The Best Classic Double Cheeseburger, DIY Edition

Cara Nicoletti's recipe for a classic double cheeseburger proves why keeping it simple is always best when grilling burgers.

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Double Cheeseburger

Servings: 1


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How to Make It

Note: "I like to cook my burgers in a cast-iron skillet—even if I'm grilling—because you don't lose any juice or fat through the grates of the grill. Plus you can cook the patty in butter, which is really next level."

Separate your ground beef into two ¼-pound chunks. Press each ¼ pound of meat into the lid of a large jar to form a patty. Tap the patty out and press gently in the center with your thumb to make an indent. Sprinkle salt and pepper evenly over the patty on both sides.

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Place your cast-iron skillet over medium-high heat on your grill or stovetop. Melt butter and cook patties at medium-high for about 1½ minutes per side—or until the patties get that nice brown crust on them.

Turn off the heat and place the cheese slices on the patties. While the cheese is melting, slice lettuce, tomato, onion, and pickles. Spread ketchup and mustard on one side of each bun.

Place one patty on the bottom bun, layer with lettuce, tomato, onion, and pickles. Place middle bun on top, and repeat with remaining patty. Burger perfection!

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