Hello, lover. Where have you been all my life?! That’s what I think every time I have a tavern, pub or bar burger. These kinds of burgers are typically huge, greasy, covered with cheese and delicious. This is what I’m looking for when I want a big, fat, juicy cheeseburger. Which happens to be pretty much all of the time.
I used to hate making burgers at home. It was something about the smell and how greasy my kitchen felt afterwards. Luckily, those days are long gone and were far more exaggerated in my mind than in reality and now I’m a burger-making queen! I have a few varieties of burger-styles that I make… These tavern burgers happen to be one of the best.
I like getting the meat for this burger from my local butcher because this burger is all about the beef. When I’m making a big burger with 2 patties, the fresher the meat, the better the burger. This is a classic-style pub burger but the high-quality ingredients really make it shine… Flattening the burgers with a spatula creates an incredible charred crust while also making the burger patties thin. This is the perfect burger method to use when making a double-stack. You still get a tasty, beefy flavor but aren’t overwhelmed by a ginormous burger patty. The homemade rolls, fresh lettuce and tomato, crisp onion and pickle – paired with the fresh beef – make for a awesome and delectable meal. You really don’t need anything else… Well, maybe a beer!
I hope you love this tavern burger just as much as I do!
1 recipe burger rolls or store bought
1 lb 85/15 ground beef
4 slices American cheese
salt + pepper
Makes 2 burgers*
Make your burger rolls ahead of time. I like to make them a few days before and freeze the rolls. The day you’re making the burgers, pull some out of the freezer. I also like adding sesame seeds to my tavern burger rolls.
Prepare all your toppings before cooking the burgers. Slice the onions, tomatoes and pickles. Shred the lettuce and pull out the cheese and mustard. Slice your rolls and lightly butter and toast them. Set aside.
Form the beef into 4 equal sized balls. Season with salt and pepper. Using a large skillet, place each ball, seasoned side down, in the pan. Flatten with a large spatula until thin and flat. This will create an incredible char on the bottom. After you flatten the burger, season the top with salt and pepper.
After 2-3 minutes, flip the burger. The bottom should have a delicious crust from flattening. Cook for 1 minute, add your cheese to each burger and cook for 2-3 additional minutes. Stack one patty on top of the other creating 2 double-stack burgers.
Remove the burgers from the skillet and place on the bottom burger roll. Top with pickles, onion, tomato, shredded lettuce and mustard.
*Double the recipe to make 4 servings or use 1 burger patty for each roll instead of 2