Eitan Bernath's In-N-Out-Inspired Burger

25 minsPrep Time
20 minsCook Time

45 minsTotal Time


For the caramelized onions:

  • 3 tbsp unsalted butter
  • 2 large onions, chopped
  • Kosher salt, to taste

For the Animal Sauce:

  • 1/4 cup mayonnaise
  • 1/4 cup ketchup
  • 1/4 cup dill pickles, finely chopped
  • 1/2 tsp yellow mustard
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For the Burger:

  • 1 lb ground protein (we use Plant Based)
  • 1 tbsp vegetable oil, for frying
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

To assemble:

  • 4 slices American cheese
  • 4 potato buns, lightly toasted
  • Iceberg lettuce, shredded
  • 1 beefsteak tomato, sliced
  • Dill pickles, sliced


First, make the caramelized onions. In a large skillet, melt butter over medium heat. Add onions and a pinch of salt and cook for 20-25 minutes, stirring often, until they caramelize and turn a deep golden brown color. Season to taste with salt and pepper and set aside. 


Next, make the animal sauce. In a large bowl, combine all of the ingredients. Taste and adjust the salt and pepper to your liking. Keep refrigerated until the burgers are ready. Leftover sauce can be stored in the fridge for up to 1 week. 


For The Burgers:


Divide the ground protein into 4 equal 4 ounce portions. Shape into 4-inch patties (about ½ inch thick) and make a slight indentation in the center with your thumb. Season assertively with salt and pepper on both sides. 


Preheat air fryer to 375°F. Place patties in, 2 at the time, and cook for 10 minutes, flipping halfway through. Remove from air fryer and immediately top with American cheese and allow to melt, about 1 minute. 


Transfer the patties to the lightly toasted buns and top with caramelized onions, animal sauce, lettuce, tomato and pickles.