In the world of burgers, few are quite as iconic as In-N-Out's Double-Double Animal Style. But what if you could recreate that same burger experience at home? Enter my version of the Double-Double Animal Style Smash Burgers-a tribute to the West Coast classic, packed with all the flavor of the original but with a few "Kitchen Coalition" tweaks!
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What is In-N-Out's Double-Double Animal Style Burger?
A Double-Double Animal Style Burger is one of the most iconic burgers out there. It hails from the California-based burger chain, In-N-Out, which focuses on fresh ingredients and simple American classics.
Now, let's decode the name of this burger: "Double-double" refers to two patties and two slices of cheese. "Animal Style" refers to part of the "not-so-secret" secret menu cooking method that refers to frying the burgers directly with yellow mustard and then topping them with caramelized onions in lieu of a slab of raw onions. This burger is then topped with pickles, lettuce, tomato, and a classic burger sauce to finish things off. Quite simply, it's a super classic take on the American cheeseburger and is an icon for a reason. It consists of the following:
- Two 80/20 Ground Beef Patties - Any fat-to-meat ratio lower than 80/20 will cause dry burgers. If there is one thing not to skimp on for these burgers, it's the quality of the beef!
- American Cheese - Deli-sliced is superior to pre-packaged singles. It melts AND tastes better.
- Caramelized Onions - Either cook the onions down before-hand, or thinly slice and smash into the patties like this recipe calls for!
- Mustard - Adding yellow mustard to the burgers as they are cooking helps to add a nice crust to the burgers and adds a really great punchy note to them.
- Pickles - Add a nice acidic crunch. Check out my recipe for Easy Refrigerator Dill Pickle Slices!
- Lettuce - Iceberg lettuce is the only variety that will do for this recipe. It' adds a crucial amount of freshness and crispiness that other lettuces simply cannot provide.
- Tomato - Keeping the tomato thinly sliced is key to keep things from sliding around. Don't forget to add a small pinch of salt on top of the tomatoes.
- Burger Sauce - Classic burger sauce is quick to throw together and adds the perfect amount of tang to balance out the richness of the beef, cheese, and onions.
My version of this burger takes a few inspirations from another regional specialty burger: The Oklahoma Onion Burger. For those of you unfamiliar, an Oklahoma onion burger uses ultra-thin sliced onions that are added to the beef and cooked together.
For more beefy goodness, go check out my recipe for Beef and Chorizo Chili. This uses a dried-chile puree that produces the perfect amount of heat and richness to create a seriously delicious bowl of chili!
Smashing thinly shaved onions directly into the beef patties on a screaming hot griddle is one of the best ways to maximize flavor in a burger. In fact, it's one of my favorite cooking techniques out there. It's hard to resist the subtle sweet onion flavor mingled with seared beef. It's the pinnacle of simplicity and deliciousness.
The quick cooking time also ensures that the burgers stay juicy as well! This technique helps cut down on the total cooking time, and the onions are so thin that they caramelize around the edges, and the flavors stay true to the In-N-Out original.
What equipment do I need to make Smash Burgers?
Short of the actual cooking apparatus that you choose (cast iron pan/griddle/Blackstone, etc.), here is my definitive list of equipment that you need to make smash burgers at home. While you don't need everything on this list, these things will make your life significantly easier and give you really great results!
As far as what to cook these burgers with depends on what you have at your disposal. I prefer to use my Blackstone, but these can be made in a cast iron pan on the stove or even on your gas or charcoal grill. Any large, flat cooking surface that you can get really hot will work perfectly.
- Stiff Spatula - This can be used to both smash the patties and scrape and flip them on the griddle or pan. I cannot recommend this 5" by 4" Dexter-Russell spatula enough!
- Burger Press - While not required, this is perfect for smashing the patties into the griddle to get a really great sear. I like the fact that you can apply the pressure directly on top of the burgers. Check out my recommended burger press here!
- Infrared Thermometer - This is the best way to confirm the temperature of the cooking surface you're using. Without the proper heat level, your burgers either won't sear enough, or you will end up burning them. While I have a cheap version of one that I purchased at my local hardware store, this Etekcity Infrared thermometer is an affordable yet reliable option based on the reviews.
