(“double double,” fries “animal style,” strawberry milkshake)
This morning, TW mentioned that she felt like In-n-Out. She was seeing a client on the westside at 2pm, and I figured that gave me just enough time to surprise her with a home version of the legendary Angeleno classic. Inspired by this Food Network Magazine recipe, I made a couple small amendments and went to work.
Though there are a handful of elements to this meal, it really is a straight-forward preparation. The entire meal took 45 minutes, and two-thirds of that is properly caramelizing the onions to get depth of scrumptiousness in In-n-Out’s grilled onions. And while you can never duplicate perfection, this recipe is a more than adequate substitution – and fun to boot.
*Incidentally, I did go to an In-N-Out to procure the ‘boats’ for the fries, the take-out container and placemats. I wrapped the burger in Reynolds Parchment Foil and presented the shake in a solo cup with plastic bendable straw.
- 1 large tomato
- 1 small head, iceberg lettuce
- hamburger buns
- 2 tbsp, EVOO
- 1 white onion
- 1 tbsp, butter
- 1 pinch, brown sugar
- 3 tbsp, ketchup
- 1/2 cup, mayonnaise
- 1 generous tbsp, relish
- splash, white vinegar
- 4 cups, strawberry ice cream
- 1 cup, 2% milk
- 8 sugarcubes
- Ore-Ida ‘fast food’ frozen french fries
- salt, to taste
- 2 slices, thick american cheese
- 1 lb, ground chuck (preferably 60/40, but 70/30 works)
- salt, to taste
- pepper, to taste
- yellow mustard
- heat large sauté pan to medium heat.
- peel and dice entire white onion, add to pan with butter and sugar.
- sauté until caramelized (approx. 30 minutes), stirring often to achieve proper char & doneness
- while onions are sautéing, combine special sauce ingredients and whisk together. cover with plastic wrap and refrigerate.
- minding the onions, slice 1/4″ thick slices of tomato, remove seeds and place in cold bowl along with wedges of lettuce. cover and refrigerate.
- preheat oven to 450°, place fries on baking sheet in single layer.
- as onions finish, move them into ramekin and cover.
- place fries into oven for 12 minutes, or until sufficiently done.
- shape ground beef into thin patties, reminiscent of In-N-Out (mine were a bit thicker/rounder and thus not quite as authentic) and season both sides with salt and pepper.
- remove fries from baking sheet, add to baking dish. cover with slices of cheese, a generous helping of grilled onions, and special sauce.
- place back in oven for 3 minutes.
- heat same skillet utilized for onions and toast buns until slightly crisp and just starting to brown.
- spread special sauce on bottom half of each bun, place slice of tomato and wedge of lettuce and set on plate.
- using same skillet, add EVOO until heated, and place patties in pan.
- patties should brown for 4-5 minutes on first side. about three minutes in, lightly spread mustard on top of each burger
- while patties are browning – add milk, sugar, ice cream to blender and blend until desired thickness. place in refrigerator.
- flip patties, cook for 1 minute then add slice of cheese to each.
- once patties are browned on second side, remove with flat spatula, add to bottom half of burger, add top half of burger, and serve with heaping portion of animal fries. pour the milkshake, add the straw and have some fun.
- it’s In-N-Out at home!