The Double Decker Recipe

Form patties

Divide the ground beef into four equal portions (about 4 oz each). Lightly form each portion into a thin patty approximately the diameter of the pretzel buns, handling the meat as little as possible. Press a shallow dimple into the center of each patty with your thumb to reduce puffing during cooking.

Season both sides of each patty with salt, black pepper and the smoked paprika (if using). Lightly brush or toss each patty with the Worcestershire sauce so it adheres to the surface.

Heat a large skillet or cast-iron pan over medium-high heat. Add the neutral oil and let it shimmer. Cook patties in batches if needed: for medium doneness, sear 3 minutes on the first side without moving, flip, then immediately place a slice of cheddar on two of the patties and cook another 2–3 minutes until cheese melts and internal temperature reaches 155–160°F (for medium) or desired doneness. Remove cooked patties to a warm plate and tent with foil.

While patties rest, split the pretzel buns and lightly butter the cut sides. Toast the buns cut-side down in the same skillet over medium heat until golden and slightly crisp, about 1–2 minutes. Toasting in the pan will pick up beef flavor residue for extra depth.

Lay out the bottom bun. Spread about 1 tablespoon total of chipotle BBQ sauce on the bottom bun. Place one cheddar-topped patty on the sauce. On top of that patty spread a thin layer (about 1 tablespoon) of the mango chutney, then add lettuce and a couple pickle slices.

Stack the second cooked patty (no cheese required) on top of the first layer. Spread garlic aioli on the inside of the top bun (about 1 tablespoon) and smear a small dab of mustard on the patty or bun if desired. Add sliced tomato and thinly sliced red onion on top of the second patty. Close with top bun.

Gently press the assembled burger to compact the layers slightly. If serving immediately, insert a sandwich pick through the center to hold the double stack together.

If making any sauce from scratch: whisk together mayonnaise with minced garlic for the aioli, and combine ketchup, chipotle paste and a little brown sugar for the chipotle BBQ if desired. Measure out the store-bought or homemade sauces so they are ready for assembly (about 1/4 cup each).

Taste the mango chutney and, if it’s too thick, thin with 1 teaspoon water to a spoonable consistency so it layers easily on the burger without sliding off.

Slice the tomato into 1/4-inch thick rounds. Peel and thinly slice the red onion into rings. Rinse and dry iceberg lettuce leaves and tear to fit the bun diameter. Assemble toppings on the burger as directed in the Buns & Assembly section so each component contributes texture and brightness.

Taste and adjust: a light sprinkle of kosher salt on the tomato or a quick grind of black pepper over the finished burger will brighten flavors. Serve immediately while patties are hot and cheese is melty.