Updated: Apr 22, 2020
Yalla, let’s eat In-N-Out burgers and we don’t even have to fly out to LA! I take everything animal style please 🙌🏽COVID is killing the vibe, but not today! I used @joshuaweissman‘s brioche recipe and it was amazing!! He's legit the GOAT, and the buns come out PERFECT. Are you drooling yet? Because you will be! I added my twist and wanted to share it with all of you. On this page, we will focus on the sauce and the meat! My burger blend was 1/2 top round and 1/2 lamb. SOSOSOSO delicious. I also prefer either a cast-iron skillet or a flat top for a good sear on the patties. You don't wanna grill these because you'll lose all the flavor and fat. I used a meat grinder attachment from my Kitchenaid. Fresh meat makes a world of a difference! The East coast always comes correct. If I had one word to describe this recipe: FRESH. Also slathering on the sauce and more caramelized onions is a MUST!
Servings: 15 quarter pound burgers
Prep time: worth it
1/2 cup of mayo
1/2 cup of ketchup
4-5pickles (i love pickles and relish does work too. I would use a 1/4 cup)
2 tablespoons of pickle juice (from the jar)
2 tablespoons of soy sauce
cayenne pepper to taste
1 teaspoon paprika for color
1/2 cup of parsley
1 chopped onion (caramalized)
3.75 pounds of meat ( mix of lamb and top round)
some butter for flavoring (optional)
2 whole garlic cloves (optional)
a cast-iron skillet or a flat top for an amazing sear
more caramelized onions
mild cheddar or American cheese
mustard or mayo
a grilled mushroom (now we're going into Shake Shack territory)
Caramelize your onions. Chop one onion finely and then in a saucepan add a teaspoon of sugar, a teaspoon of salt and a knob of butter and let that baby go on medium mixing constantly for like 20 min till you get the color in the pic above. So worth it, I did it twice!
When your onions cool, add all your sauce toppings in a bowl and mix. I would salt to taste and let it sit in the fridge until you are ready to serve so that all the flavors become friends. Warning: this sauce is e.v.e.r.y.t.h.i.n.g.
Now to the burger. I ground my meat on the finer setting, weighed out every patty to be 1/4 of a pound. I rolled them up nice and firmly but not too much so that I don't break up the fat. Then I put them in the fridge until 30 min before I was going to serve. No seasoning in this step. That's why we have a number 4 silly.
The moment you have been waiting for. You wanna have a very hot surface, add your ball of meat. You'll hear a sizzle.That's a good sign. Now, spray your spatula with PAM before you do this so it doesn't get sticky! Smash your meat. That's right it sounds weird but just do it so that we can get thin burgers. You did it? Great!! Add some salt and pepper and wait two min. Then FLIP. OOOOHHHWEEE that looks amazing!
You flipped the switch (drake)? Now it is the time to add the thyme, garlic, and butter. But listen, this is optional. I have done this step without it and it's STILL fire. Anyway imma need you to salt and pepper that bad boy again. Then layer your cheese. You get the ultimate cheese pull when you cover the burger with a pot cover and sprinkle around it some water. JUST TRUST ME PLEASE.
Yalla, slather on your sauce to that bangin bun, and add your patty with all the fixings.
Yalla. Let's Eat Animal Style Burgers!