Stovetop double-stack cheeseburgers have a generous amount of secret sauce.
Don’t forget a napkin!
The Best Stovetop Burgers
These burgers are very different from mystandard grilled burger.
Nick Evans
When I grill a burger, I keep the patties thicker and really let the grill do its thing.
That keeps the beef mixture light and not too compressed.
It also makes for easier prep.
Nick Evans
Add a drizzle of oil and then add the beef portions one at a time.
Repeat with all your patties.
you could probably fit four patties in one skillet at a time.
Nick Evans
You dont need to overcomplicate this.
Its mayo, ketchup, and relish.
Stir it up, andslather it.
Nick Evans
Most people, in my experience, dont use enough sauce.
It should be messy!
You could add bacon, mushrooms, orcaramelized onions, or experiment with other cheeses.
Nick Evans
For my money, American cheese is as good as it gets on a burger like this, though!
More Great Burgers to Try!
Some people like more ketchup or more relish.
Nick Evans
Some people even prefer a single, thin 4-ounce patty.
Be gentle with the ground beef.
Keep it in loose balls for now.
Nick Evans
Season the outside of the balls with salt and pepper.
Preheat a skillet over medium-high heat.
Add a drizzle of olive oil.
Nick Evans
take a stab at get the patty as even as possible.
For double burgers, you are looking for a very thin patty.
For single burgers, shoot for about 1/3-inch thick patty.
Nick Evans
Repeat with pressing each of the patties in the pan, reusing the same piece of foil.
Flip, top with cheese, and cook until the cheese is melted, another 2 to 3 minutes.
The patties will shrink a bit as they cook.
Add your burger patty (or patties) and top with sliced tomato and red onion.
