Animal Style Double Double

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For In-N-Out loyalists, this may be the ultimate cheeseburger. Mustard, onions, pickles, two patties and 2 slices of cheese.

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  • 2

Ingredients

  • SAUCE:
  • 2 tablespoons plus 2 teaspoons mayonnaise
  • 1 tablespoon ketchup
  • 2 teaspoons sweet pickle relish
  • 1/2 teaspoon distilled vinegar
  • 1/2 teaspoon sugar
  • ONIONS:
  • 1 large onion, finely chopped
  • 1 tablespoon canola oil, for frying
  • Salt, to taste
  • Water
  • BURGERS:
  • 1 pound ground beef, formed into four 1/4-pound patties
  • 1/4 cup yellow mustard
  • 2 slices American cheese
  • 8 dill pickle slices
  • 1 tomato, thickly sliced
  • Iceburg lettuce leaves, torn into bun size pieces
  • Hamburger buns, no seeds, toasted

Preparation

Step 1

For the sauce, combine ingredients together in a small bowl and set aside (or cover and refrigerate until ready to use).

For the onions, heat oil in a frying pan over medium heat. Add onions, coat with oil and salt generously. Cook, stirring and tossing often, adding small amounts of water (1 tablespoon at a time) whenever onions appear to be dried out. Cook 10-15 minutes until onions are very soft and browned. Set aside.

To make the burgers, heat a large frying pan over medium heat. Toast the interior of the buns in the hot pan. Place into a 200°F oven to keep warm.

Season the patties with salt and pepper. Place into hot pan. While they cook on the first side, spread 1 tablespoon of mustard onto the raw sides of the patties. Flip. Place a cheese slice on each patty. Remove patties from pan when cheese is well melted and burgers are cooked through.

To assemble, on the bottom bun, spread a generous amount of the sauce. Top with 4 pickle chips followed by tomato and lettuce, then burger patties. Place the grilled onions directly on top of the cheese. Complete with top bun and serve.

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