Ingredients
In-N-Out Copycat Burgers
- 2 TBSP Mayonnaise
- 2 TBSP Ketchup
- 1 TBSP Yellow mustard
- 1 TBSP Vegetable oil
- ½ cup Onion diced
- 8 oz Ground beef
- ¼ tsp Salt to taste
- ¼ tsp Black pepper to taste
- 2 slices American cheese
- 2 Hamburger buns
- 1 cup Romaine lettuce shredded
- 1 Tomato sliced
Carrots and Ranch
- ½ cup Carrots peeled and cut into sticks (or use baby carrots)
- ¼ cup Ranch dressing
Mango Lassi
- 1½ cups Frozen mango chopped
- ¾ cup Plain yogurt
- ¾ cup Milk
- ¼ tsp Ground cardamom
- 1 TBSP Sugar to taste
Instructions
- Prepare the sauce by mixing mayonnaise, ketchup, and mustard in a small bowl. Set aside.
- Heat vegetable oil in a skillet over medium heat. Add diced onion and sauté for 5–7 minutes until golden and caramelized. Remove from heat.
- Divide ground beef into two patties per portion, shaping slightly larger than the buns. Season both sides with salt and black pepper.
- Heat a grill pan or skillet over medium-high heat. Cook the patties for 2–3 minutes on one side. Flip the patties, top each with a slice of American cheese, and cook for 1 minute longer or until the cheese melts.
- Toast the hamburger buns, cut-side down, in a skillet or toaster until golden brown.
- To assemble the burgers, spread the prepared sauce on the bottom bun. Layer shredded romaine lettuce, sliced tomato, the double-stacked patties, and caramelized onions. Top with the other half of the bun.
- For the mango lassi, blend frozen mango, plain yogurt, milk, ground cardamom, and sugar until smooth. Adjust sweetness to taste.
- Serve the burgers with the carrots and ranch dressing on the side.
Nutrition
Calories: 899kcal | Carbohydrates: 52g | Protein: 41g | Fat: 59g | Saturated Fat: 18g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 130mg | Sodium: 1598mg | Potassium: 1076mg | Fiber: 4g | Sugar: 26g | Vitamin A: 8360IU | Vitamin C: 15mg | Calcium: 550mg | Iron: 5mg
In and Out Burger
Ingredients
In-N-Out Copycat Burgers
- 2 TBSP Mayonnaise
- 2 TBSP Ketchup
- 1 TBSP Yellow mustard
- 1 TBSP Vegetable oil
- ½ cup Onion diced
- 8 oz Ground beef
- ¼ tsp Salt to taste
- ¼ tsp Black pepper to taste
- 2 slices American cheese
- 2 Hamburger buns
- 1 cup Romaine lettuce shredded
- 1 Tomato sliced
Carrots and Ranch
- ½ cup Carrots peeled and cut into sticks (or use baby carrots)
- ¼ cup Ranch dressing
Mango Lassi
- 1½ cups Frozen mango chopped
- ¾ cup Plain yogurt
- ¾ cup Milk
- ¼ tsp Ground cardamom
- 1 TBSP Sugar to taste
Instructions
- Prepare the sauce by mixing mayonnaise, ketchup, and mustard in a small bowl. Set aside.
- Heat vegetable oil in a skillet over medium heat. Add diced onion and sauté for 5–7 minutes until golden and caramelized. Remove from heat.
- Divide ground beef into two patties per portion, shaping slightly larger than the buns. Season both sides with salt and black pepper.
- Heat a grill pan or skillet over medium-high heat. Cook the patties for 2–3 minutes on one side. Flip the patties, top each with a slice of American cheese, and cook for 1 minute longer or until the cheese melts.
- Toast the hamburger buns, cut-side down, in a skillet or toaster until golden brown.
- To assemble the burgers, spread the prepared sauce on the bottom bun. Layer shredded romaine lettuce, sliced tomato, the double-stacked patties, and caramelized onions. Top with the other half of the bun.
- For the mango lassi, blend frozen mango, plain yogurt, milk, ground cardamom, and sugar until smooth. Adjust sweetness to taste.
- Serve the burgers with the carrots and ranch dressing on the side.
Nutrition
Calories: 899kcalCarbohydrates: 52gProtein: 41gFat: 59gSaturated Fat: 18gPolyunsaturated Fat: 16gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 130mgSodium: 1598mgPotassium: 1076mgFiber: 4gSugar: 26gVitamin A: 8360IUVitamin C: 15mgCalcium: 550mgIron: 5mg
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