Description
This stovetop double-stack cheeseburger recipe delivers juicy, thin patties layered with melted American cheese, fresh toppings, and a tangy homemade burger sauce. Perfectly cooked on the stove using a simple press technique, these burgers offer classic diner-style flavor right at home in just 25 minutes.
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
- Slices of tomato
- Red onion slices
Instructions
- Make the burger sauce: In a small bowl, combine mayonnaise, ketchup, and pickle relish. Stir well and adjust the amounts of ketchup or relish to taste. Set aside.
- Form the burger patties: Divide ground beef into eight 3-ounce balls for double-stack burgers. Keep the meat loosely formed. Season the outside of each ball evenly with kosher salt and black pepper. Optionally sprinkle garlic powder on each.
- Preheat the skillet and add oil: Heat a skillet over medium-high heat and add 2 teaspoons olive oil, spreading it evenly.
- Press the patties in the pan: Place one beef ball at a time into the skillet. Cover each ball with a piece of foil and use a second small skillet or pan to press down firmly, flattening the meat into a very thin, even patty. Repeat for all patties, reusing the foil piece.
- Cook the patties: Cook the thin patties for 2 minutes without moving them. Flip them carefully, top each with one or two slices of American cheese, and cook for another 2 to 3 minutes until the cheese fully melts and the patties are cooked through.
- Assemble the burgers: Spread 1 to 2 tablespoons of the prepared burger sauce on the bottom half of each hamburger bun. Layer lettuce on top of the sauce, add two cheeseburger patties per bun, then top with tomato slices and red onion. Cap with the top bun.
- Serve immediately: Enjoy the hot, juicy double-stack cheeseburgers fresh off the stove for the best flavor and texture.
Notes
- For single thicker burgers, divide meat into four 5- to 6-ounce patties and cook 3 to 4 minutes per side without pressing them very thin.
- Use fresh American cheese slices for classic melt and flavor; substitute cheddar or your favorite melting cheese if desired.
- Pressing the patties thin ensures faster cooking and crisp edges typical of diner-style burgers.
- If you don't have foil for pressing, use a flat metal spatula or plate with a heavy weight on top.
- Adjust salt and pepper seasoning if using ground beef with different fat content for best taste.
- Toast buns lightly in the skillet after cooking patties for an added crisp texture.
Nutrition
- Serving Size: 1 burger
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
