In-N-Out Burgers (But Better)

The best fast food burger In-N-Out at but of course.. better. We pulled out all the stops with homemade buns, the best burger sauce, griddled onions, you know... the works.

ITEMS USED:

Burger Skillet

Pyrex Measuring Cup

KitchenAid Stand Mixer

Cast Iron Skillet


INGREDIENTS:

Burger Buns:

  • 1 Tbsp (9g) instant yeast

  • 1/2 cup (120g) whole milk

  • 2.25 cups (320g) bread flour

  • 1 tsp (7g) fine sea salt

  • 2 Tbsp (20g) granulated sugar

  • 1 egg

  • 1 egg yolk

  • 2 Tbsp (28g) unsalted butter, softened


Burger Sauce:

  • 2 onions

  • 2tbsp (28g) unsalted butter

  • 2 dill pickles, finely diced

  • 3/4 cup (180g) mayonnaise

  • 1/2 cup (130g) ketchup

  • 1/3 cup (15g) chives half bunch

  • 2 tbsp (27g) worstechirsire sauce

  • Salt and pepper to taste


Assembly:

  • 1lb ground beef

  • tomato, sliced

  • iceberg lettuce


INSTRUCTIONS:

Bun Method:

  1. Start by combining lukewarm whole milk with instant yeast. Whisk together. Let sit at room temperature for 10 minutes.

  2. In the bowl of a stand mixer, combine and whisk together bread flour, fine sea salt, and granulated sugar.

  3. For the rue, combine bread flour and water whisking together and beat together over medium heat until thick.

  4. Using a dough hook, dry ingredients on low speed and add in the yeast/milk mixture followed by an egg and egg yolk and the cooled rue (flour mixture). Mix 2-5 minutes.

  5. Add in softened butter 1 Tbsp at a time and mix until thoroughly combined. 2-3 minutes.

  6. Place the dough ball into a greased bowl and cover with lightly greased plastic wrap. Let rise 1.5-2 hours.

  7. Degas the dough, and on a lightly floured surface divide into 6 equal portions.

  8. Fold the sides over and flip the seam side down and roll into a ball.

  9. Place on a parchment lined baking sheet. Cover buns with a damp towel or inverted baking sheet. Proof for 45 minutes.

  10. Brush buns with egg wash. Bake at 400F for 15-17 minutes. Brush with melted butter.


Burger Sauce Method:

  1. Start by dicing the onions and adding unsalted butter to a small saucepan over medium heat.

  2. Add in the onions once the butter is bubbling along with a pinch of sugar and salt.

  3. Cook over medium heat for 30 minutes.

  4. In a medium bowl, combine and whisk together mayo, ketchup, finely chopped chives, worcestershire sauce, and a pinch of salt.

  5. Add finely diced dill pickles and caramelized onions. Mix together.


Assembly Method:

  1. Start by searing the sliced onions over medium-high heat.

  2. In a cast iron skillet over medium-high heat. Add in the burger ball and press down using a spatula. Season with salt.

  3. Sear the burger for 2-3 minutes on both sides. Base with melted butter, garlic, and rosemary.

  4. Melt a slice of cheddar cheese to one patty and cheddar jack cheese to the other.

  5. Place griddled onion on the bottom patty, top the onion with the top patty.

  6. Slice the buns and toast over melted butter.

  7. Add a generous amount of burgers sauce to both buns followed by sliced tomato and iceberg lettuce on the bottom bun.

  8. Carefully add the burger patties and finish with the top bun.