In-N-Out’s Double-Double Animal-Style Burger has 2 beef patties fried in mustard, caramelized onions, cheese, and special mayo-ketchup sauce in addition to all the fixings of a regular burger.
Ingredients
- mayonnaise: 0.5 cup
- 1/2 tablespoons ketchup: 1 piece
- pickle relish: 1 Tbsp
- sugar: 1 tsp
- white vinegar: 0.75 tsp
- butter: 1 Tbsp
- canola oil: 1 Tbsp
- fineley chopped yellow onions: 3 cups
- salt: 0.75 tsp (divided)
- water: 4 Tbsp (or as needed)
- lb ground chuck or 80% lean ground beef: 1 piece
- canola oil: 1 tsp
- black pepper: 0.5 tsp
- mustard: 3 Tbsp
- slices American cheese: 8 piece
- hamburger buns: 4 piece (toasted)
- dill pickle chips: 16 piece
- slices tomato: 4 piece
- leaves iceberg lettuce: 2 piece (torn)
Metric Conversion
Stages of cooking
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Stir together mayonnaise, ketchup, relish, sugar, andvinegar in a small bowl for the sauce.
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Heat butter and 1 tablespoon oil in a nonstick skilletover medium heat. Add onions and season with ¼ teaspoon salt. Cook, stirring occasionally, until onions are tender and golden brown, about 20 minutes. When skillet starts to become dry, add 1 tablespoon water. Continue cooking, stirring often, adding more water as needed, 1 tablespoon at a time, until onions are very soft, deeply browned, and jammy, 10 to 15 minutes more. You may not need to use all the water. Remove from heat.
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Shape beef into 8 patties, about 3/8-inch-thick and 4inches in diameter. Sprinkle with pepper and remaining 1/2 teaspoon salt.
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Heat 1 teaspoon oil in a large cast-iron skillet overmedium-high heat. Working in batches as needed, add patties to skillet. Spread 2 teaspoons mustard over top of each patty. Cook until browned, about 2 minutes per side. Top patties with cheese and onions. Cook, covered, about 30 seconds, until cheese is melted. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Layer patties to create 4 stacks.
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Spread sauce onto bun bottoms. Fill each bun with 4 pickles, a tomato slice, lettuce, and 1 patty stack.
