New recipes

Stovetop Double-Stack Cheeseburgers

Stovetop Double-Stack Cheeseburgers

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

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.

These stovetop burgers can be made any time of the year, and I love them so much that I crave them even when the grill is an option!


These burgers are very different from my standard grilled burger. When I grill a burger, I keep the patties thicker and really let the grill do its thing. These stovetop burgers are closer to what many Americans think of as a fast food burger, except the absolute best version of that!

The signature quality of these burgers is a thinner patty that cooks in a ripping hot skillet in just a few minutes. You can do either a double burger or a single (I make the singles slightly thicker), and obviously you need cheese.

The resulting burger is pretty close to many popular fast casual burger joints (think In-N-Out or Smashburger), but you can make it at home!


To make sure you get evenly-sized patties, I recommend actually weighing the ground beef. Ultimately, it’s up to you what size you make the patties, but here are my rough guidelines:

  • If I’m making a single burger, the smallest I’ll go on my patty is four ounces (think quarter pounder). Usually, I’ll add a bit to that just to make the burger a bit thicker, so I shoot for a five- to six-ounce patty if I’m making a single.
  • If I’m making a double cheeseburger, I’ll go the opposite direction. I shoot for two very thin three-ounce patties. When sandwiched together with cheese, it isn’t much more beef than a single patty, but has a much different texture. Because of the thin patties and double cheese layer, it feels much more substantial when taking a bite.


The trick to making these burgers is that you actually don’t shape the patties until the beef is cooking. That keeps the beef mixture light and not too compressed. It also makes for easier prep.

Once you have your beef portions weighed out (you can eyeball them if you want—but I’m a stickler for weighing them), set a large cast iron pan over medium-high heat and let it get hot. Add a drizzle of oil and then add the beef portions one at a time.

As soon as the beef hits the pan and starts to sizzle, cover it with a piece of foil and press it down with a second smaller pan or skillet to flatten it out. Once your burger is pressed, you can remove the foil and move on to the next one! You want an even, thin patty that ideally is larger than your bun, because the patty will shrink a good amount as it cooks.

Repeat with all your patties. You can probably fit four patties in one skillet at a time. Once all your patties are pressed, season them liberally with salt and pepper, and a bit of garlic powder, if you like.

Smaller double-sized patties will need to cook for two minutes, while larger, single-sized patties need to cook for three to four minutes. Then flip them and cheese them, and they will be ready for the table in another two to three minutes of cooking.


I love a good burger sauce, and this one is about as good as it gets. You don’t need to overcomplicate this. It’s mayo, ketchup, and relish. Stir it up, and slather it.

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


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

You could 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!


  • Grilled Beef and Mushroom Burgers
  • Spicy Grilled Turkey Burger with Coleslaw
  • Chipotle Burger
  • Green Goddess Veggie Burgers
  • Blue Cheese Burgers

Easy Stovetop Burgers

Stovetop burgers ready in just 25 minutes! The key to super tender burgers is selecting the right type of ground beef and not overworking the patties. A quick sear in a hot skillet ensures a golden-brown crust with juicy centers.

Do not overwork the beef! As much as possible, handle the beef gently when molding them into balls and into patties. We recommend using cold beef as well so that it will be firm and easier to work around with. Lastly, do not add liquid seasoning when molding your burgers. This will prevent it from forming into a perfect patty.

Enjoy picnics and Sunday lunch with this copycat garlic cheeseburger. We recommend serving some fries or onion rings as side dishes. Add this to your arsenal of dishes and impress friends and guests to a flavorful gastronomic experience.

Recipe Summary

  • 1 ½ pounds ground beef
  • 1 tablespoon Worcestershire sauce
  • ¾ teaspoon garlic salt
  • 1 teaspoon black pepper
  • 4 slices American cheese (such as Kraft®)
  • 4 hamburger buns, split

Combine ground beef, Worcestershire sauce, garlic salt, and pepper in a large bowl mix well. Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese.

Cut each slice of American cheese into 4 equal pieces stack the pieces. Sandwich one stack of cheese between 2 ground beef patties. Tightly pinch edges together tightly seal the cheese within the meat. Repeat with the remaining cheese and patties.

Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape cook until browned on the outside and no longer pink on the inside about 4 minutes. Serve on hamburger buns.

Great Notion - Double Stack clone

Without much of a starting point, I knew that this stout had to have maple syrup in it, coffee, and had to be 12%. My base imperial pastry stout was a great starting point.

