Bob's Big Boy Double Deck Hamburger

Ingredients

• 3 pieces Hamburger Buns (standard soft hamburger buns; will be split into crown, club, and heel)
• 8 oz Ground Beef (80 % lean, 20 % fat; formed into two ultra‑thin patties (about 1/8 inch thick))
• 1 tsp Southern California Style Salt (coarse sea salt for seasoning patties)
• 1 tbsp Unsalted Butter (softened; for buttering both sides of each bun piece)
• 2 tbsp Mayonnaise (spread thinly on bottom heel and top of club)
• 1/2 cup Shredded Iceberg Lettuce (loosely packed; adds crunch)
• 1 slice American Cheese (unmelted; placed on top of first patty)
• 2 tbsp Red Relish (mix of ketchup and sweet pickle relish)

Instructions

1. Prepare the Buns

   Using a cutting board, slice three hamburger buns into three pieces: the top crown, the middle club, and the bottom heel. Set each piece aside.

   Time: PT2M

2. Butter and Toast the Buns

   Spread a thin layer of softened butter on both sides of each bun piece. Place them butter‑side‑down on the pre‑heated griddle and toast for about 1 minute per side, or until golden brown.

   Time: PT2M

   Temperature: 350°F

3. Form and Season the Patties

   Divide the 8 oz of ground beef into two equal portions. Place each portion on the hot griddle and immediately smash with the heavy spatula to create ultra‑thin, paper‑thin patties. Sprinkle each patty with ½ tsp Southern California style salt.

   Time: PT3M

   Temperature: 350°F

4. Cook the Patties

   Let the patties cook undisturbed for about 1 minute, then flip and cook another 1 minute. They should be lightly browned and still pink inside because they are very thin.

   Time: PT4M

   Temperature: 350°F

5. Assemble the Double Deck Burger

   On the bottom heel, spread ½ tbsp mayo. Add a generous handful of shredded lettuce. Place the first patty on top, then the unmelted slice of American cheese. Lay the toasted club (cheese‑side up) on the cheese, then the second patty. Spoon the red relish over the second patty, spread the remaining ½ tbsp mayo on the top of the club, and finish with the crown bun.

   Time: PT3M

6. Wrap and Rest

   Wrap the completed burger tightly in wax paper and let it sit for 1–2 minutes. This allows the heat to meld the flavors and the bun to finish toasting.

   Time: PT2M

Nutrition Facts

Calories

720

Protein

38 g

Carbohydrates

45 g

Fat

38 g

Fiber

2 g

Ingredient Substitutions

• Instead of Hamburger Buns: Potato rolls, brioche buns
• Instead of Ground Beef: Ground turkey, plant‑based burger patty
• Instead of Southern California Style Salt: Kosher salt, sea salt
• Instead of Unsalted Butter: Margarine, olive oil
• Instead of Mayonnaise: Aioli, vegan mayo
• Instead of Shredded Iceberg Lettuce: Shredded green leaf lettuce, shredded cabbage
• Instead of American Cheese: Cheddar slice, American cheese alternative
• Instead of Red Relish: Thousand Island dressing, ketchup only

Equipment Needed

• Flat Top Griddle or Large Skillet
• Heavy‑Bottomed Spatula (smash tool)
• Butter Knife
• Cutting Board
• Wax Paper (optional)
• Mixing Bowl (optional)

Critical Steps — Do Not Skip

• Thinly smashing the patties on a hot griddle
• Toasting each bun piece with butter for a crisp exterior
• Using only one slice of cheese and keeping it unmelted until assembly

Chef Tips from the Video

• Use a heavy, flat spatula (or a small press) to achieve the classic paper‑thin patty.
• Season the meat with salt only; additional spices can mask the simple flavor profile of the historic burger.
• If you can’t find “Southern California style salt,” a coarse kosher salt works just as well.

Troubleshooting

Storage

Refrigerator: Wrap leftovers tightly in foil or airtight container; consume within 2 days.

Freezer: Separate the components (patties, buns, lettuce) and freeze patties for up to 2 months; reheat before assembling.

Room temperature: Do not leave assembled burger at room temperature for more than 2 hours.

Make-Ahead Tips

• Form and freeze the raw patties; they can be cooked straight from frozen.
• Pre‑toast the buns and store them in a sealed bag; re‑toast briefly before assembly.
• Mix the red relish ahead of time by combining equal parts ketchup and sweet pickle relish.