In-N-Out Animal Style Burger

There are many things one missed while living away from home. Family, friends, your favorite taco truck to name a few. One thing I have noticed about moving to London, is that the burgers here are VERY different. Yes, they still consist of ground (here called ‘minced’ beef) between two pieces of bread but from the condiments to the way the beef is cooked, it didn’t take long for me to miss one of California’s best, In-N-Out.

Though I have never been a fan of copy-cat recipes. I was pushed to making this when the last British burger place I went to was serving up hearty 1/4 lb patties that I wasn’t allowed to order cooked ‘medium’. Desperate times…

This version of the West Coast burger is modeled after their ‘double-double animal style’. Differing from the regular cheese burger, this has extra spread, pickles, double the patty (grilled with mustard), as well as double the cheese and grilled onions.

In & Out Burger Animal Style

This is also video #3 for culinaryinspo! Last week I made a healthy(ish) lentil soup. If you are liking these new additions be sure to share it around on Facebook or whatever social media y’all are on these days.

 

In-N-Out Animal Style Burger (Video)
Cuisine: American
Author: Kiano Moju
Serves: 2 Burgers
Ingredients
  • 1/2 lb ground beef
  • 2 burger buns
  • 4 slices American cheese
  • 1 yellow onion, finely diced
  • 1 TBSP vegetable oil
  • 4 TBSP Mayonaise
  • 2 TBSP Ketchup
  • 4 tsp yellow mustard
  • 1 tsp sweet relish
  • 1 tsp pickle juice
  • 1/4 head iceberg lettuce
  • large tomato
  • dill pickles, sliced
  • salt & black pepper to taste
Instructions
  1. In a sautee man over medium low heat add vegetable oil and diced onions. Cook until a deep caramel color aprox. 30 minutes, stirring occasionally. One onions are cooked add 1/2 water and season with salt. Cook onions further until water has evaporated. Onions should be very soft. Set aside.
  2. Prepare the burger spread by combining in a small mixing bowl the mayonnaise, ketchup, relish & pickle juice. Mix well & set aside
  3. Dive ground beef into 4 (2 oz) balls. Flatten out into thin patties. This can easily be done by covering the meat with cling film, and pressing the ball firmly with a heavy based saucepan.
  4. Season with salt & pepper.
  5. Cook patties on a hot lightly oiled pan over medium high heat.
  6. Once in the pan, season each patty with 1 tsp yellow mustard.
  7. Turn patty once half way cooked (2-3 minutes). Top each with a generous amount of grilled onions & a slice of cheese.
  8. Allow burgers to cook through and cheese to melt (another 2-3 minutes).
  9. Toast buns in a clean pan. The burger pan can be used, but be sure to drain of oil and wipe any residue with a paper towel.
  10. Assemble burger in the following order: bottom bun, spread, pickles, 1 tomato slice, a few leave of lettuce, 2 patties & top bun.

 Enjoy!

Kiano Moju

Founder

Founder of Culinary Inspo. Kiano is a California raised foodie with a big travel bug and even bigger appetite to explore the world's food and cultures.

6 Comments
  1. Awesome! In-and-Out is one of our favorites, too – wish they had them here in WA! I lived in England, just north of London, for 7 years and I hear you about the British burgers. Creating your own copycat of a beloved burger joint is a great idea!

    1. Thanks Jerry! I did make this recipe because I’m abroad, but I think my trips there will lessen when I return home. But I will keep going back for the shakes

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