In-N-Out Inspired Hamburger

I was really craving hamburgers today. I really don't know why. But most of all, I wanted an In-N-Out burger!

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In-N-Out burger is a fast food burger chain that is only found on the west coast of the United States. They really only have 3 burgers on the menu, a regular burger, cheeseburger, and a double-double (double meat/double cheese), but there's also a secret menu. People can order anything from a 4x4, four meat/cheese), Protein style (without the bun), and their most popular animal style (grilled onions and mustard-fried patty)

I always get animal style. I love their spread! And when I finally found a recipe that was close to it, I knew what I had to do!

Make it for myself! Although...Vegenaise does not produce the same consistency as mayonnaise. So it was too thin...

Grilled onions were also a must! 

I had everything EXCEPT cheese! My family has a tendency to not eat cheese and I totally forgot when I was going grocery shopping that I would need to get some. So that's why there's no cheese on my burger...I also forgot to grill the patties with mustard and to brown the buns.

Despite the mishaps, it tasted amazing! Especially with my homemade buns. Recipe here.

I ended up using single hamburgers instead of making double-doubles. I also used ground turkey instead of beef. All my family loved it, and it tasted almost exactly like a burger from In-N-Out. Ahh, my mouth is watering again!

Enjoy!

Recipe from Kenji at Serious Eats.

In-N-Out Double Double Burger:
Yields 2 1/4 lb burgers

Ingredients:
1/2 pound ground beef
1 egg white

1/2 tsp vegetable oil
1 large onion, finely chopped (about 1 1/2 cups)
Kosher salt
2 tablespoons plus 2 teaspoons mayonnaise
1 tablespoon ketchup
2 teaspoons sweet pickle relish
1/2 teaspoon sugar
1/2 teaspoon distilled white vinegar
2 soft Hamburger buns
Freshly ground black pepper
8 dill pickles chips
2 quarter-inch-thick slices ripe tomato
2 leaves fresh iceberg lettuce, white core section removed, torn to bun-sized pieces
1/4 cup yellow mustard
4 slices deli-cut American Cheese

Procedures:

1. Preheat the oven or toaster oven to 400 degrees while you cook the onions: Heat 1 teaspoon oil in a 10-inch non-stick skillet over medium-high heat until shimmering. Add onions and 1/2 teaspoon salt to skillet. Reduce heat to medium low, and cook, tossing and stirring occasionally until onions are well browned, about 15 minutes. Once onions begin to sizzle heavily and appear dry, add 1 tablespoon water to skillet and stir. Continue cooking until water evaporates and onions start sizzling again. Repeat process, adding 1 tablespoon of water with each iteration until onions are meltingly soft and dark brown, about 3 times total. Transfer to a small bowl and set aside.
2. Make the sauce: Combine mayonnaise, ketchup, relish, sugar, and vinegar in small bowl. Stir to combine.
3. Place closed buns in preheated oven for 2 minutes until slightly darkened and crisped. Heat 1/2 teaspoon oil in 12-inch non-stick skillet or griddle over medium-high heat until shimmering. Open buns and add face-down to skillet. Toast until dark brown around the edges, about 1 minute total.
4. Mix meat with egg white. Add some salt and pepper. Form ground beef into four 2-ounce patties, using damp hands to press each into a patty about 3/16ths of an inch thick and 4 inches wide. Season generously with salt and pepper. Add remaining 1/2 teaspoon oil to 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. While they are cooking, spread 1 tablespoon mustard on raw side of each patty with a spoon. Meanwhile, top each bottom bun with up half of spread, 4 slices pickles, 1 slice tomato, and lettuce. Flip patties with a thin spatula so mustard side is down and continue to cook for 1 minute. Top each patty with a slice of cheese. Divide onion mixture evenly between two patties. Place the other two patties directly on top of the onions , sandwiching them between the beef. Transfer patty stacks to bottom bun. Top with top bun, and serve immediately.