Description
Delicious and juicy stovetop double-stack cheeseburgers made with flavorful ground beef patties, melted American cheese, and a tangy homemade burger sauce. Served with fresh lettuce, tomato, and red onion on toasted hamburger buns, perfect for a quick and satisfying meal.
Ingredients
Scale
Burger Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon pickle relish
Burgers
- 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
- 8 slices American cheese
- 4 hamburger buns
- Fresh lettuce leaves
- 4 slices tomato
- 4 slices red onion
Instructions
- Make the burger sauce: In a small bowl, stir together the mayonnaise, ketchup, and pickle relish until well combined. Adjust the flavors to taste by adding more ketchup or relish if desired.
- Form the burger patties: Divide the ground beef into eight 3-ounce loose balls for double-stack burgers. Gently season each ball on the outside with kosher salt, black pepper, and garlic powder if using. Avoid overworking the meat to keep it tender.
- Preheat and oil the skillet: Heat a skillet over medium-high heat and add the extra virgin olive oil, swirling to coat the surface evenly.
- Press the patties: Add the beef balls one at a time to the skillet. Cover each ball with a piece of foil and press down firmly with a second small pan or skillet to flatten into thin, even patties around 1/8 inch thick for double-stacks. Repeat for all patties, reusing the foil piece.
- Cook the patties: Cook the thin patties for 2 minutes on the first side until browned. Flip each patty, immediately top with a slice of American cheese, and cook for another 2 to 3 minutes until the cheese has melted and the patties are cooked through. Avoid pressing down too hard with the spatula to retain juiciness.
- Assemble the burgers: Spread 1 to 2 tablespoons of the prepared burger sauce on the bottom half of each hamburger bun, then layer with fresh lettuce leaves. Add two cooked patties stacked on top of each other, then top with a slice of tomato and red onion. Cover with the top bun.
- Serve: Serve the assembled double-stack cheeseburgers immediately while hot and enjoy!
Notes
- Use 90/10 ground beef for a good balance of flavor and juiciness.
- Pressing the patties very thin helps them cook quickly and stack easily.
- Foil is helpful to press patties without sticking to the pan or spatula.
- Optional garlic powder can add a mild boost of flavor but can be omitted.
- If preferred, make single thicker patties (5-6 ounces) and adjust cooking time accordingly.
- Toast the buns lightly for extra texture and flavor.
Nutrition
- Serving Size: 1 burger
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 115 mg
