Thursday, September 20, 2012

The Animal Style Cheeseburger, Made At Home

So National Cheeseburger Day was the other day and we got a few emails from various states asking us what or who we thought had the best hamburgers...

Answering a question such as who has the best burger to me, Chef Cheeba is impossible because I was raised eating burgers and everyone’s approach to them is drastically different. Up until recent, In & Out Burger was only in California, so the rest of the Nation for the most part had yet to have tasted an Animal Style Burger (mind you, everyone we have ever taken to In & Out has fallen in love with them.) 

We are not saying that In & Out has the best burgers at all, but once you have tried this delicious combination of beef, onions, tomatoes and special sauce all mixed together you will never go back to making yourself a regular burger ever again.
Enjoy this burger often, for it loves you for who you are; a burger eating maniac.
(Click Read More For The Entire Recipe)
2 TBS vegetable oil, plus more for brushing
2 large onions, finely chopped
Kosher salt
¼ cup mayonnaise
2 TBS ketchup
1 TBS sweet pickle relish
½ tsp white vinegar
2 LBS ground beef chuck (preferably 60 – 75% lean)
4 hamburger buns, split
¼ cup sliced dill pickles
¾ cup shredded iceberg lettuce
4 to 8 thin slices of tomato
Freshly ground Black Pepper
¼ cup yellow mustard
8 slices American cheese

Heat the vegetable oil in a large skillet over medium-low heat.
Add the onions and 3/4 teaspoon salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes.
Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes.
Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom of the pan.
Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside. (The onions can be made up to 3 days ahead; cover and refrigerate, then reheat before using.)
Mix the mayonnaise, ketchup, relish and vinegar in a bowl; set aside.
Shape the beef into 8 patties, about 4 inches wide and 1/2 inch thick.
Heat a griddle or skillet over medium heat; lightly brush with vegetable oil.
Toast the buns on the griddle, split-side down.
Spread each toasted bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, some lettuce, 1 or 2 slices tomato and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)
Season both sides of the patties with salt and pepper.
Working in batches if necessary, put the patties on the griddle and cook 3 minutes. Spread about 1 1/2 teaspoons mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness.
Top 4 of the patties with caramelized onions, then cover with the remaining patties, cheese-side up.
Sandwich the double patties on the buns.

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