Stovetop Double-Stack Cheeseburgers Recipe

Stir together the burger sauce ingredients, and adjust the flavors to liking. Some people like more ketchup or more relish.

Measure out ground beef into eight 3-ounce patties (for double cheeseburgers) or four 5- to 6-ounce patties (for single burgers). Some people even prefer a single, thin 4-ounce patty.

Be gentle with the ground beef. Keep it in loose balls for now. Season the outside of the balls with salt and pepper.

Preheat a skillet over medium-high heat. Add a drizzle of olive oil. Add the beef balls one at a time, pressing each one by covering it with foil and pressing down to flatten with a second small pan or skillet.

Try to get the patty as even as possible. For double burgers, make a very thin patty. For single burgers, shoot for about ⅓-inch thick patty.

Repeat with pressing each of the patties in the pan, reusing the same piece of foil.

Cook patties for 2 minutes for the thinner double patties, or 3 to 4 minutes for the thicker single patties. Flip, top with cheese, and cook for another 2 to 3 minutes until the cheese is melted.

The patties will shrink a bit as they cook. It’s okay to press on them a bit with a spatula to reshape them slightly, but try to keep a light touch to keep from pushing out all the juices.

When the burger patties are cooked through and the cheese is very melted, smear the bottom bun with 1 to 2 tablespoons of burger sauce and top with lettuce. Add the burger patty (or patties) and top with sliced tomato and red onion.

Serve immediately!