In-N-Out Burger Recipe For Candida
Ingredients
Recipe for the caramelized onions
- 5 cups sweet vidalia onion, diced
- 3 tbsp coconut oil
- 3 tbsp grapeseed oil
- 1 tsp kosher salt
Ingredient for the special sauce
- 1 cup paleo mayonnaise
- 1/2 cup paleo ketsup
- 1 tbsp dijon mustard, sugar-free
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/4 cup dill relish, sugar-free
- 2 tbsp sweet vidalia onion, grated
- 1 tbsp valentina hot sauce
- 1 tsp kosher salt
- pepper, ground
Ingredient for the burger
- 2 pounds ground beef, formed into 8 quarter-pound, ultra-thin patties
- 8 tsp yellow mustard, sugar-free
- 1 head iceberg lettuce, leaves only
- 1 beefsteak tomato, sliced into 1/4-inch
- 1 small white onion, sliced into 1/4-inch
- 8 slices dill pickles, sugar-free
- kosher salt
- black pepper, ground
- caramelized onion
- special sauce
Instructions
- Make the caramelized onions. Heat the coconut oil and the grapeseed oil in a medium saucepan over low heat.
- Add the onions and salt; stir to combine. Cook for about 1 hour, maintaining low heat, stirring occasionally. Onions are ready when they have a dark caramel color and have softened significantly. Drain out excess oil, optional. Set aside.
- Make the special sauce. Combine all of the ingredients in a small bowl. Refrigerate until ready to use.
- Grill the Burgers. Preheat your grill, griddle, or skillet to high heat. While grill heats up, brush one side of each patty with about 1 teaspoon of yellow mustard then generously season both sides of each beef patty with kosher salt and freshly ground black pepper.
- No matter which apparatus you use to cook the burgers, cook burgers for about 4 minutes on each side for a medium-well temperature.
- Build the burgers. Use the lettuce leaves as more of a wrap instead of a bun and top generously with onion, tomato, pickles, caramelized onions, and special sauce.
Sophia Horton
burgers are the best