Austin made these burgers the other night and we could not get enough. Think In-N-Out style, but bigger and better. This is the ultimate burger recipe. Truly a must for your next summer cookout. This is a smashburger style so you’ll have a thinner patty, lots of toppings and tons of flavor. Here’s the exact recipe he followed:
WHAT YOU NEED
- Canola oil
- Cast Iron Griddle
- Griddle Spatula
- 1lb 80/20 Ground Beef
- Yellow onion
- Black Pepper
- Kosher Salt
- Coleman’s Mustard
- Brazilian hot sauce – Mendez
- Brioche Buns (these were a little big, we might do a more traditional bun next time… or bigger patties)
- American Cheese
- Olive oil
- Burger press
The sauce is very similar to In N’ Out IMO
Combine the following:
- 1 part Ketchup
- 1 part Mayo
- 1/4 part Mustard
- 1/4 part Hot Sauce
- 1/4 part Worcestershire
Stir until consistent. Use additional mayo for a creamier sauce. Sauce should be a red-ish pink. Adjust proportions to your liking.
Prep the Onions
These are KEY! The onions make the burger
- Peel and slice onion(s)
- Combine 1 tablespoon of butter, 1/2 tablespoon of olive oil and sliced onions into pan (this pan doesn’t stick and gets the onions perfectly cooked)
- Cook on high heat for 10-15 min stirring occasionally until caramelized.
- Set aside for later burger topping
Prep your Grill
- Clean the surfaces of your grill
- Put the cast iron griddle directly onto the grill — have to use a griddle for these!
- Get your grill to high heat, ideally around 400F
- Gingerly prepare 3oz meatballs for each party from 80/20 ground beef. Do not compress ground meat. It should be fluffy. Air pockets are a good thing.
- Slice buns if needed
- Butter buns for later toasting. I personally like to use mayo instead for toasting. Thanks our friend Brandt for that tip!
- Unwrap American cheese slices
- By now your grill and griddle should be hot and ready.
- Bring out your patties, buns, canola oil, griddle spatula, burger press, cheese and finishing plate
- Oil your hot griddle with canola oil lightly spreading the surfaces of the griddle.
- Apply a meat ball to griddle
- Immediately use your burger press to squash the ball into a patty.
- Repeat for other meat balls as space allows.
- When juices begin pouring out, it’s time to flip. With force, use your spatula get good under the patty in a single motion and flip.
- Once flipped, add cheese slice
- Add bun to griddle for toasting
- Patty should be ready once cheese is fully melted
- Remove bun
- Remove patty and add to bun
- Repeat for others
Build your burger as you like it, but I recommend a double patty like this from top to bottom: bun, lettuce, onions, cheese, patty, cheese, patty, secret sauce, bun.
Pair with fries, chips, or grilled veggies. We used the Alexia Rosemary Fries and they tasted legit. Add a little extra sea salt and pair with the secret sauce or spicy ketchup.
Let me know if you try this burger recipe for your next cookout. Bon appetite!