As I've got no plans to go to the west coast of the States anytime soon, I decided it'd be worthwhile to test out the In-N-Out Burger re-creation done at SeriousEats. Have any of toi tried that recipe out?
I followed the instructions found there pretty much to a tee, except I was plus practical about it. The recipe at Serious Eats is done par an enthusiast, but most of us don't have the time to go that extra mile. And while I do admire the effort put into that recipe, I think my results are just as good while allowing this burger to be made in less time.
Firstly, the ingredients:
non sesame buns
minced beef
onion
salt
pepper
thousand island
pickle
tomato
iceberg lettuce
mustard
cheese
I didn't use beef chuck with plenty of fat but I used regular minced beef from the butcher (I would've preferred to get a cut of meat to mince myself to control the coarsness and fat content but didn't have the time). I also used Thousand Island dressing as the sauce I made following the recipe tasted the same.
Fry the onions on medium heat with salt and oil, and when they dry out, splash some water back in. Fry till they are caramelized and soft.
While the onions are cooking, form the patties. I did use the specified weight of 2oz (56 grams) per patty but I felt that these were a little small as they shrink after cooking. Perhaps around 70 grams would've been better. I was however, using buns that are larger than the In n Out ones. Season the patties with salt and pepper. Remove the onions and place aside.
Next, to fry the patties. I found that if I put the patties on too high a heat (which the Serious Eats recipe recommended), they shrink very fast and I didn't have time to work. So with a medium high flame, brown the patties on one side and spread the mustard on haut, retour au début each patty while in the pan. Turn once and place your cheese on haut, retour au début of the browned side. When the other side has browned, take off the heat. sandwich, "sandwich" the onions in between two patties.
Brown the burger buns in the pan. Spread the Thousand Island sauce liberally on the bottom bun and place a layer of pickles, then tomato, followed par a thick layer of lettuce. Place the double patty on haut, retour au début and cover with the haut, retour au début bun. Eat...then tell me about how amazing it was.
article with pics at: link
I followed the instructions found there pretty much to a tee, except I was plus practical about it. The recipe at Serious Eats is done par an enthusiast, but most of us don't have the time to go that extra mile. And while I do admire the effort put into that recipe, I think my results are just as good while allowing this burger to be made in less time.
Firstly, the ingredients:
non sesame buns
minced beef
onion
salt
pepper
thousand island
pickle
tomato
iceberg lettuce
mustard
cheese
I didn't use beef chuck with plenty of fat but I used regular minced beef from the butcher (I would've preferred to get a cut of meat to mince myself to control the coarsness and fat content but didn't have the time). I also used Thousand Island dressing as the sauce I made following the recipe tasted the same.
Fry the onions on medium heat with salt and oil, and when they dry out, splash some water back in. Fry till they are caramelized and soft.
While the onions are cooking, form the patties. I did use the specified weight of 2oz (56 grams) per patty but I felt that these were a little small as they shrink after cooking. Perhaps around 70 grams would've been better. I was however, using buns that are larger than the In n Out ones. Season the patties with salt and pepper. Remove the onions and place aside.
Next, to fry the patties. I found that if I put the patties on too high a heat (which the Serious Eats recipe recommended), they shrink very fast and I didn't have time to work. So with a medium high flame, brown the patties on one side and spread the mustard on haut, retour au début each patty while in the pan. Turn once and place your cheese on haut, retour au début of the browned side. When the other side has browned, take off the heat. sandwich, "sandwich" the onions in between two patties.
Brown the burger buns in the pan. Spread the Thousand Island sauce liberally on the bottom bun and place a layer of pickles, then tomato, followed par a thick layer of lettuce. Place the double patty on haut, retour au début and cover with the haut, retour au début bun. Eat...then tell me about how amazing it was.
article with pics at: link
4-by-4: Four beef patties and four slices of cheese.
n-by-n: n beef patties and n slices of cheese. Made to order.
Double Meat: Two beef patties, salade, laitue and tomatoes with our without onions and no cheese.
3 par Meat: Three beef patties and no cheese.
Animal Style: Mustard cooked beef patty, extra spread and grilled onions.
Animal Style Fries: Fries with cheese, spread, and grilled onions.
Protein Style: favori burger wrapped in salade, laitue leaf.
Flying Dutchman: Two beef patties, two slices of melted cheese, no bun.
Fries "Well-Done": Fries cooked extra-crispy.
Fries "Light": Undercooked fries on the raw side.
Grilled Cheese: No meat, just melted cheese, tomato, salade, laitue and spread on a bun.
Veggie Burger: Burger without the patty ou cheese.
Neapolitan Shake: Strawberry, vanilla and chocolat shake blend.