Dill-Pickle Double Stack Cheeseburger

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 2 lb ground beef (80/20)
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 8 American cheese slices
• 4 potato burger buns
• 1 cup dill pickle chips
• 2 tbsp pickle brine
• 1/3 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 3 tbsp finely chopped dill pickles
• 1/2 medium white onion
• 2 cups shredded iceberg lettuce
• 2 tbsp unsalted butter

Instructions

1. 1In a small bowl whisk mayonnaise, ketchup, yellow mustard, chopped dill pickles, and a splash of pickle brine into a tangy special sauce. Chill it while you cook so the flavors meld.
2. 2Divide the ground beef into eight equal portions and gently shape into thin patties slightly larger than the buns. Season both sides of each patty with salt, pepper, and garlic powder.
3. 3Heat a large cast-iron skillet or griddle over medium-high heat until very hot. Working in batches if needed, cook four patties at a time for 2 to 3 minutes per side until well browned and cooked through.
4. 4During the final minute of cooking, place an American cheese slice on each patty and let it melt completely. Stack two cheesy patties together off-heat to form the double layers.
5. 5Butter the cut sides of the potato buns and toast them in the same skillet until golden and lightly crisp, about 1 minute.
6. 6Spread a generous layer of the pickle special sauce on both the top and bottom buns.
7. 7On each bottom bun layer shredded iceberg lettuce, a few thin white onion rings, and dill pickle chips.
8. 8Set one double-stacked cheesy patty tower on the pickles, add another small pile of pickle chips on top of the cheese, then crown with the sauced top bun.
9. 9Press gently so the sauce and pickles nestle into the melted cheese. Serve immediately with extra pickle chips and sauce on the side for maximum crunch and tang.
10. 10These double stacks stay juicy and pickle-forward, perfect for sharing the cheeseburger celebration plate-style.