Look at all that meat! Wait, you don’t see it? My food photography skills are still building. Slowly.
How ’bout this shot?
I call this one, “Burger Basking in the Sunlight, About to be Swallowed by Lettuce or Strangled by Glowing Onion.” My talent doesn’t really lie in writing photo titles either.
At least you can see the meat. Ain’t nobody comin’ at me with a “Where’s the beef?” attitude. Uh uh. I ain’t havin’ that.
See? That’s why I love you guys. You let me get my saucy, sassy, ghetto-lite style out. Thank you. My kids and husband don’t love it the same way you do.
Alright, enough nonsense, let’s talk about burgers. We don’t eat a lot of burgers around here, because my husband isn’t in charge or meal planning. If he was, it would look something like this:
- Monday – Burgers
- Tuesday – Steak
- Wednesday – Burritos
- Thursday – Steak Burrito
- Friday – Pizza
- Saturday – Burgers
- Sunday – Steak Burgers
Red meat is something my man needs for emotional survival. I can only be a kill-joy so much before I shop for dead cow. These burgers consist of organic, grass-fed, $7.99/lb. ground beef. The recipe calls for two pounds. We all know my math skills are weak, at best, but I’m pretty sure I could have bought an entire cow for the price of these hamburgers. Not saying you shouldn’t make them, you totally should. Just saying, you might have to sell some of your gold teeth. Or, your silver teeth for you poor folk.
These are Rachael Ray’s version of an In-N-Out Burger, animal style. If you don’t live near Arizona, California, Nevada, Texas or Utah, then you are going to need to spend some time Googling the wonders of In-N-Out Burger. So awesome, so tasty.
Unlike many of the recent bbq posts around here, this recipe is actually fast! Sauteing the onions takes the longest, but is well worth the wait. Don’t skip that step! Also, good ole’ Rach doesn’t tell you to toast your buns. Uh, hello?! That is the In-N-Out trademark! PLUS, aren’t toasty buns always better than chilly buns?
- For the Sauce:
- ½ cup sour cream
- 1 tablespoon white wine vinegar
- 1 teaspoon superfine sugar
- Salt and pepper
- ¼ cup ketchup
- 2 round tablespoons dill pickle relish
- For the Onions:
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 2 large onions, chopped
- Salt and pepper
- ½ cup beef consommé or beef stock
- For the Burgers with Dijon:
- 2 pounds ground beef
- 4 cloves garlic, minced
- ¼ cup Worcestershire sauce
- A handful of flat-leaf parsley, finely chopped
- Kosher salt and coarse black pepper
- EVOO – Extra Virgin Olive Oil, for drizzling
- ½ cup Dijon or grainy Dijon mustard
- 8 slices Swiss cheese or Comté
- Sliced bread and butter pickles
- Sliced tomato
- Chopped lettuce
- Brioche or other hamburger buns, split
- Mix sour cream with vinegar, sugar, salt and pepper. Stir in ketchup and relish, and reserve.
- For the onions, heat EVOO, a couple of turns of the pan, in a skillet over medium heat. Add onions and season with salt and pepper. Cook to light brown, 15 minutes, add stock and cook 10-15 minutes more until very soft and tender.
- Combine beef with garlic, Worcestershire, parsley, Kosher salt (specifically Kosher salt gives meat a good crust) and pepper. Form 8 4-ounce, thin patties. Drizzle with EVOO to coat lightly then sprinkle with a little extra salt. Top each patty with 1 tablespoon Dijon mustard or grainy Dijon.
- Heat a large griddle pan over medium-high heat. Cook patties, mustard side up, 4 minutes, flip and cook 2-3 minutes more. Melt cheese over patties in the last minute or 2 of cook time.
- Stack 2 patties with onions between them on buns and top with pickles, tomato, lettuce and special sauce. Set bun top in place.