In N Out Double Double

GF DF RSF
Serves: makes 2 burgers

Ingredients:
FOR THE SECRET SAUCE (makes enough for 2 burgers with leftovers)
1/2 cup good-fat mayo
2 1/2 tbsp UNDIVIDED FOOD CO. Sugar-free Tomato Sauce
2 tbsp coconut aminos
1/2 tsp apple cider vinegar
1 1/2 tsp pure maple syrup

FOR THE BURGERS
1 tbsp extra virgin olive oil (for onions)
2 brown onions, finely diced
1/2 tsp sea salt
250g ground beef, ideally with some fat
1/4 cup Dijon mustard
8 dill pickle slices
1 tomato, sliced into 5-6 mm rounds
Cracked black pepper, to taste

TO SERVE
2 gluten-free sesame seed buns, split

Method:

Get started by making the Caramelised Onions. Heat a non-stick pan on medium heat, add 1 tbsp olive oil. Toss in diced onions + ½ tsp salt. Reduce heat to low. Stir continuously for 15-20 minutes until deeply golden. Add a splash of water once they dry out, let it evaporate, repeat once. Once jammy and sweet, remove from heat and let cool.

This is a good time to toast the Bun and make the Secret Sauce. 

Toast the cut side of your GF buns under the grill until golden. For the Secret Sauce Mix all sauce ingredients together in a bowl until smooth. Chill until ready to use.

Once your onion is cooked and everything is prepped, make and cook your burgers. 

Divide beef into 4 thin patties (about 6 inches wide, 5 mm thick). Season both sides with salt and cracked pepper. Heat 1 tbsp olive oil in a pan over medium-high heat.

Add 2 patties and immediately spread 1 tbsp mustard on the top of each. Cook 2–3 min until well browned on the bottom, then flip (mustard side down) and cook 1 min. Repeat with remaining patties.

Now it’s time to bring it all together. 

For each burger spread 1 tbsp of sauce on the bottom bun. Add 2 pickles, 1 tomato slice, one patty, then 1 tbsp onions. Top with a second patty, more onions, 2 more pickles, and another smear of sauce. Cap with the other bun half and then wrap in baking paper or foil for that classic In-N-Out hand-held experience.