Dive Bar Double Down Recipe

Prepare beef portions

Divide the 1 lb ground beef into 8 equal portions (about 2 oz each). Gently roll each portion into a loose ball without overworking the meat. Season each ball lightly on one side with a small pinch of the 1 tsp salt and 1/2 tsp black pepper (reserve most seasoning for the cooking surface).

Preheat griddle/skillet

Heat a large cast-iron skillet or flat griddle over medium-high heat until smoking just begins. Add 1 tbs neutral oil and spread to coat the surface. Allow oil to heat until shimmering.

Smash patties Oklahoma-style

Working in two batches, place 4 loose beef balls on the hot surface leaving 1 inch between each. Using a well-oiled heavy spatula or a metal press (dampen a piece of parchment between spatula and meat if needed), press each ball down firmly and quickly into a very thin patty about 1/8-inch thick. Season the exposed tops with a little of the remaining salt and pepper. Let cook without moving for 1.5–2 minutes until deep brown and lacy at the edges.

Add onions during smash

While the patties cook, scatter thinly sliced onion (about 1 cup) over the patties so slices sizzle and char slightly — this is the Oklahoma double-smash style where onion patties incorporate onions into the crust. After 1.5–2 minutes, flip each patty, pressing gently to ensure contact. Immediately place an American cheese slice on two of the patties in each batch (you are making double patties, so cheese goes between or on top as directed in next step).

Build the double

Cook the second side for 30–45 seconds. Then place a second patty on top of each cheese-topped patty (if you placed cheese on the first patty, add the second patty on top and then another cheese slice so each double has cheese between and on top). Cook for an additional 20–30 seconds so cheese melts and the two patties bind together.

Rest briefly

Transfer completed double onion-smash patties to a plate and let rest 1 minute while you toast the bread and finish tots.

Spread softened butter (2 tbs) evenly on one side of each Texas toast slice. Heat a clean skillet or griddle over medium heat. Toast each buttered side on the hot surface until golden brown and crisp, about 2–3 minutes per side. Keep warm.

On the bottom slice of each Texas toast, spread 1 tbs mayonnaise and 1 tbs yellow mustard (adjust to taste). Place 2 dill pickle slices on each bottom slice. Set the hot double onion-smash patty on top of the pickles.

Top the patty with 1–2 additional pickle slices if desired. Place the top Texas toast slice (butter side out) on the sandwich. Press gently to compact. If you prefer the cheese melted further, place assembled sandwiches back on the skillet for 20–30 seconds per side, pressing lightly, until warmed through.

Preheat oven and cook tots according to package directions (typically 425°F / 220°C). Spread frozen tater tots in a single layer on a rimmed baking sheet. Sprinkle 1/2 tsp salt and 1/2 tsp paprika evenly over the tots. Bake 18–25 minutes, turning once midway, until golden and crisp.

Alternatively, air-fry at 400°F (200°C) for 12–15 minutes, shaking halfway. Keep warm until serving.

Optional: toss the reserved sliced onions in 1 tsp pickle juice or a squeeze of lemon and a pinch of salt for a quick bright garnish. Add hot sauce to mayo or serve on the side.

Serve each Dive Bar Double Down on Texas toast with a generous helping of hot tots on the side. Makes 2 sandwiches (double patties each).