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How to Make an In-N-Out Double-Double Animal-Style Burger at Home

How to Make an In-N-Out Double-Double Animal-Style Burger at Home: Imgur/JodeG

Imgur/JodeG

Most of you poor bastards across the country don’t get access to one of the great fast food burgers of all time, the In-N-Out Double-Double. But the Redditor Muskwa has done you all a solid and broken down step-by-step how to make this delicious cheeseburger at home yourself, with the added bonus of making it animal style (griddled onions, mustard fried into the patty and pickles). Now, we have tasted this ourselves yet, but the photographic evidence of his creation looks pretty damn tasty. We may whip one up tonight.


Imgur/JodeG

Imgur/JodeG

It begins with a whole onion, diced, and ton of patience


Imgur/JodeG

Imgur/JodeG

You’ll be slowly caramelizing these babies for almost an hour, adding a little bit of water along the way to deglaze the pan


Imgur/JodeG

Imgur/JodeG

Good news is, they keep for up to three days in the fridge, so you can make them ahead of time and reheat as needed


Imgur/JodeG

Imgur/JodeG

Make your modified secret sauce, which is essentially just thousand island dressing with some vinegar


Imgur/JodeG

Imgur/JodeG

Your patties will be super thin—less than a ¼ lb. Liberally salt and pepper both sides


Imgur/JodeG

Imgur/JodeG

Fry the patties in a little bit of vegetable oil and add mustard to one side of each patty before flipping


Imgur/JodeG

Imgur/JodeG

You’ll flip pretty quickly, because each patty is so thin


Imgur/JodeG

Imgur/JodeG

Add your cheese and let it melt down. You can speed the melting by adding a little water to the hot pan then putting a lid on top to trap the steam


Imgur/JodeG

Imgur/JodeG

Toast your buns


Imgur/JodeG

Imgur/JodeG

Start building the burger by adding a lot of secret sauce to the bottom bun


Imgur/JodeG

Imgur/JodeG

The pickles are damned important


Imgur/JodeG

Imgur/JodeG

Tomato and iceberg lettuce come next. They protect the bun from the greasy patties


Imgur/JodeG

Imgur/JodeG

First patty goes on


Imgur/JodeG

Imgur/JodeG

Then add those delicious, time-consuming onions


Imgur/JodeG

Imgur/JodeG

Second cheese-covered patty is next. This is a Double-Double, after all


Imgur/JodeG

Imgur/JodeG

The final product is a thing of beauty


Imgur/JodeG

Imgur/JodeG

And then, the most important step


Jeremy Repanich is a Senior Editor at Playboy and host of the show Let’s Get Fat. Follow him on Twitter @racefortheprize.

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