How to Cook an In-N-Out

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Introduction: How to Cook an In-N-Out

About: Free to Cook is a web show that will help gluten free people cook easy, fun and delicious food at home. From School lunches to cooking the junk food you thought you couldn't have anymore we will teach you fr...

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.

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    12 Discussions

    A grill or flat cast iron pan works best

    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.

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    bsorli

    6 months ago

    Made this tonight and loved the sauce combination I'd never think of using.

    Excellent and tried to click ”Made This”, but Instructable's wanted a picture of what no longer exists.

    Looks great :) Basically how I make mine, been to California a few times last few years... need to work on making my own while back in the UK!

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    Pa1963

    Tip 6 months ago

    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

    corrections needed:
    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.