Ultimate In-N-Out Double-Double Animal Style Copycat Recipe

Craving that iconic West Coast burger flavor? Bring the taste of In-N-Out Double-Double right to your kitchen with this mouthwatering Double-Double Animal Style copycat recipe. Featuring two juicy beef patties, gooey American cheese, zesty pickles, and a secret sauce that’ll make your taste buds dance, this burger is the real deal.

Whether you’re an In-N-Out devotee living far from your beloved chain or simply a burger enthusiast looking to recreate fast-food magic at home, this recipe is your ticket to burger bliss. Get ready to sink your teeth into layers of flavor that rival the original!

The Secret Behind the Sauce

The key to nailing that authentic In-N-Out taste lies in the legendary “spread.” Our copycat version combines creamy mayonnaise, tangy ketchup, and sweet pickle relish in perfect harmony. A dash of vinegar and a pinch of sugar round out the flavors, creating a sauce that’s practically indistinguishable from the real thing.

Mastering the Caramelized Onions

What sets the Animal Style apart are those heavenly caramelized onions. We’ll show you how to achieve that melt-in-your-mouth texture and deep, rich flavor that makes these onions the crown jewel of your burger. The secret? A slow cooking process with multiple deglazing steps for maximum caramelization.

Perfecting Your Patties

Learn the art of crafting the ideal In-N-Out style patty. We’ll guide you through selecting the right beef blend, forming the perfect patty, and mastering the mustard-grilling technique that gives these burgers their signature flavor kick.

Ingredients

For the Sauce:

• 3 tablespoons (45ml) mayonnaise
• 1 tablespoon (15ml) ketchup
• 2 teaspoons (10g) sweet pickle relish
• 1/2 teaspoon sugar
• 1/2 teaspoon distilled white vinegar

For the Burgers:

• 8 ounces (225g) fresh beef chuck with plenty of fat, cut into 1-inch cubes
• 2 teaspoons (10ml) vegetable oil, divided
• 1 large onion, finely chopped (about 1 1/2 cups)
• Kosher salt
• 2 soft Hamburger buns, preferably Arnold brand
• Freshly ground black pepper
• 8 dill pickles chips
• 2 quarter-inch-thick slices ripe tomato
• 2 leaves fresh iceberg lettuce, white core section removed, torn to bun-sized pieces
• 1/4 cup (60ml) yellow mustard
• 4 slices deli-cut American Cheese

Directions

1. Whip up the Secret Sauce: In a small bowl, mix mayonnaise, ketchup, sweet pickle relish, sugar, and vinegar until well combined. Cover and chill until you’re ready to assemble your burgers. This sauce can be made up to 5 days in advance for ultimate flavor melding.
2. Prepare the Perfect Patties:For meat grinder users: Chill your grinder parts in the freezer. Place meat chunks on a baking sheet and freeze for 10 minutes until firm but not frozen. Grind the meat, handling it as little as possible, and refrigerate until ready to use.For food processor aficionados: Chill the bowl and blade. Freeze meat chunks for 10 minutes. Pulse the meat in batches until you achieve a medium-fine grind, about 8-10 one-second pulses. Chill the ground meat immediately.
3. Preheat your oven to 400°F (200°C). While it’s heating, caramelize your onions. Heat 1 teaspoon oil in a skillet over medium-high heat. Add onions and salt, reduce heat, and cook until deeply browned, about 15 minutes. Deglaze the pan with water 3-4 times during cooking, allowing it to evaporate each time. This process creates incredibly soft, sweet onions.
4. Toast your buns to perfection. First, warm them in the oven for 2 minutes. Then, toast the cut sides in a skillet until dark brown around the edges. Spread your secret sauce on the bottom buns, then layer with pickles, tomato, and lettuce.
5. Shape your beef into four 2-ounce balls. Press each into a thin patty, about 3/16-inch thick and 4 inches in diameter. Season generously with salt and pepper.
6. Time to cook those patties! Heat oil in your skillet over medium-high heat. Cook patties for 2 minutes and 30 seconds, then spread mustard on the raw side. Flip and cook for 1 minute more. Top each patty with cheese, divide the onions between two patties, and stack the remaining patties on top. Transfer to your prepared buns, close the sandwiches, and prepare for burger nirvana!