In-N-Out Animal Style Burger
Mustard-grilled patty, caramelized onions, and that sauce. San Diego muscle memory. First liberty in San Diego after my first deployment, and the first place I went wasn't a bar — it was In-N-Out. Dou
Ingredients
For the burgers
- 1 pound ground beef (80/20 chuck)
- kosher salt
- black pepper
- yellow mustard
- 4 slices American cheese
- 4 potato buns
For the spread
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- 1 teaspoon white vinegar
- 1/2 teaspoon sugar
For assembly
- Caramelized onions (1 large yellow onion
- thinly sliced)
- dill pickle slices
- iceberg lettuce
- tomato slices
Method
Step 1: Caramelize the onions
- This is the longest step and the most important one to do first. Slice one large yellow onion thin. Cook in a tablespoon of butter over medium-low heat for 25-30 minutes, stirring occasionally, until deep golden and sweet. Season with a pinch of salt. These can be made a day ahead and reheated.
Step 2: Make the spread
- Mix all sauce ingredients and refrigerate while you prep the burgers.
Step 3: Smash and mustard-grill the patties
- Divide the beef into 8 loosely packed balls (about 2 ounces each). Heat a cast iron skillet or griddle until smoking hot. Place a ball on the surface, smash thin with a spatula. Season with salt and pepper. Cook 2 minutes. Spread 1 tablespoon yellow mustard on the raw side. Flip onto the mustard — you'll hear it sizzle. Cook 1 minute more. Add a slice of American cheese and a spoonful of caramelized onions on top. Place a second cheesed patty on top of the first to create the double stack.
Step 4: Toast and assemble
- Toast the buns in the beef fat. Spread sauce on both halves. Bottom bun: lettuce, tomato, pickle slices, double patty stack. Top bun. Press gently.