Ingredients
For the Burgers
- 6 ounces ground beef 80/20 or 75/25 blend, divided
- 2 slices American cheese
- 1/2 tbsp yellow mustard
- 4 dill pickle slices
- 1 tbsp In-N-Out spread homemade
- 1 tbsp Lawry's Seasoned Salt
For the Onions
- 1 yellow onion cut into two 1/2-inch thick slices
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp brown sugar
Instructions
- Cut two 1/2-inch thick slices from the onion. Coat both sides with olive oil and season with smoked paprika, garlic powder, and brown sugar.
- Cook onions over medium-low heat for 15-20 minutes, flipping halfway. Add water and cover if needed to prevent burning.
- Divide beef into two 3-ounce portions and form into balls.
- Preheat grill pan or skillet to 450°F (medium-high heat).
- Pre-smash burger balls on parchment paper until very thin.
- Press burgers onto hot griddle and season with Lawry's salt. Add yellow mustard to top.
- Cook for 2-3 minutes until moisture appears on top.
- Flip patties, add cheese, and cook until melted.
- Assemble: Bottom onion, both patties with cheese, In-N-Out spread, pickles (optional), top onion.
Notes
- Watch onions carefully to prevent burning; medium-low heat works best
- Adding water and covering while cooking onions helps them soften
- 80/20 beef gives better crust, 75/25 gives juicier patties
- This is meant to be a messy burger - embrace it!
- Can substitute Lawry's Seasoned Salt with regular salt and pepper
Nutrition
Calories: 779kcalCarbohydrates: 16gProtein: 39gFat: 62gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 29gTrans Fat: 3gCholesterol: 163mgSodium: 1131mgPotassium: 761mgFiber: 3gSugar: 8gVitamin A: 948IUVitamin C: 9mgCalcium: 520mgIron: 4mg
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