| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil, plus more for brushing
- 2 large onions, finely chopped
- Kosher salt
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1/2 teaspoon white vinegar
- 2 pounds ground beef chuck (preferably 60% to 80% lean)
- 4 hamburger buns, split
- 1/4 cup dill pickle chips
- 4 to 8 thin slices tomato
- 3/4 cup torn iceberg lettuce
- Freshly ground pepper
- 1/4 cup yellow mustard
- 8 slices American cheese
Instructions
- Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and season with 3/4 teaspoon salt; cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (Reduce the heat to low if the onions are browning too quickly.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/2 cup water, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 minutes; transfer the onions to a bowl and set aside.
- Mix the mayonnaise, ketchup, relish and vinegar in a small bowl; set aside. Form the beef into 8 patties, about 4 inches wide and 1/2 inch thick.
- Heat a griddle or large skillet over medium heat; lightly brush with vegetable oil. Toast the buns cut-side down on the griddle. Spread each bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, 1 or 2 tomato slices, some lettuce and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)
- Season both sides of the patties with salt and pepper. Working in batches, transfer the patties to the griddle and cook 3 minutes. Spread about 1 1/2teaspoons mustard on top of each patty, then flip and cover with 1 cheese slice; cook 2 more minutes for medium. Top 4 of the patties with the caramelized onions, then cover with the remaining patties cheese-side up. Transfer the double patties to the bun bottoms; cover with the bun tops.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 782 |
| Total Fat | 42 g |
| Saturated Fat | 14 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 64 g |
| Cholesterol | 175 mg |
| Sodium | 1248 mg |
Reviews
There hamburgers are really good
The double cheeseburger was not just a meal it was a culinary experience.
Thanks
Thanks
I made this for my family and it’s not quite like In-N-Out, but it’s still a REALLY good burger to make
This recipe is great! Due to the pandemic we haven’t been eating out so this defiantly satisfied our N-N-Out craving!
From the Midwest we’ve never truly had an In-N-Out Burger but it was intriguing. Especially since my wife is preparing for a colonoscopy I thought an In-N-Out Burger was a good play on words. Not everyone enjoys my humor. My daughter has become quite the aficionado of food throughout the Covid situation and said it was the best burger she’s ever had. I’m afraid to go to an In-N-Out in case it won’t live up to her expectations now.
i swas so good
yummy!
ijty was the best would make again thank you!
This was perfect! I love In-N-Out Burger and this was almost exactly the same.