Quick Recipe Version (TL;DR)
Quick Ingredients
- 180 g (6.3 oz) 80/20 ground beef, divided into four 45 g (1.6 oz) portions
- 2 plain hamburger buns
- 2 slices American cheese
- 2 tbsp very finely minced white onion (or 2 tsp dehydrated minced onion + 2 tbsp warm water to rehydrate)
- 8–12 dill pickle chips
- 4 tsp ketchup
- 2 tsp yellow mustard
- 1/2 tsp kosher salt, divided
- 1/4 tsp freshly ground black pepper, divided
- 1 tsp neutral oil or beef tallow (for the pan)
Do This
- 1. Rehydrate onions if using dried (2 tsp onion + 2 tbsp warm water, 5 minutes). Slice pickles.
- 2. Form four loose 45 g (1.6 oz) balls of beef; keep cold.
- 3. Preheat griddle/skillet to medium-high (surface ~425°F/220°C). Lightly oil.
- 4. Toast buns cut-side down until lightly golden, 20–30 seconds; set aside.
- 5. Place 2 beef balls on the hot surface; smash to 1/8-inch thin rounds (~4 inches wide). Season with salt and pepper. Sear 90 seconds.
- 6. Flip; top one patty with a cheese slice. Stack the second patty on the cheese. Cook 30–45 seconds until cheese melts and patties reach 160°F.
- 7. Build each bun: mustard (1 tsp), ketchup (2 tsp), onions (1 tbsp), pickles (4–6). Add double-patty stack, cap, and serve.
Why You’ll Love This Recipe
- True-to-memory flavor: thin, well-seared patties with a single slice of American cheese melting between them.
- Fast and budget-friendly: pantry condiments meet simple technique in under 20 minutes.
- Super crisp edges and juicy centers thanks to the smash-and-sear method.
- Customizable toppings with the same iconic ketchup-and-mustard tang.
Grocery List
- Produce: White onion (or dehydrated minced onion)
- Dairy: American cheese slices
- Pantry: Plain hamburger buns, dill pickle chips, ketchup, yellow mustard, kosher salt, black pepper, neutral oil or beef tallow
Full Ingredients
Patties (for 2 burgers)
- 180 g (6.3 oz) 80/20 ground beef, divided into four 45 g (1.6 oz) portions
- 1/2 tsp kosher salt, divided
- 1/4 tsp freshly ground black pepper, divided
- 1 tsp neutral oil or 1 tsp beef tallow (for the pan)
Buns & Cheese
- 2 plain hamburger buns (3.5–4 inches), split
- 2 slices American cheese
Toppings & Condiments
- 2 tbsp very finely minced white onion
- 8–12 thin dill pickle chips
- 4 tsp ketchup
- 2 tsp yellow mustard
Optional (for classic-style onions)
- 2 tsp dehydrated minced onion + 2 tbsp warm water (rehydrate 5 minutes; drain if needed)
Step-by-Step Instructions
Step 1: Prep the onions and pickles
If using dehydrated minced onion, combine 2 tsp onion with 2 tbsp warm water and let sit for 5 minutes, then drain. If using fresh onion, mince very finely. Pat pickles dry and keep nearby for quick assembly.
Step 2: Portion and shape the patties
Divide the ground beef into four 45 g (1.6 oz) portions. Roll each into a loose ball without compressing (airy meat smashes and browns better). Keep the balls chilled until the pan is ready. Cut four small parchment squares to help smash, if desired.
Step 3: Heat the griddle and toast the buns
Preheat a cast-iron skillet or griddle over medium-high heat until the surface reaches about 425°F/220°C (a drop of water should skitter across). Add 1 tsp oil or tallow and wipe to coat. Place buns cut-side down and toast lightly until just golden, 20–30 seconds. Set aside.
Step 4: Smash and sear the first side
Place two beef balls on the hot surface, leaving space between them. Immediately cover each with a parchment square and press firmly with a flat spatula to 1/8-inch thickness (about 4 inches across). Remove parchment. Season the exposed side of each patty with a pinch of salt and pepper (use about 1/8 tsp salt and a scant pinch of pepper per patty). Sear without moving for 90 seconds to develop deep browning and lacy edges.
Step 5: Flip, melt, and stack
Flip both patties. Place 1 slice of American cheese on one patty. Stack the second patty directly on top, forming a double with cheese in the middle. Cook 30–45 seconds more, until the cheese is melted and the patties reach 160°F internal temperature. Transfer to a warm plate. Repeat Steps 4–5 for the second burger.
Step 6: Sauce the bun and add toppings
On each bottom bun, spread 1 tsp yellow mustard and 2 tsp ketchup. Sprinkle 1 tbsp minced onion evenly across the sauced bun and add 4–6 dill pickle chips.
Step 7: Assemble and serve
Place the hot double-patty stack onto the prepared bottom bun. Cap with the top bun. Serve immediately while the edges are crisp and the cheese is gooey.
Pro Tips
- Keep meat cold and loosely handled; it smashes thinner and browns better.
- Press once only. After smashing, let the crust form undisturbed for maximal Maillard browning.
- Season after smashing, not before, to avoid drawing moisture out prematurely.
- Toast buns lightly—just golden, not crunchy—to mimic the classic texture.
- Use dehydrated minced onion (rehydrated) for that nostalgic, fast-griddle flavor.
Variations
- Extra Onion Lover: Add a few raw minced onion sprinkles on top of the patties right before stacking for a sharper bite.
- Spicy Kick: Swap yellow mustard for spicy brown mustard and add pickled jalapeños.
- Quarter-Style Single: Make one 90 g (3.2 oz) patty per burger with a gentle smash for a meatier single.
Storage & Make-Ahead
For best texture, cook and eat immediately. You can portion beef balls up to 24 hours ahead; cover and refrigerate. Rehydrated onions keep 3–4 days chilled. Cooked patties can be cooled, wrapped, and refrigerated up to 2 days; reheat on a hot skillet with a teaspoon of water and a lid for 30–60 seconds to re-steam and warm through. Toast buns fresh right before serving.
Nutrition (per serving)
Approximate per burger: 440 calories; 25 g fat; 31 g carbohydrates; 33 g protein; 950 mg sodium. Values will vary by bun, cheese brand, and condiments.