Another thing I know is that Great Notion backsweeten this beer with real maple syrup. Andy Miller mentioned this in Craft Beer & Brewing podcast at

Water Chemistry: Ca 151 Mg 22 Na 43 Cl 200 SO4 90 pH 5.3

Fermentation and Maple Syrup
I keg my maple syrup beers, treat them with Campden and K-Sorbate, then add maple. Here's my process for adding maple syrup that's inspired by what the brewers mentioned on the pod. For this beer, I added 8oz of Grade B (aka Grade A Dark Robust) maple syrup during high krausen, and another 16oz after fermentation. I waited until the beer had hit its FG and then treated it with K-Sorbate and Campden tablet. 24 hours later, I added the 16oz. This is for 5 gallons.

For coffee - I cold steeped 5oz of whole medium-roast coffee beans in a cold keg for 48 hours.

Tasting and Side by Side

My version: Coffee notes permeate on the initial taste, before being overwhelmed by chocolate notes and maple sweetness. The finish is unmistakably all maple syrup. Sweet (yet drinkable), sticky, breakfast stout!

Original Double Stack: As soon as you open the can, smell of maple is much more sticky and intense. Flavor is surprisingly roasty with much less caramel but much more roasty coffee. Overall, it's much less sweet, more roasty and much more in your face with maple.

Notes for next iteration
- Increase roasted malts to help balance the sweetness from the maple. Maybe 6-9% of the grist
- Maple flavors are ok on my beer, but I have to explore more syrups and micro-dose some Guinness pints to see which one I like best. Some maple syrups just taste like plain sugar in beer. I may also supplement the syrup with some extract next time to bring out that signature flavor.
- I actually heard back from James Dugan from Great Notion with some feedback on my recipe! He mentioned that they don't use any Crystal malts in Double Stack (so no DRC or Honey malt), but they do use Roasted barley and brown sugar in the boil.

I'm planning to rebrew this sooner than later, so I'll try to keep everyone posted as I do so.
For full details of this brew, check out the full blog: Great Notion - Double Stack clone.

Classic Cheeseburger

We can make an excuse to eat cheeseburgers for almost any occasion: They&rsquore perfect for weeknight dinners, the top of the list for easy grilling recipes and ground beef recipes, and practically required on your Fourth of July menu. Whether you serve them for lunch or dinner, cheeseburgers are a guaranteed crowd-pleaser. And once you make this tried-and-true classic cheeseburger recipe, you&rsquoll never find yourself wondering what to serve for dinner again.

Fire up the grill to make these traditional cheeseburgers for your next backyard bash. The best thing about this recipe is that it&rsquos extremely versatile. In the colder months (or if you prefer not to grill), you can also make these burgers on the stovetop indoors. Read on for both ways to cook the best classic cheeseburger ever.

How do you make a cheeseburger from scratch?

The key to any good burger is good quality meat. Start with a blend of ground beef that has a moderate amount of fat so that it stays moist and flavorful. We combined one pound of ground beef (80/20) and one pound of ground sirloin (90/10). Then spice it up with simple but savory seasonings: salt, pepper, and Worcestershire sauce. The meat is gently mixed together and packed into patties (not too tight) to produce more tender burgers. Pressing your thumb into the center of the patty helps prevent it from puffing up when cooked.

There are two methods for cooking these traditional cheeseburgers: on the grill or on the stovetop. Either way will make juicy, delicious burgers every time. No matter how you cook them, be sure to test for doneness with a meat thermometer (135˚ is the recommended internal temperature for medium burgers).

What do you season burgers with?

In addition to salt, pepper, and Worcestershire sauce, you could add other dried spices like garlic and onion powders, paprika, and dried thyme. You can also use an all-in-one spice blend, like Drummond Ranch Grill Seasoning, which is made up of coarse salt, cracked black pepper, minced garlic, and dill seed. For some fresh elements, add anything from chopped garlic to diced onion to parsley leaves.

What makes a good cheeseburger?

There&rsquos one ingredient that&rsquos non-negotiable when it comes to making a good cheeseburger&mdashand that&rsquos the cheese! Any kind of melty cheese will work&mdashfrom shredded Gruyère to pepper jack&mdashbut there&rsquos something about the classic slices of yellow American cheese that just brings us back to childhood. Keep the rest of the toppings simple with crispy lettuce, slices of tomato, red onion, and pickles. Then put out all the condiments for your family to pick and choose&mdashmustard, ketchup, mayo, or fry sauce for added flavor.

The Foolproof Way to Cook Burgers Indoors

Folks, I miss summer. I miss impromptu beach trips, brain freeze–inducing cocktails, and SPF in triple digits. But more than anything, I miss burgers. Plump, juicy, smoky burgers. The kind that only come off the grill.

