Description
This recipe recreates the iconic Double-Double Animal Style burger from In-N-Out, featuring two thin beef patties cooked with mustard and caramelized onions, melted American cheese, pickles, fresh tomato, iceberg lettuce, and a tangy special sauce all sandwiched in a toasted soft bun. The rich combination of flavors and textures makes this copycat burger a perfect indulgence at home.
Ingredients
Beef Patties
- 1 pound ground beef (20% fat grass-fed beef recommended)
- Salt & Pepper to taste
- 1/2 cup yellow mustard
- 1 Tbsp oil (canola or olive oil)
Caramelized Onions
- 2 yellow onions, finely diced
- ½ tsp salt
- 1 Tbsp oil (olive oil recommended)
- 3 Tbsp water (for caramelizing)
Special Sauce
- 1/3 cup mayo
- 3 Tbsp ketchup
- 1.5 Tbsp sweet pickle relish
- 1 tsp sugar
- 1 tsp white vinegar
Burger Assembly
- 8 slices American Cheese (Land-O-Lakes deli sliced preferred)
- 4 soft plain hamburger buns
- 4 tsp butter (about 1 tsp per bun)
- 16 dill pickle slices
- 4 tomato slices (approx. 1/4" thick, large beefsteak tomato)
- 8 leaves iceberg lettuce, torn
Instructions
- Caramelize the Onions: Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Add the finely diced onions and ½ tsp salt, stirring well. Reduce heat to medium-low and cook the onions, stirring occasionally, for 15-20 minutes until they become lightly browned and soft. Increase heat to medium-high, add 1 Tbsp water, stir, and cook the water off for 2-3 minutes or until the onions start to stick slightly to the pan. Repeat adding water and cooking off two more times. Set the caramelized onions aside in a container until ready to use.
- Prepare the Special Sauce: In a bowl, whisk together mayo, ketchup, sweet pickle relish, sugar, and white vinegar until fully combined. Cover and refrigerate until assembly.
- Toast the Buns: Heat a skillet over medium-high heat. Add about 1 tsp butter per bun and toast the insides of each bun for about 1 minute until edges are dark brown but not burned. Remove and set aside.
- Shape the Beef Patties: Divide the ground beef into 8 equal pieces. Roll each piece into a ball, then flatten each ball into a thin patty about 4 inches in diameter, slightly larger than the buns. Lay patties on wax paper, season both sides with salt and pepper, then cut a square shape of wax paper around each patty and stack them on a plate.
- Cook the Patties: Lightly oil a large skillet and heat over medium-high until hot. Place two patties on the pan, seasoned side down. Immediately season the top side with salt, pepper, and 1 Tbsp mustard. Cook for 2-3 minutes until browned, flip, and cook for 1 minute on the second side. Place a slice of American cheese on each patty. Add 1 heaping tablespoon of caramelized onions on one patty, then stack the other cheese-topped patty on top to form a double stack. Remove from the pan and repeat with remaining patties.
- Assemble the Burgers: On the bottom bun, spread 1 heaping tablespoon of special sauce. Layer 4 dill pickle slices, 1 slice of tomato, and 2 torn iceberg lettuce leaves. Add the double meat and cheese with caramelized onion stack on top. Crown with the toasted top bun. Serve immediately and enjoy your homemade Double-Double Animal Style burger!
Notes
- Using grass-fed beef with 20% fat helps achieve juicy, flavorful patties.
- Caramelizing the onions slowly with repeated water additions brings out sweetness and prevents burning.
- Toasting the buns with butter adds a nice crisp texture and flavor.
- You can adjust the thickness of patties to fit your preference, but thin patties closely mimic the In-N-Out style.
- Special sauce can be made ahead and stored refrigerated up to one week.
- Feel free to customize toppings but keep the core elements for the authentic taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American