In-N-Out Double Double - Animal Style (Copycat

• Meat

  • 1/2 lb Ground beef

• Produce

  • 2 Iceberg lettuce, leaves fresh
  • 1 Onion, finely chopped (about 1 1/2 cups, large
  • 2 thick quarter-inch-thick slices Tomato, ripe

• Condiments

  • 8 Dill pickles chips
  • 1 tbsp Ketchup
  • 2 2/3 tbsp Mayonnaise
  • 1/4 cup Mustard, yellow
  • 2 tsp Sweet pickle relish

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 1/2 tsp Distilled white vinegar

• Bread & Baked Goods

  • 2 Hamburger buns, soft

• Dairy

  • 1 tbsp Butter
  • 4 slices Deli-cut american cheese

Found on dinnerthendessert.com

Description

Ingredients

• ½ pound ground beef (Kenji recommends 60/40, I used 80/20 and it was perfect)
• 1 tablespoon butter
• 1 large onion, finely chopped (about 1½ cups)
• Kosher salt
• 2 tablespoons plus 2 teaspoons mayonnaise
• 1 tablespoon ketchup
• 2 teaspoons sweet pickle relish
• ½ teaspoon sugar
• ½ teaspoon distilled white vinegar
• 2 soft Hamburger buns, (Kenji recommends Arnold, I used local bakery buns)
• Freshly ground black pepper
• 8 dill pickles chips
• 2 quarter-inch-thick slices ripe tomato
• 2 leaves fresh iceberg lettuce, white core section removed, torn to bun-sized pieces
• ¼ cup yellow mustard
• 4 slices deli-cut American Cheese (I bought this from my grocers deli case)

Directions

• Form meat into four 2 ounce patties, thin and slightly larger than the size of your bun.
• They are meant to be ¼ inch thick.
• Heat 1 tablespoon butter in a skillet over medium-high heat until shimmering.
• Add onions and ½ teaspoon kosher salt to skillet.
• Reduce heat to medium low, and cook, tossing and stirring occasionally until onions are well browned, about 15 minutes.
• Preheat oven to 400 degrees.
• Once onions begin to sizzle heavily and appear dry, add 1 tablespoon water to skillet and stir.
• Continue cooking until water evaporates and onions start sizzling again.
• Repeat process, adding 1 tablespoon of water with each iteration until onions are meltingly soft and dark brown, about 3 times total.
• Transfer to a small bowl and set aside while leaving any residual butter in the pan.
• To make the burger and animal fry topping: Add mayonnaise, ketchup, relish, sugar, and vinegar to a small bowl and stir to combine.
• Place closed buns in preheated oven for 2 minutes until slightly darker and just the slightest bit crispy.
• using the butter left behind by the onions, press the buns into the pan and toast for a few seconds until crispy.
• If there is no butter left in the pan, add a ½ a tablespoon or so to the pan.
• Season the patties with salt and pepper.
• Preheat pan on high and add the patties to the pan.
• Cook without moving until well browned and crusty on first side, about 2½ minutes.
• While they are cooking, spread about a tablespoon of mustard to the raw side.
• Flip and cook the mustard side as well, another minute.
• Add the sauce to each half of the bun.
• From the bottom up:
• Add four pickles, then one slice of tomato and lettuce.
• Top each meat patty with a slice of cheese and half the caramelized onions.
• Stack two patties together and add on top of the lettuce.
• Top with top bun.