Triple Recipe

Portion the meat

Divide the ground chuck into three even portions (about 3 oz / 85 g each). Roll each portion loosely into a ball—do not overwork the meat.

Preheat the pan

Place a large cast-iron skillet or heavy griddle over medium-high heat until very hot (about 400–450°F / 204–232°C). Add the neutral oil and spread to coat the surface; it should shimmer but not smoke excessively.

Smash and season

Working one ball at a time, place a meat ball on the hot surface. Using a sturdy spatula or a dedicated smash tool, press the ball down firmly to form a thin patty (target thickness ≈ 1/4 inch). Immediately sprinkle about 1/3 of the kosher salt and 1/6 of the black pepper over the exposed patty surface. Repeat for the other two patties, leaving small gaps between them on the pan. (You will season each patty individually.)

Cook first side

Cook the smashed patties undisturbed for 1 to 1.5 minutes, until dark brown, crispy edges form and juices start to appear on top.

Flip and finish

Flip each patty with a thin metal spatula. Immediately top each patty with one slice of American cheese. Cook the second side for 20–45 seconds until cheese is melted and the patty is cooked through but still juicy. Remove cooked patties to a plate and keep warm. Repeat in batches if pan is small.

While patties are cooking (or a few minutes ahead), combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, Worcestershire sauce, apple cider vinegar, and the 1/8 tsp kosher salt designated for the sauce in a small bowl. Stir until smooth and taste; adjust salt or vinegar to balance sweetness and tang. Set aside.

Toast the bun

Butter the cut faces of the bun with the unsalted butter. In a separate skillet (or after patties are done and pan is wiped but still warm), toast the bun cut-side down over medium heat until golden and slightly crisp, about 1–2 minutes. Remove and set aside.

Arrange toppings

If using raw onion, fan the thin slices so they sit nicely on the burger. Lay out lettuce leaf, tomato slices, and pickle slices for assembly.

Assemble the TRIPLE

Spread a generous tablespoon of the prepared sauce on the bottom bun. Place the first cheese-topped patty on the sauce, then second patty on top of the first, then the third patty—stack cheese sides so cheese helps glue layers. Top the stack with pickles, thinly sliced onion, tomato slices, and lettuce. Smear a little sauce on the top bun and close the burger. Press gently to compact slightly and serve immediately.

Serving note: Serve the TRIPLE hot while patties are crisp. If preparing multiple burgers, keep cooked patties on a warm plate covered loosely with foil to maintain heat while finishing remaining batches.