A towering double cheeseburger with two juicy, crispy-edged beef patties, molten American cheese, and a heap of sweet, jammy caramelized onions tucked into a soft toasted bun. The onions are cooked low and slow in the beef fat until deeply golden — that’s what makes this burger taste like your favorite diner stack, only better.
Ingredients
For the Caramelized Onions
- 2 white onions, sliced thinly
- 1 pinch salt
- 1 tablespoon butter
For the Burgers
- 1.5 pounds 80/20 ground beef
- Salt and black pepper, to taste
- 8 slices American cheese
- 4 potato buns or brioche buns, toasted
- Pickles, lettuce, and tomato, to serve (optional)
- Burger sauce or mayonnaise, to serve
Instructions
- Salt the sliced onions and squeeze them gently to remove excess moisture. Melt the butter in a wide skillet over medium-low heat and cook the onions slowly, stirring often, for 20–25 minutes until deep golden, sweet, and jammy. Set aside.
- Divide the ground beef into 8 equal portions and shape into thin patties, slightly wider than the buns. Season both sides generously with salt and pepper.
- Heat a cast-iron skillet or griddle over high heat until smoking. Sear the patties in batches for 2–3 minutes per side, pressing lightly for a crispy crust. The fat from the beef keeps the patties moist and helps the onions shine.
- In the last minute of cooking, top each patty with a slice of American cheese and let it melt.
- Toast the buns cut-side down in the same skillet until golden.
- Build each burger: sauce on the bottom bun, two cheesy patties, a generous pile of caramelized onions, pickles and lettuce if you like, then the top bun. Serve hot while the cheese is still dripping.
Pro Tips
- 80/20 beef is essential — leaner beef dries out and won’t give you that crispy, juicy edge.
- Don’t rush the onions: low and slow is what turns them sweet and jammy instead of just soft.
- Smash the patties thin for maximum crispy crust and faster melting cheese.