasoning. Cover and refrigerate while you prepare other components (makes about 3/4 cup).

Prepare quick-pickled onions (optional)

If using quick-pickled onions, place thinly sliced red onion in a jar. Heat 1/2 cup water with 1/2 cup white vinegar and 1 tsp sugar and 1/2 tsp salt until sugar dissolves. Pour hot brine over onions, let cool to room temperature (15–20 minutes), then refrigerate. Use 1/2 cup for the plate.

If not quick-pickling, thinly slice red onion and separate into rings. Set aside with pickle chips and shredded lettuce.

Season and form patties

If patties aren't preformed, divide ground beef into two 4 oz portions and pork into two 3.5–4 oz portions. Gently form into patties slightly larger than the buns, creating a shallow dimple in the center of each to prevent doming. Season both sides of all patties with kosher salt and freshly ground black pepper.

Cook the patties

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat and add 1 tablespoon vegetable oil, swirling to coat. When the oil is shimmering, add the pork sausage patties first (they can take slightly longer). Cook 3–4 minutes per side until well browned and cooked through (internal temp 160°F / 71°C). Remove and keep warm. In the same pan, add the beef patties and cook 3–4 minutes per side for medium (adjust to desired doneness). If using cheese, place a slice on each beef patty during the last 30–60 seconds and cover the pan briefly to melt.

Transfer cooked patties to a plate and tent with foil to rest 3–5 minutes.

Toast the buns

Spread softened butter (or the optional butter for toasting) evenly on cut sides of the rolls or buns. In a clean skillet or on a griddle over medium heat, place buttered cut sides down and toast until golden brown, about 1–2 minutes. Alternatively, toast under a broiler briefly. Remove from heat.

Assemble the plate

On each plate, place one toasted roll cut-side up. Add shredded lettuce (if using) as a bed. Put two sausage patties and two beef patties stacked or side-by-side according to preference (this recipe prepares a double-meat plate with 4 total patties per plate). Arrange pickle chips and red onion (fresh or pickled) alongside the meat. Spoon 2–3 tablespoons of the prepared sauce onto the bread or serve in a small ramekin on the plate. Serve extra sauce on the side. Optionally, place extra bun halves on the plate so diners can build sandwiches or eat the meats as-is.

Garnish with additional cracked black pepper or an extra pickle slice. Serve immediately while hot.