Double Burger Recipe

Form and season

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose round patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Do not overwork the meat to keep patties tender. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking. Sprinkle both sides of each patty evenly with kosher salt and freshly ground black pepper. If using, brush or mix 1 tsp Worcestershire sauce into the surface or meat and lightly dust with paprika.

Pan-sear

Heat a large skillet or cast-iron pan over medium-high heat until hot (about 3–4 minutes). Add 1 tablespoon neutral oil and swirl to coat. Place the patties in the pan, leaving space between them. Cook without pressing for 3 minutes to develop a sear. Flip the patties and continue cooking 2–3 minutes for medium (adjust time for desired doneness). During the last 30–45 seconds of cooking, place one slice of American cheese on each patty so it melts.

Toast and assemble sauces

While the patties cook or immediately after removing them, spread 1/2 tablespoon softened butter on the cut sides of each bun. Place buns, cut side down, in a separate skillet or on a griddle over medium heat and toast until golden brown, about 1–2 minutes. Mix mayonnaise, ketchup, and mustard in a small bowl to make a simple burger sauce; set aside.

On the bottom bun spread ~1 tablespoon of the prepared burger sauce. Layer 1 lettuce leaf, 2 tomato slices, and 3 pickle slices. Place one cheeseburger patty on top. Add a second patty stacked on the first (cheese side up). Top with a couple of red onion rings and the remaining lettuce if desired. Spread a small amount of sauce on the top bun and close the burger.

Serve the double burger immediately while hot. Offer extra ketchup, pickles, or fries on the side. Let rest for 1 minute before serving if patties were very hot to avoid excessive sauce run-off.