14 of Our Favorite Double Burgers
Sure, there is such a thing as too much beef, but sometimes more of a good thing is a great idea. In the spirit of doubling down on the things we love, we've put together a roundup of burgers with double the beef from across the country, from fast food-style, to burger-pile style, to smashed style, to super cheesy style, and everything in between.
For this round-up we focused on non-chain options, but if we're talking about double burgers, it would be wrong to not give a shout-out to In-N-Out and Shake Shack—two chains with double-the-fun burgers you can duplicate at home using Kenji's Animal-Style Double-Double and Fake Shack Burger Lab recipes. McDonald's Big Mac is a tasty double burger in theory, but we like Kenji's Better Big Mac a lot more.
Ready to bask in all the double burger beauty? Scroll down to see all of our favorites in no particular order.
Double Cheeseburger | Au Cheval, Chicago
"The simple griddled burgers at Au Cheval are outstanding in every way. Eschewing the trend of house-ground custom blends, the kitchen takes pre-formed four-ounce patties of prime beef, cooks them to medium, and delivers one of the best examples of this style of burger in Chicago. The intensity of the beef flavor shines through thanks in large part to the beautiful crust that blankets the exterior. The crispness from the crust finds textural balance with the soft toasted bun from Z Baking. Rounding out this picture-perfect specimen are slices of processed cheddar that melt so well it looks like they were painted on, a mild dijonnaise, and a few thin slices of housemade dill pickle." —Daniel Zemans
Double Cheeseburger | Redhot Ranch, Chicago
"Owner Barry Nemerow is not shy about his aim to replicate a classic In-N-Out burger. But as many others have already noted, the offering misses some very key components. Some of these are minor, like the fact that the construction of the burger is reversed (at In-N-Out, the toppings are stacked on the bottom bun). But the burger is also missing pickles, which is a bigger deal. [...] Anyway, if you spend your whole time counting the flaws, you'll miss the things that Redhot Ranch actually does better than In-N-Out. Just take a look at that patty. In-N-Out griddles fresh pre-formed burger patties, but Redhot Ranch uses the smash burger technique, where a ball of beef is cooked for a minute and then flattened on the griddle, which produces a glistening, crispy surface. It's fantastic." —Nick Kindelsperger
El Doble | Txikito, NYC
"The truly delicious if untraditional (it's not served in the Basque region of Spain) Txikito burger features two thin patties of well-marbled (20 percent fat) freshly ground chuck cooked a la plancha (on a flat-top griddle); melted Idiazábal, a smoked Basque sheep's milk cheese; a special sauce that according to Alex is half mayo and half creme fraiche-based with pickled guindilla peppers, pickled onions, and cornichon, all on Tom Cat Bakery bread. Wholly untraditional but seriously delicious." —Ed Levine
Note: This burger is available only on Monday nights.
Double Cheeseburger | Workingman's Friend Tavern, Indianapolis
"The perfectly cooked burgers had a bit of oil in them, as is often the case with smashed burgers, but that was a fine price to pay for the crisp exterior and beautiful beef lacing all the way around the edges. Both patties got their own slice of American cheese and there was an extra piece of bun in between them, presumably to help absorb some of the grease." —Daniel Zemans
Pimento Double Cheeseburger | Trifecta Tavern + Bakery, Portland, OR
"Like signing Aaron Rodgers for a five-year contract or scoring front-row seats to a Paul McCartney concert, greatness doesn't come cheap: you'll be dropping 15 bucks for this beauty. Where is all that money going? It starts with house-ground brisket and chuck, loosely packed into four-ounce patties, seasoned with salt and pepper, and cooked over a wood-fired grill until a smoky crust forms around a juicy, tender, medium-rare center. So many of the complaints I hear about grilled burgers—that they're overcooked, or too thick—simply do not apply here." —Adam Lindsley
John T. Edge Burger | Hog & Hominy, Memphis
"The chefs' first order of business was sourcing a hindquarter of Angus beef from their favorite local rancher, Claybrook Farm. They broke it down and wore out a Kitchen Aid trying to come up with the right grind before investing in a Hobart and setting it to medium coarse. After the beef is ground, it gets rolled up into loose five-ounce balls and chilled. When the orders come in, those balls are smashed onto the sizzling hot flat-top and seasoned with a combination of salt, ground pepper, and housemade garlic powder. Before the patties are flipped, the uncooked sides get topped with thin slices of raw onion; after the flip, the onions caramelize under the patties as they cook. A slice of American cheese goes on top." —Leslie Kelly
