Copycat Our take on the In-N-Out Double-Double
Copycat In-N-Out Double-Double
Our take on the In-N-Out Double-Double: two thin mustard-seared patties, melty American cheese, grilled onions and a tangy spread. Ready in 20 minutes.
- Prep
- 6 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 850 kcal
Ingredients
Method
Stir together the mayonnaise, ketchup, relish, vinegar and sugar. That's the spread.
Melt half the butter in a small skillet over medium heat. Add the onion with a pinch of salt and cook, stirring now and then, until soft and golden brown. Meanwhile, slice the tomato, tear the lettuce and halve the buns.
Heat a large heavy skillet over medium-high heat. Spread the cut sides of the buns with the rest of the butter and toast until golden. Set aside.
Turn the heat to high. Add the beef balls, well spaced, and smash each one very thin (about 4 1/2 inches wide). Season with salt and pepper, then brush or squeeze 1/2 tsp mustard over the raw top of each patty. Cook without moving until the edges are deeply browned.
Flip so the mustard side sears, lay a slice of cheese on every patty and cook until the cheese melts and the beef is cooked through with no pink left.
Build each burger: bottom bun, spread, tomato, lettuce, a cheesy patty, the grilled onions, the second cheesy patty, then the top bun.
Tips
- The spread and the mustard seared into the patties are what make it taste like the original. Don't skip either.
- For a messier, saucier version, add dill pickle slices, double the spread and pile on the grilled onions more generously.
- Smash hard in the first 20 seconds while the beef is still cold; a square of parchment paper under the spatula stops sticking.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
