AuthorKevin KingThis smash burger recipe is sure to be your new at-home go-to cheeseburger. Our take on an In-N-Out Burger copycat.
[cooked-sharing]
If you're anything like me, you love a killer cheeseburger. The problem was, I couldn't seem to make anything at home that was remotely as good as my favorite burger spots. I tried the leanest meats, short rib, sirloin, you name it. Grill or frying pan, just nothing could hit the spot like my favorite restaurants could. Until I made a breakthrough that is.
Don't get me wrong, this recipe doesn't replace my love for the burger joints near and dear to my heart. I still eat my weight in cheeseburgers from Bad Daddy's (I mean that Bad Daddy's sauce, come on!) I also definitely swing by a Five Guys or Culver's from time to time. However, my life-long search for a killer at-home burger is finally over. This smash burger recipe hits the spot every time.
Unfortunately, the South still does not have an In-N-Out burger, which is a crying shame. Until I hit the West Coast again this burger recipe will just have to suffice as a copycat. Disclaimer: don't bring your burger opinions to this page. Whataburger, Shake Shack, In-N-Out — all great burgers. Let's just appreciate them all and add this one to your repertoire.
The one thing I would highly recommend is to make this recipe your own. Cooking isn't baking, there are no exact measurements or restrictions involved. Every time I make this, especially the Secret Sauce, I tweak it to fit my mood. Sometimes I add a bit more spice, other times I'm in a hurry and just go with a quick Ketchup/Mayo combo. Burgers are a canvas.
There are two things you absolutely should not substitute though (or cheap out on). For this standard burger, get deli-sliced yellow American cheese. Nothing else. Not the plastic wrapped stuff. That's great in some recipes but not this one.
Secondly, don't try and get fancy with the beef. 80/20 ground chuck. Don't go leaner (tried that, doesn't work), or bougie with something like American Wagyu (once again, tried that). These burgers will be super juicy and thin. Stack 'em high. I always do a double, my wife a single. One day I'll do a triple and enjoy every minute.
Mix the mayo, ketchup, chili powder, paprika, and garlic powder together. You can include relish if you want it more like In-N-Out "Animal Style."
Play around with the ratios to get the exact flavor you prefer.
The first thing you'll want to do is roll your burger meat into a roughly 2" ball. I'd recommend doing between 2-4 ounce portions. That will give you either a 1/4 or 1/2 pound double cheese burger.
Fire up a griddle (if you have one) or a standard frying pan. Medium-High heat. Wait until it is hot enough that you can barely hold your hand over the pan.
For the next step, you'll need a good solid (not slotted) spatula to "smash" the burgers. I implement a two spatula approach. Place your rolled burger ball in the pan. Take the large flat spatula, pressing down to smash the burger. I use the handle of another spatula to really flatten in out. Around an 1/8" thick. Repeat to fill the griddle. Move quickly, they cook fast.
Brush a light coating of mustard on the patties. When you flip them, this will create a nice crust.
Add the onions to your burger. They will cook more after the flip.
After a couple of minutes (check that your burger is about half cooked), flip them. Add a little fresh cracked salt and pepper to the patties.
Add a slice of cheese to each patty. About the time the cheese is melted, the burger should be cooked. That's a total of roughly 2-3 minutes each side.
*Always check temperatures. Be careful to cook thoroughly*
Apply some secret sauce to the top and bottom buns.
Add lettuce or tomato if you wish. Then enjoy!
Ingredients
Directions
Mix the mayo, ketchup, chili powder, paprika, and garlic powder together. You can include relish if you want it more like In-N-Out "Animal Style."
Play around with the ratios to get the exact flavor you prefer.
The first thing you'll want to do is roll your burger meat into a roughly 2" ball. I'd recommend doing between 2-4 ounce portions. That will give you either a 1/4 or 1/2 pound double cheese burger.
Fire up a griddle (if you have one) or a standard frying pan. Medium-High heat. Wait until it is hot enough that you can barely hold your hand over the pan.
For the next step, you'll need a good solid (not slotted) spatula to "smash" the burgers. I implement a two spatula approach. Place your rolled burger ball in the pan. Take the large flat spatula, pressing down to smash the burger. I use the handle of another spatula to really flatten in out. Around an 1/8" thick. Repeat to fill the griddle. Move quickly, they cook fast.
Brush a light coating of mustard on the patties. When you flip them, this will create a nice crust.
Add the onions to your burger. They will cook more after the flip.
After a couple of minutes (check that your burger is about half cooked), flip them. Add a little fresh cracked salt and pepper to the patties.
Add a slice of cheese to each patty. About the time the cheese is melted, the burger should be cooked. That's a total of roughly 2-3 minutes each side.
*Always check temperatures. Be careful to cook thoroughly*
Apply some secret sauce to the top and bottom buns.
Add lettuce or tomato if you wish. Then enjoy!