Double Cheeseburger

Ingredients

• Ground beef

  95% lean meat / 5% fat, raw

  ½ lb or 227g

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  1 cup, chopped or 160g

• Kosher Salt

  Kosher, David's

  ¼ tsp or 2g

• Light mayonnaise

  Salad dressing, light

  2 ⅔ tbsp or 40g

• Ketchup

  Low sodium

  1 tbsp or 15g

• Pickle relish

  Sweet

  2 tsp or 10g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Vinegar

  Distilled

  ½ tsp or 3g

• Hamburger bun

  Mixed-grain

  2 roll or 86g

• Pepper

  Spices, black

  2 dash or 0.2g

• Pickles

  Cucumber, dill, low sodium

  8 slice or 48g

• Tomatoes

  Red, ripe, raw, year round average

  2 slice, medium or 40g

• Lettuce

  Red leaf, raw

  2 leaf inner or 5g

• Mustard

  Prepared, yellow

  ¼ cup or 62g

• American cheese

  Pasteurized process, fortified with vitamin D

  4 slice (1 oz) or 112g

Directions

1. Form meat into four 2 ounce patties, thin and slightly larger than the size of your bun.
2. They are meant to be 1/4 inch thick.
3. Heat 1 tablespoon butter in a skillet over medium-high heat until shimmering.
4. Add onions and 1/2 teaspoon kosher salt to skillet.
5. Reduce heat to medium low, and cook, tossing and stirring occasionally until onions are well browned, about 15 minutes.
6. Preheat oven to 400 degrees.
7. Once onions begin to sizzle heavily and appear dry, add 1 tablespoon water to skillet and stir.
8. Continue cooking until water evaporates and onions start sizzling again.
9. Repeat process, adding 1 tablespoon of water with each iteration until onions are meltingly soft and dark brown, about 3 times total.
10. Transfer to a small bowl and set aside while leaving any residual butter in the pan.
11. To make the burger and animal fry topping: Add mayonnaise, ketchup, relish, sugar, and vinegar to a small bowl and stir to combine.
12. Place closed buns in preheated oven for 2 minutes until slightly darker and just the slightest bit crispy.
13. Using the butter left behind by the onions, press the buns into the pan and toast for a few seconds until crispy.
14. If there is no butter left in the pan, add a 1/2 a tablespoon or so to the pan.
15. Season the patties with salt and pepper.
16. Preheat pan on high and add the patties to the pan.
17. Cook without moving until well browned and crusty on first side, about 2 1/2 minutes.
18. While they are cooking, spread about a tablespoon of mustard to the raw side.
19. Flip and cook the mustard side as well, another minute.
20. Add the sauce to each half of the bun.
21. From the bottom up: Add four pickles, then one slice of tomato and lettuce.
22. Top each meat patty with a slice of cheese and half the caramelized onions.
23. Stack two patties together and add on top of the lettuce.
24. Top with top bun.
25. Recipe by: Sabrina Snyder (source: https://dinnerthendessert.com/in-n-out-cheeseburger/)

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