In-N-Out's 'Double Double Animal Style' Burger

In-N-Out's 'Double Double Animal Style' Burger
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

The In-N-Out "Double Double" burger — served off-the-menu "Animal Style" — is a West Coast burger legend. To put the craze into perspective, people have gone as far as to freeze-dry the In-N-Out classics and ship them cross-country. Whether it’s due to the secret sauce (that some believe is really just Thousand Island dressing), the caramelized onions, or the fact that the burger patties are never frozen, it’s clear that this is an iconic burger that’s worth making at home. 

Click here to see How to Make 5 Trendy Burgers at Home

1
Servings
370
Calories Per Serving
Deliver Ingredients

Ingredients

For the sauce

  • 2  Tablespoons  plus 2 teaspoons ketchup
  • 2  Tablespoons  mayonnaise
  • 2  Teaspoons  sweet pickle relish

For the caramelized onions

  • onions, finely diced
  • Oil, as needed

For the burger

  • 1/4  Pound  100 percent ground chuck, formed into 2 burger patties
  • 1  Tablespoon  mustard
  • slices American cheese
  • hamburger bun
  • leaves iceberg lettuce
  • slices tomato
  • dill pickle slices

Directions

For the sauce

Mix the ketchup, mayonnaise, and sweet pickle relish together until the dressing reaches the desired pink color.

For the caramelized onions

Heat 2 tablespoons of the oil in a skillet over medium heat. Cook the onions on low, stirring frequently, until caramelized. When caramelized, deglaze the pan with 2 tablespoons of water, and then repeat the caramelization process until the onions have the consistency of jam.

For the burger

In a skillet over medium-high heat, sear both the meat patties on 1 side, then spread mustard on the other. Flip the patties so that the mustard side cooks on the grill.

Put the 2 slices of cheese on the patties long enough for them to melt. Lightly toast both sides of the bun on the grill while you wait for the cheese to melt.

Take the burger buns and patties off the grill, and build your burger. Spread the caramelized onions between the cheesy patties, add the lettuce, tomatoes, and pickles, and then spread the Thousand Island sauce on the lower bun.

Nutritional Facts

Total Fat
19g
27%
Sugar
7g
8%
Saturated Fat
5g
21%
Cholesterol
135mg
45%
Carbohydrate, by difference
14g
11%
Protein
36g
78%
Vitamin A, RAE
97µg
14%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
31µg
34%
Calcium, Ca
87mg
9%
Choline, total
115mg
27%
Fiber, total dietary
1g
4%
Folate, total
39µg
10%
Iron, Fe
4mg
22%
Magnesium, Mg
49mg
15%
Niacin
9mg
64%
Pantothenic acid
2mg
40%
Phosphorus, P
306mg
44%
Selenium, Se
39µg
71%
Sodium, Na
442mg
29%
Vitamin D (D2 + D3)
1µg
7%
Water
128g
5%
Zinc, Zn
6mg
75%

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.