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In-N-Out Burger Recipe

vegetable oil

onions

mayonnaise

ketchup

sweet pickle relish

white vinegar

lbs chuck

salt and black pepper

hamburger buns

yellow mustard

dill pickle slices

iceberg lettuce

tomato

American cheese

Heat oil in a large skillet over medium heat. Add the onions to the pan. Cook the onions, covered, over medium heat for 30 minutes or until the onions begin to turn golden brown and caramelize.

Be careful not to burn them. Remove the lid and cook for 5 minutes more and add a ½ cup of water. Allow the water to evaporate. Set aside.

In a medium bowl mix together mayonnaise, ketchup, relish, and vinegar. Set aside.

Form the meat evenly into 4 patties (or 8 smaller patties if you want a double burger). Season the patties on both sides with salt and pepper.

Heat a griddle and brush it with vegetable oil or spray it with cooking spray. Add the buns to the griddle cut-side down. After they are golden brown on the bottom, remove them from the griddle.

Add the hamburger patties to the griddle and cook for 3-5 minutes. Spread a little bit of yellow mustard (about 1 ½ teaspoon) onto the top of each patty, and flip.

Cook until the burgers are fully cooked, (the internal temperature has reached 160 degrees F.) turning as needed. During the last few minutes of cooking top each burger with cheese slices and cook until melted.

Spread a layer of the sauce onto the bottom half of each bun, place some lettuce, dill pickles, and 2 slices of tomato on top of the sauce.

Add the hamburger patty on top of the tomato.

Add some caramelized onions on top of the hamburger. Spread a thin layer of the sauce onto the bottom half of the top half of each bun. Place on top of the burger, sauce-side down.

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In-N-Out's Double-Double, Animal Style Recipe

beef

vegetable oil, divided

large onion, finely chopped (about 1 1/2 cups)

Kosher salt

sugar

Hamburger buns, preferably Arnold brand

black pepper

dill pickles chips

deli-cut American Cheese

If using a meat grinder: Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm.

Combine meat in large bowl and toss to combine. Grind meat and refrigerate immediately until ready for use. Handle as gently as possible. Proceed with step three below.

If using a food processor: Place bowl and blade of food processor in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece, and place in freezer for 10 minutes until meat is firm, but not frozen.

Combine meat in large bowl and toss to combine. Working in two batches, place meat cubes in food processor and pulse until medium-fine grind is achieved, about 8 to 10 one-second pulses, scraping down processor bowl as necessary. Refrigerate ground meat immediately until ready for use. Handle as gently as possible.

Preheat the oven or toaster oven to 400 degrees while you cook the onions: Heat 1 teaspoon oil in a 10-inch non-stick skillet over medium-high heat until shimmering. Add onions and 1/2 teaspoon salt to skillet. Reduce heat to medium low, and cook, tossing and stirring occasionally until onions are well browned, about 15 minutes. Once onions begin to sizzle heavily and appear dry, add 1 tablespoon water to skillet and stir. Continue cooking until water evaporates and onions start sizzling again. Repeat process, adding 1 tablespoon of water with each iteration until onions are meltingly soft and dark brown, about 3 times total. Transfer to a small bowl and set aside.

Make the sauce: Combine mayonnaise, ketchup, relish, sugar, and vinegar in small bowl. Stir to combine.

Place closed buns in preheated oven for 2 minutes until slightly darkened and crisped. Heat 1/2 teaspoon oil in 12-inch non-stick skillet or griddle over medium-high heat until shimmering. Open buns and add face-down to skillet. Toast until dark brown around the edges, about 1 minute total.

Form ground beef into four 2-ounce patties, using damp hands to press each into a patty about 3/16ths of an inch thick and 4 inches wide. Season generously with salt and pepper. Add remaining 1/2 teaspoon oil to pan, swirl to coat, and heat over medium-high heat until lightly smoking. Add burger patties and cook without moving until well browned and crusty on first side, about 2 1/2 minutes. While they are cooking, spread 1 tablespoon mustard on raw side of each patty with a spoon. Meanwhile, top each bottom bun with up half of spread, 4 slices pickles, 1 slice tomato, and lettuce. Flip patties with a thin spatula so mustard side is down and continue to cook for 1 minute. Top each patty with a slice of cheese. Divide onion mixture evenly between two patties. Place the other two patties directly on top of the onions , sandwiching them between the beef. Transfer patty stacks to bottom bun. Top with top bun, and serve immediately.

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