Monday, January 21, 2013

Almost Famous In n Out Burgers

Everyone who has ever eaten at In n Out Burger knows that they are one of a kind burgers with fresh ingredients and so much great flavor, its hard to beat. Food Network magazine posts recipes for famous restaurant dishes each month, and I was delighted to find such a gold mine. These come out just as if you had ordered it at the drive thru, but if you don't believe me let the picture below speak for itself. 

In n Out Burgers

Ingredients:

  • 2 tbsp. canola oil
  • 2 large onions, chopped
  • 1/4 cup mayonnaise
  • 2 tbsp. ketchup
  • 1 tbsp. sweet pickle relish
  • 1/2 tsp. white vinegar
  • 2 lbs. ground beef
  • 4 hamburger buns, split
  • 4 to 8 thin slices of tomato
  • 3/4 cup shredded iceberg lettuce
  • 1.4 cup sliced dill pickles
  • 1/4 yellow mustrard
  • 8 slices American cheese
In a large skillet, heat the oil over medium low heat. Add the onions and 3/4 tsp. salt. Cover and cook until soft and starting to brown (about 30 minutes), stirring occasionally. Remove cover, turn heat up to medium high and let carmelize for about 8 minutes, stirring often. Add 1/2 cup of water to onions and scrape any brown bits off of the bottom of the pan. Allow all of the water to cook out and set aside.

Mix the mayonnaise, ketchup, relish, and vinegar together to make the sauce and refrigerate until ready to use.

Heat a griddle or skillet over medium heat; lightly brush with oil. Toast the buns on the griddle, split-side down. Spread each toasted bun bottom with 1 tablespoon of the mayonnaise mixture. Then top it wih a few pickles, some lettuce, 1 or 2 slices of tomato and another dollop of the mayonnaise mixture. Set aside, but keep the griddle hot.

Form beef into 8 medium sized patties. Season both sides with salt and pepper. working in batches, put the patties on the griddle and cook 3 minutes. Spread about 1 1/2 teaspoons mustard on the uncooked side of each patty, then flip and top each with 1 slice of cheese. Continue cooking about 2 more minutes for medium doneness. Top 4 of the patties with carmelized onions, then cover with the remaining patties cheese-side up. Sandwich the double patties on the buns. 

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