Okay before we get into this I’d like to address the whole In-N-Out and Shake Shake, East Coast vs West Coast burger war. I’ve never had Shake Shack so when I’m saying In-N-Out has always been my favorite since childhood, it’s cause it’s actually the best burger I’ve ever tasted. Who know? Maybe if I try Shake Shack one day there will be a change of heart.
In-N-Out. Known for their fresh ingredients, you can’t possibly refuse the crunch of the icebery lettuce, caramelized onion, a thick slice of tomato and a golden toasted bun. So what’s so special and different about In-N-Out compared to other burgers? Their amazingly delicious homemade sauce.
One of my favorites is their protein style burger. Essentially, it’s a typical burger but without the bun. Everything is wrapped in big pieces of lettuce.
It’s pretty easy to recreate an In-N-Out burger. It’s just the classic burger ingredients: toasted bun, beef patty, cheese, onions and tomato slices. I’ve always asked for my onions to be caramelized but if you’ve requested them raw, feel free to leave out the cooking process of the onions.
It was burger night for my family and I served the burger with some potato wedges and coleslaw. Check out the recipe for potato wedges on another post but I’ll share the coleslaw here!
Summer is coming up which mean grilling season! Impress your friends and families with your very on In-N-Out burger and you’ll be the go to chef of the day!
- 1/3 cup Mayonnaise
- 2 tbsp Ketchup
- 2 tbsp Sweet Relish
- 1 tsp Sugar
- 1 tsp White Vinegar
- dash Worcestershire Sauce
- Salt and Pepper to taste
- 3 Hamburger Buns
- 1 pound Ground Beef
- Salt and Pepper to taste
- Oil for the pan
- 3 thick slices Tomato
- 3 leaves Iceberg Lettuce
- 3 slices Cheddar Cheese
- 1 large Onion sliced into strips
- 2 cups Green Cabbage, julienned
- 2 cups Purple Cabbage, julienned
- 2 cups Carrots, julienned
- handful of Pumpkin, Sunflower and Sesame Seeds each
- 1/4 cup Olive Oil
- 2 to 3 tbsp Lemon Juice to taste
- 1 clove Garlic, pressed or minced
- 1/2 tsp Ground Cumin
- 1/2 tsp Salt
- Mix all the ingredients in a small bowl and set aside.
- Lightly toast the buns and butter them if desired in a dry pan over medium heat.
- In a medium bowl add ground beef, salt and pepper. Mix with hand until well combined. Divide the meat into three patties and form patties. Place in the fridge.
- Heat a pan over medium high heat with a drizzle of oil. Once the oil is hot add in sliced onions, constantly stirring to prevent burning. Cook till desired softness.
- Add a little more oil to the pan and place the patties on to cook. Cook each side without moving for 2 1/2 to 3 minutes or until caramelized. Flip and cook for about another minute. Place cheese on top and cover with lid to help the melting process.
- Assemble the burgers: lettuce on the bottom, patty, tomato, caramelized onions and the sauce spread over the top patty.
- Enjoy immediately!
- In a medium bowl, combine green and purple cabbage, carrots and seeds. Set aside.
- To make the dressing, combine all the ingredients together and mix until well combined.
- Drizzle the dressing over the slaw and toss until everything is lightly coated in the dressing.
- Serve immediately or refrigerate to marinate.