Burgers cooked on the stovetop usually can't compare. With no smoke and nowhere for the beef fat to go, the meat usually ends up simmering in its own juices instead of searing over a hot flame. The flavor, moisture, and texture is completely different than those of grilled burgers.

Why You Should Never Buy Packaged Ground Beef Again

But does it have to be? Or is it possible to cook an excellent burger indoors? To find out, I asked grillmaster Dave Joachim for his best indoor burger–cooking advice.

When making burgers at home, some people stick them under the broiler. Some cooks deep-fry their burgers to get that crisp exterior. The best way? Do as Dave does and get a cast-iron pan ripping hot. In less than a minute in the pan, your burgers will form a crusty sear.

“I like a flat pan because you get better browning across the whole surface of the meat, which is one of the advantages of cooking indoors,” says television personality and cookbook author Dave Joachim. And if your burger meat has a high fat content (like 15% fat, found in most ground chuck), you don't even have to use oil.

Over the summer, we recommended dimpling, or making a shallow indentation in the center of each patty. And that works great on the grill, where the edges of the burger are also getting hot and begin to contract and push the center up. But in the case of the stovetop skillet, where there isn't a blast of heat from below or flames licking up the side, your burger isn't going to puff up as much, making dimpling unnecessary.

Also, says Joachim, “it’s difficult to get a rare center if you dimple." So if you're looking for a thick, steakhouse-style burger served rare, don't dimple the patties. If, however, you prefer a flatter, diner-style burger that's ready for a mountain of toppings, feel free to dimple away.

You want your burger patties to be chilled when they hit the pan. Cold fat gets clingy, which helps a burger patty keep its shape throughout cooking. But when you handle the meat to form the patties, the warmth from your hands causes some of the fat to break down, so cover and chill the formed patties for at least 20 minutes before cooking them. This will also help prevent the center from cooking too quickly.

Keeping raw ground beef out at room temperature also isn't the best idea, safety-wise. “You have to be careful, particularly with meat that’s coming from different cows,” says Joachim. (Most ground beef is sourced from a variety of steers, meaning your chances of getting a package that contains contaminated meat is higher than when you buy a steak.)

“It’s okay to leave a steak sitting out before you grill it or pan-sear it, because you’re going to sear the outside and kill any bacteria," Joachim says. "On a burger though? Any bacteria is mixed all the way through.” Chill the patties before cooking to halt potential growth.

We're not going to take this outside.

One of the biggest rules of burger-making stands up both in and out of doors. Salting the burger patties long before cooking (or worse, while mixing the ground meat) will change the meat's structure and cause its proteins to denature.

“Salting starts to “cook” the patties,” says Joachim. “The protein shrinks and squeezes out moisture—and you don’t want to lose that juiciness." If you were worried about the burgers falling flat, they’ll literally do that with a premature salt sprinkling. Instead, season your burgers with salt and pepper—both sides—right before placing the patties in the pan.

When taking the temperature of a burger to check for doneness (which you should do if you want to nail that perfect medium-rare center—and to ensure food safety), it's tempting to poke the patty from the top. But not only does this create an unsightly blemish, but it’s also not nearly as accurate. For the best results, use an instant-read thermometer and stick the probe in from the side.

“You’re going to get a more accurate reading,” says Joachim of this technique. “You’re going to ensure that the sensor on the probe of the thermometer is in the center of the burger."

And that blemish? It’s a lot less visible if it's on the side.

Let’s face it. The real reason we love to eat burgers during the summer is because the smoke from the grill flavors every bite. Since that's not easy to replicate indoors, you can fake it by seasoning the burgers with smoked salts or smoked paprika, says Joachim. (Another option: fry up a pan of smoky bacon to top the burgers. Certainly couldn't hurt.)

Hot Sauce Smashed Burgers

Andre Springer is the creator and founder of Shaquanda's Hot Pepper Sauce. The Queen's sauces were featured on Serious Eats in 2019. The Queen enjoys building flavors through multi-step processes and strongly believes that any dish can be enhanced with a sauce!

Editor's Note: To celebrate Pride Month, we invited Andre Springer, a.k.a. Shaquanda Coco Mulatta, to develop two burger recipes that use Shaquanda's Hot Pepper Sauce, the line of hot sauces that pay homage to Andre's Brooklyn upbringing, his family’s Barbadian roots, and his identity as a drag queen.

I am a classic burger kind of human, but every so often I like to switch it up and do something a bit more special.

