Burger - In-N-Out Style

Ingredients

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  ¼ cup, sliced or 29g

• Salt

  Table

  ⅛ tsp or 0.8g

• Veggie burgers

  Or soyburgers, unprepared

  2 pattie or 140g

• Mustard

  Prepared, yellow

  4 tsp or 1 packet or 20g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Mayonnaise

  Regular, with salt

  3 tbsp or 41g

• Ketchup, No Sugar Added

  Steel's

  1 tablespoon or 17g

• Pickles

  Cucumber, dill, low sodium

  200g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Vinegar

  Cider

  ½ tsp or 3g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  200g

• Pickles

  Cucumber, dill, low sodium

  4 medium or 260g

• Tomatoes

  Red, ripe, raw, year round average

  2 slice, medium or 40g

• Cheddar cheese

  2 slice (1 oz) or 56g

Directions

1. Heat the butter in a cast-iron skillet over medium heat. Once melted, lower the heat the low add in the diced onions and allow to cook until dark golden brown, about 10 minutes. Stir occasionally but use this time to assemble the remaining ingredients.
2. For the fry sauce, simply mix all of the ingredients together in a small bowl or jar and refrigerate until ready to use.
3. Once the onions are done, remove them to a plate and set aside.
4. Increase the heat to medium and place the burgers in the skillet. Cook 2-3 minutes per side. Once you flip, brush the tops of each burger with a teaspoon of yellow mustard. Flip then place a slice of cheese on top of two of the burgers. Cover the skillet and cook for the 2-3 minutes while the cheese is melting.
5. Assemble the Burgers - if using a bun simply stack from the bottom up...tomato, pickle, a patty with cheese on top, the other patty, fry sauce, onions. If using lettuce simply do the same order and wrap in lettuce.
6. Recipe by: Cast Iron Keto (source: https://www.castironketo.net/blog/keto-burger-in-n-out-style/)

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