Double-Stack Cheeseburger

Ingredients

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• 2 lb ground beef, 80/20 recommended
• 1 tbsp salt
• ½ tbsp black pepper
• 8 slices American cheese
• 4 tbsp mayonnaise
• 1 tbsp ketchup
• ½ tbsp Dijon mustard
• 5 dill pickles, finely diced (or more to taste)
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• 4 burger buns
• Butter, optional for toasting
• Lettuce
• Tomato slices
• Onion, sliced

Method

1. 1

   In a large bowl, combine the ground beef, salt, and black pepper. Mix until just combined, then divide the beef into 8 equal portions and gently roll each into a ball.

2. 2

   In a small bowl, mix together the mayonnaise, ketchup, Dijon mustard, diced pickles, paprika, salt, and black pepper until smooth. Set aside.

3. 3

   Heat a large skillet or flat-top griddle over medium-high heat. Add the sliced onions to one side of the pan and cook until softened and lightly caramelized.

4. 4

   Place 2–4 beef balls onto the hot pan, leaving space between each one. Immediately press each ball into a thin patty using a burger press or sturdy spatula. Press firmly for 20–30 seconds.

5. 5

   Cook the patties for 2–3 minutes, or until a deep golden-brown crust has formed. Flip each patty, immediately top with a slice of American cheese, and cook for 1–2 minutes. Repeat with the remaining beef.

6. 6

   Lightly toast the burger buns.

7. 7

   Spread the burger sauce onto the bottom bun, then add the lettuce, two cheeseburger patties, the cooked onions, tomato slices, and the top bun. Serve immediately.