Animal-Style Burger Recipe: In-N-Out Copycat

One of the most famous items associated with In-N-Out is actually off the regular menu: the Animal Style Burger. You don’t need to visit a drive-thru to enjoy it — this clear, home-friendly copycat recipe recreates that iconic burger in your kitchen.

When I first visited California years ago, a stop at In-N-Out felt like a rite of passage. The chain became legendary, and the Animal Style Burger — part of the restaurant’s “not-so-secret” menu — quickly gained devoted fans. While In-N-Out has expanded into several states, many places still don’t have easy access to that double-double goodness. This recipe aims to reproduce the flavor and texture at home: thin mustard-seared patties, melted American cheese, sweet caramelized onions and the creamy burger spread that ties it all together.

The patties are intentionally thin and cooked quickly, which gives you crispy edges and juicy centers. Finish with shredded iceberg, sliced tomato, dill pickle chips and a toasted bun (or wrap the burger in lettuce for a low-carb option). For the full experience, serve with a chocolate milkshake and fries topped with the same burger spread.

Ingredients

• Ground beef – 80/20 ground beef works well. Each thin patty in this recipe is 2 ounces, so plan on 4 ounces of beef for each double-double.
• Kosher salt and black pepper – to season patties just before cooking.
• Vegetable oil – for toasting buns and cooking on the griddle.
• Yellow mustard – spread on raw side of patties before searing for the classic flavor.
• Hamburger buns – brioche or soft white buns, lightly toasted.
• American cheese – sliced for quick melting.
• Tomato – slice about 1/4 inch thick.
• Iceberg lettuce – whole leaves or shredded, depending on preference.
• Dill pickle chips – standard pickle slices for that salty crunch.
• Burger spread – a simple thousand-island style sauce made from mayonnaise, ketchup, finely chopped pickles and dijon mustard.
• Caramelized onions – prepared ahead if possible; dice and keep warm for topping the patties.

Instructions

This recipe makes four double-double style burgers. If you haven’t prepared the caramelized onions ahead of time, do that first. Make the burger spread by whisking together 1/2 cup mayonnaise, 2 tablespoons ketchup, 2 tablespoons finely chopped pickles (or relish) and 2 teaspoons dijon mustard; set aside.

1. Toast the buns first. Heat a griddle or large skillet over medium-high heat and add 1/2 teaspoon oil. Place buns face-down and toast about 1 minute, until lightly browned around the edges. Remove and set aside.
2. Spread about 2 tablespoons of burger spread on the bottom half of each bun. Top with 4 pickle slices, 1 tomato slice and 1 leaf of iceberg lettuce. Keep assembled bottoms nearby while you cook the patties.
3. Divide the beef into eight 2-ounce balls. Flatten each ball into a roughly 4-inch round patty and season with salt and pepper.
4. On the hot griddle, add another teaspoon of oil. When the oil starts to shimmer, place the patties on the griddle and cook for 2 minutes and 30 seconds.
5. Brush or spread about 1 tablespoon yellow mustard on the raw side of each patty while the first side cooks. Then flip the patties so the mustard side is down and cook an additional 1 minute.
6. Top each patty with a slice of American cheese. Spoon about 2 tablespoons of diced caramelized onions onto four of the cheese-covered patties, then place the remaining patties on top to form double patties.
7. Move the finished patties onto the prepared buns, add the top bun and serve immediately while the cheese is melty and the onions are warm.