In-N-Out Style Burger
A classic California burger with a crispy-edged smashed patty, melted American cheese, and a tangy spread. Fast, impressive, and tastes like the real deal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 540
- Protein
- 28g
Ingredients
- ½ lb ground beef (80/20 blend)
- ¼ tsp kosher salt
- ⅛ tsp freshly ground black pepper
- 2 slice American cheese slices
- 1 tbsp butter
- 2 bun burger buns (soft, toasted)
- 2 tbsp mayonnaise
- 1.5 tbsp ketchup
- ½ medium yellow onion
- 4 slice dill pickle slices
- 2 leaf leafy green lettuce (butter or iceberg)
- 2 slice tomato
Instructions
- 1
Divide the 0.5 lb ground beef into 2 equal portions (about 4 oz each). Form each into a loose, rough ball without overworking the meat — compacting beef toughens it. Set them on a plate.
- 2
Slice the yellow onion half into thin rings, about 1/8-inch thick. Separate them into individual rings.
- 3
Slice the tomato into thin rounds, about 1/4-inch thick. Pat dry with a paper towel to remove excess moisture.
- 4
Mix 2 tablespoons mayonnaise and 1.5 tablespoons ketchup in a small bowl — this is your burger spread. Stir until combined.
- 5
Set a 10-inch or 12-inch stainless steel skillet over medium-high heat. Let it preheat for 2-3 minutes until a drop of water sizzles and evaporates immediately — this is crucial for a good crust.
- 6
Place both beef balls into the hot, dry skillet. Immediately press down hard with a stiff spatula or bench scraper, flattening each into a thin, even patty about 1/4-inch thick. Resist the urge to move them — a still patty develops the crispy, lacy crust that defines this burger. Cook undisturbed for 2-3 minutes until the bottom is deep golden brown and forms a crust.
- 7
Scatter the thin onion rings directly on top of each patty. Flip the patties carefully with your spatula, onions clinging to the meat side. Cook for another 1-2 minutes on the second side until medium (the patties will be thinner and cook faster than traditional burgers).
- 8
Immediately drape 1 slice of American cheese over each patty. Let the residual heat melt it for about 30 seconds — you want it soft and draped over the edges.
- 9
Transfer both patties to a clean plate.
- 10
Using the same skillet (no need to wipe it), melt 1 tablespoon butter over medium heat. Toast the 2 burger buns cut-side down for 1-2 minutes until golden and crispy on the outside but still soft inside. Watch carefully so they don't burn.
- 11
Spread a thin layer of the mayo-ketchup mixture on the bottom bun half. Layer in order: lettuce (1 leaf per bun), tomato slices, and pickles (2 slices per burger).
- 12
Place the cheese-draped beef patty (onions now on top) on the pickles. Spread a thin layer of mayo-ketchup on the top bun half and set it in place, spread-side down, gently pressing to set.
- 13
Serve immediately — the cheese should still be warm and slightly melting. The crust on the patty will stay crispy for about 30 seconds, so eat right away.
Tools you’ll need
- 10-inch or 12-inch stainless steel skillet
- stiff spatula or bench scraper
- small bowl
- paper towels
- plate
- chef's knife
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