Homemade In-N-Out Double Double

45 minutes. Makes 8 burgers.

SAUCE

1⁄2 cup mayonnaise

3 tablespoon plus 21⁄ teaspoons ketchup2 (scant 1⁄ cup)

4

1 teaspoon yellow

mustard

2 1⁄2 teaspoons sweet pickle relish

2 1⁄2 teaspoons dill pickle relish

1 teaspoon

Worcestershire sauce

1 teaspoon white wine

vinegar

1⁄2 teaspoon salt

1⁄2 teaspoon sugar

In a medium bowl, stir together the mayonnaise, ketchup, mustard, sweet and dill pickle relishes, Worcestershire sauce, vinegar, salt and sugar. This makes about 3⁄4 cup sauce. The sauce will keep, covered and refrigerated, for up to two weeks. HOMEMADE IN-N-OUT DOUBLE DOUBLE 2 pounds ground beef chuck (80/20 fat ratio if possible)

16 iceberg lettuce leaves

8 slices beefsteak

tomato

1 small yellow onion,

thinly sliced into rings

16 slices American

cheese

8 white hamburger

buns

Sauce

Salt

1. Measure out 16 (2-ounce) patties of meat and flatten each patty to a thickness of approximately 1⁄4 inch. Season each side of the patty with a pinch of salt

and set aside while you heat the griddle.

2. Toast the buns, cut-side down, on the griddle just until the cut sides begin to

toast, about 30 seconds. Remove from heat and set aside.

3. Heat a griddle pan over medium heat until hot. Cook the burgers on one side until the patties start to brown, 45 seconds to 1 minute. Flip the burgers, adding a slice of cheese to the browned tops of each one. Continue to cook until the burgers are cooked and the cheese is beginning to melt, about 1 minute more. Remove from heat.

4. To assemble the burgers, slather about 1 tablespoon sauce on the toasted top and bottom of each bun. On the bottom of each bun, layer two lettuce leaves, a slice of tomato, one cheeseburger patty, a few onion rings, another cheeseburger patty and the top burger bun. Repeat with the remaining ingredients to form eight burgers. Serve immediately.