I have been vegan since January 1, 2024. It's honestly one of the only resolutions that have lasted this long!!! lol But today I ordered your book because I MISS BURGERS SO MUCH!! And these look amazing.
For clarity, as an in n out associate, i notice many people telling each other that animal style comes with extra spred, it in fact does not. Just the mustardfried, pickle and grilled onions. Extra spread is however a great idea if you regularly get animal style, and to make sure it doesnt get ruined from the produce juices/water/spread, you can ask for the buns to be extra toasted, and theres also an option for spread on the top bun. We even have an option for cold cheese on any item if that happens to be your fancy!
You have easily become my favorite youtube chef. Not only are the recipes SO DANG GOOD, you’re presentation and flow make all of your recipes so easy to follow and replicate! I’m sure I’m not the only person that can say they’ve became a better cook from watching your channel😂. Thank you for all the great work!
@theeburgerdude 😍 Hire me to run your restaurant! Seriously there are so many talented people that could come together & create a vegan fast food restaurant with you! 🍔🌱 There is one in Colorado Springs! I am blanking on the damn name! 🤪
God-tier as always Burger Dude! Thanks for torturing me and making my mouth water while I'm on my work break. 🤤 Definitely going to the grocery store after work and recreating this. Kudos!
If you don't have a cookie cutter to shape your burger, cut out some squares of parchment paper then if you have an old lid to one of those Adams extra large pb jars... those work great as patty shapers. Put a parchment paper square down in the lid then add your meat and press it down with another parchment paper squarel, flip it over and whack it out onto a tray.
Hacked burger shapers are pretty easy to find in a typical kitchen - esp if it’s vegan and you’re not worried about raw meat. Egg rings, tuna/soup cans (tracing a removed can lid works too!), jar lids, bottom of a glass bottle of jar, etc are all great guidelines.
Agreed, re: onion caramelization speed. Certain things in the kitchen cannot be rushed: cooling baked goods before icing, anything involving pastry doughs and chill times, and caramelizing onions. Onions take at least 45 minutes on a low and steady heat before they are ready -- but when they are, Mm-mm-MM!
So much good information! I kept trying to make these for years in my own and the many lesser known tips you’ve shared were what we’re keeping me from replicating in n out’s burgers better
I used to live near an in n out and I miss it a lot. I was actually checking a couple weeks ago if you had already made this video: real happy to see this on my feed today!
I love this guy not only because he supports no amimals abuse he calls a meat burger what it actually is a dead animal bless him and long healthy life which he will have being a vegan❤❤
Sent this to my non vegan friend and even though you said "vegan" a bunch of times in the opening and in front of the ingredients he hasn't noticed.... He just kept saying "that looks so good" Mission successful!!! lol. Edit: spelling
The other day I made your taki jelepeno poppers they were delicious the only problem is when I make something I’m always sick of it by the time I’m done 😂
Do you keep a squeeze bottle full of water by your stove so you have it handy to squirt water into the pan when you want a steaming effect? Great idea - I need to do this! Are there other good uses for this, aside from melting vegan cheese, or other good things to keep in squeeze bottles by the stove? also, is that a cast iron surface? do you always cook on a cast iron surface and if so what makes it superior? Thanks.
I like cooking sherry for this. It’s under $15 (in NY!) for a big bottle. I think the brand is called Fairbanks. (I just ran out, so I can’t check.) It lasts forever (1-2 years is typical for me) in a cool cabinet.
Spot on! I must say, you were very close to detail with everything, except you got two things wrong. One is the cheese, I know this sounds odd, but in n out actually folds the front of their cheese for a cheesier first bite, along with the 2 ounce thin patties and it really shows you what a cheeseburger is. You can actually see this in their signature double double picture if you look closely at the side, and their old that’s what a hamburgers all about commercial. Second is the sauce. In n out actually uses whole pickles finely diced in their sauce, and as a non vegan myself, I narrowed down the sauce to these ingredients based off getting a packet of their own sauce and tasting it and comparing it to mine 1/2 cup mayonnaise, I used Kraft mayo 1/4 cup Heinz ketchup A whole lot of chopped dill pickles, I honestly don’t know the ratio of sauce to pickles but it’s delicious either way so it doesn’t matter 2 tsp yellow mustard 2 tsp pickle brine, the secret ingredient Everyone always says season to taste with salt and pepper, but they clearly don’t have any specks of pepper in their sauce, and all the ingredients are salty enough I recently realized they seem to have specks of some red seasoning in their sauce, it may just be from the ketchup but I doubt that, so my guess is some paprika, but I promise you this will get you closer to the original taste than any other recipe online, as long as the vegan mayonnaise tastes close enough to the Kraft one, and even if it doesn’t mayonnaise is just the base so it shouldn’t be noticeable
Regular (both vegan & dairy) butter burns at a lower temperature, so oil is added to raise the smoke point. I guess you could use just oil, but apparently the vegan butter helps to give those smashed burgers the right taste.
