Homemade In-N-Out Burger
On day I lost count of social distancing, the In-N-Out Burger craving hit so here’s a homemade version that tastes like the real deal. Enjoy!
Anatomy of a Basic In-N-Out Cheeseburger
- Top Bun
- American Cheese
- Meat Patty
- Iceberg Lettuce
- Bottom Bun
Optional Items to Add to the Burger
- Diced Pepperoncini Peppers (add on the level with onions)
- Grilled sliced onions or caramelized diced onions
- Mustard-fried burger (this is also known as animal style with pickles and caramelized chopped onions)
- Add spread to the top bun as well! (In-n-Out doesn’t do this but it’s a game changer)
Tips to Get the Perfect Meat Patty
- Type of ground beef: 60/40 is ideal but we’re in quarantine and don’t have the time to get picky with meat cuts and grind it ourselves. 80/20 is what I used in this recipe and is available at most stores. Worked out just as well.
- Weight of patty: 3-4 ounces – you can eye the weight out easily by just knowing how wide and thick you want your patty to be. 3-4 ounces is about a fistful.
- Size of patty: You want the diameter to be slightly larger than the bun’s. Since the beef has a lot of fat, it will shrink a bit when cooked. This will ensure every bite has meat and no bites with just bread.
- ONLY salt and pepper: Less is more when it comes to a patty!
- Use a skillet to cook the patty if available: A pan or griddle works great as well but a skillet gets a much nicer sear.
- Do not handle the patties too much: If you mold and shape them too much, they’ll become dense once cooked. The shape doesn’t have to be perfectly rounded.
- High heat: It only takes 2-3 minutes to brown nicely, so high heat is the way to go without over cooking the patty.
The Secret Not So Secret Spread
There are three main components to the spread:
- Dill pickle relish
I then added vinegar for some more tang and a bit of sugar for a slight sweetness! My number one tip is make sure to drain the juice from the dill pickle relish. It will make your sauce watery rather than thick if you don’t drain it before adding.