Double Cheeseburger Recipe

Portion and form

Divide the 1 lb ground chuck into four equal portions (about 4 oz / 113 g each). Gently form each portion into a loose ball, then flatten to a patty roughly 3.5–4 inches (9–10 cm) across and about 1/2 inch (12 mm) thick. Make a shallow 1/2-inch indentation in the center of each patty with your thumb to reduce doming during cooking.

Season

Lightly season both sides of each patty with the sea salt and freshly ground black pepper. If using optional seasonings, sprinkle 1/8 tsp garlic powder and 1/8 tsp smoked paprika per patty (divide amounts across patties). Do not overwork the meat.

Preheat pan or griddle

Heat a heavy skillet, cast-iron pan, or flat griddle over medium-high heat until very hot, about 4–5 minutes. Add 1 tablespoon neutral oil and spread to coat. The pan should shimmer but not smoke heavily.

Cook patties

Place patties in the hot pan, leaving room between them. Cook without pressing for 2.5–3 minutes until the underside has a deep brown crust. Flip once and cook the second side for 2 minutes. After 2 minutes on the second side, lower heat to medium, place one slice of American cheese on each patty, and cook for an additional 30–60 seconds until cheese melts and internal temperature reaches about 160°F (71°C) for well-done. For medium, remove at 150°F (66°C). Repeat with second layer: stack two patties per burger on the bun bottom (see Build step).

Use one slice of American cheese per patty. Place the slice on the patty during the last 30–60 seconds of cooking so it softens and adheres. For the classic double, melt cheese on both patties that will be stacked so each layer has cheese between patties and on top.

Toast buns

Spread about 1 tablespoon softened butter over the cut sides of the two buns (1 tbs each). After removing patties, wipe the pan briefly with a paper towel, then return to medium heat. Place buns cut-side down in the pan for 30–60 seconds until lightly golden and crisp. Remove.

Make sauce

In a small bowl mix 2 tablespoons mayonnaise, 1 teaspoon yellow mustard and 1 tablespoon ketchup until smooth. Taste and adjust (add more ketchup or mustard to preference).

Assemble burgers

Spread about half of the sauce on each bottom bun. Place one cheese-topped patty on the sauced bottom, then place the second cheese-topped patty on top of the first so there are two patties stacked. Add 3 pickle slices on top of the patties, then a few rings of thinly sliced red onion, one tomato slice, and a small handful (about 1/4–1/2 cup) shredded iceberg lettuce. Spread remaining sauce on the top bun and place on burger. Serve immediately.

If desired, sprinkle a pinch of extra salt or smoked paprika on the finished burger for extra flavor. Let burgers rest 1 minute before serving for juices to settle.