In-N-Out Double-Double Animal Style Burger

Ingredients

• 1 Yellow Onion (finely diced for caramelization)
• 2 tbsp Unsalted Butter (divided for onions and toasting buns)
• 0.5 lb Ground Beef (80/20 blend, divided into two 4oz balls)
• 2 slices American Cheese (standard processed slices for melting)
• 1 Hamburger Bun (plain or brioche style)
• 1 tbsp Yellow Mustard (for grilling the patties)
• 0.25 cup Mayonnaise (base for animal spread)
• 2 tbsp Ketchup (for animal spread)
• 1 tbsp Sweet Pickle Relish (for animal spread)
• 0.5 tsp White Vinegar (for animal spread)
• 0.5 tsp Sugar (for animal spread)
• 2 slices Tomato (fresh and firm)
• 1 leaf Iceberg Lettuce (hand-leafed for crunch)
• Salt and Pepper (to taste for seasoning patties and onions)

Steps

1. 1

   Prepare the caramelized onions: Melt 1 tablespoon of butter in a skillet over medium-low heat. Add the finely diced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20-30 minutes until deep golden brown. If the pan gets too dry or the onions start to burn, add a splash of water to deglaze and continue cooking.

2. 2

   Make the Animal Style spread: In a small bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, white vinegar, and sugar until smooth. Set aside in the refrigerator to allow flavors to meld.

3. 3

   Toast the buns: Spread a small amount of butter on the cut sides of the hamburger bun. Place on a hot griddle or skillet until golden brown and crispy. Set aside.

4. 4

   Cook the patties: Increase the griddle heat to medium-high. Place the two 4oz beef balls onto the hot surface. Using a heavy spatula or burger press, smash them down very thin. Season the top side generously with salt and pepper.

5. 5

   Mustard-grill technique: Spread about 1/2 tablespoon of yellow mustard onto the raw (top) side of each smashed patty while the bottom side sears.

6. 6

   Flip and cheese: After about 2 minutes (when the edges are crispy and browned), flip the patties so the mustard side is now face-down. Immediately place a slice of American cheese on each patty. Cook for another 1 minute until the cheese is melted and the mustard has formed a crust.

7. 7

   Assemble the burger: On the bottom bun, apply a generous layer of the spread. Layer on the tomato slices, then the iceberg lettuce. Stack the two cheesy patties on top of the lettuce. Spoon the caramelized onions over the top patty. Finish with the top bun.

Notes

For the most authentic flavor, use a high-fat ground beef (80/20) and ensure the griddle is very hot before smashing the patties to get those signature crispy edges. If you don't have white vinegar, apple cider vinegar is a suitable substitute for the spread.

Nutrition per serving

• Main Dish
• Burger
• Copycat Recipe
• Fast Food
• Beef
• Grilling
• Dinner