- Parchment Paper - This is used to keep things from sticking while you press out burgers. I tear off a big sheet, then cut it down to roughly an 8x8-inch rectangle and use it for every patty.
Ingredients
The key to these smash burgers is to use the freshest ingredients you can find.
Toppings
Burger toppings are a very subjective thing, and can say a lot about a person. The list below is what typically comes on a Double-Double Animal Style Burger, but feel free to add or remove things as you see fit! These are really delicious with everything on them! This is saying something, too, since I typically avoid lettuce and tomato on a burger at all costs. Give it a shot, you might surprise yourself!
- American Cheese - I prefer to get the deli-sliced American cheese. It melts better and has better flavor than most pre-packaged slices.
- Shaved Onions - Use a mandolin slicer to slice these as thin as possible. Yellow or white onions will work, with white onions having a more pronounced "onion-y" flavor. Here is a good, adjustable mandolin slicer that I recommend from OXO.
- Yellow Mustard - This is added directly to the burgers as you're cooking them. It adds a nice subtle flavor, and helps to form a crust.
- Shredded Lettuce - Thinly slicing iceberg lettuce keeps you from trying to wrangle an entire lettuce leaf in your burger. It adds a really great crunch and freshness as well!
- Tomato Slices - Be sure to use a really sharp knife and slice them thinly.
- Dill Pickles - Adds a nice acidic pop of flavor. (Check out my recipe for Easy Refrigerator Dill Pickle Slices here to make your own and take these burgers up another level!)
Burger Sauce
Last but not least is the burger sauce. This is a simple mixture of classic burger condiments all rolled into one!
- Mayonnaise
- Ketchup
- Yellow Mustard
- Hot Sauce
- White Vinegar
- Kosher Salt
- Black Pepper
Buns
A good bun can be the tipping point between an average burger experience and burger excellence. While store-bought are perfectly fine, if you want to take your experience to a higher level, you have to make your own buns. Luckily enough for you
- I have several recipes that outline really easy and delicious options to make for your next burger night. Go check them out and let me know what you think!
Cooking Instructions
Now it's time to put it all together. The pictures and descriptions below outline the process of making these Double-Double Animal Style Smash Burgers at home.
Step 1: Portion the ground beef into 2.5 ounce balls. Cover and chill until ready to cook
Step 2: Toast the buns with a little bit of melted butter until golden brown. Once these are toasted, prepare the bottom buns by spreading some special sauce, pickles, lettuce and tomato slices and setting aside.
Step 3: Add as many meat balls as you can (two per burger) to the griddle or pan, and season with a heavy sprinkle of kosher salt.
Step 4: Cover each ball of meat with a generous amount of thinly sliced onions. Working one at a time, cover each ball with parchment paper and smash down with a burger press or stiff spatula to sear.
Step 5: Add a teaspoon or two of yellow mustard to the top of the patties as they are cooking.
Step 6: Allow the patties to cook for a minute or two until the edges begin to cook through and liquid begins to pool on top. Scrape the patties off the griddle/pan with a stiff spatula and flip.
Step 7: Add a slice of American cheese to each patty and allow to cook for an additional 30-seconds to 1 minute until the cheese melts and the burger is cooked through but not dry.
Step 8: Stack the burger patties on top of each other and place them on the prepared buns to serve. Spread some more special sauce on the top bun and dig in.
Hint: Prepare the bun bottoms before cooking the burgers by layering on the burger sauce, tomatoes, pickles, and shredded lettuce.
Top tips
- Stick to 80/20 ground beef for this recipe. Any lower fat percentage, and you will end up with dry burgers.
- Aim for 450 - 500°F griddle or pan temperature in order to sear the beef and cook the onions without burning them.
- Prepare the bun bottoms with burger sauce and toppings prior to cooking the burgers to make assembly and serving a breeze.
Related Recipes
Craving more smash burger ideas? Check out my recipe for the Ultimate Smash Burgers for what I think is the "ideal" smash burger.
