Name: Double-Decker Drive-Thru Burgers
Total time: 40 min
Ingredients: 1 pound 85 percent lean ground beef; ½ teaspoon table salt; ¼ teaspoon pepper; 1 teaspoon vegetable oil; 4 hamburger buns , plus 4 bun bottoms, divided; 4 slices American cheese (4 ounces); 2 cups shredded iceberg lettuce , divided; ¼ cup finely chopped onion , rinsed; ¼ cup dill pickle chips; 1/2 cup recipe , divided, plus extra for serving

Why This Recipe Works

For our take on this iconic burger, we started with the classic triple bun setup, which we achieved by simply adding another bun bottom to each burger. We knew a large, 12-inch skillet would be essential to cook the eight patties for our double stacks, but we still needed to cook the burgers in two batches to avoid overcrowding the pan, which would cause our patties to steam rather than fry. To keep the thin patties from shrinking too much, we weighted them with a foil-lined pot as they cooked. Once the first set of patties had cooked, we topped each with a slice of cheese and placed them in a warm oven; in the time it took the cheese to melt, the second batch of quick-cooking patties was ready. For this burger’s hallmark flavor, we topped them with our Classic Burger Sauce, along with some shredded lettuce, pickles, and minced onion to re-create this delicious drive-thru classic at home.

Before You Begin

It's unnecessary to temp the burgers because they will reach a food-safe temperature if cooked according to the recipe instructions. (But for more information on food safety, check out this guide.)

Instructions

Adjust oven rack to middle position and heat oven to 250 degrees. Wrap bottom of Dutch oven with aluminum foil. Cut sides off 1‑quart zipper-lock bag, leaving bottom seam intact.

Divide ground beef into eight 2‑ounce portions, then roll each portion into balls. Working with 1 ball at a time, enclose in split bag. Using clear pie plate (so you can see size of patty), press ball into even 3½‑inch patty. Remove patty from bag and transfer to platter. Season patties with salt and pepper.

Heat oil in 12‑inch skillet over high heat until just smoking. Place 4 patties in skillet and weight with prepared pot. Cook until well browned on first side, 60 to 90 seconds. Flip patties, return pot, and continue to cook until browned on second side, about 60 seconds. Transfer burgers to rimmed baking sheet, top with cheese, and keep warm in oven. Pour off all but 1 teaspoon fat from skillet and repeat with remaining 4 patties; transfer to sheet.

to assemble

Spread ¼ cup burger sauce over 4 bun bottoms, then top with 1 cup lettuce and cheeseburgers. Spread remaining ¼ cup sauce over remaining 4 buns bottoms, then top with remaining 1 cup lettuce, remaining burgers, onions, and pickle chips. Place second set of burger stacks on top of first and top with bun tops. Serve, passing extra sauce separately.