I’m getting your book, you’ve provided me with years of free content. And I can’t even imagine how awesome that book is . Edit: do you think I should buy a griddle? Having issued with pans . Can you make a video on McDonald’s McGriddle breakfast sandwich please the one with the pancake buns , is it in the book ? Maybe I’ve forgotten 😊
As a reminder, some store brands of Worcestershire sauce are accidentally vegan. As a store brand, they’re a cheaper version, so they’re skipping the anchovy. Mine still tastes like the classic Lea & Perrin’s, but doesn’t have the fish.
Ugh, Ive been on a healthy whole foods diet since new years to improve my digestion and i gotta say, fuck it Im gonna make this, it looks way too too good
Okay... this is random. But shout out to him for showing us how to wrap the burger! It's the little things. 😅🙌🏾
I have been vegan since January 1, 2024. It's honestly one of the only resolutions that have lasted this long!!! lol But today I ordered your book because I MISS BURGERS SO MUCH!! And these look amazing.
Congrats!! And thank you! Best decision I’ve made!
For clarity, as an in n out associate, i notice many people telling each other that animal style comes with extra spred, it in fact does not. Just the mustardfried, pickle and grilled onions. Extra spread is however a great idea if you regularly get animal style, and to make sure it doesnt get ruined from the produce juices/water/spread, you can ask for the buns to be extra toasted, and theres also an option for spread on the top bun. We even have an option for cold cheese on any item if that happens to be your fancy!
Nice thank you for the tips!
The fact that you said "streets ahead" makes me so happy
As a southern Californian and long-term viewer of your’s, all I can say is: FINALLY!🙌🏻
Just made this today for dinner and chef's kiss. My non vegan nephew loved it. Thank you again. I gotta order your cook book asap.
Excellent!!
You have easily become my favorite youtube chef. Not only are the recipes SO DANG GOOD, you’re presentation and flow make all of your recipes so easy to follow and replicate! I’m sure I’m not the only person that can say they’ve became a better cook from watching your channel😂. Thank you for all the great work!
Thank you! I appreciate that!
This is so awesome! And I appreciate your effort to stay in touch with the comment section, that’s awesome. Keep it up! ❤
A guy that can cook vegan dishes is definitely a keeper!!😁
the community reference literally melted my heart, looks delicious as always!
The community reference made up for the fry slander and, as always, a fantastic looking recipe! Now off to the store to get impossible to make this ❤️
I'm just waiting for you to open a vegan In & Out! You got the recipes down packed! Never ate there but because of you I know they 🔥🔥🔥
Oh man I am too lazy to run a restaurant!
👀
@@TheeBurgerDude Lmao
@theeburgerdude 😍 Hire me to run your restaurant! Seriously there are so many talented people that could come together & create a vegan fast food restaurant with you! 🍔🌱 There is one in Colorado Springs! I am blanking on the damn name! 🤪
@@TheeBurgerDude youre so real for saying that
I am literally salivating bro. It’s just past midnight and I cannot wait to try this tomorrow. You are a Vegan angel!
I made those and they were one of the best burger and fries I ever ate. Thank you!
Nice!! Thank you, glad you dug them!
this is beautiful, and so are you burger dude! i'll definitely have to try it soon, thanks for the contributions to the community as always!
TBD needs more subs.
Yeah that's TH-cam put on who they want! I been said that he's awesome
Facts
God-tier as always Burger Dude! Thanks for torturing me and making my mouth water while I'm on my work break. 🤤 Definitely going to the grocery store after work and recreating this. Kudos!
Have the book, yet I still learned some new things from this video. Gonna give the mustard trick a go. Keep up the amazing work!
Awesome! Thank you!
You're right these are better thanks so much for the inspiration. Me and my friend loved this
Awesome!!
"Look at all these suckers wearing PANTS"
Dangit Dude, I'm so lucky I had just finished my cereal and had nothing to spew lol.
You make the best looking vegan copy cats! Nice work! I bought your book the same day I watched one your videos for the first time! 👊🏽
If you don't have a cookie cutter to shape your burger, cut out some squares of parchment paper then if you have an old lid to one of those Adams extra large pb jars... those work great as patty shapers. Put a parchment paper square down in the lid then add your meat and press it down with another parchment paper squarel, flip it over and whack it out onto a tray.
