Popular Fast Food Style Burgers

By lorik

Ingredients

• In-N-Out Burgers:
• 2 tablespoons vegetable oil, plus more for brushing
• 2 large onions, finely chopped
• Kosher salt
• 1/4 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon sweet pickle relish
• 1/2 teaspoon white vinegar
• 2 pounds ground beef chuck (preferably 60% to 80% lean)
• 4 hamburger buns, split
• 1/4 cup dill pickle chips
• 4 to 8 thin slices tomato
• 3/4 cup torn iceberg lettuce
• Freshly ground pepper
• 1/4 cup yellow mustard
• 8 slices American cheese
• Shake-Shack Style Burger:
• 1/3 cup mayonnaise
• 2 teaspoons ketchup
• 1 teaspoon yellow mustard
• 2 dill pickle chips, plus 1 teaspoon brine
• Pinch of sugar
• Pinch of cayenne pepper
• 1 pound ground beef chuck (80% lean)
• 2 tablespoons unsalted butter
• 4 potato hamburger buns
• 1 tablespoon vegetable oil
• Kosher salt and freshly ground black pepper
• 4 slices American cheese
• 8 thin slices plum tomatoes
• 4 lettuce leaves
• Smashburger:
• 1/4 cup mayonnaise
• 4 teaspoons yellow mustard
• 12 dill pickle chips, plus 1 teaspoon brine
• 1/8 teaspoon onion powder
• 1/8 teaspoon garlic powder
• Pinch of smoked paprika
• Kosher salt and freshly ground pepper
• 1 1/4 pounds ground beef (80% lean)
• Unsalted butter, for brushing
• 4 bakery hamburger buns, split
• 4 slices American cheese
• Ketchup, for serving
• 8 thin slices tomato
• 4 thin slices red onion
• 4 lettuce leaves

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

In-N-Out Burger:
Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and season with 3/4 teaspoon salt; cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (Reduce the heat to low if the onions are browning too quickly.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/2 cup water, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 minutes; transfer the onions to a bowl and set aside.

Mix the mayonnaise, ketchup, relish and vinegar in a small bowl; set aside. Form the beef into 8 patties, about 4 inches wide and 1/2 inch thick.

Heat a griddle or large skillet over medium heat; lightly brush with vegetable oil. Toast the buns cut-side down on the griddle. Spread each bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, 1 or 2 tomato slices, some lettuce and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)
Season both sides of the patties with salt and pepper. Working in batches, transfer the patties to the griddle and cook 3 minutes. Spread about 1 1/2teaspoons mustard on top of each patty, then flip and cover with 1 cheese slice; cook 2 more minutes for medium. Top 4 of the patties with the caramelized onions, then cover with the remaining patties cheese-side up. Transfer the double patties to the bun bottoms; cover with the bun tops.

Shake-Shack Burger:
Puree the mayonnaise, ketchup, mustard, pickles and brine, sugar and cayenne in a mini food processor or blender until smooth. Transfer to a small bowl and refrigerate until ready to serve.

Form the beef into 4 pucks, about 2 inches wide and 1 1/2 inches thick. Refrigerate 20 to 30 minutes.

Melt the butter on a griddle or large skillet over medium heat. Open the buns and place open-side down on the griddle. Cook until lightly toasted, about 2 minutes. Remove to a plate.

Wipe off the griddle. Increase the heat to medium high and brush with the vegetable oil. Working in two batches, transfer the patties to the griddle, about 3 inches apart, and press firmly with a large spatula (or two small spatulas) to flatten into very thin patties. Cook, pressing the edges of the patties, about 20 seconds. Season each patty generously with salt and black pepper. Continue cooking until the edges are crisp and the beef is browned, 1 to 1 1/2 more minutes. Flip the patties; season with more salt and black pepper and top each with 1 cheese slice. Continue cooking until the cheese melts around the edges and the burger is cooked through, about 1 more minute.

Spread the mayonnaise sauce on the bun tops. Serve the patties on the buns with the tomatoes and lettuce.

Smashburger:
Heat a griddle or large cast-iron skillet over medium heat for at least 10 minutes. Meanwhile, combine the mayonnaise, mustard and pickle brine in a small bowl. Combine the onion powder, garlic powder, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.

Loosely form the beef into 4 balls; set aside. Working in batches, lightly brush the griddle with butter and toast the buns cut-side down until lightly browned, 1 to 2 minutes. Transfer to a plate.

Brush the griddle with more butter and add 1 ball of beef. Press firmly with 2 large crisscrossed metal spatulas for exactly 10 seconds, then gently remove the spatulas. Sprinkle the patties with some of the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2 to 2 minutes. (Start cooking another burger at this point.) Flip the patty, sprinkle with more of the seasoning mixture and top with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottom of the burger is browned, about 1 more minute. Repeat with the remaining beef.

Spread the mayonnaise mixture on the bun tops and add some ketchup. Serve the patties on the buns with the pickles, tomato, red onion and lettuce.