The A&W Papa Burger is a double cheeseburger with two thin beef patties, American cheese, iceberg lettuce, tomato, onion, dill pickle, and a creamy burger sauce on a toasted sesame seed bun. It’s a straightforward build, but the flat-top sear and the sauce are what make it taste like the real thing. If you’re feeding a group, this one scales cleanly — same technique, just more patties on the griddle.
Before you start
Two things actually move the needle here. First, get your cast iron or griddle screaming hot before the beef touches it — a lukewarm pan steams the patties instead of searing them, and you lose the browned crust that carries most of the flavor. Second, press the patties thin and uniform before you cook, not after they hit the pan. Smashing them mid-cook works for a smash burger, but for this style you want consistent thickness so both patties on a double finish at the same time. Pull them at 160°F internal — that’s the safe target for ground beef, and at this thickness it happens fast, so keep a thermometer close.
Smart swaps
- American cheese: This is the right call for melt and flavor. Cheddar slices will work but they don’t melt as smoothly and the flavor pulls the burger in a different direction.
- Smoked vs. regular paprika in the sauce: Regular paprika keeps it closer to the original. Smoked paprika adds a mild barbecue note — good, just different.
- Sesame seed buns: Standard grocery store sesame buns are fine. Brioche buns are too soft and sweet for this build; they compress and get soggy fast, especially if you’re assembling several at once.
- 80/20 ground beef: Don’t go leaner. A 90/10 blend dries out at this patty thickness before you hit 160°F.
Keeping and reheating
Cooked patties keep in the fridge for up to 3 days in an airtight container. Reheat them in a dry skillet over medium heat for about 2 minutes per side — the microwave works but softens the crust. For freezing, stack patties with parchment between them and freeze for up to 2 months; thaw overnight in the fridge before reheating. Keep the sauce separate in the fridge (up to 5 days) and assemble fresh — pre-built burgers go soggy within an hour, which matters if you’re staging food for a group.
Mistakes to avoid
- Overworking the beef when forming patties: Mix as little as possible. Compacting the meat too much makes the patty dense and tight instead of tender. Shape it, press it flat, done.
- Skipping the rest after searing: Even thin patties benefit from 60–90 seconds off the heat before stacking. Cutting into them immediately loses juice onto the board.
- Saucing the bun too far ahead: The burger sauce soaks into the bottom bun quickly. If you’re building several burgers for a crowd, sauce and assemble in batches right before serving, not all at once.
- Uneven patty thickness: Thicker edges mean the center finishes before the outside browns. Use a flat-bottomed glass or burger press to get even thickness across the whole patty — this matters more when you’re cooking eight at a time than when you’re cooking two.
- Cold cheese on a hot patty: Lay the cheese on while the patty is still on the heat and cover the pan for 20–30 seconds. Room-temperature cheese melts faster and more evenly than cheese pulled straight from the fridge.
Homemade A&W Papa Burger
Ingredients
For the Burger Patties and Toppings:
- 1 pound ground beef (80/20 blend) freshly ground if possible for best texture and flavor
- 4 slices American cheese use high-melt cheese for creaminess and flavor
- 2 pieces sesame seed burger buns soft and fresh buns, lightly toasted
- 4 leaves iceberg lettuce washed, dried, and torn into bun-sized shapes
- 4 slices tomato beefsteak or vine-ripened varieties, about 1/4 inch thick
- 6 slices dill pickle choose zesty or garlic-flavored for added punch
- ¼ cup thinly sliced onion white or yellow onions for a milder kick
For the Papa Burger Sauce:
- ¼ cup mayonnaise full-fat for best flavor and texture
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon yellow mustard
- ¼ teaspoon paprika smoked paprika optional for a hint of depth
Instructions
- In a small bowl, whisk together mayonnaise, ketchup, sweet pickle relish, mustard, and paprika. Mix until smooth and refrigerate until ready to use. This is your Papa Burger Sauce.
- Divide the ground beef into four equal portions (4 oz each) and gently form into thin, round patties about the size of your bun. Season each side with salt and black pepper.
- Heat a cast-iron skillet or flat-top grill to medium-high heat (about 375°F/190°C). Cook the patties for 2–3 minutes per side until a nice crust forms. In the last minute, place a slice of American cheese on two of the patties to melt.
- Lightly toast the burger buns cut-side down in the same pan or on a dry skillet until golden brown and warmed through. This helps them stay crisp under the sauce and toppings.
- Assemble Each Burger: Spread Papa Sauce on the bottom bun, layer lettuce, tomato slices, a cheese-patty, raw onion, pickles, then the second plain patty. Top with a bit more sauce and cover with the top bun.
Notes
- For even faster caramelization of onions (if desired), add a pinch of sugar during sautéing.
- Replace beef with a plant-based patty and vegan cheese for a vegetarian version.
- Toast buns with a brushing of butter for enhanced richness.
Nutrition
Your questions, answered
Can I cook these on an outdoor grill instead of a cast iron skillet?
Yes, but you’ll get a different result. A flat cast iron surface gives you the full contact sear that mimics a fast-food griddle; grill grates leave marks and let fat drip away, so the patties come out drier and less crispy on the surface. If you’re grilling for a crowd, use a cast iron griddle plate set over the grates to get closer to the original texture.
How do I keep the burgers warm while I cook the rest of the batch?
Set your oven to 200°F and place finished patties on a wire rack over a baking sheet. This holds them without steaming or drying them out for up to 20 minutes. Don’t stack them or cover them tightly — trapped steam softens the crust.
Can I make the burger sauce ahead of time?
Yes, and it’s actually better after sitting for a few hours. Make it up to 5 days ahead and keep it covered in the fridge. The flavors settle and the sauce thickens slightly, which helps it stay put on the bun instead of running.
What’s the best way to stop the bottom bun from getting soggy?
Toast the cut side of the bun until it’s golden, not just warm. A properly toasted bun creates a barrier that holds up against the sauce and tomato for several minutes. Putting the lettuce directly on the bottom bun before the sauce also helps.
Can I form the patties the night before?
Yes — shape them, separate with parchment, and refrigerate uncovered for up to 24 hours. The cold actually helps them hold together better on the pan. Pull them out about 10 minutes before cooking so they’re not ice-cold at the center, which would slow cooking and make it harder to hit 160°F evenly.
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