Bacon Cheeseburgers with In – N – Out Burger Sauce
Summer is on its way and nothing says summer like a barbequed burger! Barbeque plump and juicy Tavern style burgers or thinner Diner style, it’s up to you. A nice change to setting out all the condiments is to make an In – N – Out style Burger Sauce (copycat). The ketchup, mayonnaise and mustard are in the sauce.
Bacon Cheeseburger with In – N – Out Burger Sauce
In – N – Out Burgers were California’s first drive-thru hamburger stand in 1948, the same year McDonald’s opened in the sunny state. The In – N – Out sauce uses dill pickles, while McDonalds uses sweet pickles.
Ingredients
- 4 – ¼ lb. (113 gr each) burgers
- Cheese of choice
- 4 slices bacon cooked
Optional condiments:
- Dill pickles
- Tomatoes
- Red Onion
- Lettuce
- Avocado
- Buns
In – N – Out Burger Sauce (copycat)
- 1/3 cup (70 gr) Hellman’s Real Mayonnaise
- 2 TBSP (32 gr) French’s Ketchup
- 1 TBSP (10 gr) finely chopped Bick’s Dill Pickles
- 1 tsp. dill pickle juice
- 1 tsp (5 gr) French’s Yellow Mustard
- ¼ tsp. paprika
Instructions
- Mix all In – N – Out Sauce ingredients and refrigerate until serving. Will last refrigerated for 2 – 3 days.
- Heat grill to 400.
- Lightly salt and pepper hamburger patties and place on grill. Cook for 7 minutes and flip.
- Grill another 7 minutes and test to see they are cooked to your preference. Either continue to cook a few more minutes or remove from heat and serve.
- Serve with any additional condiments as desired.
Notes
Considering hamburgers were first paired with pop or beer, it is a stretch for some to think about wine pairings. Bacon Cheeseburgers call for Syrah or Shiraz. Leave the bacon off and a Chianti or Rioja will do very nicely.
We’ve Paired with:
• Torres Las Pisadas Rioja
• Villa Antinori Reserva Chianti Classico
• Black Sage Vineyards Shiraz
• Gerard Bertrand Saint Chinian
• Mission Hill Reserve Shiraz