No one knows how In-N-Out’s Animal-Style burger got its name, but customers have been ordering it since the ’60s, even though it has never actually appeared on the menu. “Animal Style” is code for a patty grilled in mustard and served with lettuce, tomato, pickles, grilled onions and an extra helping of the California-based chain’s signature sauce. (“Double-Double” means two patties with cheese.) The official recipe is a secret, but Food Network Kitchens created this close second.
| Level: | Easy |
| Total: | 55 min |
| Active: | 55 min |
| Yield: | 4 burgers |
| Level: | Easy |
| Total: | 55 min |
| Active: | 55 min |
| Yield: | 4 burgers |
Ingredients
- 2 tablespoons vegetable oil, plus more for brushing
- 2 large onions, finely chopped
- Kosher salt
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1/2 teaspoon white vinegar
- 2 pounds ground beef chuck (preferably 60% lean)
- 4 hamburger buns, split
- 1/4 cup sliced dill pickles
- 3/4 cup shredded iceberg lettuce
- 4 to 8 thin slices tomato
- Freshly ground pepper
- 1/4 cup yellow mustard
- 8 slices American cheese
Instructions
- Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and 3/4 teaspoon salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (If the onions brown too quickly, reduce the heat to low.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside. (The onions can be made up to 3 days ahead; cover and refrigerate, then reheat before using.)
- Mix the mayonnaise, ketchup, relish and vinegar in a bowl; set aside. Shape the beef into 8 patties, about 4 inches wide and 1/2 inch thick.
- Heat a griddle or skillet over medium heat; lightly brush with vegetable oil. Toast the buns on the griddle, split-side down. Spread each toasted bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, some lettuce, 1 or 2 slices tomato and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)
- Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the griddle and cook 3 minutes. Spread about 1 1/2 teaspoons mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness. Top 4 of the patties with caramelized onions, then cover with the remaining patties, cheese-side up. Sandwich the double patties on the buns.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 776 |
| Total Fat | 42 g |
| Saturated Fat | 14 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 64 g |
| Cholesterol | 175 mg |
| Sodium | 1242 mg |
| Serving Size | 1 of 4 servings |
| Calories | 776 |
| Total Fat | 42 g |
| Saturated Fat | 14 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 64 g |
| Cholesterol | 175 mg |
| Sodium | 1242 mg |
Reviews
Amazing! So so good. We flavored the meat with onion soup mix and then you don’t need the onions. Delicious.
We don’t have an In/Out around here so I wasn’t sure what to expect. Dear God, I just made the perfect burger. Not a fan of onions so I skipped that part. Thank you for posting this. I have a new go-to burger recipe!
These burgers were delicious!! Not sure if the time it took caramelizing the onions was worth it so I’ll likely leave those off next time.
I want one NOW! Mike Stice.
I made the sauce last night and will say that it does taste exactly like the sauce that In-N-Out puts on their burgers. I actually added a little half and half to make a loose dressing and had a cheeseburger salad. It was actually very good!
The burger was special!
I moved away from Southern California in 2008. Every time I go home (way too infrequently, thanks Covid) I fly into lax and go straight to in-n-out. This isn’t a perfect double double, but it is absolutely it’s messier, more filling doppelgänger. The taste is on point and I have yet to get a less than 5star review from family and friends. I think the key is slicing the tomato thin, adding raw onions in addition to the cooked, making sure you take the time to fully caramelize the onions AND deglaze the pan, and make the patties thinner than they call for in the recipe. I have gone with single burgers since the patties tend to thicken up on the que. Also, just to add some flavor I sear the burgers first on the Weber over hard lump oak then finish on the traeger (for the cheese and mustard).
R
I just made these with brioche hamburger buns. The double was definitely too much for the bun. The single (1/4lb) was plenty but I’d still try a more hearty bun next time. The sauce is great! Smash those burgers down and develop a crust. I never used the mustard that way which turned out good.
Overall, a great everything burger!
Overall, a great everything burger!
Excellent, tastes just like In n Out!