Homemade In-n-Out Burgers

We've never actually had real In-n-Out burgers. They're located in the western US.


These burgers came out really, really tasty. Seriously good. I think we got very close to the real thing, except I made the patties a little thicker and bigger.

The key to these burgers is the onions, which take a while to make, and putting the mustard on the patties while they cook.

I found the recipe for these on Serious Eats.

Makes: 2 quarter pound (or larger) burgers
Prep time: 15 minutes
Cook time: 30 minutes
Printable Recipe

Ingredients:

• 1/2 to 1 lb ground chuck (I used 75/25), see note
• 2 t vegetable oil, divided
• 1 large white onion, chopped fine
• 2 T plus 2 t mayonnaise
• 1 T ketchup
• 2 t sweet pickle relish
• 1/2 t sugar
• 1/2 t white vinegar
• 2 hamburger buns
• Dill pickle slices
• 2 large slices tomato
• Iceberg lettuce, cut into bun-sized pieces
• 1/4 cup mustard
• 4 slices American cheese

Note: In-n-Out apparently uses 2 oz patties, so you really need only 1/2 pound of beef to make 2 double burgers. I made 4 oz patties, so I ended up needing 1 lb of beef.

1. Preheat oven to 400 F. Place buns in oven and cook for 2 minutes. Remove.

2. Heat 1 teaspoon of the oil in a large skillet. Add onions and 1/2 teaspoon of salt and cook over medium low heat until the onions are browned. Add 1 tablespoon of water and cook until water evaporates. Repeat adding the water and cooking until evaporated, 3 times. Remove onions.

3. Wipe out skillet. Heat 1/2 teaspoon of oil over medium-high heat. Add buns face down and cook until dark brown around the edges, about 1 minute. Remove.

4. Form beef into equal-sized patties. Salt and pepper generously. Heat remaining oil in the skillet over medium-high heat. Add patties. Top each patty with 1 tablespoon of the mustard. Cook until patties start to get crusty along the edges, about 2 1/2-3 minutes. Flip patties over using a thin spatula (I used a fish turner) and cook for another minute. Top with cheese and remove.

5. Combine mayonnaise, ketchup, relish, sugar and vinegar in a small bowl. Place a large dollop of the spread on each bun bottom, along with 4 pickle slices, the tomato, and the lettuce. Add patties, onions, and top buns. Serve hot.