Hacked burger shapers are pretty easy to find in a typical kitchen - esp if it’s vegan and you’re not worried about raw meat. Egg rings, tuna/soup cans (tracing a removed can lid works too!), jar lids, bottom of a glass bottle of jar, etc are all great guidelines.
I've never been to In and Out but that looks delicious!
It sure does!!!!
Agreed, re: onion caramelization speed. Certain things in the kitchen cannot be rushed: cooling baked goods before icing, anything involving pastry doughs and chill times, and caramelizing onions. Onions take at least 45 minutes on a low and steady heat before they are ready -- but when they are, Mm-mm-MM!
STREETS AHEAD!! We love a (delicious and vegan) Community reference 🖤 can't wait to try this!!
i had in and out ONCE like 4 years ago and it was so good. I cant eat the meat there anymore, so im stoked to try this! thank you so much!!
If you don’t have a cookie cutter or a burger iron you can use the circular mashed potato masher and paper
I was skeptical at first but knowing Mark loves it really sold me
also love the community reference
Looks amazing!! I got your book for Christmas, I will definately enjoy all your copycat recipes.
Should be called “Save the Animal Style”
So much good information! I kept trying to make these for years in my own and the many lesser known tips you’ve shared were what we’re keeping me from replicating in n out’s burgers better
I used to live near an in n out and I miss it a lot. I was actually checking a couple weeks ago if you had already made this video: real happy to see this on my feed today!
OMG! Looks amazing!
I love this guy not only because he supports no amimals abuse he calls a meat burger what it actually is a dead animal bless him and long healthy life which he will have being a vegan❤❤
I MADE THIS TODAY INCLUDING THE FRIES IM EATING IT RIGHT NOW AND ITS SOOOO GOOD
Noice
omg where did you get that syringe measuring cup
amazon, it's by oxo! I love it lol!
LOVE IT!
Just bought the cookbook! Stoked to try this - living in the Upper Midwest, so I've never been to In & Out.
I gotta get your cook book!!! ❤
"Streets ahead!" Is this recipe Pierce Hawthorne approved? Anyone who thinks otherwise is streets behind.
you are a burger scientist. GESARA!
"Since In-and-Out's fries are garbage-" LOL So very true sir!
And avoiding the need to put on pants and go the drive-through is a worthy goal :)
Use sweet or Vidalia onions to avoid using sugar! That water to melt cheese trick. Mwhaw!!
I love how the photos in your cook book look like they're coming straight out of the 90s.
I'm excited to subscribe to your channel dude! Amazing!
You stuck the landing on "streets ahead." Bravo, sir.
The mustard blew my mind. Thanks dude!
Sent this to my non vegan friend and even though you said "vegan" a bunch of times in the opening and in front of the ingredients he hasn't noticed.... He just kept saying "that looks so good" Mission successful!!! lol. Edit: spelling
Will make it for my American folks
The other day I made your taki jelepeno poppers they were delicious the only problem is when I make something I’m always sick of it by the time I’m done 😂
Your burgers really inspire! 🤤
Im glad he doesnt make fun of people who rnt Vegan and is just a kind and fun dude to watch
Now i want in-n-out...vegan version 🤤
Yummy
i always love tomatoes on my burger!!!!!!! GESARA!!!!!!!!
Looks awesome
Seems counter intuitive that In and Out would have lines of people waiting.
cue Alanis Morissette :)
U R such a great host/commentator!
I just found your channel, and I love it! Just order the book as well ☺️ 😊
Thank ya!!
Do you keep a squeeze bottle full of water by your stove so you have it handy to squirt water into the pan when you want a steaming effect? Great idea - I need to do this! Are there other good uses for this, aside from melting vegan cheese, or other good things to keep in squeeze bottles by the stove?
also, is that a cast iron surface? do you always cook on a cast iron surface and if so what makes it superior? Thanks.
I do! I only use it for melting cheese. Not cast iron here but love making burgers on cast iron too
Deglazing the onions with white wine or apple cider vinegar adds great flavor FYI. Not as economical, of course…
I like cooking sherry for this. It’s under $15 (in NY!) for a big bottle. I think the brand is called Fairbanks. (I just ran out, so I can’t check.) It lasts forever (1-2 years is typical for me) in a cool cabinet.
Your burgers belong in museums they're so beautiful.
Hi. Maybe I missed it…but what type of cool measuring cup is that?
