This homemade Double Decker Burger has two grilled beef patties layered up with all the classic fixings and a secret sauce on top. It’s perfect for summer grilling! 

The best part about making burgers at home is you can use high quality beef and ingredients, and get that perfect sear on the outside, fresh off the grill.

A Double Decker Burger Held up with Hand Over Cutting Board

In my opinion, the best burgers are made on the grill. You just can’t beat that caramelization and char that happens with that high heat.

But, if you don’t have access to a grill, a good alternative is cooking them in a super hot cast-iron skillet on the stove.

You’ll be surprised by how fantastic a cast-iron cooked burger can be too. I do this when it’s chilly outside and too cold to grill.

Holding Up Beef Patties with filling with Cheese and Condiments

There are a million variations for how to make a burger, with different kinds of cheese, condiments, and ingredients.

But this right here is what I think of as the ultimate, and the most classic.

It’s the burger I make when I get a craving, and want that balance of beef, cheese, tomatoes, onion, pickles, and a secret burger sauce that’s reminiscent of Shake Shack, my favorite burger chain.

Play with the Toppings, Not the Beef

You’ll notice that for my recipe, I don’t mix bread crumbs, milk, or really anything else into the beef patties.

I think good quality beef with a decent fat content is perfect as is, and it’s better to play with the toppings

The burger sauce I make below is fantastic, and it really ties everything together with the cheese, pickles, tomato, onion, and whatever else you want to include in your burger.

Prep the Burger Sauce

To get started, make the burger sauce so it’s ready when the burgers are finished cooking.

It’s a mixture of mayonnaise, ketchup, Dijon mustard, pickle juice, garlic powder, onion powder, and cayenne pepper.

Mayonnaise, Ketchup, Mustard, Spices in a bowl

If you have 10 minutes to spare, I recommend using homemade mayonnaise for the best flavor.

Stir it all together to combine.

Homemade Burger Sauce in a Bowl

This is also a delicious sauce for dipping with Homemade French Fries.

Fire up the Grill

While some people will grill the buns and burgers at the same time, I like to knock the buns out first, so I can focus on nailing the cook of the burgers.

The buns only need a minute or two to toast, and it’s not worth risking burning them while trying to handle the burgers too.

Split Hamburger Buns on a Grill

Make sure to get some quality buns here, and consider make your own Homemade Hamburger Buns.

Next cook eight 4-oz beef patties for a couple minutes on each side, then put one slice of your favorite cheese on each one just before taking the patties off the grill.

That way they melt just a little bit.

Adding Slices of Cheese to Grilled Beef Patties

As far as my favorite cheeses for a burger, I like American cheese, Cheddar, Muenster, Provolone, and Swiss. Anything melty!

How to Assemble

To assemble the burgers, place a leaf or two of butter lettuce on a toasted bun.

Adding Butter Lettuce to Toasted Buns

Then stack up two of the beef and cheese patties.

Bun with Two Beef Patties and Cheese Slices

Add a few slices of tomato, preferably the vine-ripe variety.

Adding Fresh Tomato Slices to Bun with Two Beef Patties and Cheese Slices

Then add red onion, and bread and butter pickles.

Pickles, Red Onion, Tomatoes, added to Bun with Two Beef Patties and Cheese Slices

Spread a spoonful of the burger sauce on the inside of the top bun.

Spreading Burger Sauce on Top Bun with Spoon

Then put the top on.

Pressing Homemade Burger Down with Hand to Compress

Devour, and enjoy all summer long! Also try my Turkey Burgers with Feta and Basil. Happy grilling, my friends.

FAQ and Tips

What kind of ground beef to use: I always recommend you go as fatty as possible, which is typically an 85/15. Don’t go leaner than 90/10.

Recommended cheeses: American cheese, Cheddar, Muenster, Provolone, and Swiss. The meltier cheeses are typically better, in my opinion.

More ingredient suggestions: The sky’s the limit with flavor variations for burgers. I also love BBQ sauce with bacon, burgers with smoked jalapenos and pepperjack cheese, gouda with caramelized onions and chipotle mayo, and blue cheese and sundried tomatoes.

Make it gluten free: Purchase a gluten-free bun and you should be good! There are no breadcrumbs in the beef patties.

Homemade Double Patty Burger Held by Hand to Show Filling

Double Decker Burger

Two grilled beef patties are layered up with all the classic burger fixings and a secret sauce on top.

Leave a Review »


For the burger sauce:

  • 1/2 cup mayonnaise
  • 1 tablespoon pickle juice from the bread and butter pickles above
  • 2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper

For the Burgers:

  • 4 hamburger buns
  • 8 four-ounce beef patties preferably 85% lean
  • 8 3/4-ounce slices of your favorite cheese (American, cheddar, swiss, etc)
  • Butter lettuce for garnish, optional
  • Sliced tomato for garnish, optional
  • Sliced red onion for garnish, optional
  • Bread and butter pickles for garnish, optional
  • Salt
  • Pepper


  • Heat the grill to 600 degrees F.
  • In the meantime, make the burger sauce by stirring all of the sauce ingredients together until combined. Set aside.
  • If desired, toast the buns directly on the grill, for about 1 minute, until toasted. Remove to a tray.
  • Season both sides of the beef patties with salt and pepper, then cook on the grill for about 2-3 minutes on each side, until browned on the edges and cooked through to your desired doneness.
  • Place one slice of cheese on each patty just before removing from the grill, to melt slightly. Remove the beef from the grill, then allow to rest for a couple minutes.
  • To assemble the burgers, place a leaf of lettuce on the bottom bun to prevent the bun from getting soggy. Then place two cheese beef patties on top, then the tomato, red onion, and pickles. Spread the inside of the top bun with a tablespoon or more of burger sauce, then place on top of the burgers. Enjoy!


Storing leftovers: Place the cooled burger patties in an airtight container in the fridge for up to 4 days. Or, you can freeze them for up to 2 months. Store all sauces and other ingredients separately.
To reheat: I microwave the burger patties at 50% power for about 2 minutes, until they are just warmed through. This time will vary depending on your microwave, so be very careful not to overcook them or they'll get tough and musty. You can also reheat them in a covered skillet over medium heat for about 8-10 minutes.
If the patties are frozen, I recommend letting them thaw first. Ideally, move them from the freezer to the fridge the night before.


Calories: 594kcal, Carbohydrates: 24g, Protein: 38g, Fat: 37g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 16g, Cholesterol: 120mg, Sodium: 549mg, Potassium: 698mg, Fiber: 1g, Sugar: 4g, Vitamin A: 68IU, Vitamin C: 1mg, Calcium: 94mg, Iron: 6mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.