In This Recipe:
- Mastering the Special Sauce.
- Achieving Ultra-Caramelized Onions.
- Which Supermarket Buns to Buy.
- Constructing Your Patties.
You guys are from the west coast, it’s easy. Your dogs need to take courses. Your grapes have vines to grow. You can see the sunset and the ocean at the same time.
You will never have to face the difficult choice between Motorino Brooklyn or Motorino Manhattan. Even the damn rotation of the Earth works in your favor, allowing you to sleep three hours later than me every morning!
And all of this before even mentioning In-N-Out, perhaps the second most compelling reason to move west as my wife would like. (Reason #1 is the burger at Pie ‘n Burger in Pasadena.)
If underexposed fan of the cult-ish fast food burger joint I have been rapid, since i tried my first Double-Double (that’s two patties, two slices of cheese) a few years back. As for the burgers, in my book it’s weird because it’s not beef. Salty, sweet, savory, chewy, crunchy and fresh. “Overrated,” people say? I do not believe it. Let me quote the much more eloquent Nick Solares, who said, “In-N-Out represents at least the Platonic ideal of what a fast-food hamburger should be.”
In N Out Double Double Animal Style Recipe
Legendary Double In-N-Out Double – Animal style burger with house fried gravy, caramelized onion and grilled mustard patty.
When it comes to Copycat recipes, capturing the flavors you love doesn’t get more authentic than this. If you can’t get to your favorite regional fast foods, try making your own at-home favorites like Tommy’s Chili, Pioneer Fried Chicken, and of course, animal-style fries to go with this awesome Double Double.
In N Out Cheeseburger, Animal Style
In-N-Out Double Double – Animal Style with Homemade Sauce, Caramelized Onions & Grilled Mustard Burger is the perfect GOOD fast food burger, the way Kenji of Serious Eats cracked it. If you live near In-N-Out you know they are all as delicious as the cocktails they sell. Lines move quickly, the food is fresh and the little ones get stickers and caps.
So why bother preparing this succulent recipe? This can be a really fun project for preparing your favorite restaurant meal at home. It’s almost like cracking a hidden secret and unlocking a magical code. Plus, we’re obviously fans of a good copycat recipe here. Plus, Kenji from Serious Eats made it so you know it has to be good. (e.g. halal chicken and rice).
Kenji is a mad genius scientist and best author for selling of the Amazon’s Food Lab. Have you ever tried their recipes?
It’s amazing and if you try their recipes you won’t be disappointed. He is a real rock star. Like this recipe.
Kenji spent a lot of time and effort figuring out the ingredients in this animal-style Double In-N-Out, and with a few minor tweaks, this recipe literally follows suit (like cooking onions in oil instead of butter).
If you follow the instructions closely, you’ll sit down to eat and feel like you’ve brought In-N-Out Double Double into your kitchen. Don’t be discouraged by the steps you’ve taken. They are all light. Long but easy. And just like Kenji.
How to Make In N Out Double Double Animal Style?
- Add the onion and 1/2 onion and 1/2 teaspoon kosher salt to the plan. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is golden brown, about 15 minutes. Shape the meat into four 2-ounce patties, which are thin and slightly larger than the size of your sandwich. They should be ¼ inch thick. Heat 1 tablespoon butter in a skillet over medium heat until bubbly.
- Once the onion begins to sizzle and seems dry, add 1 tablespoon water to the pan and stir to combine. Continue cooking until the water has evaporated and the onions begin to sizzle again. Repeat the process, adding 1 tablespoon water each time, until the onion is soft and dark brown, about 3 times total. Transfer to a small bowl and set aside, leaving the remaining oil in the pan.
- Preheat the oven to 400 degrees. To make the burger and fries: Add the mayonnaise, ketchup, seasonings, sugar, and vinegar to a small bowl and stir to combine. Place the unopened scones in the preheated oven for 2 minutes until slightly darker and slightly crunchy. Using the oil left over from the onions, place the buns in the pan and toast them for a few seconds until crispy. If there is no more oil in the pan, add about 1/2 tbsp.
- Season the ribs with salt and pepper. Heat a skillet over high heat and add the meatballs to the pan. Cook, without stirring, until browned and crispy on the first side, about 2.5 minutes. While they are cooking, brush the raw part with a spoonful of mustard. Flip and cook mustard side for another minute.
- Add the sauce to each half of the bread. From bottom to top: Add four cucumbers, then a tomato wedge and the lettuce. Arrange a slice of cheese and half a caramelized onion on top of each meatball. Combine two cutlets and add to the salad. Decorate with a bow on top. Have fun! You deserve it and it will be amazing!
How to Store In N Out Double Double Animal Style
Serving:
Like the original, this burger wannabe is best served fresh, once it’s grilled and assembled. Do not leave components at room temperature for more than 2 hours.
