Ultimate Cheeseburger Copycat with Double Patties and Cheese

Why You’ll Love This Recipe

• True to the drive-thru classic: twin patties, American and Swiss, and a saucy, craveable bite.
• Fast weeknight technique: smash patties for a deep, diner-style crust in minutes.
• Balanced sauce: ketchup–mayo–mustard with a hint of sweetness and tang.
• Minimal ingredients, maximum cheese pull and beefy flavor.

Grocery List

• Produce: Optional: white onion, dill pickles (for serving)
• Dairy: American cheese slices, Swiss cheese slices, unsalted butter
• Pantry: Ground beef (80/20), burger buns, mayonnaise, ketchup, yellow mustard, neutral oil, kosher salt, black pepper, onion powder, granulated sugar

Full Ingredients

Sauce

• 2 tbsp mayonnaise
• 1 tbsp ketchup
• 1 tsp yellow mustard
• 1/4 tsp granulated sugar
• 1/8 tsp onion powder
• Pinch kosher salt, to taste

Patties and Assembly

• 12 oz ground beef (80/20), divided into 4 balls (3 oz each)
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tsp neutral oil (canola or vegetable), for griddle
• 2 soft burger buns
• 1 tbsp unsalted butter, softened (for buns)
• 2 slices American cheese
• 2 slices Swiss cheese
• Optional: 2–4 dill pickle chips and paper-thin white onion slices

Step-by-Step Instructions

Step 1: Make the ketchup–mayo–mustard sauce

In a small bowl, whisk together mayonnaise, ketchup, yellow mustard, sugar, onion powder, and a pinch of salt until smooth and peachy-pink. Taste and adjust salt if needed. Set aside. This is your burger’s signature saucy layer.

Step 2: Portion and chill the patties

Divide the ground beef into four equal 3 oz balls. Handle lightly so the meat stays loose; this helps you get a craggier, crispier crust when smashing. Arrange the balls on a plate and keep chilled until the griddle is ripping hot.

Step 3: Preheat and toast the buns

Preheat a cast-iron griddle or heavy skillet over medium-high heat for 5 minutes (surface about 425°F). Split the buns, spread cut sides with softened butter, and toast cut-side down until golden, 45–60 seconds. Transfer to a plate. Smear a thin swipe of sauce on the bottom buns to protect them from juices.

Step 4: Smash and sear the first side

Add the oil to the hot griddle and wipe lightly with a paper towel. Place the chilled beef balls on the griddle, leaving space between. Immediately season each with kosher salt and pepper. Using a sturdy metal spatula and a square of parchment, press straight down to a 1/4 inch thickness. Cook without moving until the edges are deeply browned and lacy, 60–90 seconds.

Step 5: Flip, cheese, and stack

Scrape firmly under each patty to release the crust and flip. Top half the patties with American cheese and the other half with Swiss. Cook 30–60 seconds more, just until cheese melts and the centers reach your preferred doneness (for safety, cook ground beef to 160°F). Stack one American-topped patty onto one Swiss-topped patty to form two twin-patty stacks.

Step 6: Sauce and assemble

Spread a generous layer of sauce on the top buns and a little more on the bottom buns if you like it extra saucy. Place each twin-patty stack on a bottom bun. Add optional paper-thin onion slices or pickles. Cap with top buns.

Step 7: Serve hot

Serve immediately while the cheese is molten and the patties are still sizzling. Have napkins ready—this is a gloriously messy, cheese-forward burger.

Pro Tips

• Cold meat, hot griddle: keep beef chilled and preheat the pan thoroughly for maximum crust.
• Smash early: press within 10 seconds of hitting the griddle; after that, you’ll squeeze out juices.
• Parchment trick: press through parchment to prevent sticking and preserve the crust when flipping.
• Cover to melt: if needed, dome with a lid for 15–20 seconds to help the cheese blanket the patties.
• Bun insurance: a thin swipe of sauce on the bottom bun helps keep it from sogging.

Variations

• Bacon Ultimate: add 2 crispy bacon strips per burger between the patties.
• Spicy Stack: swap yellow mustard in the sauce for Dijon and add 1–2 tsp hot sauce or minced pickled jalapeños.
• Sourdough Style: use thick-cut sourdough bread, butter well, and griddle like a patty melt.

Storage & Make-Ahead

Best eaten fresh. The sauce can be made up to 5 days ahead and refrigerated. Portion beef into 3 oz balls up to 24 hours in advance and keep chilled, tightly covered. Leftover cooked patties keep 2–3 days in the refrigerator; reheat on a medium skillet, covered, with a teaspoon of water to steam-melt and re-warm without drying. Toast buns fresh just before serving.

Nutrition (per serving)

Approximate per burger: 860 calories; 45 g protein; 58 g fat; 39 g carbohydrates; 3 g fiber; 9 g sugar; 1,350 mg sodium. Values will vary based on bun size, cheese brand, and condiments.