Double-Stack Cheeseburger
These Double Stack Cheeseburgers are made with thin, juicy beef patties topped with melted American cheese and stacked on toasted burger buns, finished with a creamy homemade burger sauce, caramelized onions, crisp lettuce, and fresh tomatoes.
40 minutesServes 4
American
The recipe
Double-Stack Cheeseburger
- Prep
- 20 minutes
- Cook
- 20 minutes
- Total
- 40 minutes
- Serves
- 4
Ingredients
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Method
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.
In a small bowl, mix together the mayonnaise, ketchup, Dijon mustard, diced pickles, paprika, salt, and black pepper until smooth. Set aside.
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.
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.
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.
Lightly toast the burger buns.
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.
Dilruba’s tips
Use 80/20 ground beef. The higher fat content creates a juicy burger with a flavorful crust.
Cook in batches if needed. Avoid overcrowding the pan so each burger has enough room to brown properly.
These burgers are best enjoyed fresh while the cheese is melted and the patties are hot.
