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  • Therese Nugent

In-N-Out’s Double-Double, Animal Style

Updated: Nov 18, 2018

In-N-Out’s Double-Double, Animal Style

Serves two



3 tablespoons mayonnaise

1 tablespoon ketchup

2 teaspoons sweet pickle relish

½ teaspoon white vinegar

½ teaspoon pickle juice

½ teaspoon sugar

1 tablespoon vegetable oil, plus 2 teaspoons

1 large white onion, finely chopped

½ pound fresh ground beef, 70/30 beef to fat ratio

2 soft white hamburger buns

salt and freshly ground black pepper

2 tablespoons yellow mustard

8 dill pickle chips

2 slices tomato, ¼-inch thick

2 leaves iceberg lettuce, torn to bun-size

4 slices American cheese



1. In a small bowl, combine the mayonnaise, ketchup, pickle relish, vinegar, pickle juice, and sugar and mix together well. Set aside.


2. Form ground beef into four 2-ounce patties and press each into a patty ¼-inch thick and 4 inches round. Season with salt and pepper. Set aside.


3. Heat the oil in a non-stick skillet; add the onions and season with salt. Reduce the heat to low and cook the onions, stirring occasionally, until very soft and browned, approximately 10 minutes. Transfer to a bowl and set aside.


4. Place the closed buns in a preheated 350-degree oven and toast until slightly darkened and crisp, approximately 2 minutes. Heat 1-teaspoon oil in the skillet and place the buns facedown in the skillet. Toast until browned, approximately 1 minute. Set aside.


5. Add the remaining 1 teaspoon oil to the pan and heat until lightly smoking. Add the meat patties and cook without moving until well browned, approximately 2 minutes. While cooking, spread a tablespoon of mustard on the raw side of each patty. Flip patties so mustard side is down and continue to cook until well browned, approximately 2 minutes more.


6. Spread the mayonnaise mixture on each bottom bun and top each with 4 pickles, 1 slice tomato, and lettuce. Top each patty with a slice of cheese. Divide the onion mixture between the two patties and place the second patties on top of the onions. Transfer the patty stacks to the bottom buns. Top with the top bun, wrap in waxed paper, and serve immediately.


Enjoy!

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