Double Cheese Burger Recipe

Form the patties

Place the ground beef in a bowl. Add kosher salt, black pepper and Worcestershire sauce. Gently combine with your hands or a spatula until just blended — do not overwork. Divide the mixture into 4 equal portions (for thin patties) or 2 larger portions (for double-stacked patties). For this recipe (double cheeseburger with two patties each), form 4 patties about 3.5 inches in diameter and about 3/8-inch thick. Make a shallow indentation in the center of each patty with your thumb to reduce doming while cooking.

Preheat the pan or grill

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add neutral oil and swirl to coat. If using a grill, preheat to medium-high and oil the grates.

Cook the patties

When the pan is shimmering (or the grill is hot), place the patties in a single layer leaving space between them. Cook without moving for 2½ to 3 minutes, until a brown crust forms on the bottom. Flip and cook the second side 2 minutes for medium (adjust 1–3 minutes to reach desired doneness). In the last 60 seconds of cooking, place one slice of American cheese on each patty then sprinkle a little shredded cheddar (if using) on top of that. Cover the pan with a lid or a piece of foil for 30–60 seconds to help the cheese melt. Remove patties to a plate and let rest for 2 minutes.

Toast the buns

While the patties rest, spread about 1/2 tablespoon of softened butter on the cut face of each bun half. Place buttered side down in a clean skillet or on the grill over medium heat. Toast until golden and crisp, about 1 to 2 minutes. Remove and keep warm.

Prepare sauce

In a small bowl, mix mayonnaise, mustard and ketchup until smooth. Add hot sauce if using. Taste and adjust proportions to preference.

Assemble the double cheeseburgers

Spread a tablespoon of the prepared sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then 2 pickle slices and two tomato slices. Place one cheese-topped patty on top, then add the second patty (cheese side up). Top with thinly sliced red onion. Spread a thin layer of mayo or additional sauce on the top bun and close the burger. Repeat for the second burger.

If desired, sprinkle a pinch of smoked paprika over the top bun or inside the sauce for a smoky note. Serve the double cheeseburgers immediately with fries or a side salad. Provide extra ketchup and pickles on the side.