Fresh the homemade way. Thanks to the LA Times, the recipe includes In-N-Out’s special sauce and step-by-by layering instructions for your own Double Double, and like their motto says, it’s “Quality You Can Taste.”
For best results, use the best ingredients. Use ground beef chuck with a 80/20 fat ratio (has the best marbling for superior taste), and thick-sliced cheese (it’s the Double Double, folks) for your own mouthwatering burgers. And don’t worry about having any leftovers. We promise!
Fresh, cheesy, savory burgers with a delicious special sauce! So Good!
HOW TO MAKE IN-N-OUT BURGERS
Total time: 45 minutes
- 2 lbs ground beef chuck (80/20 fat ratio if possible)
- 16 slices American cheese, thick-sliced from the deli
- 16 iceberg lettuce leaves
- 8 slices beefsteak or hothouse tomato, 1/4″ thick
- yellow onion, thinly sliced into rings
- 8 hamburger buns, Arnold brand
- 32 sliced dill pickles
- Fresh black pepper
- 1/2 Cup mayo
- 3 Tbs and 2 1/2 Tsp ketchup
- 1 Tsp yellow mustard
- 2 1/2 Tsp sweet pickle relish
- 2 1/2 Tsp dill pickle relish
- 1 Tsp Worcestershire sauce
- 1 Tsp white wine vinegar
- 1/2 Tsp salt
- 1/2 Tsp sugar
- Sauce: In a medium bowl, stir together the mayonnaise, ketchup, mustard, sweet and dill pickle relishes, Worcestershire sauce, vinegar, salt and sugar. Makes about 3/4 cup. Set aside. The sauce can be kept in the refrigerator up to two weeks.
- Vegetables: Tear lettuce into bun-size pieces, and slice the tomatoes 1/4″ thick, and onions, thinly sliced (you can also quickly grill these if you prefer), and set aside with the cheese and dill pickles.
- Buns: Preheat oven to 400 degrees. Place closed bun in oven for 2 minutes until slightly darkened and crisped. Heat 1/2 Tsp oil in 12″ non-stick skillet or griddle over medium-high heat until shimmering. Open bun and add face-down to skillet, and toast until dark brown around edges – about 1 minute.
- Patties: Form ground beef into 16 2-ounce balls. Pound the beef into 1/4″ thick patties (4″ in diameter), season generously with salt and pepper (don’t overdo it). Add 1/2 teaspoon oil to frying pan, swirl to coat, and heat over medium-high heat until lightly smoking. Add burger patties and cook without moving until well browned and crusty on first side, about 2 1/2 minutes. Flip patties with a thin spatula, and cook the remaining side for 1 minute. Top each patty with a slice of cheese.
- While the patties are cooking, start topping each bottom bun with half of special sauce, 4 slices pickles, 1 slice tomato, lettuce, and remaining special sauce.
- Transfer patties to the buns to complete your stack with 1 beef patty with cheese on top of the lettuce with special sauce, 1 slice onion, 1 patty with cheese, and lastly, the top bun. Serve immediately.
- Have extra hamburger buns handy. In case the first batch gets burnt after your first try.
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Inspired by LA Times