Paleo Recipe | Whole30 In N Out Burgers: Double Double Animal Style

Whole30 In N Out Burgers: Double Double Animal Style

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

  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.
  4. etc
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