PREVIOUS: Pimento Mac and Cheese NEXT: Juicy Lucy Burger (a.k.a. Jucy Lucy)

Ingredients (15)

  • 1 tablespoon vegetable oil, plus more for brushing
  • 1 large onion, finely chopped
  • Kosher salt
  • 1/2 cup mayonnaise
  • 1 tablespoon ketchup
  • 1/2 tablespoon sweet pickle relish
  • 1/4 teaspoon white vinegar
  • 1 pound ground beef chuck
  • 4 hamburger buns, split
  • 1/4 cup dill pickles, sliced
  • 3/4 cup iceberg lettuce, shredded
  • 4 to 8 thin slices tomato
  • Freshly ground pepper
  • 1/4 cup yellow mustard
  • 4 slices American cheese
Nutritional Information
  • Calories604
  • Fat38.58g
  • Saturated fat9.48g
  • Trans fat0.31g
  • Carbs30.98g
  • Fiber2.85g
  • Sugar6.63g
  • Protein34.26g
  • Cholesterol96.14mg
  • Sodium976.78mg
  • Nutritional Analysis per serving (4 servings) Powered by

It’s sloppy, and the onions take some time, but man is it worth it when you have this traditional fast-food-but-better In-N-Out style burger with that crazy animal sauce in your hands.

Complete this burger with our French Fries recipe (better yet—our poutine recipe), and finish with a our Drumstick Milk Shake recipe, inspired by the Nestle Drumstick from the ice cream truck.

— Adapted from a Food Network recipe.

Instructions

  1. 1Heat vegetable oil in a large skillet over medium-low heat. Add the onions and 1/2 teaspoon salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes. Lower the heat more if the onions look like they’re cooking too quickly. After the half hour, uncover, increase the heat to medium-high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/4 cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes. Transfer to a bowl and set aside. You can caramelize the onions up to three days beforehand, cover, and refrigerate; then reheat before using.
  2. 2Mix the mayonnaise, ketchup, relish and vinegar in a bowl; set aside.
  3. 3Shape the beef into four patties, about 5-inches wide.
  4. 4Heat a skillet over medium heat; lightly brush with vegetable oil. Toast the buns on the skillet, split-side down. Spread each toasted bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, some lettuce, 1 or 2 slices tomato and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)
  5. 5Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the skillet and cook 3 minutes. Spread the mustard on the uncooked side of each patty, then flip and cook for 2 1/2 minutes. Top each patty with cheese and cook for only 30 more seconds for medium doneness. Place the patties on the dressed bun halves, add caramelized onions, and the other bun halves.
Load Comments

Recommended from Chowhound