Diner Double Cheeseburgers With Skillet Fries And Pickles

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 50 min · Beef · high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 2 1/4 lb (8 patties) ground beef, 85% lean
• 2 buns hamburger buns
• 4 slices American cheese
• 1 1/2 lb large russet potatoes
• 1 1/2 tbsp vegetable oil
• 1 1/2 tbsp mayonnaise
• 2 tbsp ketchup
• 1/2 cup dill pickle chips
• 1 head, shredded iceberg lettuce
• 1 tomatoes ripe tomatoes, sliced
• 1 onion yellow onion, sliced thin
• 1 tbsp total kosher salt and black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 450F. Cut the potatoes into thick wedges, toss with the oil and a heavy hand of salt, spread on a sheet pan without crowding, and roast 35 minutes, flipping once, until the edges are dark and crunchy.
2. Divide the beef into eight loose balls and do not compact them — a packed patty turns dense and gray. Keep them cold until the pan is hot.
3. Get a cast-iron skillet or flat griddle very hot over medium-high. Set the balls down with space between them and smash each flat with a stiff spatula for a full 10 seconds, pressing hard enough to make the edges ragged.
4. Salt and pepper the tops, cook 2 minutes until the underside is crusted and brown, then flip, lay a slice of cheese on each, and cook 60 seconds more. Stack two patties per portion so the cheese welds them together.
5. Toast the cut buns in the beef fat left in the skillet, 30 seconds, until the faces are golden.
6. Spread mayo and ketchup on the buns, add lettuce, tomato, onion, and a heavy layer of pickles, and set the double patties on top. Serve with the fries hot from the oven.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook