Jun 09 2026
Restaurants›Potato Coop›Double Recipe

Double Recipe

Inspired by Potato Coop
Time25m
Serves2

Make Double Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Special Sauce

Toppings & Buns

Meat & Seasoning

Method

Special Sauce

  1. 1

    Combine sauce ingredients

    In a small bowl, whisk together 0.25 cup mayonnaise, 2 tbs ketchup, 1 tbs yellow mustard, 1 tbs dill pickle relish, 0.25 tsp celery salt, 0.5 tsp Worcestershire sauce and 0.25 tsp freshly ground black pepper until smooth. Taste and adjust seasoning. Cover and refrigerate while you prepare the burgers so flavors meld.

Toppings & Buns

  1. 2

    Prep toppings

    Thinly slice the yellow onion (measure about 0.5 cup), shred 1 cup iceberg lettuce, and slice tomatoes into 4 slices. Arrange 12 dill pickle slices so you can quickly top assembled burgers.

  2. 3

    Toast buns

    Heat a large cast-iron skillet or griddle over medium-high. Spread 2 tbs softened butter evenly on cut sides of 2 buns. When the skillet is hot, place buns cut-side down and toast until golden and edged, about 60–90 seconds. Remove and keep warm.

Meat & Seasoning

  1. 4

    Portion the beef

    Divide 16 oz chilled ground beef into four even portions (about 4 oz / 113 g each). Roll each portion loosely into a ball — do not overwork the meat; handle as little as possible to keep the texture tender.

  2. 5

    Preheat cooking surface

    Heat a large cast-iron skillet or flat griddle over high heat until very hot (surface should shimmer and reach roughly 400–450°F if using an infrared thermometer). Add 1 tbs neutral oil and spread to coat.

  3. 6

    Smash and sear patties

    Place two meat balls on the hot surface, spaced apart. Using a heavy metal spatula (or a second spatula) and a firm pancake turner or a specialized burger smasher, press each ball flat immediately to form a thin patty (about 1/4 inch thick). Hold pressure for 5–10 seconds to set the edges. Do not move the patties after smashing. Cook 2 to 2.5 minutes until edges are deeply browned and juices bubble through the top.

  4. 7

    Season, flip, and add cheese

    Immediately after smashing (while the patties are on the surface), sprinkle each patty evenly with kosher salt and some freshly cracked black pepper from the 1.5 tsp and 1 tsp measurements. Flip each patty with a sturdy spatula, then place a slice of American cheese on two of the patties if assembling as doubles (place cheese on the freshly flipped patties so it melts). Cook another 30–45 seconds to melt cheese and finish cooking. For doubles: place a cheese-topped patty on top of a plain patty, allowing the cheese to act as adhesive between layers, then press briefly to nest them together.

  5. 8

    Repeat for remaining patties

    Repeat smashing and cooking for the remaining two meat balls (you should end with two double stacks). If the pan cools, increase heat to maintain a strong sear. Transfer cooked patties to a plate and tent loosely with foil while you assemble to keep warm.

  6. 9

    Assemble the Double Smash Burgers

    Spread about 1–2 tbs of the prepared special sauce on the bottom half of each toasted bun. Place shredded lettuce on the sauce, then a cheese-topped patty stack, followed by tomato slices (2 slices per burger), 6 pickle slices, and a few thin onion slices. Add a small drizzle of extra sauce on the top bun if desired, then close the burger. Serve immediately so the buns stay crisp and patties are hot.

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