Classic All-American Cheeseburger with Cheddar Cheese and topped with burger sauce, lettuce, tomatoes, and onion. How to make the best homemade grilled cheeseburger...just like the In-N-Out Double-Double!
Course: Lunch or Dinner
Keyword: cheeseburger, double cheeseburger, in n out double double, in n out double double cheeseburger, in n out spread
Author: Modern Honey® - www.modernhoney.com
80/20 Ground Beef
In-n-Out Burger Spread Recipe:
2TablespoonsSweet Pickle Relish
1teaspoon White Vinegar
Medium Cheddar or American Cheese Slices
Ripe Tomato Slices
Iceberg or Green Leaf Lettuce
Thinly Sliced Onion
Form ground beef into round patties. I suggest ⅓ to ½ lb. patties depending on how large you want your burgers to be. To ensure your grilled cheeseburgers have the perfect texture -- DON'T OVERHANDLE the BEEF. Don't compress the beef too tight...as a looser patty retains juices better which means a juicier burger.
Season well but don't salt and pepper the ground beef until the burger patties are formed. You want that coveted crust on the exterior of the burger and salt helps to create that. Sprinkle the salt on right before putting the beef on the grill.
HEAT the GRILL on HIGH HEAT. You want the grill to be hot to maximize the crust formation on the burger and to brown the exterior.
Temperature Guide:120 degrees F and below -- RARE (red/raw in the center)130 degrees F -- MEDIUM-RARE (pink and warm)140 degrees F -- MEDIUM (totally pink, starting to dry out)150 degrees F -- MEDIUM-WELL (grayish pink, much drier)160 degrees F and above -- WELL-DONE (completely gray, very little moisture)
When burgers are almost done cooking, add cheese and let melt for 1-2 minutes.
In-N-Out Burger Spread:
In a medium-sized bowl, stir together mayonnaise, ketchup, sweet pickle relish, sugar, and white vinegar. Cover and refrigerate until ready to use.
After burgers are done cooking, spread burger sauce all over both patties. Layer toppings in between patties and cheese. Serve hot.