Double Burger Recipe

Halve the buns and spread about 1 tbs softened butter on the cut side of each bun half. Set aside at room temperature while you prepare the patties.

Combine mayonnaise, mustard, and ketchup in a small bowl; stir to make a simple burger sauce. Refrigerate until assembly.

Wash and dry lettuce. Slice tomato into 4 even slices. Set out pickle slices and thinly sliced onion.

Divide the ground beef into four equal portions (about 4 oz / 113 g each). Form each portion into a thin round patty about 4 inches (10 cm) wide and 1/4–1/2 inch thick. Make a shallow indentation in the center of each patty with your thumb to minimize puffing while cooking.

Season both sides of each patty lightly and evenly with kosher salt and freshly ground black pepper. If using, sprinkle Worcestershire sauce over each patty and gently press it in.

Stovetop (Cast-iron skillet or heavy pan)

Heat a cast-iron skillet or heavy frying pan over medium-high heat until very hot (2–3 minutes). Add 1 tsp vegetable oil and swirl to coat. Working in a single layer, place two patties in the pan and cook 2–3 minutes without moving, until a brown crust forms.

Flip the patties and immediately place a slice of American cheese on each patty. Cook another 1–2 minutes until cheese is melted and patties reach desired doneness (medium is achieved at about 140–145°F / 60–63°C). Remove cooked patties to a plate and tent loosely with foil. Repeat with remaining two patties.

If you prefer, you can melt cheese by covering the pan with a lid for 30–60 seconds after adding cheese to trap steam and accelerate melting.

Wipe out excess fat from the skillet, leaving a thin film. Place buttered cut sides of buns in the skillet, butter-side down, and toast 30–60 seconds until golden and fragrant. Remove from pan.

Optional: If you like grilled onions, add the sliced onion to the skillet and cook over medium heat 3–4 minutes until softened and lightly browned. Remove and keep warm.

Spread about 2 tsp of the prepared burger sauce on the bottom half of each toasted bun.

Place a lettuce leaf on each bottom bun, then one tomato slice.

Stack two cheese-topped patties on each burger: place the first patty on the tomato, then immediately place the second patty on top so the melted cheese from both layers binds them together.

Top the patties with 3 pickle slices and some cooked or raw onion, to taste.

Spread remaining sauce on the bun tops (or more mayonnaise/mustard/ketchup individually), place the top bun, press down gently, and serve immediately.

Serve each double burger with fries, chips, or a side salad. For best texture, eat within 5 minutes of assembly while buns are warm and cheese is melty.

Leftover patties can be refrigerated for up to 3 days; reheat gently in a skillet to keep them moist.