Classic Double Cheeseburger on a Brioche Bun

Method

1. 1

   Step 1: Divide the cold ground chuck into 8 equal portions of about 4 ounces and press each into a patty 1/2 inch thick and slightly wider than the bun. Press a shallow dimple into the center of each with your thumb, then chill on a parchment-lined tray while you prep the rest.

2. 2

   Step 2: Spread the cut sides of the brioche buns with the softened butter and toast them cut side down in a large cast-iron skillet over medium heat until golden, about 1 minute. Set aside.

3. 3

   Step 3: Raise the heat to medium-high and let the skillet heat for 3 minutes. Season the patties generously on both sides with salt and pepper right before they go in; salting too early draws out moisture and gives the beef a springy, sausage-like texture.

4. 4

   Step 4: Cook 4 patties at a time without moving them until a dark brown crust forms, about 4 minutes. Flip once, lay a slice of American cheese on each and cover the pan loosely with a lid or foil to trap heat for the cheese.

5. 5

   Step 5: Cook another 3 to 4 minutes, until the cheese is glossy and draping and an instant-read thermometer in the center of a patty reads 160F. Transfer to a plate, pour off excess fat and repeat with the remaining patties.

6. 6

   Step 6: Spread ketchup on the bun bottoms and mustard on the tops. Stack a cheese-topped patty, a few pickles and onion slices, then the second patty, and close the burger. Serve right away while the cheese is still soft.

• #crowd-pleaser
• #comfort-food
• #high-protein