If’s made by oxo! I can’t remember what it’s called
Spot on! I must say, you were very close to detail with everything, except you got two things wrong. One is the cheese, I know this sounds odd, but in n out actually folds the front of their cheese for a cheesier first bite, along with the 2 ounce thin patties and it really shows you what a cheeseburger is. You can actually see this in their signature double double picture if you look closely at the side, and their old that’s what a hamburgers all about commercial. Second is the sauce. In n out actually uses whole pickles finely diced in their sauce, and as a non vegan myself, I narrowed down the sauce to these ingredients based off getting a packet of their own sauce and tasting it and comparing it to mine
1/2 cup mayonnaise, I used Kraft mayo
1/4 cup Heinz ketchup
A whole lot of chopped dill pickles, I honestly don’t know the ratio of sauce to pickles but it’s delicious either way so it doesn’t matter
2 tsp yellow mustard
2 tsp pickle brine, the secret ingredient
Everyone always says season to taste with salt and pepper, but they clearly don’t have any specks of pepper in their sauce, and all the ingredients are salty enough
I recently realized they seem to have specks of some red seasoning in their sauce, it may just be from the ketchup but I doubt that, so my guess is some paprika, but I promise you this will get you closer to the original taste than any other recipe online, as long as the vegan mayonnaise tastes close enough to the Kraft one, and even if it doesn’t mayonnaise is just the base so it shouldn’t be noticeable
Also, they put their onions in between the patties, and don’t add sauce to their top buns, although those aren’t the biggest deal
Any reason for the oil + vegan butter instead of just one or the other?
Regular (both vegan & dairy) butter burns at a lower temperature, so oil is added to raise the smoke point. I guess you could use just oil, but apparently the vegan butter helps to give those smashed burgers the right taste.
Guess what I’m making tomorrow! And, I can follow the steps in your book…whooohoooo!
I’m getting your book, you’ve provided me with years of free content. And I can’t even imagine how awesome that book is .
Edit: do you think I should buy a griddle? Having issued with pans . Can you make a video on McDonald’s McGriddle breakfast sandwich please the one with the pancake buns , is it in the book ? Maybe I’ve forgotten 😊
Thank you! I have a McGriddle recipe and video from a while back! I recommend a griddle for sure!
Looks fantastic!
Curious if you have a burger recipe using Marmite. I’ve heard it adds that yummy umami flavor.
Check my latest video. You could add a tsp of marmite to it 👍🏼
Fantastic as always. I’d like to see you veganize gyudon (considered the Japanese cultural equivalent of the dirty water hot dog)!😊
ive never been hungrier watching a yt vid
As a reminder, some store brands of Worcestershire sauce are accidentally vegan. As a store brand, they’re a cheaper version, so they’re skipping the anchovy. Mine still tastes like the classic Lea & Perrin’s, but doesn’t have the fish.
This is perfect! 😋
Streets ahead! You don't want to be streets behind.
have you tried boiling the onions like sauce staches video?
We don't have In n Out in australia so this is great for me
Thank you so much for sharing WOW
Now I’m extra excited to go grocery shopping again tomorrow 😂
Thanks. I can't do tofu scrambles when I'm drunk anymore. I need something greasy....
45 minutes just for the onions? O.o was it all 3 lbs in one batch? On like the lowest heat?
I can’t wait to try this!
How do you compare this version vs the one sauce stash made?
Call it Animal Friendly Style.
hell yea
LOL, “what’s this here” sauce. ❤
Where can I get his cookbook ? Lol. I can't find the recipe, God I'm a mess.
Can I use vegan ground to make a burger
Wowza bo bowza
Please tell me how much patty it weighs Is it 0.2 pounds?
Really good video and recipe!
I’ve made this two nights in a row already 😂
haha nice! Yeah I ate it like everyday last week pretty much!
Can you do wingstop fries ?
Hey Would You Like Get Your Own VEGAN Recipe Book With Over 100+ Tasty😋 Recipes. Just Say Yes
OMG!! Your Food is Great.♥️🤤
Holy sh!t You made these look so good!
Hey Would You Like Get Your Own VEGAN Recipe Book With Over 100+ Tasty😋 Recipes. Just Say Yes
I am so in love with you. My Hero!!!
OMG. Making this today
Brian, what method of ordering your book gives you the best return?
Thanks for asking but it makes no difference so but wherever you like! 👍🏼
Done!
thanks god for replicators!!!!!!!!!!!
1:35 45 minutes?! I do not have the patience for that! Lol
art
looks so good,.....
Ugh, Ive been on a healthy whole foods diet since new years to improve my digestion and i gotta say, fuck it Im gonna make this, it looks way too too good