Restaurant Redo: In-N-Out Burger (Animal Style – kinda’)

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So everyone and their friends of friends of friends loves In-N-Out Burger. I’ve been about 6 or 7 times, and its seriously amazing. The hype is based on reality. I am pretty loyal to Whataburger especially since I am from the south, but In-N-Out is legit. Their secret: keep it SIMPLE. Their menu is short, sweet and delicious. They don’t add a lot of extras or complicate the burger, they use basic seasoning, and quality ingredients.

Its been one helluva winter here in KC and we saw a shimmer of spring today with 73 degree temps and SUNshine. So we found a burger recipe at Food and Wine online, ran to the store, and called our friends for a cookout. We did a bit of tweaking to the recipe make it our own (no onions, add bacon)…and this burger is one of the best I’ve ever had. I was shocked it came from my own back yard. It was very satisfying in that classic American cheeseburger way. It very savory, sweet and a bit tangy while being very juicy and just exactly as a burger should be. Save this one for your next cookout and people will be in awe of your burger skillz.

I served this tonight with a grilled vegetable salad – click to see the recipe.

Ingredients (2 burgers):

  • 1 lb chuck ground beef (60%-80% lean)
  • 2 slices colby jack cheese (or American)
  • 1 tsp salt
  • 1 tsp ground pepper
  • 2 hamburger buns – I recommend fresh from the bakery: brioche or potato
  • 1/4 cup light mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp sweet pickle relish
  • 1 tsp vinegar – white wine or just white
  • 1 tomato sliced to your liking
  • 2 pieces green leaf lettuce
  • 2 slices thick cut bacon
  • 1/4 cup yellow mustard

Directions:

  1. Split ground chuck in halves and form patties with your hands or a hamburger press – but don’t overwork meat. Its ok if the patties aren’t perfect. Working with cold meat ensures quicker patty-forming. Place patties in fridge until ready to grill.
  2. Combine mayo, ketchup, vinegar & relish in small bowl until mixed well. Place in fridge until ready to assemble burgers.
  3. Heat grill to medium high heat.
  4. Brush patties with mustard on both sides.
  5. Place patties on grill.
  6. Sprinkle top side of each patty with 1/4 of the salt and 1/4 of the pepper.
  7. Put bacon on the grill.
  8. After 4-5 minutes flip the burgers.
  9. Repeat step 6.
  10. Flip the bacon. Keep an eye on the bacon to ensure its not burning. Move to indirect heat (away from burners) if its cooking too fast.
  11. When burgers are almost done, nearing 160 degrees F – place slices of cheese on each patty and pull burgers once cheese is melted.
  12. If bacon is crispy to your liking – remove from heat and place on plate lined w paper towels.
  13. Grill the buns face side down for about 1-2 minutes until crisp to your liking. I usually go for about 2-3 minutes as I like mine soft but a slight crunch – which keeps them from also absorbing the sauce. Just keep an eye on it to ensure there is no burning.
  14. ASSEMBLE BURGERS! Spread animal sauce on both top and bottom bun.
  15. Place burger on bottom bun.
  16. Cut both strips of bacon in half – placing two half pieces on top of each burger. Each burger gets one full strip.
  17. Top bacon with tomatoes.
  18. Top tomatoes with lettuce.
  19. Cover with top bun.
  20. Enjoy!!
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Ground chuck – BUY GOOD MEAT! (buy local if you can!)

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Forming ground beef into patties

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Animal sauce: Mayo, ketchup, relish, vinegar

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Burgers & Bacon (and other deliciousness) on grill

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Burger flipped – bun on grill – bacon almost done

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Finished product!

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One thought on “Restaurant Redo: In-N-Out Burger (Animal Style – kinda’)

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