A homemade version of the popular restaurant burger!
If you travel to the West Coast, one of the first things people will tell you is that you have to try an In-N-Out burger. It’s sort of an institution.
At the risk of getting hate mail from California readers, I thought I’d do my best to make a homemade version of this delicious burger. After all, not everyone can have one close by and that doesn’t mean you shouldn’t get close to that fantastic double cheeseburger!
As with many burgers, this one has fresh tomato, lettuce, some onion, and cheese. I like to use American cheese,because it melts so well.
Step one in making this burger as close as possible is the sauce that goes on it! Keep in mind that I don’t know the actual sauce recipe they use, but this one is really close. It’s just a mix of mayo, ketchup, relish, and a dash of Worcestershire sauce. Stir it all together.
The second trick to making these burgers is to actually avoid making really thick, large burgers. Instead, make two very thin, smaller patties. The goal is to actually cook these really quickly over high heat.
While your burgers are cooking, smear some burger sauce on a toasted bun so it’s ready to go!
Cook the burger patties over medium-high heat in a skillet. Cooking them in a skillet will give them a crust on the outside that gets very close to how they end up from the restaurant.
After the patties cook for a few minutes, give them a flip and cook for another minute or two. They cook really quickly!
Then add the cheese!