Company Burger | The Company Burger, New Orleans
"The construction is simple. Two 3.25-ounce patties are placed on the flat-top, topped with thin slivers of red onion and a slice of cheese after being flipped, then stacked and cooked to medium. Three pickles are placed on the top toasted bun, and the condiments are left up to the customer's imagination. You can also add Nueske's bacon or a fried egg for a complementary twist, but neither are necessary." —Eric Leath
Bocado Double Stack | Bocado, Atlanta
"The beef—a house-ground blend of grass-fed chuck, brisket, and short rib—is bursting with flavor and juiciness, despite being cooked until pink-less. There's noticeable crust thanks to a wonderful sear on the kitchen's griddle. The cheese hugs each patty tightly with a superb melt job. The pickles provide a nice bit of tang without being overly salty, and I'm not even a pickle fan. A careful study of the cross-section even shows what looks to be a tiny bit of unannounced mayo dripping from amid the beef. The bun alone is a work of art, studded with sesame seeds, buttered, and griddled." —Todd Brock
Award-Winning Kaleidoscope Burger | Kaleidoscope, Atlanta
"The self-proclaimed star of the menu is the 'Award-Winning Kaleidoscope Burger,' available as a single or a double, and dressed in pimento cheese, slaw, green tomato chow chow, and bread and butter pickles. Staying true to its colorful name, Kaleidoscope offers two donenesses when you order the burger: red or brown. [...] My 'red' patties were beautifully cooked and thoroughly juicy." —Todd Brock
The Hank (Double) | Illegal Food, Atlanta
"Garnished with American cheese (for maximum meltage), iceberg lettuce and sweet onion that aren't cut until you order, their from-scratch special sauce (nothing from a jar, can, or packet), and housemade pickles, the whole thing is shoved between a sublime buttered-and-toasted pain de mie bun from H&F Bread Co. [...] Intensely beefy and literally dripping with cheese, it's the only burger I've ever had that actually makes those squelchy crunch noises that fast-food places dub into their commercials." —Todd Brock
Meatstick | One-Eared Stag, Atlanta
"While not a 'secret' item per se, this burger isn't blatantly obvious. It's listed on the menu only by its naughty-sounding codename (the Meatstick), and with zero accompanying description that might clue you in to the fact that it is, in fact, a burger. [...] What you'll get is a gorgeous double patty burger made from pasture-raised grassfed chuck supplied by Painted Hills in Oregon. Added to the beef is salt, pepper, and some ground slab bacon from Eden Farms in Iowa. But this is no 50/50 burger. Personally, I didn't pick up any hey-that's-bacon-in-there flavor, but that may be attributed to how well the other hardcore burger elements work here." —Todd Brock
Double Cheeseburger | Capitol Burgers, Los Angeles
"The burger is a exercise in SoCal burger classicism. Two thin, fresh quarter-pound patties get a healthy seasoning and then some griddling before making their way to a hefty but beautiful commercial bun. Lettuce, tomato, and pickle will come even if you don't ask for them, but, that said, at Capitol they'll make it however you take it. [...] The beef isn't the star of this burger, but that's not how it's meant to be eaten. With the fatty, gooey American cheese and blend of all the toppings, this is—like all great burgers in the category—an exercise in synergy." —Damon Gambuto
Double Stack Burger | Wonderland, San Diego
"You've got two main options for burgers: a short rib burger with spicy hoisin barbecue sauce, or burgers stuffed with your choice of cheese (blue, smoked cheddar, or jalapeño). I went with the latter. I was expecting a patty with a liquid cheese center (aka a Juicy Lucy), but instead, there were two thin beef patties with a roasted, cheese-stuffed jalapeño pepper sandwiched in between. Honestly, it was a pleasant surprise. As far as char or browning, there wasn't much to speak of on the patties, but they were cooked to order (my standard medium-rare) and full of fat and juice. A pinch more salt would have helped perk up the flavor of the beef, but the cheese-stuffed pepper filled in the gap nicely." —Erin Jackson
Flying Cheeseburger | Doods Foods, San Diego
"Burgers are made with fresh ground beef that chef Tom Logsdon picks up on his way to the bar from a Mexican market, along with everything else he needs for the day, like fresh baked rolls, veggies, and cheese. The beef is a particularly fatty chuck that's seasoned with a Mexican-leaning spice blend before the patties hit the griddle. [...] The fatty beef is exceptionally juicy, and browns up beautifully, with a good crust on both sides. Burgers are also cooked reliably to order. My medium rare patties were tender and moist in the middle, with a lot of pink. You also get huge bang for your buck. For $8, you get close to 3/4 of a pound of beef, plus bacon and cheese." —Erin Jackson