MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: In-N-Out Double Double - Animal Style (Copycat)
Categories: Beef, Vegetables, Cheese, Breads, Greens
Yield: 2 Burgers

1/2 lb Ground chuck
1 tb Butter
1 lg Onion; fine chopped
Salt
2 tb + 2 ts mayonnaise
1 tb Ketchup
2 ts Sweet pickle relish
1/2 ts Sugar
1/2 ts Distilled white vinegar
2 Soft hamburger buns
Fresh ground black pepper
8 Dill pickle chips
2 sl (1/4" thick) ripe tomato
2 Leaves fresh iceberg lettuce
- white core section removed
- torn to bun-sized pieces
1/4 c Yellow mustard
4 sl Deli-cut American Cheese

Form meat into four 2 ounce patties, thin and slightly
larger than the size of your bun. They are meant to be
1/4" thick.

Heat 1 tablespoon butter in a skillet over medium-high
heat until shimmering.

Add onions and 1/2 ts salt to skillet.

Reduce heat to medium low, and cook, tossing and
stirring occasionally until onions are well browned,
about 15 minutes.

Set oven @ 400ºF/205ºC.

Once onions begin to sizzle heavily and appear dry, add
a tablespoon water to skillet and stir.

Continue cooking until water evaporates and onions start
sizzling again.

Repeat process, adding 1 tablespoon of water with each
iteration until onions are meltingly soft and dark
brown, about 3 times total.

Transfer to a small bowl and set aside while leaving any
residual butter in the pan.

To make the burger and animal fry topping: Add
mayonnaise, ketchup, relish, sugar, and vinegar to a
small bowl and stir to combine.

Place closed buns in oven for 2 minutes until slightly
darker and just the slightest bit crispy.

Using the butter left behind by the onions, press the
buns into the pan and toast for a few seconds until
crispy.

If there is no butter left in the pan, add a ½ a
tablespoon or so to the pan.

Season the patties with salt and pepper.

Preheat pan on high and add the patties to the pan.

Cook without moving until well browned and crusty on
first side, about 2 ½ minutes.

While they are cooking, spread about a tablespoon of
mustard to the raw side. Flip and cook the mustard side
as well, another minute.

Add the sauce to each half of the bun.

FROM THE BOTTOM UP: Add four pickles, then one slice of
tomato and lettuce.

Top each meat patty with a slice of cheese and half the
caramelized onions.

Stack two patties together and add on top of the
lettuce.

Top with top bun.

RECIPE FROM: https://dinnerthendessert.com

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