Skip Navigation
Search recipes, ingredients, articles, products...
Double Stack Butter Ball Cheeseburger
Get started!


2 pounds lean ground beef (not less than 80% lean)

12 (6 tablespoons) Land O Lakes® Butter Balls, divided

4 brioche buns, split

1/4 cup barbecue sauce

Hamburger-style pickle slices, well drained, as desired

Salt, as desired

Pepper, as desired

1 small (1/2 cup) onion, sliced very thinly

8 (3/4-ounce) slices Land O Lakes® Deli American

8 slices bacon, cooked, drained, halved

How to make

  1. STEP 1

    Divide ground beef evenly into 8 (4-ounce) balls. Using thumb, make 1/2-inch indent into center of each ball; place 1 Butter Ball into center, leaving butter exposed.

  2. STEP 2

    Melt 2 Butter Balls in large skillet over medium-high heat. Add 2 split buns to pan, cut-sides down. Cook just until toasted. Transfer to plate. Repeat with remaining Butter Balls and buns.

  3. STEP 3

    Top bottom halves of each bun with 1 tablespoon barbecue sauce and pickle slices. Set aside.

  4. STEP 4

    Place 4 patties, butter-side down, into hot skillet. Season generously with salt and pepper. Once butter melts out under patty, lay piece of parchment paper over burger. Using large spatula or grill press, smash burgers to 1/4-inch thickness. Remove parchment; top each patty with 1 tablespoon onion. Replace parchment; cook 3 minutes or until burger is browned and edges are crispy. Discard parchment. Turn burger over; top with 1 slice cheese. Cook 3-4 minutes longer or until cheese is melted, onion is browned and internal temperature of burger reaches 165°F. Stack 2 patties onto each prepared bottom bun half. Top each with 4 pieces bacon and top half of bun.

  5. STEP 5

    Repeat with remaining ingredients, carefully pouring off excess grease into glass or metal container and removing burnt residue between batches. Serve immediately.

Tip #1

Smashing your burger to 1/4-inch thickness might seem too thin, but burgers shrink when they cook. One-fourth inch will cook to the perfect size and thickness for a double stack.

Tip #2

A grill press or burger press is made for smashing, but in a pinch, a small, heavy frying pan or saucepan can be used either on its own, or to give your spatula some leverage. Just take care not to burn yourself on the edge of the pan and watch out for spatters.

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.