In-N-Out Style Burger
Juicy smashed beef patties with crispy edges, melted American cheese, and a tangy spread on toasted buns. Ready in 15 minutes with classic diner technique.
- Total time
- 15 min
- Servings
- 2
- Calories
- 580
- Protein
- 32g
Ingredients
- ½ lb ground beef, 80/20
- 2 slices American cheese slices
- 2 buns hamburger buns
- 2 tablespoons mayonnaise
- 1 tablespoon ketchup
- ¼ teaspoon each salt and pepper
Instructions
- 1
Divide the ground beef into 4 equal portions—each the size of a golf ball. Roll each portion gently between your palms into a loose, lightly packed ball, leaving air pockets inside.
- 2
Stir the mayonnaise and ketchup together in a small bowl until combined. This is your burger sauce.
- 3
Heat a 10-inch cast iron skillet or non-stick skillet over medium-high heat until a drop of water sizzles and evaporates instantly, about 2 minutes.
- 4
Place 2 beef balls on the hot skillet, leaving 3 inches of space between them. Immediately use a flat spatula to press each ball straight down firmly into a thin patty about 1/8-inch thick and 4 inches wide, held in place for 15 seconds.
- 5
Sprinkle 1/8 teaspoon salt and a pinch of pepper over the top of each patty. Let them cook without moving for 2 minutes until the edges are deeply golden brown and crispy.
- 6
Flip each patty using the spatula and cook the other side for 1 minute until lightly browned. The patty should be thin and crispy, not thick.
- 7
Immediately lay 1 slice of American cheese on top of each patty. Remove from the heat and let sit in the skillet for 30 seconds while the cheese melts.
- 8
Repeat steps 4 through 7 with the remaining 2 beef balls to cook the second batch of patties.
- 9
Place the hamburger buns cut-side down in the skillet over medium heat for 30 seconds until lightly toasted and warm, then transfer to a clean surface.
- 10
Spread 1 tablespoon of burger sauce on the bottom half of each bun, covering the surface lightly.
- 11
Stack 2 melted cheese-covered patties on top of the sauce on each bun bottom, then cover with the top bun.
Tools you’ll need
- 10-inch cast iron skillet or non-stick skillet
- flat metal spatula
- small bowl
- spoon
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