The second I land in Los Angeles, my mouth starts to water in anticipation of the famous In-N-Out Burger. I love a double-double, animal style (that's code for double beef, double cheese, grilled onions and extra sauce). I'm not ashamed to admit that there was an occasion that I ate THREE in one sitting. Definitely didn't feel so hot the next day, but it was so good going down. Anyhoo, I decided to try to recreate these burgers in my kitchen. The results were even better than I expected! Definitely, try this at home.
- 3 tablespoons yellow mustard
- 4 buttered and lightly toasted potato buns
- 8 slices American cheese
- Thousand Island Dressing
- Iceberg lettuce
- Sliced tomato
- 1 onion (one half grated, the other half thinly sliced)
- 1 garlic clove, grated
- 1 egg
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 pound ground beef (I like to use 80/20)
- 1 tablespoon butter
Spray a baking sheet with nonstick cooking spray. In a medium mixing bowl, whisk grated onion, garlic, egg, salt and pepper. Add ground beef and use your hands to gently mix until combined.
Divide mixture evenly into four parts, then divide each into two, to give you eight total. Form each into a thin patty and place onto the prepared baking sheet. The mixture will be wet and a bit sticky. Refrigerate for 20 minutes.
Heat a griddle or a large iron skillet over medium-high heat. Add butter and the remaining sliced onions. Let the onions brown, not stirring too much, so that they have a nice sear to them, about 4 to 5 minutes. Remove from griddle and reserve. Wipe griddle clean and return to medium-high heat. Place patties on the griddle, working in batches if necessary. Spoon about a teaspoon of mustard (or squeeze directly from the bottle), onto the raw side of the patty that is facing up. Let patty cook about 3 minutes, then flip and cook an additional 3 minutes. Top each with a slice of American cheese.
Place two patties on a bun and top with griddled onions, thousand island, pickles, lettuce, and tomato. Serve immediately.