Classic Double Cheeseburger

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.