This Classic Double Cheeseburger features thin, crispy-edged smash patties layered with melted American cheese and sweet caramelized onions, then wrapped in foil to steam everything together for maximum juiciness and flavor.
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Dice the yellow onion. Heat olive oil in a pan over medium heat and add the onions.
While the onions cook, slice the tomato and season with salt and pepper.
Add a pinch of salt to the onions. Cook, stirring occasionally, until they start to brown. Add a splash of water as needed to deglaze the pan. Continue cooking until deeply caramelized, then set aside.
Chop the iceberg lettuce and set aside.
Divide the ground beef into four 3.5 oz balls. Place them on parchment paper and smash into thin patties.
Season one side of the patties generously with salt and black pepper.
Heat a griddle or large skillet over medium-high heat. Brush the cut sides of the burger buns with melted butter and toast on the griddle until golden brown. Remove and set aside.
Place the beef patties on the hot griddle, seasoned-side down. Season the top side with more salt and pepper.
Cook for 2-3 minutes until a good crust forms and juices rise to the surface, then flip.
Immediately top each patty with a slice of American cheese and cook for another minute until the cheese is melted.
To assemble, spread ketchup and mustard on the bottom bun. Top with a generous amount of caramelized onions.
Stack two cheeseburger patties on the onions. Add a slice of tomato, chopped lettuce, and pickle slices.
Spread mayonnaise on the top bun and place it on the burger.
Wrap the finished burger tightly in aluminum foil and let it sit for a minute to steam.
Unwrap and enjoy immediately.
Assemble and eat immediately for best texture. Cooked patties can be refrigerated up to 3 days and reheated in a skillet; caramelized onions keep 2 days refrigerated.
The patties are smashed thin in the pan first to develop crispy, caramelized edges before being layered with cheese and onions, then wrapped. The foil steaming happens after the crust is already formed.
Yes. Caramelize the onions up to 2 days in advance and store them in an airtight container in the refrigerator. Reheat gently in a skillet before assembling the burger.
Deli counter American cheese (ask the butcher to slice it) melts better and tastes superior to pre-packaged singles. It creates a creamier, more authentic result.
With 14 oz total for two patties, divide into roughly 7 oz portions. They'll shrink slightly during cooking, yielding two thin, crispy-edged patties.
Foil traps steam from the hot patties and melted cheese, warming the buns and softening the toppings slightly while keeping everything warm and cohesive.
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