Big Buford-Style Double Cheeseburger Recipe

Why You’ll Love This Recipe

• Restaurant-style griddled patties with lacy, crispy edges and melty American cheese.
• Perfectly balanced toppings: cool shredded iceberg, juicy tomato, tangy pickles, and classic ketchup-mayo combo.
• Fast, weeknight-friendly method with clear temperatures and timing.
• Scales up easily and works on a cast-iron skillet, flat-top griddle, or outdoor plancha.

Grocery List

• Produce: Iceberg lettuce, 1–2 ripe tomatoes, 1 small white onion, dill pickle chips
• Dairy: American cheese slices, unsalted butter
• Pantry: 80/20 ground beef, large sesame seed hamburger buns, mayonnaise, ketchup, kosher salt, black pepper, garlic powder (optional), neutral oil

Full Ingredients

Beef Patties (for 2 Big Buford-style burgers)

• 1 lb (454 g) 80/20 ground beef, divided into 4 equal portions (4 oz/113 g each)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp garlic powder (optional, for diner-style flavor)
• 1 tsp neutral oil (canola, vegetable, or avocado), for the griddle

Buns & Toppings

• 2 large sesame seed burger buns (4.5–5 inches), split
• 1 tbsp unsalted butter, softened (for toasting buns)
• 4 slices American cheese
• 1 cup (50 g) shredded iceberg lettuce
• 4 tomato slices (1/4 inch thick)
• 8–10 dill pickle chips
• 4–6 thin rings white onion
• 2 tbsp mayonnaise
• 2 tbsp ketchup

Step-by-Step Instructions

Step 1: Prep the cool toppings

Shred the iceberg lettuce and hold it in a chilled bowl. Slice the tomato into four 1/4-inch rounds and the white onion into thin rings. Pat tomato slices dry with a paper towel so the burger does not get watery. Keep the pickles handy.

Step 2: Portion and chill the beef

Divide the ground beef into 4 equal portions (4 oz/113 g each). Roll each into a loose ball; do not pack tightly. Chill the portions on a plate for 10 minutes to help them smash cleanly and develop craggy, lacy edges.

Step 3: Preheat the griddle or skillet

Set a cast-iron griddle or heavy skillet over medium-high heat until it reaches 425–450°F (use an infrared thermometer if you have one). Lightly oil the surface with 1 teaspoon neutral oil.

Step 4: Toast the sesame buns

Spread 1 tablespoon softened butter on the cut sides of the buns. Toast cut-side down until golden brown, 30–60 seconds. Set aside on a tray to build.

Step 5: Smash and sear the patties

Working in two batches, place two beef balls on the hot griddle, leaving space between them. Cover each with a small square of parchment and press firmly with a burger press or heavy spatula to 1/4–3/8 inch thick. Hold the press for 10 seconds to set the crust. Remove parchment, then season each patty evenly with kosher salt, black pepper, and optional garlic powder. Cook without moving until the edges are deeply browned and lacy, 2–3 minutes.

Step 6: Flip, cheese, and finish

Flip each patty and immediately top with 1 slice of American cheese. Cook 45–75 seconds more, until the cheese melts and patties reach 160°F internal temperature (USDA recommendation for ground beef). Transfer to a warm plate and repeat with the remaining two patties.

Step 7: Build the Big Buford-style stack

Spread 1 tablespoon ketchup on the bottom bun. Add pickles and onion rings. Place one cheesy patty on top, then stack the second cheesy patty. Add two tomato slices and a generous handful of shredded lettuce. Spread 1 tablespoon mayonnaise on the top bun and cap the burger. Serve immediately while hot and saucy.

Pro Tips

• Smash once: Press immediately after the beef hits the griddle, then do not press again. This locks in juiciness while creating a dark, crisp crust.
• Par-cold beef works best: Brief chilling helps the meat release cleanly from the press and maximizes cragginess.
• Steam-melt the cheese: If your cheese is slow to melt, cover the pan briefly or add a teaspoon of water and cover to create steam.
• Keep lettuce ultra crisp: Soak shredded iceberg in ice water for 5 minutes, then drain and blot dry. Chill until assembly.
• Bun matters: Use large sesame seed buns (4.5–5 inches). A wide bun prevents overhang and keeps the double stack stable.

Variations

• Spicy Buford: Mix 2 tbsp mayo with 1–2 tsp hot sauce and a pinch of cayenne; add pickled jalapeños.
• Bacon Buford: Add 4 slices crisp bacon per burger and a smear of smoky barbecue sauce in place of ketchup.
• Caramelized Onion Buford: Swap raw onions for 1/3 cup sweet caramelized onions; keep the rest classic.

Storage & Make-Ahead

Shape patties up to 24 hours ahead; cover and refrigerate. For longer storage, freeze patties on a tray until firm, then bag for up to 2 months; cook from frozen, adding 30–60 seconds per side. Keep shredded lettuce and sliced produce refrigerated and covered with a paper towel to absorb moisture (use within 24 hours). Cooked patties keep 3 days in the refrigerator; reheat on a hot skillet 1–2 minutes per side until hot. Toast buns just before serving for the best texture.

Nutrition (per serving)

Approximate per burger: 900–1,000 calories; 50 g protein; 44 g carbohydrates; 60–65 g fat; 1,600–1,900 mg sodium. Values will vary based on bun size, cheese brand, and exact condiments.