Out-n-In Burger

Out-n-In Burger

Out-n-In Burger excerpted from Eitan Eats the World. Copyright © 2022 by Eitan Bernath. Photography Copyright © 2022 by Mark Weinberg.

Eitan Eats the World: New Comfort Classics to Cook Right Now: A Cookbook by Eitan Bernath

Every time twenty-year-old Eitan Bernath tastes something, he immediately thinks, How can I make this myself? From burgers to beer bread, tacos to (mushroom) cheesesteaks, and every kind of potato preparation you can imagine, Eitan has obsessively created and recreated all the amazing flavours and textures he loves, and shares them with infectious energy and insatiable curiosity for millions of fans across social media.

In Eitan’s debut cookbook, he channels his high-energy passion for all things delicious into eighty-five inventive and approachable recipes, paired with mouthwatering photography. They range from new twists on comfort food and classics (PB&J Pancakes, Double Grilled Cheese with Blueberry-Thyme Jam, Bourbon Brown Butter Chocolate Chunk Cookies) to his versions of dishes from around the world (Green Shakshuka, Chicken Kathi Roll, Beef Souvlaki) that he has meticulously studied with friends, neighbours, and other chefs.

Overflowing with positivity, creativity, and the “You can definitely do this!” attitude that catapulted Eitan into the media spotlight, Eitan Eats the World will charm and inspire readers to get in the kitchen and start having fun.

Eitan Eats the World: New Comfort Classics to Cook Right Now: A Cookbook is available at Amazon.com and Indigo.ca.  

Out-n-In Burger

Inspired by the Animal Style burgers of the iconic California fast-food chain In-N-Out Burger, this recipe delivers everything you could ever want in a cheeseburger and is worth the couple of extra steps it takes to build them.

Let’s start with the most important part: the sauce, which is actually a very classic fry sauce. What I love about fry sauce is that it’s just a combination of other great sauces that most of us have in our refrigerators. My version is a mix of ketchup, mustard, relish, and hot sauce to add tang, spice, sweetness… and messiness. The cheese has to be classic American; no cheese is creamier or melts better, and it really helps hold the burger together. Finally, the one thing that CANNOT be rushed or skipped in this recipe is the caramelized onions. The depth of flavour that develops from the low-and-slow cooking process takes this burger above and beyond. I’d recommend a short-sleeve shirt and a bunch of napkins for eating one of these; they are insanely delicious!

Kosher salt and freshly ground



3 tablespoons unsalted butter

2 large onions, chopped (about 4 cups)

Kosher salt

Freshly ground black pepper


¼ cup mayonnaise

¼ cup ketchup

¼ cup finely chopped dill pickles

½ teaspoon yellow mustard

1 teaspoon apple cider vinegar

¼ teaspoon sugar

2 dashes of hot sauce

Kosher salt and freshly ground black pepper


1 pound ground protein (I use plant-based protein)

Kosher salt and freshly ground black pepper

1 tablespoon vegetable oil, for frying


4 slices American cheese

4 hamburger buns, lightly toasted Iceberg lettuce, shredded

1 beefsteak tomato, sliced

Dill pickles, sliced

1 / CARAMELIZE THE ONIONS In a large skillet, melt the butter over medium heat. Add the onions and a pinch of salt and cook, stirring often, until they caramelize and turn a deep golden-brown colour, 20 to 25 minutes. Season to taste with salt and pepper and set aside.

2 / MAKE THE SAUCE In a small bowl, combine all the ingredients, adding salt and pepper to taste, and mix until well blended. Keep refrigerated until the burgers are ready. (Leftover sauce can be stored in the refrigerator for up to 1 week.)

3 / MAKE THE BURGERS Divide the ground protein into 4 equal 4-ounce portions. Shape them 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.

4 / Preheat a large skillet over medium-high heat and add the oil. Once the oil is shimmering, add the patties and sear them until deeply golden brown, 2 minutes per side for medium-rare, or 3 to 4 minutes per side for medium-well. Top each patty with a slice of cheese, remove the pan from the heat, cover, and let melt, about 1 minute.

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

Reprinted with permission from Eitan Eats the World. Copyright © 2022 by Eitan Bernath. Photography Copyright © 2022 by Mark Weinberg. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.

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