Double Cheeseburger
intro
A juicy, stacked classic American double cheeseburger with crispy seared beef, melted cheese, and traditional toppings on a toasted bun, perfect for summer gatherings.
Ingredients
Steps
Form beef patties
Divide the 680g 80/20 ground beef into 8 equal 85g portions. Gently shape each into thin, 10cm-wide patties (slightly wider than your buns, as they will shrink when cooking), pressing a shallow 5mm dimple in the center of each to prevent bulging during cooking. Do not overwork the meat to keep patties tender, then season both sides evenly with 1 tsp kosher salt and ½ tsp freshly ground black pepper.
Toast brioche buns
Heat a cast iron skillet or flat-top griddle to medium heat (175°C / 350°F). Brush the cut sides of the 4 split brioche buns with the 2 tbsp (28g) melted unsalted butter. Place buns cut-side down on the heated surface for 30-45 seconds until golden brown and slightly crisp at the edges. Transfer toasted buns to a clean plate and set aside.
Sear beef patties
Increase the griddle or skillet heat to medium-high (205°C / 400°F). Place the seasoned patties on the hot surface in a single layer, working in 2 batches if needed to avoid overcrowding the pan. Cook undisturbed for 2 full minutes, until the bottom of each patty develops a deep, crispy, caramelized brown crust.
Melt cheese on patties
Flip each patty with a thin metal spatula immediately after the 2-minute first sear. Place 1 slice of American cheese on top of each flipped patty, then stack one patty directly on top of another to create 4 double-patty stacks. Cook for an additional 1 minute for medium doneness, until the cheese is fully melted and oozing slightly between patty layers and onto the griddle.
Build condiment base
For each burger, spread 1 tbsp (15ml) ketchup on the cut side of the bottom toasted bun half, and ½ tbsp (7.5ml) yellow mustard on the cut side of the top toasted bun half. Place one hot, cheesy double patty stack directly onto the ketchup-covered bottom bun.
Add toppings and serve
Top each double patty stack with 2 tbsp (17.5g) of drained dill pickle slices and 1 tbsp (7.5g) of thinly sliced white onion. Place the mustard-covered top bun on top to complete the burger, then serve immediately while patties are hot and cheese is fully melted.
Tips
2.Never press down on cooking patties with a spatula, as this forces out flavorful fat and juices, resulting in dry, bland burgers and potential grill flare-ups.
3.Toast buns directly on the buttered griddle or grill rather than a pop-up toaster, as the crisp, buttery surface creates a barrier that prevents patty juices from making buns soggy.
OMG this double cheeseburger is a GAME CHANGER for our weekend cookouts! I’ve been messing around with burger recipes for years and always ended up with dry, crumbly patties, but the tip about not overworking the meat? Total lightbulb moment. My kids devoured two each and asked when we’re making them again. SO good, even better than the fast food spot we usually hit on Fridays!
Super easy recipe that comes together so fast! I prepped all the patties on Sunday for weeknight dinners and they held up great in the fridge. Only note is I wish there was a tip for toasting the buns perfectly—mine got a little too charred on the grill last night. Otherwise, the patties were perfectly juicy and the cheese melt was chef’s kiss.
Made these in my tiny dorm kitchen with just a cheap cast iron skillet and they came out INSANE. I thought good cheeseburgers required a fancy grill, nope! 20 minutes total, no fancy ingredients, and my roommates are already begging me to make these again for our watch party this weekend. 10/10, no notes.
Brought these to my neighborhood block party last night and people were literally coming up to me asking for the recipe all night! I did the double patty with American cheese just like the recipe said, added the special sauce (equal parts ketchup, mayo, relish duh) and it was perfect. Even the local high school football coach said it was the best burger he’d had all summer.
This is my new go-to weeknight dinner! 20 minutes cook time is no joke—even with the twins hanging off my legs while I cooked, I got these on the table in no time. My kids usually pick at their food but they cleaned their plates and asked for seconds. Thank you for an easy, no-fuss recipe that actually delivers!
I’m super particular about my smash burgers and this recipe nails the classic ratio. The thin patties with that crispy lacy edge, melty cheese, soft toasted bun—this tastes exactly like the old diner burgers I grew up eating going to my grandpa’s house. Absolute perfection.
Made these after a long morning hike with my partner and we were both blown away. We used grass-fed beef from the local farm stand, added some caramelized onions we had left over from last night’s dinner, and it was the perfect post-hike fuel. So juicy, no dry bites at all!
Okay I’ve literally never cooked a burger in my LIFE and I was so nervous I’d mess it up, but this recipe was so easy to follow! I followed every step exactly, didn’t overwork the meat, seasoned generously, and my boyfriend said it’s better than the burger place we go to for date night. I feel like a real cook now lmao
Solid recipe! The patties stay super juicy even when you make them ahead, which is perfect for my meal prep for the week. I swapped the American cheese for pepper jack for a little extra heat and it worked great. Only knock is I wish it had a suggested special sauce recipe included, but otherwise totally worth making.
Made these for my husband’s 60th birthday party since he’s always going on about the double cheeseburgers he got at the local diner when he was a teen. He said they tasted exactly like he remembered! We set up a little topping bar with pickles, onions, tomatoes, bacon, and all the fixins, and every single guest raved. Will absolutely be making these again!
Tested these out ahead of our first college football tailgate of the season and they’re a lock for the menu. They cook fast, hold up well even when you’re making a big batch, and everyone who tried a test bite lost their mind. Way better than the boring hot dogs we usually bring. 10/10, will be making these all tailgate season long.