Double Double Animal Style In-N-Out Copy Cat Burger

double double animal style burger in red basket.

Double Double Animal Style In-N-Out Copy Cat Burger

These are hands down the best cheeseburgers I've ever had! They're juicy, melty, and full of flavor. Have a napkin handy, because you're sure to make a mess of yourself with these amazing burgers! Don't be frightened if this looks like a lot of steps - these burgers cook in no time are super easy to whip up!

Course Main Course

Cuisine American

Prep Time 45

Cook Time 10

Total Time 55

Servings servings

Calories 798kcal

Author Karly Campbell

Ingredients

For the onions:

2 onions diced
2 tablespoons butter
1/2 cup water
1/2 teaspoon salt

For the burgers:

1 pound ground beef 75/25 if possible
8 slices American cheese from the deli (not the plastic wrapped kind)
4 teaspoons prepared yellow mustard
1 teaspoon salt
4 hamburger buns store brand
4 tablespoons butter
Pickles, lettuce, tomatoes for topping

For the secret sauce:

2 tablespoons ketchup
2 tablespoons mayonnaise
2 teaspoons white vinegar
1 teaspoon dill pickle relish

Instructions

To make the onions:

Heat a medium skillet over medium heat.
Melt 2 tablespoons of butter in the skillet and add the diced onions. Cook, stirring occasionally, for about 15 minutes.
When the onions are soft and beginning to brown, add 1/4 cup of water and continue cooking, stirring occasionally, until the water has evaporated. Repeat with the remaining 1/4 cup of water.
After about 30 minutes of cooking the onions should be golden brown, soft, melty, and pure perfection.
Sprinkle with salt. Set aside.

To make the sauce:

While the onions are cooking prepare the secret sauce. Stir together the ketchup, mayo, vinegar, and relish. Set aside.

To make the burgers:

Heat a griddle or large cast iron skillet to medium.
Melt the remaining butter on the hot griddle and place the buns, cut side down, on the griddle. Cook until golden brown.
Spread around 1 tablespoon of the sauce on the bottom of each bun. Set aside.
Turn the heat to high. While the griddle is heating, form the meat into 8 small balls of meat, loosely compacted.
Place the balls of meat a few inches apart on the griddle and sprinkle the tops with salt. Let cook one minute.
Flip the balls over and immediately take a small plate (or flat spatula that doesn't have holes for the meat to squish through) and press the meat flat, forming a thin patty the same diameter as your bun.
Squirt about 1/2 teaspoon of mustard on each patty. Cook for 1-2 minutes and flip again.
Immediately place the cheese on each patty and top half of the patties with a heaping spoonful of the onions.
Cook 1 minute or until patties are cooked through and cheese is beginning to melt.
Use a spatula to pick up one of the patties without the onions and place it on top of a patty with the onions.
Let cook for 30 more seconds to meld everything together.
Remove from griddle to the grilled buns. Top with lettuce, tomato, and pickles, if desired.

Notes

Double Double means double the meat and double the cheese, so 2 patties and 2 slices of cheese per bun.

Animal Style means the burgers are griddled with mustard and topped with caramelized onions, pickles, and extra sauce.

Nutrition