Now some here may not think much of the In-n-Out Burger chain, but I think they have a unique spot on the burger list, and if you've ever had a really
fresh "Animal Style" Double-Double, I think you might agree.
So there are lot's of recipes (hack) recipes out there to make one of these, and they are different. So recently I've been trying to recreate
one...exactly. It's not as easy as it might seem at first.
So one of the first things I learned is the 2nd side of the burger has to be cooked in yellow mustard. Okay, easy enough...well, maybe not. Then
there's the onions. Man, caramelizing onions like that takes a while! They must have guys who do only that and nothing else, because it takes a
while! And, they must do a whole bunch of them (because they do keep) at once, like piles and piles of them! And then there's the bun. And after
that there's the "sauce". All unique.
So, my first experience was to try to do the whole thing at once. What I got was a cheeseburger with thousand island dressing some grilled onions and
mustard. It was good, but it wasn't "the burger". Tried a second time and got a little closer (by spending more time with the onions...oh boy, do
they take a LONG time!!!) Much better, but on a scale of 1-10, it was maybe a 5.5-6. Okay, so it was time to deconstruct and try each part
There's all these little tricks, like how you fold the cheese, and how you grill the burgers, and the buns, etc. So I started with the burger.
First thing I learned is, most burgers are too thick. Okay, 1/8th lb, instead of 1/4 lb. Still too much. Meat quantity was good, but it wasn't thin
enough. Okay, make more. Then there was the beef vs. fat mix. Turns out they use 70/30 beef. Okay, I can make that from our beef, so I did. I
don't usually go below 80/20, but I needed more fat (i.e. juicier). Then I had to mess around with the salt content. You need SALT! Coarse ground
Sea Salt works best. Mmmm, much better. Now pepper, yep, need that too. Okay, now we're improving.
Cheese has to go on at the perfect time. Have to fold what they call "The Smile" into it. Okay, got it. Getting closer. Now for the mustard. The
trick with the mustard is you have to flip the burger right at the correct moment. Too early and you get burnt mustard. Too late and it's just
mustard. Wow...there's a lot to this!
So I got the burger down. As most know, all the condiments on an In-n-Out burger go on the bottom. Oh, and let's not forget about the grilled
The grilled onions are a process of their own. You start with regular sliced onions, grilled in some oil and softened. Then you add a bit of water
and boil them down again and fry them for a bit....and then again...and then again....and again a 4th time until they become brown and like a paste.
Now the onions are good.
As you're getting ready to flip the burgers and add the cheese you put the onions on, under the burger. And, when the burgers are ready (about 1
minute) you take the one patty and place it on top of the other. From there you scoop both patties up off the grill and put them on top of the sauce,
lettuce, pickle and tomato (and mustard, of course).
Now, depending on your timing, and how many times you tried this, you "might" be pretty darn close. Just hope you have the right bun (which is a very
soft bun), and you're ready to go.
I'll have to cover the sauce in another installment, but trust it is similar to a spicy thousand island sauce with some vinegar in it.
For anyone who has ever had a real (and fresh) In-n-Out burger, you will know this is one of the better burgers on the Planet (and I can't stand
California, in any way, shape, or form...but that burger joint is the "Nines"!!!)
edit on 11/4/2020 by Flyingclaydisk because: (no reason given)