The first thing burger traditionalists will notice about these smashed burgers is that we're seasoning the ground beef in advance with hot sauce, fish sauce, and black pepper. That's something you don't normally do when you want a hamburger with a loose patty consistency, since mixing the meat with salt (in the form of fish sauce) will bind proteins and give the beef a little more of a meatloaf-like texture. But you know what they say: Sometimes you have to break a few rules to make a hot sauce burger. And, honestly, if you take care not to over-handle the beef when seasoning it—and you do a whole lot of really hard smashing in the pan—you aren't going to regret breaking with tradition at all.

I created this recipe using two different flavors of my Shaquanda's brand hot sauce: Hot Pepper Sauce and Oooohmami, the latter of which has an intense habanero heat, fruity sweetness from berries and onions, and a deep savoriness from black garlic. Neither has a flavor profile that's easy to replicate, but you can find instructions below on how to fake it in a pinch.

Just a few notes before you smash your beef: Make sure you have a very sturdy, wide metal spatula for this so you can really press the meat into a thin layer. It also helps to have a sturdy bench scraper on hand to help get every last bit of crispy seared beef up off the pan and onto your burgers. And, lastly, do make sure to set your buns and toppings up in advance, and work quickly to bang out all the smashed burgers back-to-back so you can eat them at their best, straight off the proverbial griddle.

Stovetop Burgers

This mouthwatering juicy burger is the perfect companion to our lush, full bodied Terlato Angels' Peak.

  • 1 1/2 pounds ground beef (80% to 85% lean)
  • Kosher salt
  • Freshly ground black pepper
  • 4 to 6 hamburger buns, split
  • Butter or oil, for the pan
  • 4 to 6 slices cheese, such as cheddar, swiss, American, or provolone (optional)
  • Burger toppings: sliced tomatoes, sliced onions, lettuce, ketchup, mustard, BBQ sauce, pickles, relish

1. Divide the ground beef. Divide the ground beef into 4 or 6 portions, depending on the number of burgers you would like to make.

2. Shape the patties. Gently press each portion of ground beef into a disk about 1-inch thick. Press the middle to create a shallow "dimple" and pat the edges into a round — the patty should look like a frisbee and be slightly larger than your burger buns. Don't worry if there are some cracks in the edges try not to mash the beef too much as you shape the patties.

3. Warm the pan. Heat a pat of butter or a teaspoon of oil in a griddle or large skillet over medium heat.

4. Toast the buns. Working in batches if needed, place the bun halves cut-side down in the warm butter or oil. Toast until the surface is golden-brown. Transfer the toasted buns to a serving plate.

5. Increase the heat to medium-high. Increase the heat to medium-high, and keep a careful eye on the pan. When you see the first wisp of smoke, you're ready to cook the burgers.

6. Cook the burgers for 3 to 5 minutes. Place the burger patties in the hot pan, leaving a little space between each one. Work in batches if necessary. The burgers should sizzle on contact — if they don't, nudge the heat up a little. Generously season with salt and pepper, and cook for 3 to 4 minutes.

7. Flip the burgers and cook another 3 to 5 minutes. Quickly slide a spatula under the burgers and flip to the other side. You should see a dark brown sear on the underside — if not, increase your heat next time. Season the other side generously with salt and pepper, and cook for another 3 to 5 minutes to your preferred doneness. If the burger falls apart when you flip, just press the edges together and carry on — your burger will still be great!

8. To make cheeseburgers. If making cheeseburgers, top the burgers with cheese as soon as you flip them. If the cheese isn't melting fast enough, cover the pan with a lid or other dome to encourage the cheese to melt.

9. Finish the burgers. When the burgers have finished cooking, transfer them to the toasted buns and finish with your favorite burger toppings.

Prepare burger bun by laying toppings on bottom half of bun. Have it nearby and ready for when your burger is cooked.

Preheat a large stainless steel sauté pan or skillet over high heat for 2 minutes. Place balls of beef in pan and smash down with a stiff metal spatula, using a second spatula to add pressure. Smashed patties should be slightly wider than burger bun.

Season generously with salt and pepper and allow to cook until patties are well browned and tops are beginning to turn pale pink/gray in spots, about 45 seconds. Using a bench scraper or the back side of a stiff metal spatula, carefully scrape patties from pan, making sure to get all of the browned bits.

Flip patties and immediately place a slice of cheese over 1 patty, then stack the second directly on top. Immediately remove from pan and transfer to waiting burger bun. Serve.


  1. Tauktilar

    Thanks for the info! Interesting!

  2. Sharamar

    can here the error?

  3. Adamson

    Would shake hands with the author, and punch all his haters in the face.

  4. Sagami

    I can offer you visit the site, with a huge number of articles on the topic that interests you.

Write a message