in-n-out burger bowls
TOTAL TIME: 1.5 hours
SERVES: 2
Protein
1 lb ground beef
Milk & Dairy
Cheddar Cheese
Pantry
1/2 tsp Hy's seasoning salt
1/2 cup mayo
2 tbsp ketchup
2 tbsp sweet relish
2 tsp mustard, divided
1 tsp sugar
1 tsp white vinegar
4 tbsp olive oil
Pepperoncini's
Produce
3-4 russet potatoes (depending on size)
1 head romaine
2 tomatoes
1 small white onion
Start you fries. Peel and slice potatoes into 1 cm fry shapes. Drop into cold salted water and let sit for 30-60 minutes. Preheat oven to 400. Once fries are done soaking, drain and pat dry, toss in 2 tbsp oil and a generous pinch of salt and place in a single layer (you may need 2 pans). Bake for 20 minutes, crank heat to 425, then bake for another 20-30 minutes until golden brown.
**Alternative - use frozen fries to speed things up!
Make your sauce. While your fries soak - mix your sauce. To a small bowl, add 1/2 cup mayo, 2 tbsp ketchup, 2 tbsp sweet relish, 1 tsp mustard, 1 tsp sugar and 1 tsp white vinegar. Mix well and set aside.
Make your onions and beef. Warm 1 tbsp oil in a large frying pan over medium heat. Add diced white onion, cook for 5 minutes, salt, and continue to cook until caramelized, stirring every few minutes (about 10 more minutes total). Remove onions from pan, warm 1 more tbsp olive oil and add ground beef, breaking beef up into small chunks. Season with 1/2 tsp Hy's seasoning salt and pepper, and cook for 2-3 minutes before stirring to let brown. Continue cooking through, stirring only every few minutes to allow it to brown. If you have excess fat in the pan, dab it out with a paper towel as this will prevent browning. In the last minute, add 1 tsp mustard and mix well.
Assemble. Assemble your bowls starting with lettuce, top with beef, tomatoes, cheese, pepperoncini's, fries, onions on top of the beef and fries, and drizzled with your sauce.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!