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In n out cheeseburger

For the patty

2 lb ground beef ( 80% meat , 20% fat )

Salt and pepper to taste

8 slices , American cheese

Oil for cooking

For the in n out sauce:

1/2 cup mayonnaise

3 tbsp ketchup

2 tbsp relish

1 tbsp white vinegar or pickle juice

2 tbsp caramelized onions

1 tbsp Worcestershire sauce

1/2 tsp sugar

Salt to taste

1/2 tsp black pepper

1 tsp garlic powder

To assemble

6 soft hamburger buns

2 large tomatoes, sliced

1/3 cup caramelized onions

1/2 cup pickles

1 cup lettuce leaves

Method:

Divide ground beef into 2–3 oz portions. Form into loose balls. Do not season until cooking.

Heat a griddle or heavy skillet over high heat. Lightly oil the surface.

Place beef portions onto the hot surface and immediately smash into thin patties. Season with salt and pepper.

Cook for 1–2 minutes until edges are crisp. Flip and place one slice of American cheese on each patty. Continue cooking until cheese is fully melted.

Stack two patties together to form each double portion, ensuring the cheese melts between layers.

Combine mayonnaise, ketchup, relish, caramelized onions, salt, garlic powder, sugar, white vinegar, and Worcestershire sauce until smooth. Cover and refrigerate for at least 30 minutes to let the flavors meld together.

Butter the cut sides of the buns and toast on a flat-top or skillet until lightly golden. Set aside.

On the bottom bun, spread a layer of sauce. Add pickles, shredded lettuce, and tomato slices.

Place the double patties on top, followed by caramelized onions. Add additional sauce if desired, then finish with the top bun.