Buns can also be the tipping point that takes a burger from great to excellent. Check out my recipes for the Ultimate Homemade Hamburger Buns, Soft and Fluffy Potato Buns and Fluffy Brioche Buns to learn how to take your next burger night to the next level!
Side Dish Ideas
These are my favorite dishes to serve with these burgers:
Did you make this recipe for Double-Double Animal Style Smash Burgers?
Let me know how yours turned out in the comments below, and don't forget to leave a rating!
Recipe
Double-Double Animal Style Smash Burgers
Equipment
- Mandolin Slicer Optional
- Infrared Thermometer Optional - but ideal to check the griddle/pan temperature
- Griddle or Cast Iron Pan
- Parchment Paper
- Burger Press Optional - A stiff spatula works as well
- Stiff Spatula To flip burgers
Ingredients
Double-Double Animal Style Smashburgers
- 2 Lbs. 80/20 Ground Beef Portioned into 12, 2 ½ oz balls
- 6 Ultimate Homemade Burger Buns or Store-bought
- Several Tablespoons Unsalted Butter As Needed to Toast Buns
- Kosher Salt To Taste
- 1 Yellow or White Onion Shaved on a Mandolin Slicer or Very Thinly Sliced
- Yellow Mustard
- 1 Batch Burger Sauce Recipe Below
- Dill Pickle Slices
- 1 Tomato Thinly Sliced
- 1 Head Iceberg Lettuce Thinly Shredded
- 12 Slices American Cheese Preferably Deli-Sliced
Burger Sauce
- ½ Cup Mayonnaise
- ½ Cup Ketchup
- 1 Tablespoon Yellow Mustard
- 1 ½ Teaspoons Hot Sauce Texas Pete brand preferred
- ½ Teaspoon Distilled White Vinegar
- 1 Teaspoon Kosher Salt
- ¼ Teaspoon Ground Black Pepper
Instructions
Double-Double Animal Style Burgers
- Begin by portioning the ground beef into 12, 2 ½ oz. balls. Cover and refrigerate until ready to cook.
- Preheat a griddle or pan to 450-500°F (the griddle/pan temperature is important to properly sear the beef and caramelize the onions, but not overcook them). Prepare the remaining toppings while the griddle/pan is preheating. *Turn a fan on and open a few windows if you plan on making these inside - things will get smokey quickly!*
- Add several tablespoons of butter to the griddle/pan and toast the burger buns, about 1-2 minutes per side, until toasted and golden brown. Prepare the buns by spreading 1-2 tablespoons of burger sauce (instructions below) on the bottom bun, adding several pickle slices, a slice of tomato, and topping with shredded lettuce. Set the prepared buns to the side.
- Double check the griddle/pan temperature to ensure it is at least 450°F. Working quickly, add as many as two balls of meat that will easily fit on your cooking surface. Sprinkle each ball of meat with a generous amount of kosher salt followed by enough shaved onions to completely cover the top. Working one at a time, cover the burger with parchment paper and firmly press down with a burger press or a stiff spatula to smash the burger into a patty. Remove the parchment paper and repeat with the remaining burgers.
- Add 1-2 teaspoons of yellow mustard to the top of each burger and cook for an additional minute or two until the edges are cooked through, juices begin to pool on top, and the onions around the edges have started to caramelize. Using a stiff spatula, scrape the burgers off the griddle/pan and flip the burgers. Add slices of American cheese and cook for an additional 30 seconds to 1 minute to finish cooking and to melt the cheese.
- To assemble the burgers, use your spatula to stack the burgers into double burgers and place them onto the prepared buns. Spread an additional tablespoon or two of burger sauce on the top bun and place on top of each burger. Serve warm.
Burger Sauce
- In a small mixing bowl combine the measured mayonnaise, ketchup, yellow mustard, hot sauce, distilled white vinegar, kosher salt, and ground black pepper until combined. Cover and set aside until ready to use.
Simon Birch says
It’s hard to eat restaurant burgers after you’ve had these at home. We’ve been making the Ultimate Smash Burgers at least once a month for 2 years now but finally tried these and they’re even better! New favorite ❤️ The kids love it because we let them “smash” their patties.