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
- 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.
- Combine mayo, ketchup, vinegar & relish in small bowl until mixed well. Place in fridge until ready to assemble burgers.
- Heat grill to medium high heat.
- Brush patties with mustard on both sides.
- Place patties on grill.
- Sprinkle top side of each patty with 1/4 of the salt and 1/4 of the pepper.
- Put bacon on the grill.
- After 4-5 minutes flip the burgers.
- Repeat step 6.
- 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.
- When burgers are almost done, nearing 160 degrees F – place slices of cheese on each patty and pull burgers once cheese is melted.
- If bacon is crispy to your liking – remove from heat and place on plate lined w paper towels.
- 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.
- ASSEMBLE BURGERS! Spread animal sauce on both top and bottom bun.
- Place burger on bottom bun.
- Cut both strips of bacon in half – placing two half pieces on top of each burger. Each burger gets one full strip.
- Top bacon with tomatoes.
- Top tomatoes with lettuce.
- Cover with top bun.