Description
A delicious stovetop double-stack cheeseburger recipe featuring homemade easy burger sauce, thinly pressed beef patties cooked to perfection, melted American cheese, and fresh toppings for a classic diner-style burger experience.
Ingredients
Scale
Burger Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon pickle relish
Burgers
- 20 to 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
- 4 to 8 slices American cheese
- 4 hamburger buns
- Fresh lettuce (enough for 4 burgers)
- Slices of tomato (enough for 4 burgers)
- Red onion slices (enough for 4 burgers)
Instructions
- Make the burger sauce: In a small bowl, stir together mayonnaise, ketchup, and pickle relish until well combined. Adjust the ketchup or relish quantity to taste if desired.
- Form the burger patties: Divide the ground beef into eight 3-ounce balls for double patties. Handle gently without overworking. Season each ball’s exterior evenly with kosher salt and black pepper, adding garlic powder if using.
- Preheat skillet and oil: Heat a skillet over medium-high heat and add 2 teaspoons of extra virgin olive oil to coat the surface.
- Press the patties: Place a beef ball in the skillet, cover it with a piece of foil, and flatten it with a second small pan or skillet to form an even thin patty. Repeat for all patties reusing the foil piece to press evenly.
- Cook the patties: Cook each thin patty for 2 minutes on the first side. Flip the patties, place 1 to 2 slices of American cheese on top of each, and cook for an additional 2 to 3 minutes until cheese is melted and patties are cooked through.
- Assemble the burgers: Spread 1 to 2 tablespoons of burger sauce on the bottom half of each hamburger bun. Top with fresh lettuce, then stack two cooked patties per bun for a double cheeseburger or one patty per bun for single burgers. Add tomato slices and red onion on top. Cover with the bun tops and serve immediately.
Notes
- Use 90/10 ground beef for optimal juiciness and flavor balance.
- Pressing patties thin ensures quick cooking and crispy edges typical of diner-style burgers.
- Reusing the foil when pressing patties saves on cleanup and helps achieve even thickness.
- Optional garlic powder adds subtle flavor if desired.
- Adjust ketchup and relish amounts in the sauce to customize sweetness and tanginess.
- Serve burgers immediately for best taste and texture.
