Introduction: How to Cook an In-N-Out
This has to be one of the tastiest burgers I’ve ever made and it’s pretty straight forward to make.
Step 1: First We Need to Make the Sauce.
In a bowl add:
- ½ cup of mayo.
- ½ cup of ketchup
- 1 finely chopped pickle
- 1 Tbsp of yellow mustard
- ½ Tsp of salt½ Tsp of black pepper
- ½ Tsp of sugar
- 1 Tsp of apple cider vinegar.
Mix it all together.
Place in the fridge until needed.
Step 2: Step 2: Next Slice One Onion.
You’ll need to burger patties if you’re making a Double Double.
Layout a sheet of baking paper.
Take a ball of mince and place another sheet of baking paper on top.
Flatten out the mince until it’s the shape and thickness you need.
I’m using 20% fat, 80% meat chuck beef that I got from my local butcher.
Step 3: Heat a Pan Over Medium, One Stick of Butter Before Adding the Onions.
Once they begin to cook, cover with a lid and cook until soft and browned.
Make sure to stir every couple of minutes.
These are looking good.
Step 4: Next, Place a Thick Bottom Pan Over High Heat.
Add a small amount of oil before place the patties in the pan.
Cook for 2 minutes before flipping.
Step 5: Place a Slice of American Cheese on Top of Each Patty.
Gently press down on each patty.
This releases some of the juices creating steam that will help melt the cheese.
Cook on this side for two more minutes.
These patties should be about medium, time to make this burger.
Step 6: Take Your Toasted Buns and Spread Some of the Sauce We Made on the Base.
Next a couple slices of tomato.
Followed by some shredded Iceberg lettuce.
Then the first patty.
A layer of the onion.
Finally, the second patty and top with the bun.
Step 7: There You Have It! an In-N-Out Burger Cooked at Home.
I have to say this is one of the most balanced tasting burgers I’ve ever had.
The sauce, patties and onion work so well together.
We have a be nice policy.
Please be positive and constructive.
The cut of beef they use seems to be ground chuck. Maybe a ground beef with a higher fat content will work. Lean ground beef just won't do it. FAT IS FLAVOR! Hooray!
This is known as a Double Double Animal Style
You'll need TWO burger patties.
½ Tsp of salt½ Tsp needs format correction
Is mince a UK term? In the US, we just buy some fresh hamburger, often in preformed patties
I like to leave the juice in the patty. Squeezing the cooking patties leaves the juice in the pan.
When & how do you toast the buns (and what kind of buns are they}?
A grill or flat cast iron pan works best
What kind of pickles, sweet or dill?
Dill, but NOT kosher dill
One stick of butter, is how much in either ounces or grams?
8 ounces or just under 228 grams
Visually it looks like a typical "pat" of butter. Just slice the end of the butter about as much as you'd use to butter a slice of bread.
In USA, a 'stick' of butter (or margarine) is 1/4 of a pound [thus, 4 ounces, or 112 grams] I think.