Homemade In-N-Out Burger But Better
ID: abe48e0a...
An elevated homemade recreation of the classic In-N-Out double-double burger, featuring pillowy-soft homemade buns, caramelized onions, butter-basted beef patties, and an incredible custom burger spread.
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🍳 Cooking Flow
Make the Tangzhong roux, bloom yeast in warm milk, and mix the burger bun dough, then proof, divide, shape, and bake the buns. → Caramelize diced onions, then mix them with mayonnaise, ketchup, chives, Worcestershire sauce, and diced pickles to create the burger spread. → Sear thick onion rings in a pan until deeply caramelized. → Roll ground beef into balls, smash them flat in a ripping hot cast-iron skillet, sear, and baste with butter, garlic, and thyme before melting cheese on top. → Toast the buns in butter and assemble the burger with spread, tomatoes, lettuce, stacked patties, and griddled onions.
Cooking Steps
Brief Cooking Order
Make the Tangzhong roux, bloom yeast in warm milk, and mix the burger bun dough, then proof, divide, shape, and bake the buns. → Caramelize diced onions, then mix them with mayonnaise, ketchup, chives, Worcestershire sauce, and diced pickles to create the burger spread. → Sear thick onion rings in a pan until deeply caramelized. → Roll ground beef into balls, smash them flat in a ripping hot cast-iron skillet, sear, and baste with butter, garlic, and thyme before melting cheese on top. → Toast the buns in butter and assemble the burger with spread, tomatoes, lettuce, stacked patties, and griddled onions.
Introduction
An elevated homemade recreation of the classic In-N-Out double-double burger, featuring pillowy-soft homemade buns, caramelized onions, butter-basted beef patties, and an incredible custom burger spread.
Step 1
Heat milk to 98°F, whisk in yeast, and let bloom for 10 minutes at room temperature.
Step 2
Combine bread flour, salt, and granulated sugar in a stand mixer bowl and whisk together.
Step 3
Make a quick roux (Tangzhong) by combining flour and water in a saucepan over medium heat, whisking constantly until very thick. Set aside to cool to room temperature.
Step 4
In the stand mixer running on low, add the yeast-milk mixture, one egg plus one yolk, and the cooled roux into the dry ingredients. Mix for 2-5 minutes.
Step 5
Gradually add softened unsalted butter one tablespoon at a time. Continue mixing for 2-3 minutes until completely incorporated and smooth.
Ingredients List
Important Notes
Using the Tangzhong method (flour-water roux) keeps the buns incredibly soft, moist, and structurally sound for a heavy burger.
To caramelize onions properly without burning them, cook slowly over medium heat and add small splashes of water whenever the pan gets too dry.
Smash the patties immediately after placing them in the hot pan while they are still cold to maximize browning and surface contact.
Toasting the buns in butter creates a barrier that prevents the burger sauce and meat juices from making the bread soggy.
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