Description
This recipe for stovetop double-stack cheeseburgers offers juicy, thinly pressed beef patties layered with melted American cheese and a tangy, homemade burger sauce. Ready in just 25 minutes, it’s a perfect quick and satisfying meal with fresh lettuce, tomato, and red onion on toasted hamburger buns.
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
- Slices of tomato
- Sliced red onion
Instructions
- Prepare the Burger Sauce: In a small bowl, stir together the mayonnaise, ketchup, and pickle relish until well combined. Adjust the ketchup or relish amounts to your preference for flavor balance.
- Form the Patties: Divide the ground beef into eight 3-ounce loose balls to make thin patties for double-stack burgers. Season the outside of each ball with kosher salt and freshly ground black pepper, and sprinkle garlic powder if using.
- Preheat and Oil the Skillet: Heat a skillet over medium-high heat and add a drizzle of extra virgin olive oil to coat the pan evenly.
- Press and Cook the Patties: Add the beef balls to the pan one at a time. Cover each with foil and press down using a second small pan or skillet to flatten them evenly into thin patties. Cook for 2 minutes on the first side.
- Flip and Add Cheese: Flip the patties gently, top each with a slice of American cheese, and continue cooking for another 2 to 3 minutes until the cheese melts and the patties are cooked through.
- Assemble the Burgers: Spread 1 to 2 tablespoons of burger sauce on the bottom bun and layer with fresh lettuce leaves. Add two cheese-topped patties per burger for double stacks, followed by tomato slices and red onion slices. Place the top bun and serve immediately while hot.
Notes
- Use 24 ounces of ground beef to make eight thin patties suitable for double-stacked burgers.
- Press each patty evenly for uniform cooking and texture.
- Adjust burger sauce ingredients to taste for more or less tanginess or sweetness.
- For single thicker patties, form four 5- to 6-ounce patties and increase cooking time accordingly.
- Use fresh and crisp lettuce, tomato, and onion slices for the best burger assembly and flavor contrast.
- Do not over-press patties once cooking has started to keep them juicy.
- Serve burgers immediately for the best taste and melted cheese texture.
Nutrition
- Serving Size: 1 burger
- Calories: 600 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
