Feb 25, 2016, 22:00
Loved In n Out until I read they use palm oil and cottenseed oil... Worst things you could put in your body right there. Making these at home is way better for you. I make mine protein style. So good.
May 19, 2015, 22:00
Moving out of the In-N-Out area I was greatful for this recipe. . However, something just missed as far as I could see. Maybe it just tastes better when they do the cooking. I started making Utah fry sauce instead of the Thousand Island dressing and like it better. Thanks for giving us our favorites when we aren't in a location to visit the restaurant.
My father was asked to be a partner when Store #2 was opened. This was about the time Bob, one of the partners, left and opened BoB's Beef Burger. Dad, of course thought the burger business was not the place to be, so he became a chemist. Nevertheless, we ate IN-N-OUT (original) recipe. You are very close on the ingredients, however, the cooking -IS- the secret. Back in the day, the meat was ground fresh that day, if not just before cooking. This is yet another vital part of making the burgers
Nov 2, 2014, 22:00
Good if you don't have a In n out close by,however make your own thousand island sauce
Feb 25, 2014, 22:00
i really thought it was pretty dang close.not bad.
Sep 1, 2013, 22:00
I've been eating at In-N-Out since 1952 and the Snyder boys graduated from the same high school as me so I knew the family and grew up two miles from the second In-N-Out that went up in Covina, Calif. What this recipe failed big time with is that In-N-Out grills the buns in the fat of the burger on the grill.... they don't toast the buns. That way, the meat juices and fat get into the grilled buns and gives them that fabulous flavor from the excellent quality meat they use.
There's more to it than that and you can find better recipes online. For example, Todd leaves out the mustard while grilling. Todd usually does a great job, but not in this case. Those of us who actually eat In-N-Out regularly can just look at this recipe and know it will not come close.
A Fistful of Burgers
Jun 6, 2013, 22:00
This recipe is almost spot on and can be perfected easily.
1. Buy buns at a local, non-supermarket bakery or make them yourself the day of consumption. (There are many recipes for buns, look for ones with sugar, lard or shortening, and whole milk to get the closest. Practice, practice, practice. A lot of the result depends on technique.)
2. Use 3 oz. of 60/40 hamburger from a local meat packager.
Feb 9, 2013, 22:00
Secret is before they flip the burger they put Dijon mustard on top of the party and then flip it. Mustard cooks off but gives it the unique flavor you know and love.
Apr 27, 2012, 22:00
Here is the secret.. you need a sponge dough bun to start, cook patties as shown above. The trick is dice up 1/2 cup white or red onions fine, and to hot pan with 1 tlbl spoon olive oil add 1/4 cup of good thousand island dressing, and 1 slice of cheese. cook on high heat stir until caramelized golden. Follow rest of recipe. That's as close as you will get! Enjoy!!