Animal-Style Burger

Name: Animal-Style Burger
Prep time: 45 min
Total time: 1 h
Yield: 4 burgers
Ingredients: 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

American Pan-Grilling Burgers Dinner Easy American Cheese Ground Beef Ketchup Mayonnaise Mustard Iceberg Lettuce Onions Pickle Relish Tomatoes In-N-Out Burger Lunch Bun Summer

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4 burgers Easy

Total: 1 hr Active: 45 mins

0 Ratings

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

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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

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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.

by Chowhound Editors

Tips for Burgers and Ground Beef

Tip

How to Freeze Burgers

Place patties in a single layer or stack and separate layers with non-greased freezer paper. Insert carefully into a freezer bag, lay flat in the freezer (if you have the room), and consume within three months.

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Next: How to Thaw Burgers

Tip

How to Thaw Burgers

Do not thaw the patties at room temperature. Instead, stick the patties in the refrigerator and wait until they are at least partially thawed. You can grill partially frozen patties, but it may take longer for the centers to finish. This could also result in an unevenly cooked burger.

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Next: How to Store Burgers

Tip

How to Store Burgers

Store hamburger patties the same way you’d store ground beef. Either keep the meat in its original container or wrap in saran wrap and insert into a plastic bag. The meat should stay fresh for one to two days.

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Next: How to Pick Ground Beef

Tip

How to Pick Ground Beef

The possibilities with ground beef are seemingly endless, though you’ll probably want to pay the most attention to cost and fat content. Naturally, the lower the fat content, the higher the price. A leaner meat; however, may not taste as moist and flavorful, so keep that in mind if you’re making a meal that’s prone to dryness (like meatloaf or hamburgers). Sometimes the extra fat can make or break a dish.

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Next: How to Thaw Ground Beef

Tip

How to Thaw Ground Beef

Like other meats, the best way to thaw ground beef is to leave it in the refrigerator. If you’re in a pinch, take out your frozen meat and place it on a plate under running cold water. A microwave may also work, but it is likely to start cooking your meat, which you’ll want to avoid.

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Next: How to Freeze Burgers

Instructions

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.
2Mix the mayonnaise, ketchup, relish and vinegar in a bowl; set aside.
3Shape the beef into four patties, about 5-inches wide.
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.)
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.

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