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 Mayonnaise; +2 ts
     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 Ripe tomato (1/4" thick)
     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 oz 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 @ 400 F/205 C.

 Once onions begin to sizzle heavily and appear dry, add 1 tb water
 to skillet and stir.

 Continue cooking until water evaporates and onions start sizzling
 again.

 Repeat process, adding 1 tb 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 1/2 tb 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 2-1/2 minutes.

 While they are cooking, spread about 1 tb 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

 Uncle Dirty Dave's Archives

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