Description
This stovetop double-stack cheeseburger recipe delivers juicy, flavorful burgers with a special easy burger sauce. Made with thin, pressed patties cooked to melty perfection, topped with fresh lettuce, tomato, and onion, these burgers are a quick and satisfying meal ready in just 25 minutes.
Ingredients
Scale
Burger Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon pickle relish
Burgers
- 20 to 24 ounces ground beef (90/10)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 teaspoons extra virgin olive oil
- 4 to 8 slices American cheese
- 4 hamburger buns
- Fresh lettuce (enough for 4 buns)
- 4 slices tomato
- Red onion (4 slices or to taste)
Instructions
- Make the burger sauce: In a small bowl, stir together mayonnaise, ketchup, and pickle relish until well combined. Adjust the amount of ketchup or relish based on your flavor preference and set aside.
- Form burger patties: Divide the ground beef into eight 3-ounce balls for double patties or four 5- to 6-ounce balls for single patties. Handle the meat gently and season each ball with kosher salt and freshly ground black pepper; sprinkle garlic powder if using.
- Preheat skillet and add oil: Heat a skillet over medium-high heat and add 2 teaspoons of extra virgin olive oil, swirling to coat the pan evenly.
- Press patties in pan: Place each beef ball into the skillet. Using a piece of foil and a second small pan or skillet, press down each ball firmly to form thin, even patties about 1/8 inch thick for double burgers or about 1/3 inch for single burgers. Reuse the foil for each patty press.
- Cook the patties: Cook the thin double patties for about 2 minutes or thicker single patties for 3 to 4 minutes without moving. Flip each patty, top with 1 to 2 slices of American cheese, and cook for another 2 to 3 minutes until the cheese is melted and patties are cooked through. Avoid pressing too hard to keep the juices inside.
- Assemble the burgers: Lightly spread 1 to 2 tablespoons of burger sauce on the bottom half of each bun. Layer with fresh lettuce, cooked burger patties, tomato slices, and red onion slices. Top with the bun crown and serve immediately while hot and juicy.
Notes
- For a smoky flavor, add a pinch of smoked paprika or cayenne pepper to the beef seasoning.
- If you prefer a thicker burger, shape 4 to 6 ounce patties instead of 3-ounce thin ones.
- Use a non-stick skillet or cast iron pan for best results when pressing the patties.
- Allow patties to rest for a minute after cooking to redistribute juices before assembling.
- Customize toppings with pickles, mustard, or your favorite condiments for extra flavor.
Nutrition
- Serving Size: 1 burger
- Calories: 640 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 44 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
