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  • Tina Brand

Burgers: not quite In-N-Out, but our family's substitute.





While you can make burgers as simple as the basic recipe I am setting out here, you can add paremsan cheese, chopped flat leaf parsley, or a couple of beaten eggs. Whatever you do, don’t stint on the onion- it gives it a flavour that can’t be beaten, and a rough chop makes the burger more textured, which is nice to chomp on! You get best flavour results from mixing beef and pork mince- so stick with that formula for that familiar home made taste. To ensure a less dense (and also less dry) patty, don't omit the quarter cup of bread crumbs. I use panko crumbs.


To really dress up your burger, serve it in a brioche bun with a thick smear of goat’s cheese, some mint leaves, baby arugula and a relish. VERY yummy.

So while I know you dream of In-n-Out burgers from the drivethrough in LA ( so do I!) here’s a delicious, simple burger recipe you can make at home easily. For the In-N-Out flavour, serve with tomato sauce mixed with mayo and a dill pickle. Cheers, darling.


Ingredients:

  • 1/2 kg minced pork

  • 1/2 kg minced beef

  • 1 to 2 large onion, chopped

  • salt and pepper to taste

  • 1/4 cup breadcrumbs

Optional:

  • 1 cup flat leaf parsley, chopped

  • 1/2 cup grated parmesan cheese

  • 2 beaten eggs


Method:

  1. Mix the minced meat together with the chopped onion in a large bowl. Add salt, about 2 teaspoons, and cracked pepper and mix well.

  2. If you are inspired to add the other ingredients mentioned (parmesan, parsley, etc) do so at this point.

  3. Form meat into tennis ball size shapes.

  4. Gently press flat between your palms to about 1 inch thickness.

  5. Place on a greased grilling rack and grill on a medium to high heat until golden brown and then turn over and cook on the other side as well. About ten minutes one side and 15 on the other, depending on the heat of your oven.

  6. You can store the extra patties in an airtight container for a few days in the fridge or even freeze.


Notes:

Images by Kip Dawkins were taken from my article published in Virginia Living magazine.