In-N-Out Burger at Home
Equipment
Ingredients
For the Patty
ground beef (80% meat, 20% fat)
907 g
salt
1 tsp
black pepper
1 tsp
American cheese slices
8 slice
oil for cooking
2 tbsp
In-N-Out Sauce
mayonnaise
120 ml
ketchup
45 ml
relish
30 ml
white vinegar
15 ml
caramelized onions
30 ml
Worcestershire sauce
15 ml
sugar
6 g
salt
1 tsp
black pepper
1 tsp
garlic powder
3 g
To Assemble
soft hamburger buns
6 piece
large tomatoes, sliced
2 piece
caramelized onions
80 g
pickles
120 g
lettuce leaves
60 g
Instructions
Prepare the Patties
Divide the ground beef into 2–3 oz portions and form into loose balls without seasoning.
Heat the Griddle
Heat a griddle or heavy skillet over high heat and lightly oil the surface.
Cook and Smash Patties
Place beef portions onto the hot surface and immediately smash into thin patties. Season with salt and pepper. Cook for 1–2 minutes until edges are crisp.
Add Cheese and Melt
Flip the patties and place one slice of American cheese on each. Continue cooking until cheese is fully melted.
Stack Patties
Stack two patties together to form each double portion, ensuring the cheese melts between layers.
Prepare the Sauce
Combine mayonnaise, ketchup, relish, caramelized onions, salt, garlic powder, sugar, white vinegar, and Worcestershire sauce until smooth.
Chill the Sauce
Cover and refrigerate the sauce for at least 30 minutes to let the flavors meld.
Toast the Buns
Butter the cut sides of the buns and toast on a flat-top or skillet until lightly golden.
Assemble the Burgers
On the bottom bun, spread a layer of sauce. Add pickles, shredded lettuce, and tomato slices. Place the double patties on top, followed by caramelized onions. Add additional sauce if desired, then finish with the top bun.
Original recipe
Storage
Best eaten fresh. Patties can be frozen raw up to 30 days.
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