Stovetop Double-Stack Cheeseburgers

Stir together the burger sauce ingredients, and adjust the flavors to your liking. Some people like more ketchup or more relish.

Measure out ground beef into eight 3-ounce patties (for double cheeseburgers) or four 5- to 6-ounce patties (for single burgers). Some people even prefer a single, thin 4-ounce patty. Be gentle with the ground beef. Keep it in loose balls for now. Season the outside of the balls with salt and pepper.

Preheat a skillet over medium-high heat. Add a drizzle of olive oil. Add the beef balls one at a time, pressing each one by covering it with foil and pressing down to flatten with a second small pan or skillet. Try to get the patty as even as possible. For double burgers, you are looking for a very thin patty. For single burgers, shoot for about 1/3-inch thick patty. Repeat with pressing each of the patties in the pan, reusing the same piece of foil.

Cook patties for 2 minutes for the thinner double patties, or 3 to 4 minutes for the thicker single patties. Flip, top with cheese, and cook until the cheese is melted, another 2 to 3 minutes. The patties will shrink a bit as they cook. It’s okay to press on them a bit with your spatula to reshape them slightly, but try to keep a light touch, or you will push out all the juices.

When your burger patties are cooked through and the cheese is very melted, smear the bottom bun with 1 to 2 tablespoons of burger sauce and top with lettuce. Add your burger patty (or patties) and top with sliced tomato and red onion. Serve immediately!