Double Cheeseburgers with Special Ranch
- 1 cup Fabanaise, Greek yogurt or sour cream
- 1/2 cup mix of finely chopped fresh chives, dill and parsley
- 1/3 cup ketchup (I use Sir Kensington’s)
- 1/4 cup pickle relish (I use Wickle’s)
- 1 tablespoon Worcestershire sauce
- Salt and pepper
- 2 1/4 pounds 80% lean ground beef
- Olive oil, for drizzling
- 4 slices yellow American cheese
- 4 sesame-seed hamburger buns or sesame brioche buns, halved and lightly toasted
- Sliced dill pickles
- 1 small white onion, finely chopped
- Thinly sliced iceberg or little gem lettuce
In a medium bowl, mix the Fabanaise, herbs, ketchup, relish and Worcestershire; season the sauce with salt and pepper.
Heat a cast-iron skillet, griddle or grill over medium-high. In another medium bowl, season the beef and form 8 large, very thin patties. Drizzle the skillet with oil; add 4 patties and cook, turning occasionally, 6-7 minutes. Top 2 of the patties with a slice of cheese during the last minute or so of cooking. Top cheeseburgers with another cooked patty to melt the cheese; transfer to a plate. Repeat with the remaining patties and cheese.