Double Decker Burgers

This is the homemade answer to a fast-food double cheeseburger, except the cheese sauce that gets spread between the patties is the actual move that makes these worth the effort. A scoop of shredded cheddar mixed with mayonnaise, prepared mustard, and dill relish softens under the broiler into a tangy, melted spread that beats any plastic-wrapped slice.

Thin patties are key to the double-decker structure. Forming the 2 pounds of ground beef into 12 patties (instead of the usual 8) gives you stackable thinness. Two thin burgers cook faster, develop more crust per pound of meat, and stack into a sandwich that fits in your mouth instead of falling apart.

A beaten egg in the meat mix is the binder that keeps these from crumbling under the broiler. Worcestershire sauce adds the umami punch that takes them past plain salt-and-pepper burgers and into something a little more complex.

Broil 4 inches from the heat as the recipe instructs. That distance gives you a real char on the surface without burning before the inside cooks through.

Pro Tips

• Wet your hands when forming patties; the mixture won’t stick to damp palms.
• Press a small dimple into the center of each patty before broiling; this prevents them from puffing up into footballs.
• Toast the hamburger buns cut-side up under the broiler for the last 30 seconds before assembling; toasted buns hold up better against the wet ingredients.
• Use 80/20 ground beef for the right fat content; leaner meat dries out under broiler heat.

Variations

• Sub pickle relish for the dill relish for a slightly sweeter spread (closer to actual special sauce).
• Add 4 strips of crispy bacon between the patties for a double-decker with all the bells and whistles.
• Use sharp white cheddar or pepper jack instead of yellow cheddar for a different flavor angle.