In-N-Out Copycat Onion Wrapped Flying Dutchman Burger
In N Out patties are classically very thin, but make the patties how you like - we prefer to make about 6 patties out of the 1 1/2 pounds of ground beef. And we find that beef with an 80-85% meat-fat ratio makes a great juicy burger without being overly greasy.The burger sauce will make about a cup of burger sauce. You might not need it all, but it stores well in the fridge and is delicious on so many things.
Ingredients
For the Onion Wrapped Flying Dutchman Burgers
- 1.5 pounds (680 g) ground beef , we prefer 80-85% meat/fat ratio
- 2 large onions , cut into 1/2" thick slices
- 1 Tablespoon (15 ml) cooking oil
- 4-8 slices American cheese , or your preferred cheese
- salt , to taste
- black pepper , to personal taste
- Pepperoncini or banana peppers , optional
For the Homemade Burger Sauce
- 1/2 cup (120 ml) mayo , we prefer Best Foods or Hellmans
- 1/4 cup (60 ml) ketchup
- 1 Tablespoon (15 ml) yellow mustard
- 2 Tablespoons (30 ml) minced onion
- 2 Tablespoons (30 ml) pickle relish , or minced pickles
- 1 Tablespoon Worcestershire , (optional)
Instructions
Make the Homemade Burger Sauce
- Combine all the burger sauce ingredients (1/2 cup (120ml) mayo, 1/4 cup (60ml) ketchup, 1 Tablespoon (15ml) mustard, 2 Tablespoons (30ml) minced onion, and 2 Tablespoons (30ml) relish or minced pickles). Add Worcestershire if you like.
- Stir until evenly combined. Taste for seasonings. If you like a more tangy sauce, add more mustard or some vinegar. For a sweeter sauce, add more ketchup. For a zingier sauce add more onion. Set aside.
Cook the Onions and Burger Patties
- Divide the ground beef into 4-8 equal balls, (depending on how thick you want the patties and if you are making singles or doubles - In N Out patties are usually very thin and you’ll want to make the patties that will be about as wide as the onion slices after the burgers cook and shrink a bit). Don't press or form the ground beef balls too tight. You want to have the ground beef loosely packed so the patties cook more tender and have a better texture when you smash them on the pan or griddle.
- Slice the onions into intact rings about 1/2" (12mm) thick.
- Heat a large cast iron skillet or flat top griddle on medium-high heat. Drizzle about 1 Tablespoon (15ml) of oil on pan then lay onion slices on the hot pan. Season onions with salt and pepper.
- Cook the first side of the onions for about 2-4 minutes or until the onions are caramelized. Gently turn the onions, trying to keep the onion rings all intact. Season the remaining side with salt and pepper and cook other side until caramelized. Gently remove the cooked onion slices from the pan, still trying to keep the rings intact, and set aside.
- In the same pan, lay the ground beef balls on the hot pan and press the meat with a spatula (or even a couple spatulas) to smash and form the patties. Season with salt and pepper to taste.
- Cook the patties for about 2-3 minutes on each side or until it's nearly cooked to your liking (you'll still cook for a little more when you melt the cheese).
- Add cheese on top of each patty and let the cheese melt. Remove from heat.
- Using the onion slices as the "bun", lay 1-2 patties on top of each onion slice. Add the burger sauce.
- Top with remaining slice of onion. Eat right away and enjoy! It's messy so you might need a fork and spoon for this. (optional) Serve with pepperoncini or banana peppers. You can also add tomato or wrap it in lettuce so it tastes a little healthier!
Nutrition
Serving: 313g, Calories: 655kcal, Carbohydrates: 15g, Protein: 49.6g, Fat: 44.19g, Saturated Fat: 16.3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15.2g, Trans Fat: 1.3g, Cholesterol: 174mg, Sodium: 876mg, Potassium: 689mg, Fiber: 1.4g, Sugar: 9g, Vitamin A: 354IU, Vitamin C: 6mg, Calcium: 251mg, Iron: 4.8mg