Double Decker Hamburger

This is the homemade Big Mac copycat you’ve been chasing. Two thin patties stacked with a slice of American cheese between them, shredded iceberg lettuce, and a special sauce that hits all the right notes. The sauce alone is worth bookmarking and stays good in the fridge for two weeks, so make a full batch and use it on salads, sandwiches, and fries all week.

Thin patties are the technical move that separates this from a thick steakhouse-style burger. Dividing one pound of ground beef into 8 portions yields patties about 2 ounces each, smashed thin so they cook through fast and develop the crispy lacy edges that define a fast-food burger. Two thin patties beat one thick patty for surface area and crust.

The sauce hits the sweet-tangy-savory triangle. Mayonnaise as the base, chili sauce and ketchup for tang and color, dill relish (with its juice, not drained) for crunch and acid, sugar for balance, and a dash of garlic salt to round everything out.

Pro Tips

• Smash the patties with a sturdy spatula on a screaming-hot griddle. The crispy edges happen only when the meat hits maximum heat right away.
• Toast the bun halves on the griddle in the rendered beef fat for an extra layer of flavor.
• Make the sauce at least a few hours ahead. The flavors marry and deepen on standing.
• Don’t drain the dill relish for the sauce. The brine is essential for both flavor and the right loose consistency.

Variations

• Add a second slice of cheese between the patties and another over the top for an extra-cheesy double decker.
• Use brioche or sesame buns for a more upscale feel.
• Add caramelized onions and bacon for a fully loaded version that goes beyond the original.