Double Double Burger Recipe

Form patties

Divide the ground beef into four equal portions (about 4 oz each). Gently form each portion into thin, flat patties roughly the diameter of your buns (slightly larger to account for shrinkage). Do not overwork the meat; press a shallow dimple in the center of each patty to encourage even cooking.

Season both sides of each patty lightly with kosher salt and freshly ground black pepper just before cooking.

Heat a cast-iron skillet or griddle over medium-high heat until very hot (about 3–5 minutes). Add 1 tablespoon vegetable oil and swirl to coat.

Cook the patties in batches if needed. Place two patties in the skillet and cook for 2–3 minutes without moving to develop a brown crust. Flip and cook an additional 60–90 seconds. Immediately place one slice of American cheese on each patty and cover the skillet briefly (30–45 seconds) or add a lid to melt the cheese. Repeat for the remaining two patties.

While patties cook, split the buns and spread about 1 teaspoon softened butter on each cut side.

Toast the buttered buns on a separate pan or on the griddle, cut-side down, until golden and crisp, about 45–60 seconds. Remove and keep warm.

In a small bowl, whisk together mayonnaise, ketchup, yellow mustard, sweet pickle relish, apple cider vinegar, onion powder, garlic powder, paprika, and salt until smooth and well combined. Taste and adjust seasoning; refrigerate until assembly if not using immediately.

Arrange toppings: shred the iceberg lettuce, slice the tomato into 3–4 mm thick rounds, thinly slice the white onion, and have pickle slices ready.

To assemble each Double Double Burger: spread about 1 tablespoon of the signature sauce on the bottom bun. Place two cheese-topped patties stacked on top of the sauce. Add two pickle slices, a small handful (about 1/2 cup) shredded lettuce, one tomato slice, and a few onion rings. Spread about 1 teaspoon sauce on the top bun and close the burger.

Serve immediately while hot. Repeat assembly for second burger.