Signature Double Stack Burger

Steps

How to make it

Prep 18 min · Cook 15 min

1. Set out beef patty 180 g, bacon 80 g, fried fish 適量, potato wedges 250 g, and burger buns 2 pc; wash and slice lettuce and tomato and keep dry.
2. Cook bacon 80 g in a skillet over medium until crisp both sides (about 3 minutes); drain on paper towels.
3. Add olive oil 1 tbsp to the same pan and heat until shimmering; season beef both sides with sea salt 1/3 tsp and black pepper 1/4 tsp; lay in pan and sear 3 minutes without moving.
4. Flip beef and cook 2–3 minutes until cooked through (no pink inside); cover 30 seconds at the end to rest juices.
5. Reheat fried fish in an air fryer at 180°C for 4 minutes, or pan-fry with a little oil 2 minutes per side until golden crisp.
6. Toast bun cut sides dry 1–2 minutes until golden; cook wedges per package until golden.
7. Spread balsamic sauce 適量 on the bottom bun; stack lettuce, tomato, beef, bacon, and fried fish; cap and press gently.
8. Halve the burger, plate with hot wedges to match Second Floor Cafe signature double-stack burger.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins