Description
A homemade copycat burger inspired by In-N-Out, made with double beef patties, melty American cheese, tangy burger spread, pickles, and thick whole grilled onions used as the bun.
Ingredients
Scale
- 1 1/2 pounds 80/20 ground beef, divided into 8 thin patties
- 2 large yellow onions, peeled and cut into 8 thick whole rounds
- 8 slices American cheese
- 2 teaspoons yellow mustard
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 1 tablespoon neutral oil
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon white vinegar
- 1 teaspoon sugar
- 16 dill pickle slices
Instructions
- Heat a large skillet or griddle over medium heat.
- In a small bowl, stir together the mayonnaise, ketchup, sweet pickle relish, white vinegar, and sugar until smooth. Set aside.
- Add the neutral oil to the skillet. Place the onion rounds in the pan, season them with 1/2 teaspoon salt, and cook for 6 to 8 minutes per side until tender, golden, and lightly caramelized. Transfer to a plate.
- Divide the ground beef into 8 thin patties. Season both sides with the remaining salt and black pepper.
- Place the patties on the hot skillet and spread a little yellow mustard over the top of each patty.
- Cook for 2 to 3 minutes, flip, then top 4 patties with 2 slices of American cheese each. Cook 1 to 2 minutes more, until the cheese melts and the patties are cooked through.
- Stack a plain patty over each cheesy patty to make 4 double burgers.
- Spread sauce over 4 onion rounds. Top each with 4 dill pickle slices, then add a double burger. Add more sauce if desired and cap with the remaining onion rounds.
- Serve immediately while hot.
Notes
- Slice the onions thick enough so they stay sturdy and work like buns.
- Do not overwork the beef or the patties can become dense.
- A lid or melting dome helps the cheese melt quickly and evenly.
- The sauce can be made up to 3 days ahead and kept chilled.