Craving the iconic In-N-Out Double Double burger but don't have a local branch? No worries! This step-by-step recipe brings the famous burger right into your backyard, complete with the secret sauce and perfect patty.
Ingredients
2 sweet onion
2 meaty tomato
few leaves of iceberg lettuce
4 burger buns
1 kg / 2.2 lbs chuck steak
4 slices of cheese
Salt to taste
freshly ground pepper to taste
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Start by preparing the special burger sauce.
- Slice the tomato and sweet onion into thick 1 cm or 0.5 inch slices.
- Break off the white parts off the lettuce and keep only the crisp, green sections.
- For the burger patties, cube the chuck steak and either grind it yourself or ask your butcher to do so. You can choose to grind the meat once for a rustic texture or twice for a finer consistency. Form the ground meat into patties slightly larger than your buns to accommodate for shrinkage during cooking.
- Preheat your grill to a nice even heat, adjusting to about 180°C or 356°F.
- Lightly toast the buns on the grill, aiming for a dry, crispy texture without using oil to prevent sogginess.
- Grill the patties, placing them on the grill with baking paper for easier handling.
- Once the meat juices surface, flip the patties.
- Season with salt and pepper, then add a folded slice of cheese to each patty, placing the fold downwards.
- Place the onion on one patty and the bun on the other. To assemble the burger, start by spreading sauce on the bottom bun, then add a slice of tomato and a few leaves of iceberg lettuce. Next, add the patty topped with cheese and onion. Finish by placing the top bun and gently press down to ensure the burger holds together nicely.
