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Double Double Animal Style In-N-Out Copy Cat Cheeseburger Recipe

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
Keyword copycat recipes, kid-friendly recipes, weeknight dinner recipes
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 4 servings
Calories 798kcal


For the burgers:

  • 1 pound ground beef 75/25 if possible
  • 8 slices American cheese from the deli (not the plastic wrapped kind)
  • 6-8 teaspoons prepared yellow mustard not the fancy kind
  • Salt to taste
  • 2 onions diced
  • 1/2 cup water
  • 4 cheap store brand hamburger buns
  • 6 tablespoons butter divided
  • Pickles, lettuce, tomatoes - I prefer my burger plain, but add toppings if you must

For the secret sauce:

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


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


Calories: 798kcal | Carbohydrates: 30g | Protein: 32g | Fat: 60g | Saturated Fat: 28g | Cholesterol: 170mg | Sodium: 1357mg | Potassium: 530mg | Fiber: 2g | Sugar: 7g | Vitamin A: 960IU | Vitamin C: 5mg | Calcium: 556mg | Iron: 4.2mg