Double-stack burger

By Rodney Bowers
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  • 3/4 pound regular ground beef
  • 1 tablespoon butter
  • 1 cup finely minced onion
  • 3 tablespoons mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon relish
  • 2 soft white or brioche hamburger buns
  • Salt and freshly ground black pepper
  • 2 dill pickles sliced thin
  • 2 beefsteak tomato slices about 1/4”thin
  • 4 crisp leaves fresh iceberg lettuce, torn to fit the bun
  • 1/4 cup French’s mustard
  • 4 slices American Cheese


  1. Preheat oven to 400 degrees.
  2. Form meat into four 3 oz patties, thin and slightly bigger than the size of your bun.
  3. Heat 1 tablespoon butter in a skillet over medium-high heat.
  4. Add onions and 1/2tsp salt to skillet. Cook while stirring occasionally until onions are well browned and sweet, about 10 minutes.
  5. Once onions begin to sizzle heavily and appear done add 1 tablespoon water. Continue cooking until water evaporates and onions start sizzling again. Transfer to a small bowl and set aside while leaving any residual butter in the pan.
  6. To make the burger and fry topping, add mayonnaise, ketchup and relish to a small bowl and stir to combine.
  7. Season the patties with salt and pepper. Preheat pan on high and add the patties to the pan.
  8. Cook on one side until well browned and crusty, 2 minutes. While they are cooking, spread about a tablespoon of mustard on the raw side. Flip and cook the mustard side for another minute.
  9. Put the buns in the oven for a minute until just the slightest bit toasted. In the onion pan add 1/2 tablespoon butter and toast the buns for a few seconds. Add the sauce to each half of the bun.
  10. Top the burger, from the bottom up: Add 4-5 slices of pickles, then one slice of tomato and lettuce. Top each meat patty with a slice of cheese and half the caramelized onions. Stack two patties together and add on top of the lettuce. Top with bun.


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