Double‑deck, melty cheese, tangy “special sauce,” and crispy organic russet fries—made at home with grass‑fed beef and organic buns.

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Quick Stats

• Serves: 2 giant burgers + fries for 2

• Prep: 20 min • Cook: 20–25 min • Total: ~40–45 min

• Gear: Large skillet or griddle, sheet pan/air fryer, small bowl

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Ingredients (All Organic)

Special Sauce

• ¼ cup mayonnaise

• 1 Tbsp ketchup

• 1 Tbsp sweet pickle relish (finely chopped)

• 1 tsp yellow mustard

• 1 tsp white wine vinegar (or pickle brine)

• ¼ tsp each: onion powder, garlic powder, paprika

• Pinch turmeric, pinch sugar (optional), pinch salt

Burgers

• 1 lb grass‑fed ground beef (80/20)

• ½ tsp fine sea salt, ¼ tsp black pepper

• 4 slices American cheese (or mild cheddar)

• 2 organic hamburger buns plus 1 extra bottom bun (for the middle “club” layer)

• 1 cup shredded iceberg

• ¼ cup finely diced white onion

• 8–10 dill pickle chips

Fries

• 2 large russet potatoes, scrubbed (peel optional)

• 1–2 Tbsp avocado oil (air fryer/oven) or neutral frying oil (deep/pan fry)

• Fine sea salt

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Directions

1) Make the Sauce
Whisk all Special Sauce ingredients. Chill.

2) Prep the Fries (choose one)

• Air Fryer: Cut potatoes into ¼‑inch sticks. Soak 20 min in cold water, drain, dry very well. Toss with 1–2 Tbsp oil + salt. Air‑fry 380°F 12–15 min, shaking twice; bump to 400°F 3–5 min to finish.

• Oven: Toss dried sticks with oil + salt. Bake 425°F 25–30 min, flipping once, until crisp.

• Stovetop Double‑Fry (best crunch): First fry at 325°F 4–5 min (pale/soft). Drain. Second fry at 375°F 2–3 min to golden. Salt immediately.

3) Cook the Patties
Divide beef into 4 thin patties (about 4 oz each, wider than buns). Season with salt & pepper.
Griddle or skillet over medium‑high 2–3 min per side; melt cheese on two of the patties.

4) Toast the Buns
Lightly toast top + bottom of two buns and an extra bottom bun (the middle layer).

5) Build Each Burger (bottom→top)

• Bottom bun: Sauce → onions → pickles → lettuce → cheesed patty

• Middle bun (extra bottom): Sauce → onions → lettuce → plain patty

• Top bun: Sauce, close and press gently.

Serve hot with fries and extra sauce for dipping.

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Flavor‑Pop Tips

• Shred iceberg ultra‑fine for that classic crunch.

• Smash technique: Press patties in the first 30 seconds for better sear.

• Pickle power: A splash of pickle brine in the sauce = instant tang.

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Estimated Nutrition (per burger + half the fries)

~980 kcal • 51 g protein • 79 g carbs • 51 g fat (varies by bun, cheese, and fry method).