Clint
TVWBB Olympian
I was never a big fan of In N Out burger so I didn't go there more than once every couple of years, but last Saturday we stopped on our way out & I really liked my double double (animal style). So I stopped & got another for lunch on Monday (loved it), and then again yesterday (friday) for lunch, and while it was good yesterday, the meat wasn't very good and reminded me of burger king which I never eat anymore.
So I found a couple of copycat recipes:
https://www.seriouseats.com/recipes/2010/07/in-n-outs-double-double-animal-style-burger-recipe.html
(this one has instructions on making ground beef using a food processor - I don't have a grinder so maybe I could try this)
this recipe also says to spread mustard on the raw side of the patty before flipping....
This is the one I was looking at yesterday:
https://topsecretrecipes.com/foodhackerblog/in-n-out-burger-double-double/
4" patties sound small, but the burger yesterday seemed big, almost like a double whopper. I got a burger press earlier this year and the 4.5" patties really seemed small compared to how I usually make them.
And now onto the cheese: American. Is it velveeta? I got some, not long ago. Guess I'm about to look for some that say slices and not singles?
https://www.cheese.com/american-cheese/
https://www.seriouseats.com/2016/07/whats-really-in-american-cheese.html
"The process itself was invented in Switzerland, in an effort to reduce cheese waste; scraps from various batches of cheese could be melted together and formed into a new, delicious product. In 1916, Canadian-American entrepreneur and cheese salesman James Kraft perfected the technique in the US, patented it, and started selling the very first process American cheese. It soon became immensely popular due to its long shelf life and easy shipping."
So I found a couple of copycat recipes:
https://www.seriouseats.com/recipes/2010/07/in-n-outs-double-double-animal-style-burger-recipe.html
(this one has instructions on making ground beef using a food processor - I don't have a grinder so maybe I could try this)
this recipe also says to spread mustard on the raw side of the patty before flipping....
This is the one I was looking at yesterday:
https://topsecretrecipes.com/foodhackerblog/in-n-out-burger-double-double/
4" patties sound small, but the burger yesterday seemed big, almost like a double whopper. I got a burger press earlier this year and the 4.5" patties really seemed small compared to how I usually make them.
And now onto the cheese: American. Is it velveeta? I got some, not long ago. Guess I'm about to look for some that say slices and not singles?
https://www.cheese.com/american-cheese/
https://www.seriouseats.com/2016/07/whats-really-in-american-cheese.html
"The process itself was invented in Switzerland, in an effort to reduce cheese waste; scraps from various batches of cheese could be melted together and formed into a new, delicious product. In 1916, Canadian-American entrepreneur and cheese salesman James Kraft perfected the technique in the US, patented it, and started selling the very first process American cheese. It soon became immensely popular due to its long shelf life and easy shipping."