In N Out Animal Style Protein Bowl

Ingredients

• 250 g Lean Ground Beef (90% lean, fresh)
• 3 slices Vita Cheese (Processed cheese slices, cut into squares)
• 2 cups Romaine Lettuce (Shredded)
• 1 large White Onion (Half sliced thin for caramelizing, half grated for sauce)
• 2 tbsp Yellow Mustard (Regular yellow mustard)
• 2 tbsp Ketchup (Regular tomato ketchup)
• 1 tbsp Sweet Relish (Sweet pickle relish)
• 1/4 cup Beef Broth (Low‑sodium)
• 1 tsp Worcestershire Sauce
• 2 tbsp Dill Pickles (Finely diced)
• 1/4 cup Raw Onion (Diced, for topping)
• 1/2 cup Diced Tomatoes (Fresh or canned, drained)
• to taste Black Pepper (Freshly ground)
• to taste Salt (Optional, adjust for broth)

Instructions

1. Caramelize Onions

   Thinly slice half of the white onion. Heat the large skillet over medium heat, add a splash of oil, then add the sliced onion with a pinch of salt. Cook, stirring occasionally, until the onion turns deep golden brown and sweet, about 15 minutes.

   Time: PT15M

   Temperature: medium heat

2. Prepare the Tangy Sauce

   In the small saucepan, combine the grated half of the white onion, yellow mustard, ketchup, sweet relish, Worcestershire sauce, and beef broth. Bring to a gentle simmer and cook for 5 minutes, stirring until slightly thickened.

   Time: PT5M

   Temperature: low heat

3. Sear the Ground Beef

   Increase the skillet to medium‑high heat. Add the lean ground beef, breaking it up with the spatula. Cook until a rich brown crust forms and the meat is no longer pink, about 8 minutes.

   Time: PT8M

   Temperature: medium‑high heat

4. Combine Beef and Sauce

   Turn off the heat. Immediately pour the prepared sauce over the cooked beef, add the three slices of Vita cheese, and stir until the cheese begins to melt and the mixture is evenly coated.

   Time: PT2M

5. Assemble the Protein Bowl

   In each serving bowl, layer shredded lettuce, then spoon the beef‑cheese mixture on top. Garnish with the caramelized onions, diced pickles, raw diced onion, diced tomatoes, and a grind of black pepper.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

35 g

Carbohydrates

15 g

Fat

22 g

Fiber

4 g

Ingredient Substitutions

• Instead of Lean Ground Beef: Ground turkey, Ground chicken
• Instead of Vita Cheese: Cheddar slice, Mozzarella slice
• Instead of Romaine Lettuce: Iceberg lettuce, Spinach
• Instead of White Onion: Shallots
• Instead of Yellow Mustard: Dijon mustard, Honey mustard
• Instead of Ketchup: Tomato sauce
• Instead of Sweet Relish: Finely chopped pickles
• Instead of Beef Broth: Chicken broth, Water + bouillon cube
• Instead of Worcestershire Sauce: Soy sauce
• Instead of Dill Pickles: Capers
• Instead of Raw Onion: Scallions
• Instead of Diced Tomatoes: Salsa
• Instead of Black Pepper: White pepper
• Instead of Salt: Sea salt

Equipment Needed

• Large Skillet
• Small Saucepan
• Cutting Board
• Chef Knife
• Box Grater
• Measuring Spoons
• Spatula
• Serving Bowl

Critical Steps — Do Not Skip

• Caramelizing the onions until deep golden brown for sweetness.
• Achieving a proper brown crust on the ground beef without over‑cooking.
• Ensuring the sauce thickens slightly before mixing with the meat.

Chef Tips from the Video

• Use a cast‑iron skillet for the best caramelization and crust on the beef.
• For extra heat, stir in a dash of chipotle powder into the sauce.
• Finely grate the onion for the sauce; it melts into the mixture and adds hidden sweetness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: The cooked beef and sauce can be frozen for up to 1 month; reheat gently and add fresh lettuce when serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Caramelize the onions a day ahead and store them in the fridge.
• The sauce can be prepared up to 3 days in advance; reheat gently before mixing with the beef.

Frequently Asked Questions