Double Doubler Recipe

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange 8 slices of thick-cut bacon in a single layer on the rack so excess fat drips onto the foil.

Bake bacon for 12–18 minutes, turning the sheet once if needed, until crisp to your preference. Remove bacon and drain on paper towels. Reserve bacon fat on the foil for disposal (or save for cooking). Keep bacon warm in a low oven (200°F / 95°C) while you finish the rest.

Form the ground beef into 4 evenly sized patties (about 4 oz / 115 g each) slightly larger than the buns because they will shrink while cooking. Do not overwork the meat; press a shallow dimple in the center of each patty to encourage even cooking.

Season both sides of each patty with kosher salt and freshly ground black pepper right before cooking.

Heat a large cast-iron skillet or griddle over medium-high heat. Add 1 tablespoon neutral oil and spread to coat the surface. When the oil is shimmering and the pan is very hot, place the patties in the pan leaving space between them (you may need to cook in two batches depending on pan size).

Cook the patties for 2–3 minutes without moving them to develop a crust. Flip and cook another 1.5–3 minutes for medium doneness (adjust time for thinner patties or desired doneness).

When patties are nearly done (about 30–45 seconds before removal), place a slice of cheddar and a slice of American cheese on two of the patties and repeat on the remaining two patties so each burger will have two cheese layers.

Remove patties to a baking sheet and loosely tent with foil to keep warm while you toast buns and assemble.

Split brioche buns and spread about 1/2 tablespoon softened butter on each cut side. Heat a clean skillet or griddle over medium heat and toast buns, butter-side down, until golden and slightly crisp, 1–2 minutes. Remove and keep warm.

In a small bowl combine mayonnaise, mustard, and ketchup. Mix until smooth — this is the burger spread. Taste and adjust seasoning to taste (add a pinch of salt or a dash of hot sauce if desired).

To build each Double Doubler: spread about 1 tablespoon of the burger spread on the bottom bun.

Place one cheese-topped patty on the bottom bun, then top that patty with two slices of bacon (overlapped).

Add the second cheese-topped patty on top of the bacon so the burger is double-stacked (two patties, two layers of cheese).

Top with lettuce, a tomato slice, a few red onion rings and two pickle slices if using. Spread 1/2 tablespoon burger spread on the top bun and cap the burger.

Press gently to compact the burger slightly and serve immediately with fries or your preferred side.