Freddy’s Original Double Steakburger Copycat Recipe

Why You’ll Love This Recipe

• Lacy-edged, ultra-thin patties that taste like a true fast-casual steakburger.
• Classic mustard–pickle–onion combo for brightness and snap.
• Quick weeknight-friendly method with exact temps and times.
• Optional shoestring fries for the full drive-in basket vibe.

Grocery List

• Produce: White onion; russet potatoes (optional for fries)
• Dairy: American cheese; unsalted butter
• Pantry: Ground beef (80/20); hamburger buns; yellow mustard; dill pickle chips; neutral frying oil; kosher salt; black pepper

Full Ingredients

For the Double Steakburgers

• 1 lb (454 g) ground beef, 80/20
• 1 1/4 tsp kosher salt (Diamond Crystal; use 3/4 tsp if Morton Salt)
• 1/2 tsp freshly ground black pepper
• 8 slices American cheese
• 4 soft hamburger buns
• 2 tbsp unsalted butter, softened (for toasting buns)
• 1/3 cup (50 g) finely diced white onion
• 1/2 cup dill pickle chips (16–20 chips)
• 1/4 cup (60 ml) yellow mustard

Optional Shoestring Fries

• 2 large russet potatoes (about 1.5 lb/680 g), cut into 1/8 in (3 mm) matchsticks
• 1 quart (950 ml) neutral oil (canola or peanut) for frying
• 1 tsp fine salt, or to taste

Step-by-Step Instructions

Step 1: Prep toppings and seasoning

Finely dice the white onion and set aside. Stir together the kosher salt and black pepper in a small bowl. Split the buns and spread 1/2 tbsp butter on the cut side of each bun.

Step 2: Portion and chill the beef

Divide the ground beef into eight equal 2 oz (57 g) portions and roll into loose balls—do not compress tightly. Keep the beef refrigerated until the pan is ripping hot; colder meat smashes and crisps better.

Step 3: Preheat griddle and toast buns

Set a cast-iron griddle or heavy skillet over medium-high heat until the surface reaches 450°F (use an infrared thermometer if you have one). A water droplet should dance and evaporate in under 2 seconds. Toast buns, buttered side down, until golden brown, 30–60 seconds. Keep nearby.

Step 4: Smash and sear the first side

Working in batches, place two beef balls per burger onto the hot surface, leaving space between. Immediately lay a small square of parchment on each ball and press with a stiff metal spatula or burger press to about 1/8 in (3 mm) thickness, maintaining firm pressure for 10–15 seconds to set the lacy edges. Sprinkle each patty with a generous pinch of the salt–pepper mix. Do not move the patties. Sear until the edges are deeply browned and frilly, about 90 seconds.

Step 5: Flip, add cheese, and finish

Using a very thin, sharp-edged metal spatula, scrape under each patty to release the crust cleanly and flip. Top each patty immediately with a slice of American cheese. Cook 30–45 seconds more, until the cheese melts and the second side is cooked through. For well-done, you may cook to an internal temperature of 160°F.

Step 6: Build the Original Double

Place two cheese-topped patties on each bottom bun. Spoon or squeeze about 2 tsp yellow mustard on the top bun. Add 4–5 dill pickle chips and about 1 tbsp diced onion over the patties. Cap with the mustard-smeared top bun. Serve right away while the edges are shatter-crisp.

Step 7: Optional shoestring fries

Cut potatoes into 1/8 in matchsticks. Soak in cold water for 20 minutes to rinse excess starch. Drain and dry thoroughly in clean towels. Heat oil to 350°F in a deep pot. Fry in small batches until pale golden and crisp, 1.5–3 minutes. Drain on a rack or paper towels and immediately season with fine salt. Serve alongside the burgers.

Pro Tips

• Smash within 10 seconds of the beef hitting the pan to maximize browning and those signature lacy edges.
• Use parchment squares to prevent sticking and to help you press very thin without tearing.
• A thin, sharp-edged metal spatula is essential for releasing the crust cleanly before flipping.
• Keep patties small (2 oz) and cook in batches to avoid crowding and temperature drops.
• Diamond Crystal salt is flakier than Morton; if using Morton, reduce the amount as noted to avoid oversalting.

Variations

• Onion-fried patties: Scatter a tablespoon of very thinly sliced onions on the griddle, set a beef ball on top, then smash. The onions caramelize into the crust.
• Cheese strategy: For a gooier center, place both cheese slices between the two patties and cover with a lid for 15 seconds to steam-melt.
• California style: Add shredded lettuce, tomato, and a light swipe of mayo while keeping the mustard–pickle–onion vibe.

Storage & Make-Ahead

These burgers are best eaten immediately; the crispy edges soften as they sit. You can portion beef balls up to 24 hours in advance and refrigerate tightly covered. Dice onions and slice pickles up to 2 days ahead. Butter the buns and keep covered at room temperature for up to 8 hours. For fries, cut and keep in cold water up to 8 hours; dry thoroughly before frying. Reheating burgers will not recreate the original texture, but you can re-crisp patties in a hot skillet for 45–60 seconds per side and re-toast the buns.

Nutrition (per serving)

Approximate for one double burger with cheese, bun, and standard condiments (no fries): 660 calories; 32 g protein; 30 g carbohydrates; 40 g fat; 1,350 mg sodium. Optional shoestring fries add approximately 250–350 calories per serving depending on portion and oil absorption.