In-N-Out Style Burger

Step 1

Divide the 0.5 lb ground beef into 2 equal portions (about 4 oz each). Form each into a loose, rough ball without overworking the meat — compacting beef toughens it. Set them on a plate.

Step 2

Slice the yellow onion half into thin rings, about 1/8-inch thick. Separate them into individual rings.

Step 3

Slice the tomato into thin rounds, about 1/4-inch thick. Pat dry with a paper towel to remove excess moisture.

Step 4

Mix 2 tablespoons mayonnaise and 1.5 tablespoons ketchup in a small bowl — this is your burger spread. Stir until combined.

Step 5

Set a 10-inch or 12-inch stainless steel skillet over medium-high heat. Let it preheat for 2-3 minutes until a drop of water sizzles and evaporates immediately — this is crucial for a good crust.

Step 6

Place both beef balls into the hot, dry skillet. Immediately press down hard with a stiff spatula or bench scraper, flattening each into a thin, even patty about 1/4-inch thick. Resist the urge to move them — a still patty develops the crispy, lacy crust that defines this burger. Cook undisturbed for 2-3 minutes until the bottom is deep golden brown and forms a crust.

Step 7

Scatter the thin onion rings directly on top of each patty. Flip the patties carefully with your spatula, onions clinging to the meat side. Cook for another 1-2 minutes on the second side until medium (the patties will be thinner and cook faster than traditional burgers).

Step 8

Immediately drape 1 slice of American cheese over each patty. Let the residual heat melt it for about 30 seconds — you want it soft and draped over the edges.

Step 9

Transfer both patties to a clean plate.

Step 10

Using the same skillet (no need to wipe it), melt 1 tablespoon butter over medium heat. Toast the 2 burger buns cut-side down for 1-2 minutes until golden and crispy on the outside but still soft inside. Watch carefully so they don't burn.

Step 11

Spread a thin layer of the mayo-ketchup mixture on the bottom bun half. Layer in order: lettuce (1 leaf per bun), tomato slices, and pickles (2 slices per burger).

Step 12

Place the cheese-draped beef patty (onions now on top) on the pickles. Spread a thin layer of mayo-ketchup on the top bun half and set it in place, spread-side down, gently pressing to set.

Step 13

Serve immediately — the cheese should still be warm and slightly melting. The crust on the patty will stay crispy for about 30 seconds, so eat right away.