CopycatSpices
In-N-Out Double-Double
Two beef patties, two slices of American cheese, lettuce, tomato, and spread on a soft bun — the iconic West Coast burger built at home with the signature sauce.
burger · in-n-out · fast-food · beef
🕑Prep15 min
🍳Cook10 min
⏱Total25 min
🍽Serves4
⭐DifficultyEasy
Ingredients
- 1 lb ground beef (80/20), divided into 8 thin patties
- 8 slices American cheese
- 4 soft white hamburger buns
- Iceberg lettuce, shredded
- 1 medium tomato, sliced
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon white vinegar
- 1/2 teaspoon sugar
Instructions
- 1.Make the spread. In a small bowl, mix the mayonnaise, ketchup, sweet pickle relish, white vinegar, and sugar. Stir until combined. This is In-N-Out's not-so-secret sauce — essentially a Thousand Island-style spread. Refrigerate until ready to use.
- 2.Form the patties. Divide the ground beef into 8 equal portions (about 2 oz each). Shape into thin patties about 4 inches wide. Season generously with salt and pepper on both sides. In-N-Out patties are thin, so do not make them thick.
- 3.Smash and sear. Heat a cast iron skillet or flat griddle over high heat. Place the patties on the hot surface and smash them flat with a spatula. Cook for 2 minutes until the bottom is deeply browned and crusty. Flip, immediately place a slice of American cheese on each patty, and cook for another 1-2 minutes.
- 4.Toast the buns. Spread a thin layer of butter on the cut sides of each bun. Place them cut-side down on the griddle for 30-60 seconds until golden and slightly crispy.
- 5.Assemble the Double-Double. Spread the sauce on both bun halves. Layer lettuce and tomato on the bottom bun. Stack two cheese-covered patties on top. Close with the top bun. Serve immediately.
In-N-Out Double-Double
The Double-Double is the burger that made In-N-Out famous. Two thin beef patties, two slices of melted American cheese, fresh lettuce, tomato, and their signature spread on a soft toasted bun. It is simple, it is fresh, and it is the standard by which all fast food burgers are measured on the West Coast.
If you do not live near an In-N-Out — and most of the country does not — this is the closest you will get without a plane ticket. The recipe is straightforward because the original is straightforward. Fresh ingredients, thin patties, high heat, and that pink spread.
Why Make It at Home?
A Double-Double at In-N-Out costs about $5.50, which is a great deal for the restaurant. But if you do not have an In-N-Out nearby, this is your only option. Even if you do, making these at home lets you use higher quality beef and customize everything to your preference — extra spread, grilled onions, chopped chilies.
Tips & Variations
- Thin patties are essential. In-N-Out patties are about 2 ounces each. If you make them thicker, you lose the signature crust-to-meat ratio that defines the burger.
- American cheese only. It melts perfectly and has that creamy, slightly salty flavor that is part of the Double-Double identity. Cheddar or Swiss will taste fine but will not taste like In-N-Out.
- Go Animal Style. Add a layer of cooked, caramelized diced onions to the patty while it cooks, spread extra sauce, and add pickles. That is the Animal Style upgrade.
- Use soft white buns. In-N-Out uses a spongy white bun, not a brioche or pretzel bun. The simplicity of the bun lets the beef and cheese be the stars.
