Burgers aren’t really a go-to choice for me, I would rather a chicken sandwich, but if it was between a chicken sandwich and an In and Out animal style burger? That would be a really, really, tough choice and I am pretty sure the burger would win.
For those of you who have not been to an In-N-Out, it is difficult to describe why people love it so much. A few of the main reasons are the food is fresh, they have good quality ingredients, it is cheap, fast, and most of all, it is delicious.
Animal-style isn’t on the actual menu, it is part of the “secret menu,” which is not so secret. It is basically a delicious sauce and lots of onions, caramelized onions.
This burger comes really, really close to the famous ones. It is a lifesaver for us East Coast folks.
Ingredients: 2 tablespoons of Vegetable Oil, + more for brushing 2 medium Onions, diced Kosher Salt 1/4 cup of Mayonnaise 2 tablespoons of Ketchup 1 tablespoon of Sweet Pickle Relish 1/2 teaspoon of White Vinegar 2 lbs. of Ground Beef, Chuck, 60% lean 4 Hamburger Buns, split 1/4 cup of Dill Pickles, sliced 3/4 cup of Iceberg Lettuce, shredded 4-8 Tomato Slices, thinly sliced Black Pepper, freshly ground 1/4 cup of Yellow Mustard 8 slices of American Cheese
First, heat the vegetable oil in a skillet (with a lid) over medium-low heat. Add the onions and 3/4 teaspoon of salt. Cover and cook for 30 minutes, stirring occasionally, until the onions are soft and golden. Uncover, increase the heat to medium-high and continue cooking and stirring, until the onions caramelize, about 8 minutes. Add 1/2 cup of water and scrape up the browned bits in the pan, let the onions simmer until the water has evaporated, about 2 minutes. Remove from the pan. Set aside.
Now, combine the mayonnaise, ketchup, relish, and vinegar in a small bowl. Stir to combine, keep refrigerated until ready for use.
Next, shape the beef into patties, about 4 inches wide and 1/2 inch thick.
Heat a grill, griddle, or skillet to medium-high heat. Brush the surface with vegetable oil. Toast the buns, split side down. Remove and place one tablespoon of the sauce on each bottom bun, some pickles, lettuce, a few tomato slices, and another tablespoon of the sauce. Set aside.
Keeping the grill hot, season the patties with salt and pepper on both sides. Put the patties on the grill and cook for 4 minutes, spread 1 1/2 teaspoon of mustard onto the uncooked side of the patty, flip, top with a slice of cheese and cook for 3 more minutes. Top four of the patties with the caramelized onions, then place the other patties on top, cheese side up. Sandwich the double patties in the burger buns.
Happy Cooking, The Barbee Housewife Source: Food Network