Whole30 In N Out Burgers Double Double Animal Style

These Whole30 In N Out burgers: double double animal style are just as good as they sound and look: two thin patties brushed with mustard, loaded with pickle slices, deeply caramelized onions, a creamy sauce spiked with my Whole30 ketchup recipe, coconut aminos, and relish, all sandwiched between two perfect iceberg lettuce buns. Inspired by the West Coast favorite, these Whole30 In N Out burgers are made with totally real food and are paleo. Hoorah!

INGREDIENTS:

• 1/2 cup mayonnaise my Whole30 immersion blender mayo recipe is perfect - see notes
• 3 tablespoon ketchup my Whole30 ketchup recipe is perfect - see notes
• 2 tablespoons dill pickle relish
• 1 Tbsp coconut aminos
• 1-2 tsp. additional coconut aminos if on Whole30 skip additional if using maple syrup otherwise
• 2 tsp. maple syrup if not on Whole30
• 1/2 teaspoon white vinegar
• 2 medium white onions finely chopped (about 3 cups)
• 3/4 tsp. sea salt plus more
• small to medium head of iceberg lettuce
• 3 teaspoons avocado oil divided
• 1/2 pound ground beef
• 1/4 cup yellow mustard
• freshly cracked black pepper
• 8 dill pickles slices
• 2 1/4"-thick slices ripe tomato
• Equipment Needed
• nonstick skillet
• cast-iron skillet

INSTRUCTIONS:

1. Make the sauce: combine mayonnaise, ketchup, dill relish, coconut aminos, maple syrup (if not on Whole30), and vinegar in small bowl. Stir to combine and chill while you continue cooking.
2. Heat 2 teaspoons avocado oil in a medium skillet (preferably non-stick) over medium-high heat until oil is shimmering. Add onions and 3/4 teaspoon salt. Reduce heat to medium-low, and cook, stirring occasionally until onions are browned, about 15 minutes. Once onions are browned, they will start to sizzle and look dry. Add 1 tablespoon water to skillet and stir, cooking until water evaporates and onions begin sizzling again. Repeat the process with 1 tablespoon water until onions are dark brown and extremely caramelized, about 3 times, a total of about 30 minutes. Transfer to a bowl and let cool.
3. Make the lettuce “buns”: slice off the stem of the head of iceberg lettuce, about 1/2-3/4”. Cut into fourths: down the center, then slice each half in half to make wedges. Take out the middle 2/3 of each iceberg wedge, so it leaves just a 3/4” thick lettuce “bun”. Set aside.
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6. GET FULL RECIPE>>https://40aprons.com/whole30-in-n-out-burgers/

source http://www.bestfood4.us/2019/03/whole30-in-n-out-burgers-double-double.html

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