Stovetop Double-Stack Cheeseburgers

Want to bake a great burger on the stove? These double-stacked cheeseburgers are what you crave: thin, tender patties, melted cheese, and a wide range of sauces. Do not forget a handkerchief!

In the summertime, I like nothing more than grilling some burgers outside with friends and family, but you shouldn’t have to wait for warmer weather to get your burger fix in.

The Best Stovetop Burgers

These burgers are very different from my standard grilled burgers. When I grill burgers, I keep the patties thick and really let the grill do its work. These stove burgers are closer to what many Americans think of as fast food burgers, except for the best version!

The signature quality of these burgers is a thin patty that can be baked in a hot pan in just a few minutes. You can have a double burger or a single (I make singles a little thicker) and obviously you need cheese.

The result burgers are very close to many famous fast casual burger joints (think in-n-out or smash burgers), but you can make it at home!

How to Make Even-Sized Patties

To make sure you get the same size patties, I suggest actually weighing the ground beef. After all, it’s up to you to decide what size you want the patties to be, but here are my simple instructions:

  • If I’m making the same burger, the smallest one on my belt is four ounces (think a quarter pounder). Normally, I’d add a little bit to make the burger a little thicker, so if I’m making a single I shoot for a five to six ounce patty.
  • If I’m making a double cheeseburger, I’ll go the other way. I shoot for two very thin three ounce patties. When sandwiched with cheese, it is no more than a patty of beef, but its texture is very different. Due to the thin patties and double cheese layer, it feels very noticeable when cut.
  • How to Cook Stovetop Burgers

    The trick to making these burgers is that you don’t shape the patties until the beef is cooked. It keeps the beef mixture light and does not compress too much. It also makes it easy to prepare.

    Once your beef portions have lost weight (you can keep an eye on them if you like – but I’m a stickler to weigh them), place a large cast iron pan over medium heat. And let it warm up. Add a drizzle of oil and then add the beef pieces one by one.

    As the beef hits the pan and begins to move, cover it with a piece of foil and press down on another small pan or pan to flatten it. Once your burger is pressed, you can remove the foil and move on to the next one! You need a uniform, thin belt that is ideally larger than your bun, as the belt will shrink in good amount as it matures.

    Repeat with all your belts. You could fit four patties into one skeleton at a time. Once all your patties are pressed, season them with salt and pepper and a little garlic powder if you wish.

    Bake small double sized patties for two minutes, while large, single sized patties need to cook for three to four minutes. Then turn them over and cheese them, and they will be ready for the table in two to three more minutes.

    Secret sauce

    I like a good burger sauce, and it’s as good as it gets. You don’t have to complicate things. It has fruit, ketchup and flavor. Shake it, and put it to sleep.

    Most people, in my experience, don’t use enough sauce. It must be dirty!

    Stovetop Burger Variations

    I think this burger is great in its classic form, but there’s nothing wrong with that if you want to experiment.

    You can add bacon, mushrooms, or caramelized onions, or experiment with other cheeses. For my money, American cheese is as good as it gets on a burger like this, though!

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