Double-decker burger

Cook two thin beef patties until the centre of each reaches 75 °C. Stack them in a bun with cheese and your chosen toppings; a middle slice of bun is what gives many double-deckers their extra layer.

Toast the cut sides of the bun and put wet toppings, such as tomato or pickles, between the patties rather than directly against the bread. Add sauces sparingly, or serve them on the side.

You can cook the patties ahead, but assemble the burger just before serving so the bun stays firm. Chill cooked patties promptly and reheat them until steaming hot throughout.

Refrigerate leftovers promptly in a covered container and eat them within two days. If possible, store the patties separately from the bun and salad, then reheat the patties until steaming hot.

Melted cheddar or American-style cheese works well between the patties. Pickles, onion, lettuce and a little burger sauce add crunch and sharpness without making the stack unwieldy.

A double-decker burger has two patty layers, often separated by an extra slice of bun; a double cheeseburger is defined by having two patties and cheese. A double cheeseburger has 13.2 g of protein per 100 g, compared with 11 g in a double-decker burger.