Double Cheeseburger Recipe

Portion and form patties

Divide the 1 lb ground beef into 4 equal portions (about 4 oz / 113 g each). Gently form each portion into a thin round patty about 4 inches (10 cm) wide and 1/4 to 1/2 inch thick. Do not overwork the meat — handle loosely so patties stay tender.

Chill patties (optional)

If patties feel too soft to handle, stack them between sheets of parchment and chill 10–15 minutes to firm up for easier cooking.

Season just before cooking

Pat both sides of each patty dry with paper towel, then season both sides with ~1/4 tsp kosher salt and a light pinch of freshly ground black pepper per patty (total about 1 tsp salt and 1 tsp pepper for all patties).

Cook patties

Heat a large cast-iron skillet or flat griddle over medium-high heat until very hot (a few minutes). Add 1 tbs vegetable oil and swirl to coat. Working in two batches, place two patties on the hot surface without crowding. Cook undisturbed 2–3 minutes until the bottom forms a brown crust. Flip and cook 60–90 seconds on the second side for medium doneness. If you like a crispier edge, press the patty slightly with a spatula for a few seconds after flipping.

Melt cheese into double-stack

Immediately after flipping for the second side (or during the last 30–45 seconds of cooking), place one slice of American cheese on each patty. After removing the patties from the skillet, stack two cheese-topped patties per burger (cheese between and on top of the patties). If you prefer extra melt, return stacked patties to the skillet for 15–20 seconds, cover briefly, or tent with a lid to help cheese meld.

Toast buns

While patties cook (or right after), spread about 1 tbs softened butter on the cut sides of each bun. In a separate skillet or on the griddle, toast the buns butter-side down over medium heat 1–2 minutes until golden and lightly crisp. Remove and keep warm.

Prepare toppings

Wash and shred the lettuce, slice the tomato into 1/4-inch rounds (use 1–2 slices per burger depending on size), thinly slice the onion, and have pickle slices ready.

Assemble burgers

Spread mayonnaise on the bottom bun (about 1 tbs), and ketchup and mustard on the top bun (about 1 tbs ketchup, 1/2 tbs mustard). Place shredded lettuce on the bottom bun, then two stacked patties with melted cheese. Top with tomato slice(s), onion rings, and 3 pickle slices. Cap with the top bun and press gently to set.

Serve

Serve the double cheeseburgers immediately while hot with optional fries or a side. Provide extra ketchup, mustard, or pickles as desired.