Description
A simple and delicious recipe for stovetop double-stack cheeseburgers featuring a homemade easy burger sauce, thinly pressed beef patties cooked to perfection, and classic fresh toppings served on toasted hamburger buns.
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 leaves
- 4 slices tomato
- Slices of red onion
Instructions
- Make the burger sauce. In a small bowl, stir together the mayonnaise, ketchup, and pickle relish until well combined. Adjust the ketchup or relish quantities to suit your taste preference.
- Form the burger patties. Divide the ground beef into eight 3-ounce loose balls for double-stack burgers or four 5- to 6-ounce balls for single burgers. Season each ball's exterior evenly with kosher salt, black pepper, and garlic powder if using, but handle the meat gently to keep it loose.
- Preheat and oil the skillet. Heat a skillet over medium-high heat and add 2 teaspoons of extra virgin olive oil, swirling to coat the surface.
- Press the patties. Place the beef balls one at a time in the skillet. Cover each ball with a piece of foil and press it down flat with another small pan or skillet, creating thin, even patties—especially thin for double-stack burgers.
- Cook the patties. Cook the patties for about 2 minutes if thin (double-stack) or 3 to 4 minutes if thicker (single). Flip the patties carefully, place slices of American cheese on top, and cook another 2 to 3 minutes until cheese is melted and patties are cooked through. Avoid pressing too hard to keep juices inside.
- Assemble the burgers. Spread 1 to 2 tablespoons of burger sauce on the bottom bun. Layer with fresh lettuce, the cooked cheeseburger patties, sliced tomato, and red onion. Top with the bun and serve immediately for best taste.
Notes
- Use 90/10 ground beef for juicy but not overly fatty patties.
- Pressing the patties thinly ensures quick cooking and crispy edges.
- Adjust burger sauce ingredients per personal preference for tanginess or sweetness.
- Let cooked patties rest for a minute briefly if needed but serve promptly to retain juiciness.
- Optional garlic powder enhances flavor but can be omitted.
- Toast buns lightly in the skillet during patties cooking for extra texture.
Nutrition
- Serving Size: 1 burger
- Calories: 620 kcal
- Sugar: 5 g
- Sodium: 920 mg
- Fat: 42 g
- Saturated Fat: 16 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
