This In-N-Out Double-Double copycat brings California's iconic burger right into your own backyard.
We're making a homemade spread, caramelizing our onions, and toasting our buns to perfection to recreate this perfect burger.
WHAT YOU'LL NEED TO MAKE THIS RECIPE
- Ground Beef — I measured out two, 2-oz patties (80/20) and pre-smashed them
- American Cheese — the only appropriate cheese to use for an In-N-Out burger, it melts perfectly
- Burger Buns — try to find soft, classic hamburger buns. We're going to toast them
- Lettuce, Tomato, & Onion — the classic veggie trio on the Double-Double. You want to use iceberg lettuce, beefsteak tomato, and white onion. I'm also grilling my onions on the flattop
- Special Spread — it's super easy to make the In-N-Out spread at home
- Salt & Pepper — simple seasonings for the ground beef
HOW TO MAKE COPYCAT IN-N-OUT DOUBLE DOUBLE BURGER
@grillfrenzy Homemade In-N-Out Double-Doubles.
♬ original sound - Mike Futia
1. Make the Spread
It's really easy to make In-N-Out's classic spread right at home. Just five ingredients (+ salt & pepper). Follow the full In-N-Out Sauce recipe here.
2. Prep the Patties
Since we're making a double-double, we need two patties. I measured out two-ounce patties, and pre-smashed them with a burger press.
3. Toast the Buns
Since the burger patties cook so quickly, we want to toast our buns ahead of time. Toast them over your flattop or pan until they look like this. Optionally, you can apply a little softened butter or mayo to the bun to get even better color.
4. Cook the Onions (Optional)
A classic Double-Double comes with a thick slice of raw onion, but I'm not a huge fan of raw onions. So I grilled mine on my flattop for a few minutes per site, until they were softened and slightly caramelized. Make sure to lightly season the onion a little oil and salt & pepper.
5. Cook the Patties
Cook the burgers in your pan or flattop over medium-high heat, about 2-3 minutes per side. Be sure to season with salt & pepper right when you place them on. After the flip, add a slice of American cheese to each patty, and cook until they're well-melted.
6. Assemble the Burger
Here's the order for assembling the burger:
- Bottom bun goes down first
- Add some spread to the bottom bun
- Add the slice of tomato
- Add the iceberg lettuce
- Add the first burger patty
- Add the raw or grilled onion
- Add the second patty
- Add the top bun with more spread
7. Serve & Enjoy
Serve with some classic shoestring fries for the full In-N-Out experience, and enjoy.
PRO TIPS FOR MAKING THIS RECIPE
- Two-ounce patties. I'm pretty sure In-N-Out uses 2-oz patties, so make sure to use a food scale to measure them out.
- Smash them down. In order to get the classic "smash" burger experience, use a burger press to smash them down really thin. I prefer pre-smashing them ahead of time so it's one less thing to worry about on the griddle.
- Make your own sauce. Trust me, homemade In-N-Out spread is *so much* better than any bottled sauce you'll find at the store. Take the 5 minutes to make it yourself.
- The buns. It's hard to find the right bun for this recipe since In-N-Out uses a local bakery to bake their buns homemade. I've tried this recipe with both Pepperidge Farm and Arnold's buns, and I think I prefer the Arnold's.
In-N-Out Double-Double Copycat Recipe
Ingredients
- 4 oz ground beef 80/20 blend
- 2 slices American cheese
- 1 hamburger bun crumbled
- 1 slice tomato beefsteak
- 1 slice white onion thick-sliced
- 1 lettuce leave iceberg
- 1 tbsp In-N-Out spread recipe link in full recipe
Instructions
- Prepare In-N-Out spread and refrigerate
- Shape ground beef into 2-oz thin patties
- Toast hamburger buns until golden brown
- (Optional) Grill onions until soft and slightly caramelized
- Cook patties, season with salt and pepper, and top with cheese
- Assemble with sauce, tomato, lettuce, patties, and onions
- Serve immediately
Notes
- Two-ounce patties. I'm pretty sure In-N-Out uses 2-oz patties, so make sure to use a food scale to measure them out.Â
- Smash them down. In order to get the classic "smash" burger experience, use a burger press to smash them down really thin. I prefer pre-smashing them ahead of time so it's one less thing to worry about on the griddle.Â
- Make your own sauce. Trust me, homemade In-N-Out spread is *so much* better than any bottled sauce you'll find at the store. Take the 5 minutes to make it yourself.Â
- The buns. It's hard to find the right bun for this recipe since In-N-Out uses a local bakery to bake their buns homemade. I've tried this recipe with both Pepperidge Farm and Arnold's buns, and I think I prefer the Arnold's.Â
