In-N-Out Style Burger

Step 1

Divide the ground beef into 4 equal portions—each the size of a golf ball. Roll each portion gently between your palms into a loose, lightly packed ball, leaving air pockets inside.

Step 2

Stir the mayonnaise and ketchup together in a small bowl until combined. This is your burger sauce.

Step 3

Heat a 10-inch cast iron skillet or non-stick skillet over medium-high heat until a drop of water sizzles and evaporates instantly, about 2 minutes.

Step 4

Place 2 beef balls on the hot skillet, leaving 3 inches of space between them. Immediately use a flat spatula to press each ball straight down firmly into a thin patty about 1/8-inch thick and 4 inches wide, held in place for 15 seconds.

Step 5

Sprinkle 1/8 teaspoon salt and a pinch of pepper over the top of each patty. Let them cook without moving for 2 minutes until the edges are deeply golden brown and crispy.

Step 6

Flip each patty using the spatula and cook the other side for 1 minute until lightly browned. The patty should be thin and crispy, not thick.

Step 7

Immediately lay 1 slice of American cheese on top of each patty. Remove from the heat and let sit in the skillet for 30 seconds while the cheese melts.

Step 8

Repeat steps 4 through 7 with the remaining 2 beef balls to cook the second batch of patties.

Step 9

Place the hamburger buns cut-side down in the skillet over medium heat for 30 seconds until lightly toasted and warm, then transfer to a clean surface.

Step 10

Spread 1 tablespoon of burger sauce on the bottom half of each bun, covering the surface lightly.

Step 11

Stack 2 melted cheese-covered patties on top of the sauce on each bun bottom, then cover with the top bun.