Double Stack Burger Recipe

Make sauce

In a small bowl combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, garlic powder, paprika, and salt. Whisk until smooth. Taste and adjust seasoning if needed. Cover and refrigerate while you prepare other components (at least 10 minutes recommended).

Caramelize and char onions

Heat a 10–12-inch skillet or griddle over medium-high heat. Add olive oil and heat until shimmering. Add the thinly sliced onions in an even layer, sprinkle with a pinch of salt, and let cook undisturbed for 2–3 minutes until the underside browns. Stir or toss and continue to cook, pressing occasionally with a spatula, until deeply browned and slightly charred in places, about 8–10 minutes total. If onions begin to stick, scrape and deglaze with a splash of water. Remove from pan and keep warm.

Form patties

Divide ground beef into four equal portions and gently form into two thin patties about 3.5–4 inches in diameter (you will stack two patties per burger). Do not overwork the meat. Press a slight depression in the center of each patty with your thumb to help them cook flat. Season both sides liberally with salt and black pepper.

Cook patties

Heat a large skillet or griddle over medium-high heat and add vegetable oil. When oil is hot and shimmering, place the patties on the skillet ensuring not to overcrowd; work in batches if necessary. Cook undisturbed for 2–3 minutes until a brown crust forms. Flip and immediately place an American cheese slice on each patty. Cook 1–2 minutes more until cheese is melted and the patties reach desired doneness (about 3–4 minutes total per thin patty). Remove to a plate and tent with foil to keep warm.

Toast buns

Spread softened butter on the cut sides of the buns. Return the skillet or griddle to medium heat and place buns cut-side down. Toast until golden brown, 1–2 minutes. Remove from heat.

Assemble double stack burger

Spread about 1 to 1.5 tablespoons of the special sauce on the bottom bun. Place a small handful of shredded lettuce on the sauce, then set one cheese-topped patty on the lettuce. Add 3 pickle slices and a spoonful of charred onions. Place the second cheese-topped patty on top, then add remaining pickles (3 slices), a little more charred onion, and a thin tomato slice if using. Spread 1 tablespoon of special sauce on the top bun and place it on the burger. Press gently to compact.

Serve immediately while hot with fries or chips. Provide extra special sauce and pickles on the side if desired.