I’ve lived in Tennessee for most of my life, but I was born in California and lived there for a short time in 2014 before getting married. When we go home to visit, I have a list of places that I just have to stop and eat at. One of those places is In-N-Out, and while my husband isn’t a huge fan of their fries (he says their burgers are okay), I can always always go for a Double Double Animal Style with Animal Style Fries. I decided to recreate them at home, so that I could have some In-N-Out Style Burgers whenever I wanted.
We don’t make burgers at home very often, but when we do this is the way that we prepare them, and it’s a hit every time. Honestly, when you don’t eat them Animal Style like I do, they’re not so much In-N-Out as they are a delicious burger from your favorite Diner, but either way, these will totally hit the spot.
To make the patties, I use 1 1/2 lbs of Lean Ground Beef. These patties will shrink up a bit, so don’t get lean if that’s not your thing. I typically smash them down quite thin and make them a bit larger than the buns. As far as seasoning, all I use is salt and pepper.
TO MAKE “ANIMAL STYLE” PATTIES, coat each side of the patty in mustard before you begin cooking them. It sounds weird, but just go with me here.
(My husband hates mustard, so I skipped this step for 4 of the patties, so that he could have 2 Mustard-Free Doubles.)
After heating up my griddle, I coat it with a bit of olive oil and throw the patties down. Cooking them for a few minutes on each side, continue flipping until they’re cooked through.
While the patties are cooking, I take that time to prepare all of my toppings and butter the buns to get them ready for toasting. You can toast them before making the patties, but I wait until they’re done so that they don’t get cold.
You can use whatever toppings you want here. We like to use lettuce, tomatoes, pickles, mayonnaise, ketchup, and grilled onions. You can do raw onions for that classic In-N-Out Burger taste.
Speaking of toppings, this is how I make the signature In-N-Out Spread:
1/3 cup mayonnaise
2 tablespoons ketchup
2 tablespoons sweet relish
1 teaspoon sugar
1 teaspoon white vinegar
dash Worcestershire sauce
salt and freshly ground pepper, to taste
Once the patties are cooked through, I add a slice of cheese to each patty. Good ole processed yellow sliced cheese works best here.
After removing them from the heat, I scrape off all of the dirty burger leftover bits and toss the buttered buns onto the griddle. Once they’re ready, start assembling your burgers because you’re all done!
I love cooking all of this on the griddle because it’s such an easy clean up, I have ONE dish (plus the spatula) to wash when I’m done. It also leaves my oven free to cook up some frozen fries, onion rings, whatever. If you’re wanting to make some Animal Style Fries, just top your fries with grilled onions and some spread!
And it’s time to chow down!
My husband isn’t one for the Animal Style (this was his burger). But seriously, how delicious does this look?