Growing up, one of the best things about traveling to California was getting to stop at In-N-Out for a burger, fries and a shake. Although there are a few locations in Arizona now, it’s still our tradition to stop in and enjoy a California In-N-Out meal while we are there. You better believe it’s on our list for our road trip to San Diego this weekend.
The best part is ordering from their “Secret” menu – grilled cheese (my favorite thing to order!), Neapolitan shake, well done fries, and the popular animal style burgers (with grilled onions, extra spread & pickles and the patty cooked in mustard). Okay so its not so secret, but I still find joy in ordering something that’s not listed on the sign
Since I have a fondness for taking delicious restaurant food a recreating it at home, making an In-N-Out burger was a definite must. Animal style was the route to go since grilled onions are delicious (obviously) and who doesn’t love extra spread (the official term for their “sauce”). We typically don’t eat beef in our house, so I use ground turkey – but feel free to use what suits your taste!
- 2 teaspoons vegetable oil, divided
- 1 large onion, finely chopped (about 1½ cups)
- Salt and pepper
- 2 tablespoons plus 2 teaspoons mayonnaise
- 1 tablespoon ketchup
- 2 teaspoons sweet pickle relish
- ½ teaspoon sugar
- ½ teaspoon distilled white vinegar
- 4 hamburger buns
- 1 pound ground turkey
- Dill pickles chips
- Tomato, sliced ¼ inch thick
- Iceberg lettuce, white core section removed, torn to bun-sized pieces
- ¼ cup yellow mustard
- 4 slices American Cheese
- Heat 1 teaspoon oil in a 10-inch non-stick skillet over medium-high heat until shimmering. Add onions and ½ teaspoon salt to skillet. Reduce heat to medium low, and cook, tossing and stirring occasionally until onions are well browned, about 15 minutes. Once onions begin to sizzle heavily and appear dry, add 1 tablespoon water to skillet and stir. Continue cooking until water evaporates and onions start sizzling again. Repeat process, adding 1 tablespoon of water with each iteration until onions are meltingly soft and dark brown, about 3 times total. Transfer to a small bowl and set aside, cover with foil to keep warm.
- Combine mayonnaise, ketchup, relish, sugar, and vinegar in small bowl. Stir to combine and refrigerate until ready to use.
- Heat ½ teaspoon oil in 12-inch non-stick skillet or griddle over medium-high heat until shimmering. Open buns and add face-down to skillet. Toast until brown around the edges, about 1 minute total.
- Season ground turkey (or beef) with salt and pepper, and form into four patties. Add remaining ½ teaspoon oil to pan, swirl to coat, and heat over medium-high heat until lightly smoking. Add burger patties and cook without moving until well browned and crusty on first side, about 2½ minutes. While they are cooking, spread 1 tablespoon mustard on raw side of each patty with a spoon. Flip patties with a spatula so mustard side is down and continue to cook for 1 minute, or until cooked through. Top each patty with a slice of cheese.
- Top each bottom bun with spread of spread, pickle slices, sliced tomato, and lettuce. Divide onion mixture evenly between the patties. Place some of the onion mixture on top of the burger patties, top with the bun and serve.