The Best In N Out Burger Copycat Recipe

LowCarb Taco Burger (Copycat InNOut “Animal Style”)

WEBOct 12, 2023 · In a small bowl, mix together the mayo, unsweetened ketchup, white vinegar, monk fruit sweetener, smoked paprika, and relish. Mix well, taste, and adjust if needed. …

Rating: 4.8/5(9)

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Homemade Version of the Popular InNOut Flying Dutchman …

WEBApr 3, 2022 · Directions. 1. Form the ground beef into 2-ounce patties using a food scale or our dividing method in the Hip Tips. 2. Heat a large skillet over medium-high heat. …

Rating: 4/5(2)

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Keto Copycat In N' Out Burger Bonappeteach

WEBJan 1, 2020 · In a small bowl combine the mayo, sugar free ketchup, 1 tsp of mustard, diced pickles, pickle juice, and spices. Mix together and test …

Rating: 5/5(103)
1. Start by preparing the sauce. In a small bowl combine the mayo, sugar free ketchup, 1 tsp of mustard, diced pickles, pickle juice, and spices. Mix together and test taste. Flavors do meld better together over time so feel free to adjust.
2. To prep the hamburger patties, measure out 2 oz. of meat per patty and roll into a meatball. Repeat so you have 10 total meatballs. Season the tops with sea salt and cracked black pepper.
3. Preheat your cast iron/ griddle to a high heat. Add a little oil to the pan if necessary. Place two meatballs onto the griddle or pan, use a wide spatula and press down. I like to use a potato masher to help me press and smash the burgers as flat as possible. Baste the top (optional) in mustard before flipping. Work quickly. As the edges appear to brown, flip them. Place one piece of American cheese on one burger patty and stack the second patty over it.
4. To assemble the patty I start with a bottom piece of lettuce (my bun). add the slice onion, the double stacked burger patty, tomato, pickles, and the sauce. Cover with the second lettuce bun and dig in!

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Whole30 InNOut Burgers: Double Double Animal …

WEBJan 18, 2022 · Season patties with plenty of salt and pepper. Heat remaining 1 teaspoon avocado oil in a large cast-iron skillet over …

1. Make the sauce: combine mayonnaise, ketchup, dill relish, coconut aminos, maple syrup (if not on Whole30), and vinegar in a small bowl. Stir to combine and chill while you continue cooking.
2. Heat 2 teaspoons avocado oil in a medium skillet (preferably non-stick) over medium-high heat until oil is shimmering. Add onions and 3/4 teaspoon salt. Reduce heat to medium-low, and cook, stirring occasionally until onions are browned, about 15 minutes. Once onions are browned, they will start to sizzle and look dry. Add 1 tablespoon water to skillet and stir, cooking until water evaporates and onions begin sizzling again. Repeat the process with 1 tablespoon water until onions are dark brown and extremely caramelized, about 3 times, a total of about 30 minutes. Transfer to a bowl and let cool.
3. Make the lettuce “buns”: slice off the stem of the head of iceberg lettuce, about 1/2-3/4”. Cut into fourths: down the center, then slice each half in half to make wedges. Take out the middle 2/3 of each iceberg wedge, so it leaves just a 3/4” thick lettuce “bun”. Set aside.
4. Shape ground beef into four 2-ounce patties that are very thin and very wide, about 1/4" thick and at least 4" wide. Season patties with plenty of salt and pepper. Heat remaining 1 teaspoon avocado oil to a large cast-iron skillet over medium-high heat; swirl the oil around the pan to coat with a thin layer. When the oil is very, very hot, add burger patties. Spread 1 tablespoon mustard on the top, raw side. Cook patties, without moving, until they're very well browned and a bit crusty on the bottom, about 2-3 minutes. Flip patties so the mustard side is down and cook 30 seconds to 1 minute.

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