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In-N-Out Smash Burger

Cook Time 30 Minutes

Serves 4

For the Special Sauce

  • 3 tbsp mayo
  • 1 tbsp ketchup
  • 2 tsp sweet pickle relish
  • 1/2 tsp sugar
  • 1/2 tsp distilled white vinegar
  • 16 oz fresh beef chuck with plenty of fat, cut into 1 inch cubes
  • 1 large white onion, finely diced
  • 4 soft hamburger buns, we like Arnold
  • 4 (1/4 inch thick) slices ripe tomato
  • 4 leaves fresh iceberg lettuce, torn to bun-sized pieces
  • 1/4 cup yellow mustard
  • 8 slices American cheese
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

French fries recipe coming soon!

 

Place your beef chuck cubes in a bowl and put them in the freezer for 20 minutes to get them ready to grind. Using a meat grinder, begin grinding your beef chuck into another bowl.

 

Build 8 (2 oz) loose balls. Place each ball on top of a small sheet of parchment paper, flatten them out using your hands and top with another sheet of parchment paper. Using a sheet tray, loosely smash each burger. Set aside.

 

To make your special sauce, combine all of the ingredients in a medium bowl and mix them until everything is evenly combined.

 

Set a skillet or flat top to medium high heat. Add your onions and season with a pinch of Kosher salt and black pepper. Cover with a cloche and cook for 6 to 8 minutes or until the onions begin to soften. Mix them around and cook for 4 to 6 more minutes or until the onions are caramelized. Remove from the heat and set aside.

 

In the same skillet or flat top, add your burger patties to cook. Add mustard on top of each patty and cook for 4 to 6 minutes until the juices begin to pool. Flip the burgers and add a slice of American cheese to each patty and top only 4 patties with your caramelized onions. Cook for a couple more minutes until the cheese begins to melt. Top the burgers with the onions with another patty with cheese, getting 4 double stacks. Remove from the heat and get ready to build your burgers.

 

Toast your buns for a couple of minutes per side until golden brown. Remove from the heat and set aside.

 

Begin building your burgers. Start by smearing your bottom buns with special sauce. Then add your lettuce, tomato, your patty double stack, more caramelized onions and place your top bun smeared with more special sauce. Enjoy!

 

 
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In N Out Smash Burger

In-N-Out Smash Burger

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Beef, In N Out, smash burger
Cook Time 30 minutes
Servings 4

Ingredients

For the Special Sauce

  • 3 tbsp mayo
  • 1 tbsp ketchup
  • 2 tsp sweet pickle relish
  • 1/2 tsp sugar
  • 1/2 tsp distilled white vinegar
  • 16 oz fresh beef chuck with plenty of fat cut into 1 inch cubes
  • 1 large white onion finely diced
  • 4 soft hamburger buns we like Arnold
  • 4 1/4 inch thick slices ripe tomato
  • 4 leaves fresh iceberg lettuce torn to bun-sized pieces
  • 1/4 cup yellow mustard
  • 8 slices American cheese
  • Kosher salt for seasoning
  • Black pepper for seasoning

Instructions

  • French fries recipe coming soon!
  • Place your beef chuck cubes in a bowl and put them in the freezer for 20 minutes to get them ready to grind. Using a meat grinder, begin grinding your beef chuck into another bowl.
  • Build 8 (2 oz) loose balls. Place each ball on top of a small sheet of parchment paper, flatten them out using your hands and top with another sheet of parchment paper. Using a sheet tray, loosely smash each burger. Set aside.
  • To make your special sauce, combine all of the ingredients in a medium bowl and mix them until everything is evenly combined.
  • Set a skillet or flat top to medium high heat. Add your onions and season with a pinch of Kosher salt and black pepper. Cover with a cloche and cook for 6 to 8 minutes or until the onions begin to soften. Mix them around and cook for 4 to 6 more minutes or until the onions are caramelized. Remove from the heat and set aside.
  • In the same skillet or flat top, add your burger patties to cook. Add mustard on top of each patty and cook for 4 to 6 minutes until the juices begin to pool. Flip the burgers and add a slice of American cheese to each patty and top only 4 patties with your caramelized onions. Cook for a couple more minutes until the cheese begins to melt. Top the burgers with the onions with another patty with cheese, getting 4 double stacks. Remove from the heat and get ready to build your burgers.
  • Toast your buns for a couple of minutes per side until golden brown. Remove from the heat and set aside.
  • Begin building your burgers. Start by smearing your bottom buns with special sauce. Then add your lettuce, tomato, your patty double stack, more caramelized onions and place your top bun smeared with more special sauce. Enjoy!