Having grown up in Southern California, it would feel wrong to say anything other than In-N-Out burgers are the BEST. (But they truly are the best!) The meat and vegetables always taste fresh and unlike any other fast food burger I’ve had, the consistency is unmatched. The burger itself is pretty simple and straightforward, but it’s essential that you order it “Animal Style,” which means you get a mustard cooked patty, caramelized onions, and extra spread (or sauce). Personally, “Animal Style” fries are also the only way to go.
If you’ve been to an In-N-Out, you know the drive-thru lines can get a bit crazy. Or you might live thousands of miles away from the nearest location. No worries–I got you! This “Animal Style” cheeseburger (or double double) recipe will satisfy your In-N-Out cravings and you can enjoy it freshly made in your own home.
INGREDIENTS
- all beef patties made with 80/20 ground chuck
- burger buns – I prefer buttery brioche buns or soft potato buns
- American cheese slices or cheddar cheese slices
- Iceberg lettuce, tomato slices, dill pickle slices
- for caramelized onions: finely chopped white onions, butter, olive oil, salt, balsamic vinegar (optional)
- for spread/sauce: mayonnaise, ketchup, pickled relish, white vinegar, white sugar, paprika, Worcestershire sauce
- salt and black pepper for seasoning
HOW TO MAKE ANIMAL STYLE CHEESEBURGERS
STEP 1: MAKE SAUCE
The In-N-Out spread is often compared to Thousand Island dressing. I think the version in this recipe tastes a little bit like both (or as Adam put it, “It tastes like In-N-Out spread, but more flavorful.”) Simply combine mayonnaise, ketchup, sweet pickled relish, vinegar, sugar, paprika, and Worcestershire sauce in a bowl. Keep in the refrigerator until ready to use.
STEP 2: CARAMELIZE ONIONS
To make the caramelized or grilled onions, heat 2 tablespoons of olive oil and 2 tablespoons of butter in a pan. Cook the chopped onions in oil and butter over medium heat for 40 minutes, or until onions are soft and caramelized. Stir occasionally. Add a few tablespoons of water to the onions if they appear dried out while cooking. The water also helps the flavorful brown bits come off the pan. [Optional: Add balsamic vinegar when onions are almost done to incorporate more depth of flavor.]
Caramelized onions can be made in advance and kept in the refrigerator for up to 3 days.
STEP 3: COOK PATTIES
Loosely form ground beef into 8 patties (¼ pound each). Season patties with salt and pepper.
Coat griddle or skillet in butter. (I typically use ½ tablespoon of butter per burger patty.) Cook patties for 2 to 3 minutes. Spread 1 tablespoon yellow mustard on top of each patty.
Flip the patties. Add a slice of cheese on top of each patty. Cook for another 2 minutes or until patties are cooked to your liking.
As you can see, a lot of the fat cooks off the patties after the first batch so I won’t add any more butter or oil to the skillet. You can remove the extra fat before cooking the next batch of patties, if you prefer.
STEP 4: TOAST BUNS
Toast the buns on a griddle or skillet with a little bit of butter or vegetable oil.
STEP 5: COMPOSE BURGERS
Spread a tablespoon (or more) of spread on each slice of the toasted buns. To the bottom bun, layer pickles, tomato slices, lettuce, two meat patties with cheese (if you want a double double), caramelized onions, and then top with the other half of the bun.
Animal Stlye Cheeseburgers
Ingredients
- 2 pounds ground chuck 80/20
- 4 hamburger buns potato or brioche
- 8 tablespoons yellow mustard
- 8 slices cheddar or American cheese
- tomato slices
- iceberg lettuce
- dill pickle slices
- butter or vegetable oil to cook patties and toast buns
For caramelized onions
- 3 white onions finely chopped
- 2 tablespoons butter unsalted
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- 1 teaspoon balsamic vinegar optional
For spread
- 1 cup mayonnaise
- ⅓ cup ketchup
- 4 tablespoons pickled or sweet relish
- 2 teaspoon white vinegar
- 2 teaspoon white sugar
- ½ teaspoon paprika
- 1 teaspoon Worcestershire sauce
Instructions
For spread
- In a bowl, combine mayonnaise, ketchup, relish, vinegar, sugar, paprika, and Worcestershire sauce. Keep in refrigerator until ready to use.
For caramelized onions
- Heat 2 tablespoons oil and 2 tablespoons butter in a pan. Cook chopped onions in oil and butter over medium heat for 40 minutes, or until onions are soft and caramelized. Stir occasionally. Add a few tablespoons of water to the onions if they appear dried out while cooking. The water also helps the flavorful brown bits come off the pan. [Optional: Add balsamic vinegar when onions are almost done to incorporate more depth of flavor.]
For patties
- Loosely form beef into 8 patties (¼ pound each). Season patties with salt and pepper.
- Coat griddle or skillet in butter.
- Cook patties for 2 to 3 minutes. Spread 1 tablespoon yellow mustard on top of each patty.
- Flip patties. Add a slice of cheese on top of each patty. Cook for another 2 minutes or until patties are cooked to your liking.
For buns
- Toast buns on griddle or skillet with a little bit of butter or vegetable oil.
Compose burgers
- Spread a tablespoon (or more) of spread on each slice of the toasted buns. To the bottom bun, layer pickles, tomato slices, lettuce, two meat patties with cheese, caramelized onions, and then top with the other half of the bun.
Notes
- Buy beef with no added water or salt
- Loosely shape the burgers and don’t over handle the meat with your hands
- Make patties larger than the size you want them to be as some shrinkage will naturally occur as fat cooks off in the skillet
- Make a small dimple in the center to prevent puffing
- Cook on medium or medium low heat for even cooking
