Roadhouse Burger

1 to 2 tablespoons olive oil (to season grill OR skillet)
2 pounds ground beef chuck
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 slices American cheese
4 burger buns, halved
2 tablespoons unsalted butter, melted
2 tablespoons mayonnaise
2 tablespoons yellow mustard
8 iceberg lettuce leaves, rinsed and dried
4 (1/2-inch-thick) slices ripe tomato
4 (1/2-inch-thick) slices yellow onion
16 dill pickle chips
Onion Rings
Ketchup, for serving

Wipe down a grill or well-seasoned flat griddle with olive oil or use a large nonstick saute pan and preheat over medium-high heat.

Gently form ground beef into 8 (4-ounce) burgers, each about 1/2-inch thick. Season with salt and pepper. Cook burgers over medium-high heat until medium (cook longer for well done): 4 1/2 minutes per side on the grill, 5 1/2 minutes per side in a skillet. Place 1 slice American cheese on each burger to melt, about 1 minute.

Meanwhile, toast burger buns, butter generously and smear each with about 1/2 tablespoon mayonnaise and mustard. Top bottom half of each bun with 2 lettuce leaves.

To serve, place 2 burgers, one on top of the other, on bottom half of each bun. Top each stack of 2 burgers with a slice EACH of tomato and onion and 4 pickle chips. Top with other half of bun and serve at once with Onion Rings and ketchup. Makes 4 servings.

ONION RINGS: Heat 5 cups peanut oil in a deep-sided saucepan until it reaches 350 degrees F on a candy or deep-fry thermometer.

In a shallow bowl, blend 3 cups all-purpose flour, 1 1/2 teaspoons cayenne pepper, 1 tablespoon sweet paprika, 1 teaspoon kosher salt and several grinds of fresh black pepper. Separate 1 Spanish onion, peeled and sliced into very thin rings, preferably using a mandoline and 1 red onion, peeled and sliced, into very thin rings, preferably using a mandoline; dredge onion rings in the flour mixture, shaking off any excess. Carefully place in hot oil, a few at a time, making sure they don't stick together. Fry 3 to 5 minutes or until golden brown.

Remove with a slotted spoon and drain briefly on paper towels. Place on a warm platter and keep warm in a preheated 200-degreeoven until all rings are fried. Serve immediately.

Makes 4 servings.