Almost-Famous Animal-Style Burgers
No one knows how In-N-Out’s Animal-Style burger got its name, but customers have been ordering it since the ’60s, even though it has never actually appeared on the menu. “Animal Style” is code for a patty grilled in mustard and served with lettuce, tomato, pickles, grilled onions and an extra helping of the California-based chain’s signature sauce. (“Double-Double” means two patties with cheese.) The official recipe is a secret, but Food Network Kitchens created this close second.
Equipment
- 1 Large Skillet For caramelizing onions and cooking patties
- 1 Medium Bowl For mixing the special sauce
- 1 Griddle or Flat-Top Ideal for cooking multiple patties and toasting buns simultaneously
- 1 Spatula For flipping patties and scraping griddle
- 1 Chef's Knife and Cutting Board For prepping vegetables
Ingredients
Main
- 2 tablespoons vegetable oil plus more for brushing
- 2 large onions finely chopped
- Kosher salt
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1/2 teaspoon white vinegar
- 2 pounds ground beef chuck preferably 60% lean
- 4 hamburger buns split
- 1/4 cup sliced dill pickles
- 3/4 cup shredded iceberg lettuce
- 4 to 8 thin slices tomato
- Freshly ground pepper
- 1/4 cup yellow mustard
- 8 slices American cheese
Instructions
- Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and 3/4 teaspoon salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (If the onions brown too quickly, reduce the heat to low.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside. (The onions can be made up to 3 days ahead; cover and refrigerate, then reheat before using.)
- Mix the mayonnaise, ketchup, relish and vinegar in a bowl; set aside. Shape the beef into 8 patties, about 4 inches wide and 1/2 inch thick.
- Heat a griddle or skillet over medium heat; lightly brush with vegetable oil. Toast the buns on the griddle, split-side down. Spread each toasted bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, some lettuce, 1 or 2 slices tomato and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)
- Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the griddle and cook 3 minutes. Spread about 1 1/2 teaspoons mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness. Top 4 of the patties with caramelized onions, then cover with the remaining patties, cheese-side up. Sandwich the double patties on the buns.
Notes
Achieving perfectly caramelized onions is paramount; patience on low heat for 30 minutes, followed by medium-high for browning and deglazing, builds deep umami. For the patties, while the recipe suggests 60% lean, using an 80/20 ground chuck will yield a more succulent and flavorful burger; avoid overworking the meat to ensure tenderness. The mustard application on the uncooked side creates a fantastic crust and tangy flavor characteristic of Animal Style. Toasting buns is non-negotiable for texture and to prevent sogginess from the sauce and patty juices. Ensure all components are prepped and ready for assembly to serve hot and fresh.