Burger Recipe

Form patties

Divide the ground beef into two equal portions (about 0.25 lb / 4 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. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.

Thinly slice half an onion into rings or thin half-moons (about 1/8 inch thick). Pat pickle slices dry if they are very wet. Split the potato bun and set aside.

Make the dijonnaise: in a small bowl whisk together mayonnaise, Dijon mustard, lemon juice and black pepper until smooth. Taste and adjust with a pinch of salt or more mustard if desired.

Heat a heavy skillet or griddle over medium-high heat until very hot (about 3–4 minutes). Add 1 teaspoon vegetable oil and spread to coat.

Season both sides of each patty with kosher salt and freshly ground black pepper just before placing in the pan.

Place the patties on the hot surface, leaving space between them. Cook without moving for 2.5–3 minutes to develop a good sear.

Flip the patties and cook for another 2 minutes. Immediately place one slice of American cheese on each patty, cover the pan with a lid or tent with foil, and cook for an additional 30–60 seconds until cheese is melted and patties reach medium doneness (internal temperature ~160°F / 71°C). Adjust time slightly for preferred doneness.

While the patties finish, heat a separate small skillet over medium heat. Spread butter on the cut sides of the potato bun and toast buttered sides in the skillet until golden brown, about 1–2 minutes.

On the bottom bun, spread about 1 tablespoon of the prepared dijonnaise. Place one cheeseburger patty on the sauce, then top with 3 pickle slices and a few onion rings. Place the second cheeseburger patty on top (stacked). Spread another 1 tablespoon dijonnaise on the top bun and place it over the stacked patties.

Serve immediately while hot. If desired, provide ketchup, extra pickles, or fries on the side.