Paige Harris Make these paleo copycat In-N-Out Burger Bowls at home with ingredients that leave your body (and your taste buds) feeling out of this world.
I’ve never been to California. But almost all of my California friends tell me that In-N-Out’s Double Double Animal Style is the best burger they’ve ever had in their lives.
In-N-Out packs the burgers full of caramelized onions, fresh ground beef, and a signature animal style spread that makes everyone drool.
But since California is a bit far for me over here in Iowa City, I decided to make my own!
My In-N-Out Burger Bowls take all of the best parts of the classic burger and level up the health even further.
- I used an avocado oil mayonnaise as the base for my animal style spread. This eliminated all of the nasty soybean and canola oils found in traditional mayo.
- I ditched extra sugar and soy by using coconut aminos to sweeten the animal style spread.
- I chose to use Thousand Hills Lifetime Grazed 100% grass-fed ground beef for my burger patties.
If you’re as much of a meat lover at me, choosing high quality products is a must. After all, we are what we eat, you know?
Grass-fed and finished meat has increased amounts of omega-3 fatty acids as well as vitamins A, D, E, & K2, and CLA (conjugated linoleic acid). And it’s also lower in cholesterol, saturated fats, and calories when you compare it to grain-fed beef.
Thousand Hills Lifetime Grazed also does NOT give any antibiotics or hormones to their cattle, period. And they don’t spray synthetic pesticides or herbicides on the grasses their cows eat.
And if you just read all of that and have no idea what it means, that’s okay. Here’s the shortened version:
- Grass-fed beef is one of the most nutrient-dense foods you can eat.
- It provides high amounts of protein and fat to keep your body’s hormones happy.
- It’s free of toxins that are found in grain-fed meat (the cheaper cuts you find in your grocery store).
- It’s NOT hurting the environment the way that some people want you to think. Regenerative farming actually helps to keep soil and grasslands fertile and strong!
If you want to learn more about the benefits of grass-fed beef or want to try some for yourself, head to this link and use code “PK10” at checkout to get 10% off your order.
Now go and grab some ground beef and get to cooking!
In-N-Out Burger Bowls
Make these paleo copycat In-N-Out Burger Bowls at home with ingredients that leave your body (and your taste buds) feeling out of this world.
Ingredients
For the animal-style spread
- 1/2 cup Primal Kitchen mayonnaise or your favorite avocado oil-based mayo
- 3 Tbsp Primal Kitchen ketchup or your favorite paleo-approved ketchup
- 2 pickle slices diced into small pieces
- 1 tsp mustard
- 1 Tbsp coconut aminos
- sea salt & pepper to taste
For the burgers
- 1 lb 80/20 grass-fed ground beef (I used Thousand Hills Lifetime Grazed)*
- sea salt & pepper to taste
For the sweet potatoes
- 2 lbs organic sweet potatoes washed & cubed
- 1 Tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1 tsp ground mustard
- 1/2 tsp black pepper
For the rest of the bowl
- 1 Tbsp extra virgin olive oil
- 1 yellow onion thinly sliced
- 8 oz cremini mushrooms cubed
- sea salt & pepper to taste
- 2, 5 oz bags of your greens of choice (I used Trader Joe's Organic Spring Mix!)
Instructions
-
Start by taking your pound of ground beef out of the fridge to let it come to room temperature. This is KEY for perfectly cooked burgers!
-
Preheat your oven to 400 degrees and line a baking sheet with parchment paper. Wash, cube, and spread your sweet potatoes onto the sheet. Drizzle with extra virgin olive oil and sprinkle with smoked paprika, ground mustard, sea salt, and black pepper. Give it a good toss (I use my hands) and place into the oven to bake for 40 minutes, mixing halfway.
-
While the potatoes are in for their first 20 minutes, bring a large skillet up to medium heat. Once warm, add in 1 Tbsp of extra virgin olive oil and your thinly sliced yellow onion. Salt liberally! Continue to stir every 5 minutes or so until the onions have caramelized, about 20 minutes.
-
While the onions are cooking, preheat a second pan over medium high heat or set your indoor grill to 400 degrees F.* Form the ground beef into 4 evenly sized patties and season both sides with sea salt and pepper.
-
Add your cubed mushrooms to the skillet with the onions in it, and cook until mushrooms are cooked, about 10 minutes.
-
When the grill is hot, place patties on and shut, or place your patties into the heated pan on the stove. For medium rare burgers, cook for 5 minutes total on a grill, or 5 minutes per side in your pan on the stove.
-
While the burgers are cooking, mix all of the ingredients for the spread together in a resealable container — because there WILL be leftovers!
-
When all of your components are finished, assemble! Line a bowl with spring mix and top with mushrooms & onions, sweet potatoes, a burger, and a drizzle of animal-style spread. Enjoy!
Recipe Notes
* I use a George Foreman grill (one that closes down as a clamshell) when I make my burgers. If you do the same, then 5 minutes is all you need! If you’re using a pan on the stove, I recommend doing 5 minutes of cooking per side.
