Double Decker Burger
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.
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.
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.
If you have 10 minutes to spare, I recommend using homemade mayonnaise for the best flavor.
Stir it all together to combine.
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.
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.
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.
Then stack up two of the beef and cheese patties.
Add a few slices of tomato, preferably the vine-ripe variety.
Then add red onion, and bread and butter pickles.
Spread a spoonful of the burger sauce on the inside of the top bun.
Then put the top on.
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.
Double Decker Burger
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
- 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!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
11 Comments on “Double Decker Burger”
This is how to do a burger.
The sauce was awesome! I felt like I was eating an in-and-out burger at home, and I made the buns from scratch, too. Amazing burger…thank you for that sauce recipe!
Land O’Lakes white American slices are ALWAYS my go-to for burgers! So delicious and gooey. 🙂 I usually do my burgers in my gigantic Lodge skillet but yours look pretty tasty. And I’m a burger sauce girl too.
You are so right! There is NO other cheese for a classic burger other than American. That burger sauce is happening over here SOON!
Luckily my local supermarket carries Land of Lakes white and yellow American cheese, for any reason you need. You are right about grilling the burgers. Here in SE Texas, we don’t really have a winter so we grill all year round. Your burgers look great. I’m interested in the sauce. Some members of my family use the pickle juice in several recipes but years ago I discovered “Milani’s Dill Sauce. It’s great in potato salad, bloody Mary’s, marinades, etc. I’m going to try it in this sauce. Happy 4th of July.
A beautifully constructed burger! That sauce looks good. I usually splat them individually but I like this combo sauce with the cayenne pepper! For the next burger I will make this recipe. So funny, my hubster buster created some home-made patties on Saturday. Do you have a recipe for the burger patties? Just curious. Ours a bit bland. Thanks for sharing, Joanne!
Thank you! The grocery stores around here always have burger blends, so I typically buy those. They’re a mix of cuts but are around 85% lean, which is about right for a burger.
You’re completely right. The best burgers come from the grill. With melty cheese, buttery grilled buns, and pickles. Lots of pickles!!
I knew you’d agree with me, Brenda 😉 Your grill gets plenty of use in the summer!
How did I NOT know that Land O’Lakes made white American cheese?!?! It’s my favorite kind, but I hate buying that plasticky stuff that is individually wrapped. I can’t wait to try this on our next burger night!!
Yes!!! They have a bunch of different variations on the Deli American too 🙂