Stovetop Double-Stack Cheeseburgers

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon pickle relish
• 20 to 24 ounces ground beef
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 teaspoon garlic powder, optional
• 2 teaspoons olive oil
• 4 to 8 slices American cheese
• 4 hamburger buns
• Fresh lettuce
• Tomato slices
• Red onion slices

Directions

1. Mix the sauce ingredients together in a small bowl, then taste and tweak it however you like. A little extra ketchup or relish can shift it sweeter or tangier.
2. Portion the beef into eight 3-ounce patties if you are making double cheeseburgers, or four 5- to 6-ounce patties for single burgers. A single, thin 4-ounce patty is another option if that is more your style.
3. Handle the beef lightly and leave it in loose balls at this point. Sprinkle the outside with salt and pepper.
4. Warm a skillet over medium-high heat, then add a drizzle of olive oil. Place the beef balls in the pan one at a time, cover each with foil, and press it flat using a second small pan or skillet. Aim for an even shape as you press. For double burgers, the patties should be very thin; for single burgers, aim for about 1/3-inch thick.
5. Continue pressing the remaining patties in the pan, using the same piece of foil each time.
6. Cook the patties for 2 minutes if they are the thinner double-burger size, or 3 to 4 minutes if they are the thicker single-burger size. Turn them over, add the cheese, and cook for another 2 to 3 minutes, until the cheese has melted.
7. The burgers will tighten up and shrink a little as they cook. You can nudge them back into shape with a spatula, but do not press too firmly or you will lose the juices.
8. Once the patties are cooked through and the cheese is fully melted, spread 1 to 2 tablespoons of sauce on the bottom bun and add lettuce. Stack on the patty or patties, then finish with tomato and red onion.
9. Serve right away.