Griddled Double Cheeseburger

Blending chuck with brisket gives a deeper, almost roast-beef flavor, and the extra fat in brisket keeps half-inch patties juicy on a flat griddle. Two cheeses do two jobs: American melts into a silky sauce, cheddar brings the sharpness. Form the patties slightly wider than the bun because they shrink, and chill them for fifteen minutes so they hold their shape. A quick splash of water under a dome at the end steams the cheese into a perfect drape without overcooking the beef.