I live 3.0 miles away from the closest In-n-Out. I drove 4.4 miles to the grocery store and back.
A double double cheeseburger costs $3.00. I bought ingredients for $10.00.
Why? I’m not quite sure. I think I’m crazy. But it tasted so good. The beef (Angus ground beef chuck) was so fresh, the cheese (Sargento natural medium cheddar) was rich and gooey, and the tomato (organic, fresh) was ripe and juicy… just like In-n-Out, but with a little je ne sais quoi. Mmmmm.
In-n-Out Double Double Cheeseburger
Adapted from Serious Eats
- 1/2lb ground beef chuck
- 2 teaspoons vegetable oil, divided
- 1/2 large onion, finely chopped
- Kosher salt
- 2 tablespoons plus 2 teaspoons mayonnaise
- 1 tablespoon ketchup
- 1/2 teaspoon sugar
- 1/2 teaspoon distilled white vinegar
- 2 soft Hamburger buns
- Freshly ground black pepper
- 2 quarter-inch-thick slices ripe tomato
- 2 leaves fresh iceberg lettuce, white core section removed, torn to bun-sized pieces
- 1/4 cup yellow mustard
- 4 slices medium cheddar cheese slices
- Preheat oven to 400 degrees.
- Heat 1 teaspoon oil in a 10-inch non-stick skillet over medium-high heat until shimmering. Add onions and 1/2 teaspoon salt to skillet. Reduce heat to medium low, and cook, tossing and stirring occasionally until onions are well browned, about 15 minutes. Transfer to a small bowl and set aside.
- Make the sauce: Combine mayonnaise, ketchup, sugar, and vinegar in small bowl. Stir to combine.
- Place closed buns in preheated oven for 2 minutes until slightly darkened and crisped. Heat 1/2 teaspoon oil in 12-inch non-stick skillet or griddle over medium-high heat until shimmering. Open buns and add face-down to skillet. Toast until dark brown around the edges, about 1 minute total.
- Form ground beef into four 2-ounce patties, using damp hands to press each into a patty about 3/16ths of an inch thick and 4 inches wide. Season generously with salt and pepper. Add remaining 1/2 teaspoon oil to pan, swirl to coat, and heat over medium-high heat until lightly smoking. Add burger patties and cook without moving until well browned and crusty on first side, about 2 1/2 minutes.
- Spread 1 tablespoon mustard on raw side of each patty with a spoon. Meanwhile, top each bottom bun with up half of spread, lettuce, and 1 slice of tomato. Flip patties with a thin spatula so mustard side is down and continue to cook for 1 minute. Top each patty with a slice of cheese. Divide onion mixture evenly between two patties. Place the other two patties directly on top of the onions , sandwiching them between the beef. Transfer patty stacks to bottom bun. Top with top bun, and serve immediately.