"Michael Archon Sequoia Nielsen" > wrote

> http://www.in-n-out.com/secretmenu.asp

Imagine? I didn't get the whole thing for some reason,
but I got enough. That's a helluva burger. Me? I have
no business polishing off even a double double, but I
did. And maybe I'll make them tomorrow night for dinner.
Perhaps. Tonight it's grilled london broil with baked potatoes
and a tossed salad.


Top Secret Recipes
version of In-N-Out Double-Double
by Todd Wilbur

This is a recipe for making what I believe is the best hamburger in
the world. The secret to duplicating this and other fast-food burgers is
getting the beef patties real thin...about 1/4 inch-thick. If you like,
you can press the beef thin onto wax paper and freeze the patties ahead
of time. This makes them easier to work with on the hot pan.


1 plain hamburger bun
1/3 pound ground beef
Dash salt
1 tablespoon Kraft Thousand Island dressing
1 large tomato slice (or 2 small slices)
1 large lettuce leaf
4 slices American cheese (Singles)
-or- 2 slices real American cheese
1 whole onion slice (sliced thin)


1. Preheat a frying pan over medium heat.
2. Lightly toast the both halves of the hamburger bun, face down in the
pan. Set aside.
3. Separate the beef into two even portions, and form each half into a
thin patty slightly larger than the bun.
4. Lightly salt each patty and cook for 2-3 minutes on the first side.
5. Flip the patties over and immediately place two slices of cheese on
each one. Cook for 2-3 minutes.
6. Assemble the burger in the following stacking order from the bottom
up:
bottom bun
dressing
tomato
lettuce
beef patty with cheese
onion slice
beef patty with cheese
top bun.