Double Cheeseburger Recipe

Portion and shape patties

Divide the 1 lb ground beef into four even portions (about 4 oz / 110 g each). Gently form each portion into a ball and then flatten into 3⁄4-inch thick rounds about 4 inches in diameter. Do not overwork the meat — handle lightly so patties stay tender. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.

Season patties

Season both sides of each patty evenly with kosher salt (about 1 tsp total) and freshly ground black pepper (about 1/2 tsp total).

Cook patties

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon vegetable oil and swirl to coat. Add patties (work in two batches if the pan is crowded) and cook undisturbed for 2–3 minutes until a brown crust forms. Flip and cook 1½–2 minutes more for medium doneness. In the last 30–45 seconds of cooking, place 1 slice of American cheese on each patty; for a double cheeseburger stack two patties per sandwich so you will place cheese on each patty as it finishes. If using a lid, cover briefly to help cheese melt.

Toast buns

While the patties cook, spread 1 tablespoon softened butter evenly on the cut sides of the 2 buns. Place them, buttered side down, in a separate skillet or on a griddle over medium heat and toast until golden brown, about 1–2 minutes. Remove and set aside.

Prepare onion

If you prefer raw onion, use the thinly sliced yellow onion as-is. For milder flavor, toss the onion with a pinch of salt and 1 teaspoon of vinegar or briefly soak in cold water for 5 minutes, then drain. For caramelized onion (optional extra step), cook the sliced onion in 1 teaspoon oil over medium-low heat for 12–15 minutes until soft and golden, stirring occasionally.

Assemble lettuce, tomato, pickles

Pat dry the lettuce and tomato slices. Prepare 2 leaves of iceberg lettuce, 2 tomato slices per burger, and arrange 2 pickle slices per burger (or as desired).

Mix condiments: In a small bowl combine 2 tablespoons mayonnaise, 2 tablespoons ketchup, and 1 teaspoon yellow mustard. Stir until smooth; this is the burger sauce.

Assemble double cheeseburgers: Place the bottom half of each toasted bun on a plate. Spread about half of the burger sauce on each bottom bun. Place one cheese-topped patty on the sauce, then stack the second cheese-topped patty on top of the first (so there are two patties with cheese between and on top). Add onion slices, tomato slices, lettuce, and pickles as desired. Spread remaining sauce on the bun tops and place over the stack.

Serve: Insert a toothpick if needed to hold the stack. Serve immediately while hot with fries or a side of your choice.