it couldn't a time in everyone's life or you must face a foe that you thought was once you were in and out I truly hate to do it to him we gonna do it okay so we're gonna recreate the in-n-out burger at home as best we can in and out something that's special to me right I grew up with it I grew up in I really believe that's that same motorcyclist I'm gonna red light just chillin oh how are you doing oh the lights green is that really necessary anyway let's do this shall we like
I thought that we were gonna not see people out and about and yet we see all these people running and then we'll another double-double with cheese animal style fries you got the bag this is a tough one for me I'm from California so I also could not resist the temptation of getting animal style fries their presentation is undefeated take the bag off you eat from this bag don't the spin in and out rule from LA that I just made up I want to see something this is a good burger but can we make it better
yes you guys know I'm making my own buns so you start with 1/2 a cup 120 grams of whole milk around 98 degrees Fahrenheit and you're gonna mix in 1 tablespoon or 9 grams of instant yeast let that sit at room temperature for about 10 minutes now starting with 2 and a quarter cup or 320 grams of bread flour which could be considered a precious metal right now you're gonna add 1 teaspoon or 7 grams of fine sea salt and 2 tablespoons or 20 grams of granulated sugar pull out your whisk drop it on the
floor and then even some whiskey bise's until thoroughly combined trace or the juice stand mixer with the dough spiral thingy attached next we're gonna make a quick little roux in a small pot come on 2 tablespoons or 20 grams of bread flour and 6 tablespoons or 87 grams of water then just whisk that together and then begin mixing over medium heat until super thick like this then just put it aside and let it cool to room temperature with your mixer running on low add your yeast e milky mix you'll that's gross sorry followed by one
egg plus one egg yolk then you're cooled thicky flour mixture now look the snow starts up pretty sticky so you're gonna wanna let your mixture mix that for about two to five minutes or until everything's looking nice and smooth yeah add two tablespoons or 28 grams of unsalted softened butter 1 tablespoon at a time then just let that mix for another 2 to 3 minutes until thoroughly incorporated and smooth spray medium sized bowl with oil shape you're doing to a light ball plop it into your bowl lightly grease some plastic wrap place it on top
and let it rise about one and a half to two hours or until doubled now once your dough is gone thick go mode give it a nice little kiss and then punch that big once you've degassed it dump it onto a lightly floured work surface and divide it into six even pieces each piece weighing about 95 to 105 grams to shape these you're gonna take the bottom fold those pieces over itself flip it over so those seem set is down and then roll it around on a none floured work surface with your fingers constantly in
contact with the board until it tightens up into a nice ball and repeat with the rest puts them all on a baking sheet lined with parchment paper and once you have your buns lightly cover your baking sheets with either a damp towel or another baking sheet inverted on top and let this proof for 45 minutes to an hour in a warm area lightly push all your buns with egg wash consisting of one egg plus a splash of water then I bake these at 375 Fahrenheit convection but you could probably go ahead and just do 400
if you want about 15 to 17 minutes 1/2 - 150 whose policy then just immediately brush all those plump boys with melted butter and let him cool obviously these are an iteration from my already burger bun recipe before we make our burgers we need to make the Covenant in an out burger sauce start by dicing two whole onions add two tablespoons or 28 grams of unsalted butter to a small saucepan bringing it up to heat over medium heat what's the butters melted in bubbling add your onions along with a small pinch of sugar and some
salt and then just let that cook over medium heat for about 30 minutes stirring occasionally adding water if it pan gets too dry or it's burning until nice and deeply caramelized like this I know it takes time but you can't rush it and obviously you can do this while you're waiting for your dough to rise now in a medium-sized bowl you're gonna add 3/4 of a cup 180 grams of mayonnaise 1/2 a cup or a hundred and thirty grams of ketchup 1/3 a cup or 15 grams of finely sliced chives 2 tablespoons or 27 grams
of worth testers just shower just a sauce damn it add a small pinch of salt and whisk all that together until thoroughly combined then you're gonna add 2 finely diced dill pickles assuming they're not gigantic and then your caramelized onions and then mix all those together and you've got the most incredible burger sauce of your life I mean really I was shocked tasting this it's it's nuts ok so now we're ready for the components of our burger if you're gonna have onions on the burger - in and out usually griddles they're onions before they put
it on so I got to do is cut your onions about a half an inch thick into rings like this leave them put together get the pan and coat it with oil heat it over medium high heat and then sear them on both sides until he gets a nice caramelized color like this if you want to go a little farther you can also add some butter and basted them in that okay so now we need to talk about our meat patty so you're gonna need one pound or 450 grams of ground beef this is about
80% fat divide that into four pieces and then roll them into balls next heat a cast-iron skillet over medium-high heat until ripping hot rush it with a high heat oil add one of your balls and then press it down with a spatula and tell us about four inches in diameter it should be nice and flat then just season that with salt let that sear for about two to three minutes or until nice and quitz be caramelized on the bottom look at that flip it over season again with salt and then here's the thing you can
do this totally optionally but I really recommend it add in two cloves of lightly crushed garlic left in its skin a bunch of thyme and a couple of tablespoons of butter and then just base that until the other side is nicely seared now if you're gonna have cheese on these which I would highly recommend add a slice of cheddar cheese on one patty a slice of Muenster or Monterey Jack on the other now there's a couple ways you can melt the cheese you can always just let it cook until it melts or you can add
a splash of water or you could do this place your grilled onion on top of the bottom Patty and the top patty on top of that patty so we're finally ready to assemble slice your buns in half set a pan over medium heat toss in 1 tablespoon of butter once they're melted and bubbling add your buns and toast for a couple of minutes or until nice and golden brown like this always toast your buns you are not allowed to eat a burger unless they are toasted okay here we go burger assembly we have to be
serious here okay focus so you can add a heaping tablespoon of your sauce on both buns that are toasted for the more sauce the merrier you can never really have too much of this good sauce spread it out evenly let Lee salt 1/2 inch slice of tomato on both sides and then place it on your bottom bun followed by a hearty piece of iceberg lettuce carefully and gently lower on your burger patties and then finally crown your king with the top of your bun okay da-da-da-da-da-da-da-da little did need to delete that delete that the dog
didn't delete the deleted they did all right we're done with that that's enough did it except this is a little tall I'm a feeling that I'm not gonna be able to fool my mom she jumped me it's an orb of light meds it's taking shape to me oh well I lost it but oh so comparatively here we've got the in-and-out wheat this one again the height of this burger makes the most sense for sure well maybe it's not even comparable comparable comparable making these buns change the game we still won cuz this is still a
great burger I'm not gonna lie in and out my heart goes out to them like rest in peace but but you lose to a burger that's too tall if you disagree then please let me know comment I guess it put a long story short my as quality you can taste I'm a big fan of in and out really and respect to everybody in the game right do you want to know what else respects everybody in the game be [Music] [Applause] alright guys and that is it so we made it in and out bubbles these triggers
however you like to say it doesn't matter honestly head to head it was a pretty close call in my opinion with that said I think I really think in and out does a good burger it's really hard for me to say that this is a win in and out thank you for being good support even though the literally nonsense participating in this but nonetheless with all that said if you enjoyed this video or you learned something leave a like subscribe and I will see you next time [Music] [Applause] [Music]
