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Divide the ground beef into 8 equal portions, about 1/4 pound each. Gently form each portion into a thin patty, slightly wider than your buns, as they will shrink during cooking. Using your thumb or the back of a spoon, create a shallow indentation in the center of each patty to prevent it from bulging.

Season both sides of each patty generously with kosher salt and freshly ground black pepper.

Preheat a large cast-iron skillet or griddle over medium-high heat. Once hot, lightly brush the cut sides of the sesame seed buns with melted butter and toast them face down for 1 to 2 minutes, or until golden brown. Remove from skillet and set aside.

Add the beef patties to the hot skillet, working in batches if necessary to avoid overcrowding. Cook for 3 to 4 minutes per side for medium-rare, or longer for desired doneness. During the last minute of cooking, place one slice of American cheese on top of each patty to melt.

While the patties are cooking, prepare your toppings: wash and dry lettuce leaves, slice the tomato into 1/4-inch rounds, and thinly slice the white onion. Have your pickle slices and condiments ready.

To assemble each double cheeseburger: Spread your desired condiments (ketchup, mustard, mayonnaise) on the toasted bun halves. Place a lettuce leaf on the bottom bun, followed by a slice or two of tomato, and a few onion slices. Stack two cheesy patties on top of the vegetables. Add pickle slices if desired. Top with the other half of the bun and serve immediately.


Divide the ground beef into 8 equal portions, about 1/4 pound each. Gently form each portion into a thin patty, slightly wider than your buns, as they will shrink during cooking. Using your thumb or the back of a spoon, create a shallow indentation in the center of each patty to prevent it from bulging.

Season both sides of each patty generously with kosher salt and freshly ground black pepper.

Preheat a large cast-iron skillet or griddle over medium-high heat. Once hot, lightly brush the cut sides of the sesame seed buns with melted butter and toast them face down for 1 to 2 minutes, or until golden brown. Remove from skillet and set aside.

Add the beef patties to the hot skillet, working in batches if necessary to avoid overcrowding. Cook for 3 to 4 minutes per side for medium-rare, or longer for desired doneness. During the last minute of cooking, place one slice of American cheese on top of each patty to melt.

While the patties are cooking, prepare your toppings: wash and dry lettuce leaves, slice the tomato into 1/4-inch rounds, and thinly slice the white onion. Have your pickle slices and condiments ready.

To assemble each double cheeseburger: Spread your desired condiments (ketchup, mustard, mayonnaise) on the toasted bun halves. Place a lettuce leaf on the bottom bun, followed by a slice or two of tomato, and a few onion slices. Stack two cheesy patties on top of the vegetables. Add pickle slices if desired. Top with the other half of the bun and serve immediately.