Storage:
Store unassembled burger ingredients in the refrigerator for up to 3 days. You can leave the patties cooked or uncooked and reheat them in a pan with the mustard to make a fresh burger before serving.
Freezing:
You can freeze cooked burgers, preferably raw, and defrost them as needed. It is not recommended to freeze the sauce or other ingredients.
In-N-Out Double Double – Animal Style (Copycat):
Legendary Double In-N-Out Double – Animal style burger with house fried gravy, caramelized onion and grilled mustard patty.
| Yield | 2 burgers |
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Total Time | 45 minutes |
| Course | Main |
| Cuisine | American |
| Author | Sabrina Snyder |
List of Ingredients:
- 1/2 pound ground beef (Kenji recommends 60/40, I used 80/20 and it was perfect)
- 1 tablespoon butter
- 1 large onion , finely chopped (about 1 ½ cups)
- Kosher salt
- 2 tablespoons plus 2 teaspoons mayonnaise
- 1 tablespoon ketchup
- 2 teaspoons sweet pickle relish
- 1/2 teaspoon sugar
- 1/2 teaspoon distilled white vinegar
- 2 soft hamburger buns , (Kenji recommends Arnold, or use local bakery buns)
- freshly ground black pepper
- 8 dill pickles chips
- 2 ripe tomato , sliced quarter-inch-thick
- 2 leaves fresh iceberg lettuce , white core section removed, torn to bun-sized pieces
- 1/4 cup yellow mustard
- 4 slices deli-cut American Cheese , (you can ask for this at your grocer’s deli case)
Instructions:
- Shape the meat into four 2-ounce patties, which are thin and slightly larger than the size of your sandwich. They should be ¼ inch thick.
- Heat 1 tablespoon butter in a skillet over medium heat until bubbly.
- Add the onion and 1/2 teaspoon kosher salt to the pan.
- Reduce the heat to medium-low and cook, stirring occasionally, until the onion is golden brown, about 15 minutes.
- Preheat the oven to 400 degrees.
- Once the onion begins to sizzle and seems dry, add 1 tablespoon water to the pan and stir to combine.
- Continue cooking until the water has evaporated and the onions begin to sizzle again.
- Repeat the process, adding 1 tablespoon water each time, until the onion is soft and dark brown, about 3 times total.
- Transfer to a small bowl and set aside, leaving the remaining oil in the pan.
- To make the burger and fries: Add the mayonnaise, ketchup, seasonings, sugar, and vinegar to a small bowl and stir to combine.
- Place the unopened scones in the preheated oven for 2 minutes until slightly darker and slightly crunchy.
- Using the oil left over from the onions, place the buns in the pan and toast them for a few seconds until crispy.
- If there is no more oil in the pan, add about 1/2 tbsp.
- Season the ribs with salt and pepper.
- Heat a skillet over high heat and add the meatballs to the pan.
- Cook, without stirring, until browned and crispy on the first side, about 2.5 minutes.
- While they are cooking, brush the raw part with a spoonful of mustard.
- Flip and cook mustard side for another minute.
- Add the sauce to each half of the bread.
Final Remarks
- Add four pickles, then a tomato wedge and the lettuce.
- Arrange a slice of cheese and half a caramelized onion on top of each meatball.
- Combine two cutlets and add to the salad.
- Decorate with a bow on top.
The perfect Double Double, Animal Style, transcribed by the brilliant Kenji of Serious Eats.
Nutrition:
Calories: 797 kcal| Carbs: 40g | Protein: 34g | Fat: 55g | Saturated fat: 22 g | Cholesterol: 143mg | Sodium: 1847mg | Potassium: 880mg | Fiber: 4g | Sugar: 14 g | Vitamin A: 1785 IU | Vitamin C: 21.9mg | Calcium: 588mg | Iron: 5 mg
Frequently Asked Questions
1. Can I make parts of this recipe ahead?
Prepare the sauce and onions the night before. You can also form meatballs up to 24 hours before cooking. If you plan on making French fries as well, you can cut up the potatoes and dip them the day before. Removes most of the starch which prevents perfect crunch.
2. How do I make a regular In N Out Double Double?
To make a non-animal-style double-double:
1. Use a ¼-inch slice of raw onion in place of the caramelized onion.
2. No pickles
3. No mustard on a pancake
3. How do I make a vegetarian In N Out Double Double?
In N Out’s classic veggie option is the grilled cheese, which can also be ordered as an animal. Simply skip the beef patties and double the amount of cheese, adding the caramelized onion while hot to melt the cheese.
While In N Out doesn’t currently offer a mock beef burger, you can also substitute your favorite meat substitute for the beef burger in this recipe.
External Source:
https://www.in-n-out.com/menu
https://www.seriouseats.com/in-n-outs-double-double-animal-style-burger-recipe
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