Tag Archives: style

Don’t Be Without In N Out ~ DIY Double Double, Animal Style

Have you never experienced an In N Out love affair? Or know the goodness that is INO, but moved to a place where the big yellow arrow doesn’t exist?

You can replicate their famous burger in your own kitchen and you know what? It comes darn close to the real thing….almost like you were sitting in a booth wearing an INO paper hat and eating it out of the little red tray with some of their crispy, natural fries on the side.


Jay came across this recipe on Flickr and casually forwarded it to me. I immediately put it on the 3-day weekend menu plan.


serves two 1/4-pound burgers

  • 1/2 pound fresh beef chuck with plenty of fat, cut into 1-inch cubes {I just used 1 pound 85% ground beef. I was NOT trying to grind or process my own meat ~ read steps 1-4 below!}
  • 2 teaspoons vegetable oil, divided
  • 1 large onion, finely chopped (about 1 1/2 cups)
  • Kosher salt
  • 2 tablespoons plus 2 teaspoons mayonnaise
  • 1 tablespoon ketchup
  • 2 teaspoons sweet pickle relish
  • 1/2 teaspoon sugar
  • 1/2 teaspoon distilled white vinegar
  • 2 soft Hamburger buns, preferably Arnold brand {I used plain ol Ralphs hamburger buns}
  • Freshly ground black pepper
  • 8 dill pickles chips
  • 2 quarter-inch-thick slices ripe tomato
  • 2 leaves fresh iceberg lettuce, white core section removed, torn to bun-sized pieces
  • 1/4 cup yellow mustard
  • 4 slices deli-cut American Cheese

Procedures {Note: Instead of steps 1, 2, 3 & 4, I just used 1 pound of ground beef and formed 8 thin patties like it says in step 8}

  1. If using a meat grinder: Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm.
  2. Combine meat in large bowl and toss to combine. Grind meat and refrigerate immediately until ready for use. Handle as gently as possible. Proceed with step three below.
  3. If using a food processor: Place bowl and blade of food processor in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece, and place in freezer for 10 minutes until meat is firm, but not frozen.
  4. Combine meat in large bowl and toss to combine. Working in two batches, place meat cubes in food processor and pulse until medium-fine grind is achieved, about 8 to 10 one-second pulses, scraping down processor bowl as necessary. Refrigerate ground meat immediately until ready for use. Handle as gently as possible.
  5. Heat 1 teaspoon oil in a 10-inch non-stick skillet over medium-high heat until shimmering. Add onions and 1/2 teaspoon salt to skillet. Reduce heat to medium low, and cook, tossing and stirring occasionally until onions are well browned, about 15 minutes. Once onions begin to sizzle heavily and appear dry, add 1 tablespoon water to skillet and stir. Continue cooking until water evaporates and onions start sizzling again. Repeat process, adding 1 tablespoon of water with each iteration until onions are meltingly soft and dark brown, about 3 times total. Transfer to a small bowl and set aside.
  6. Make the sauce: Combine mayonnaise, ketchup, relish, sugar, and vinegar in small bowl. Stir to combine.
  7. Place closed buns in preheated oven for 2 minutes until slightly darkened and crisped. Heat 1/2 teaspoon oil in 12-inch non-stick skillet or griddle over medium-high heat until shimmering. Open buns and add face-down to skillet. Toast until dark brown around the edges, about 1 minute total. {I just lightly toasted the buns}
  8. Form ground beef into four 2-ounce patties, using damp hands to press each into a patty about 3/16ths of an inch thick and 4 inches wide. Season generously with salt and pepper. Add remaining 1/2 teaspoon oil to pan, swirl to coat, and heat over medium-high heat until lightly smoking. Add burger patties and cook without moving until well browned and crusty on first side, about 2 1/2 minutes. While they are cooking, spread 1 tablespoon mustard on raw side of each patty with a spoon. Meanwhile, top each bottom bun with up half of spread, 4 slices pickles, 1 slice tomato, and lettuce. Flip patties with a thin spatula so mustard side is down and continue to cook for 1 minute. Top each patty with a slice of cheese. Divide onion mixture evenly between two patties. Place the other two patties directly on top of the onions, sandwiching them between the beef. Transfer patty stacks to bottom bun. Top with top bun, and serve immediately.


I have to say that it came real close to the real thing…my bun got all gooey from the sauce and I had tomato and grilled onions falling all over the place!

I roasted up some sweet potato slices to go with.

The only time consuming part was maybe caramelizing the onions ~ took about 20 minutes.

This recipe certainly won’t stop us from going to In N Out, but it was fun to try and see how they compared to everyone’s favorite burger.




And we certainly can’t forget this picture from under the criss-crossed palm trees…


{Kapri & Holden ~ October ’12}

Weed Out Wednesday

Between watching an episode of “Hoarders” the other night and revisiting this blog, I knew I needed to do a sweep of the casa and TOSS stuff today!


I don’t really know what my design style is. I do know that I like collecting pieces from here and there and {hoping} that they all {fit}. I love the fact that we have some old family pieces, some free hand-me-downs and some furniture that Jay and I very carefully chose ourselves.

I DO love how Michelle thrifts and then gets all DIY on it. I have high hopes of sanding, priming and painting a couple things, but have yet to start. I LOOOOOVE the thought of taking an old, cheap end table from Goodwill and taking a can of glossy spray paint to it, giving it new life and making it {chic}.

We live in a cookie cutter California home. I don’t mind it one bit, but I would like to eventually, little by little, make a tract home “custom” on the inside….again, like Michelle does BEAUTIFULLY!

We’re also renting right now so my hands really are tied. I hate not being able to put my own permanent touches on the place, but at the same time, right now I like not feeling the pressure to do so.

I am doing my best to make it HOME, but with the bare minimum and without spending a ton of cash.

I’ve learned that I am OK living with just what we need or use, but it’s hard when you have kiddos and all the Polly Pockets and Legos that come along with them. I don’t mind the toys, but if they’re being mistreated and are always on the floor, they’re either going in the trash or being donated.

I guess what I’m trying to say is that I want to have a place for everything where it can go and be out-of-sight when it’s not in use. I don’t mind all the McDonald’s Happy Meal toys as long as I {or the kids!} can toss them away at the end of the day and we can go to bed knowing that the place is semi picked up.

Basically, I want the house to be as neat and tidy for US {most} days as we scurry and make it for our guests.

Make sense?

With that said, I made many trips to the garage this morning to both the recycle bin and the trash bin. I cleaned out the pantry and straightened up the backyard after the littles tore it up over the gorgeous 3-day weekend.

I guess you could say I’m a little ahead on the Spring cleaning! {or WAY late on last year’s!}

Now off to pick up one kindergartner, mail Popsi’s {late} birthday goodies and stop at Golden Spoon for a little afternoon snack before homework kicks in.


I will {leaf} you with another cute picture from our hike:

Happy Humpday!