What is it about biting into a juicy, cheesy burger that gets me all warm and tingly inside? I don’t know but I get the same feeling every time we go home and drive by In-N-Out. Man, I love me a double double animal style no pickles with a strawberry shake. Unfortunately, I live about 3,500 miles away from home so I don’t have the option to pick up a quick lunch from In-N-Out. The next best thing, of course, is to cook a double double animal style no pickles at home. So that is just what I did!
Delicious Rating: Let me start off by saying that any burger home cooked has and will always be my preference. I just don’t cook meat that often at home let alone ground beef. But this burger, this “trying to make an animal style double double at home” cheeseburger is amazing. Like seriously, easy recipe and delicious eats. It isn’t a perfect copycat of In-N-Out though. The bun is not the same and my patties were thicker than In-N-Out’s. Other than that though I wouldn’t change a thing. The spread is dead on and the cheese is so ooey gooey…this is what love is:
FOR RECIPE & PHOTO GUIDE CLICK →
- 3 tbsp mayonaise
- 2 tbsp ketchup
- 1 tbsp relish
- 1 tsp sugar
- 1 tbsp butter
- 2 hamburger buns
- ½ lb good quality beef
- Salt & Pepper
- Onion, thinly sliced
- 4 slices of Cheddar Cheese
- 2 slices of Tomato
- 2 leafs of lettuce
- Combine mayo, ketchup, relish, and sugar in a small bowl.
- Melt butter in a skillet over medium heat.
- Once melted, toast both sides of buns and remove.
- Season beef with salt and pepper and shape into 4 round patties.
- Place in skillet and squirt mustard on top and fry for 4 minutes.
- Flip patties.
- After 3-4 minutes of frying, slide onion slices underneath patties.
- Cover each patty with a slice of cheese and allow to melt.
- Assemble burgers by adding spread, tomato, and lettuce to bottom bun and spread to the top bun.
- Place one patty & onion on top of another and stack onto the lettuce on the bottom bun.
- Top and eat.
The spread is simple enough to make anytime you cook up burgers at home. I think it would be great with a BBQ hamburger….mmmhhhhh!
I cooked the burgers in a cast iron skillet but any pan you have will do fine. I used the only buns that are available here in Costa Rica, regular rinky dink hamburger buns. If you are able to find some spongy type bread buns that are more similar to In-N-Out, please use them and let me know how they were!
Start the assembly as the burgers cook. Spread on both ends.
I did not add pickles but you certainly can. Stick them on top of the spread then add the tomato.
Then lettuce. The burgers will sit on the lettuce and that way the bottom bun doesn’t get soggy.
I like mustard so you see how much I squirted. But when I ate the burger I felt like it was too mustardy. So maybe one squiggle is enough.