📝 About This Recipe
This isn't just a burger; it's a masterclass in the Maillard reaction, featuring two lacy-edged, deeply caramelized beef patties that melt into a sea of gooey American cheese. Inspired by the golden age of American diners, this recipe balances the richness of premium ground chuck with a tangy, secret-style signature sauce and the crunch of buttery toasted brioche. It’s the quintessential fast-food experience elevated by high-quality ingredients and professional technique.
🥗 Ingredients
The Beef
- 1.5 lbs Ground Chuck (80/20 fat ratio, kept very cold)
- 1 tablespoon Kosher Salt (for seasoning)
- 1 teaspoon Black Pepper (freshly cracked)
The Signature Sauce
- 1/2 cup Mayonnaise (full fat)
- 1 tablespoon Yellow Mustard
- 2 tablespoons Sweet Pickle Relish
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Garlic Powder
Assembly & Garnish
- 4 pieces Brioche Buns (split and buttered)
- 8 slices American Cheese (deli-style for better melting)
- 2 tablespoons Unsalted Butter (softened)
- 1 cup Iceberg Lettuce (finely shredded)
- 1 large Tomato (sliced into thin rounds)
- 4 slices Red Onion (shaved paper-thin)
- 12-16 pieces Dill Pickle Chips (crinkle cut)
👨🍳 Instructions
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1
In a small bowl, whisk together the mayonnaise, mustard, relish, smoked paprika, and garlic powder. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
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2
Divide the cold ground chuck into 8 equal portions (about 3 ounces each). Lightly roll them into loose balls. Do not overwork the meat; you want the fat to stay intact.
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3
Preheat a large cast-iron skillet or flat-top griddle over medium-high heat until it is wisps of smoke begin to rise. This ensures a perfect sear.
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4
Spread the softened butter onto the cut sides of the brioche buns. Place them face-down on the hot griddle for 1-2 minutes until golden brown and toasted. Set aside.
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5
Place 2-4 meat balls onto the hot skillet, leaving plenty of space between them. Immediately use a heavy spatula (and a second tool to press down if needed) to smash the balls flat until they are about 1/4 inch thick.
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6
Season the patties generously with salt and pepper while they are raw on the top side. Cook undisturbed for about 2 minutes until the edges are dark brown and crispy.
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7
Use a sharp-edged spatula to scrape underneath the patty, ensuring you get all that flavorful crust. Flip the patties over.
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8
Immediately place a slice of American cheese on each patty. Cook for another 45-60 seconds until the cheese is completely melted.
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9
Stack one cheesy patty on top of another to create the 'double' component. Remove the stacks from the heat.
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10
Spread a generous tablespoon of the signature sauce on both the top and bottom toasted buns.
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11
On the bottom bun, layer the shredded lettuce, a tomato slice, and the paper-thin red onions.
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12
Place the double patty stack onto the vegetables, top with 3-4 pickle chips, and crown with the top bun. Serve immediately while hot and juicy.
💡 Chef's Tips
Always use cold meat; if the fat warms up before hitting the pan, the burger will be dry rather than juicy. Don't use oil in the pan; the fat rendering from the 80/20 beef is all you need for a perfect crust. Use a heavy, non-slotted spatula for smashing to get the maximum surface area contact. If the cheese isn't melting fast enough, add a teaspoon of water to the side of the pan and cover with a lid for 10 seconds to create steam. Swap American cheese for Sharp Cheddar if you prefer a bolder bite, but note it won't be as creamy.
🍽️ Serving Suggestions
Serve with hot, salted crinkle-cut fries or thick-cut onion rings. Pair with a classic chocolate malt or a cold root beer for the full diner experience. A side of tangy coleslaw helps cut through the richness of the double beef. For a spicy kick, add pickled jalapeños inside the burger stack.