Cheeseburger Mountain (Print version)

A giant shareable cheeseburger stack with juicy beef patties, cheddar, bacon, crisp toppings, and tangy burger sauce.

# Ingredients:

For the burger sauce

01 - 1/2 cup (115 g) mayonnaise
02 - 3 tablespoons ketchup
03 - 1 tablespoon yellow mustard
04 - 2 tablespoons finely chopped dill pickles or relish
05 - 1 teaspoon pickle brine
06 - 1/2 teaspoon smoked paprika
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon black pepper

For the stack

09 - 2 lb (900 g) 80/20 ground beef
10 - 1 1/2 teaspoons kosher salt
11 - 1 teaspoon black pepper
12 - 1 tablespoon neutral oil, for the pan
13 - 8 slices cheddar or American cheese
14 - 8 slices bacon, cooked crisp
15 - 1 large round sesame bread loaf or sturdy brioche boule, about 8 inches wide
16 - 2 tablespoons (28 g) unsalted butter, softened
17 - 1 cup shredded iceberg lettuce
18 - 1 large tomato, thinly sliced
19 - 1/2 small red onion, thinly sliced
20 - 1/2 cup dill pickle chips

# Instructions:

01 - Stir together mayonnaise, ketchup, mustard, chopped pickles, pickle brine, smoked paprika, garlic powder, and black pepper. Refrigerate while you cook the burgers.
02 - Slice the loaf horizontally into three even layers. Spread the cut sides with butter and toast in a large skillet or under the broiler until golden and firm.
03 - Divide the beef into 4 wide patties, each slightly larger than the bread because they will shrink. Season both sides with kosher salt and black pepper right before cooking.
04 - Heat oil in a large cast-iron skillet or griddle over medium-high heat. Cook the patties for 4-5 minutes per side, until deeply browned and the centers reach 160°F.
05 - Top each patty with 2 slices of cheese during the last minute of cooking. Cover briefly so the cheese melts over the edges, then rest the patties for 3 minutes.
06 - Place the bottom bread on a board and spread with sauce. Stack 2 patties, bacon, pickles, and onion. Add the middle bread, then lettuce and tomato. Add the remaining patties, more sauce, and the top bread.
07 - Push 2 or 3 long skewers through the stack. Slice into 6 wedges with a serrated knife and serve right away with extra sauce on the side.

# Good to know:

01 - Best served immediately after stacking.
02 - Use an instant-read thermometer for the safest and juiciest patties.
03 - Long wooden skewers help hold the tower while slicing.

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