Double-Stack Diner Burger | Giant National Capital Barbecue Battle

Double-Stack Diner Burger


  • 1-1/2 ground chuck
  • 4 KRAFT Singles, cut in half
  • 1/4 HEINZ Real Mayonnaise
  • 1 Dijon mustard
  • 4 potato sandwich rolls (3-1/2 inch), split
  • 1/4 finely chopped red onions
  • 1 dill pickle, cut into thin slices





  1. Spray griddle with cooking spray. Shape meat into 8 (1-1/2-inch) balls. Add to griddle; press into 1/4-inch-thick patties with back of spatula.
  2. Cook 2 min. or until bottoms of patties are browned; turn. Top patties with Singles pieces; cook 1 to 2 min. or until burgers are done and Singles are melted. Remove from griddle.
  3. Mix mayonnaise and mustard until blended; spread onto cut sides of rolls. Fill with onions, pickles and burgers.