Homemade In N Out Burger Double Double Animal Style Burger!
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- čas přidán 29. 08. 2024
- A really good clone recipe for the famous Double Double Animal Style Burger from In n Out cooked up on my Weber Kettle.
Link to blog I got the recipe from:
www.seriouseats...
In N Out's Secret Menu: • IN-N-OUT Burger's Secr...
Craycort Grates: www.amazon.com/...
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Alright...I just watched this video...bought all the ingredients...made two double doubles for myself...ate them alone in total extacy...shed tear of joy...and am now going to carry those little food baby´s full term
I'm guessing no postpartum depression either...:p
a full 9-hour term?
Elise Ernst am going to do same as you today...
deuce!
i need to stop getting stoned and watching your channel . . it's fucking TORTURE ! ! :(
Same here right now ;)
Omg I know! My mouth is watering
I think everybodys here for the same reason
haha, me too!
Man. I eat a lot.
I've ate the In-N-Out 2+2 since '65. My oldest brother worked at their first location (Don Fain, 1966). The old man who started the whole thing, knew how to make burgers better than anyone. This video not only brings back memories, yet reminds me that I now need to travel about 700 miles to the nearest In-N-Out in Southern Cal to get a genuine In-N-Out double-double. (I'll go with the home-made version as guided here.)
I've made these 2x now, and both have come out fantastic ! I'm on the East Coast so I don't get to have In and Out unless I travel out west for work, so these are a great substitute.
Thanks for stopping by!
Omg i need to stop watching these at midnight lol
lmfao omg this is literally me right now 12:46 a.m
That's a fantastic replica. I eat an unhealthy amount of In N Out, so I consider myself intimately familiar with the burger, and you did a great job with some of the finer points that a lot of people ignore or don't understand. The addition of sugar and vinegar to the spread sauce was one that caught my eye. In N Out spread is very sweet and very acidic, so much so that I've actually choked a bit once or twice on the vinegar fumes when taking a big bite. I also respect that you followed the proper ingredient placement and assembly procedure, and that you made an onion jam very close to what they make. Most people just saute some onions call that enough. In N Out caramelizes theirs to the point of almost being burnt.
If I could, I would like to make a couple suggestions for next time: try toasting your buns beforehand, then, place the bun top on the cheese as soon as you lay the cheese on the patty; this helps the cheese marry with the bread, and keeps the bun warm.
When I make my double-doubles at home, I find(even though In N Out doesn't cook their patties this way) that smash-burger patties bring more of an authentic flavor than just a simple griddle-seared patty.
Lastly, a big part of the taste of the double-double is the saltiness imbued by their only partially-melted, thick-cut cheese. A single cheese slice from In N Out is twice the thickness of the standard store-bought cheese slices. Doubling up the cheese slices and only letting them melt slightly, gives a more authentic taste due to how the cheese still stays slightly coagulated between the patties.
@mrdanisthename Thank you for the kind words. I have a lot of fun shooting these vids.
Grilled these for my kid years ago and followed this to the letter, it is so good! Having never been to an In & Out I can't speak for the taste accuracy, but my kid and I love these. She thinks I am grilling simple burgers tonight but the sauce is in the fridge and onions caramelizng on the stove. She's going to flip! I can't wait, its been too long and this recipe is one of my favorites.
Wow! 10 years ago. Your production has come a long way, and so has your BBQ tech. Cheers!
close.
INO toast their buns the same time they cook the burger. they season the burger only one side when its on the grill. and the onions cook in their own juices. the minute you flip the burger and cheese it, you add the grilled onion on top. and before you pull the burger you should have your bottom dressed. the only thing you forgot was the extra spread o the lettuce. and while the burger is cooking put the crown on the burger. 1:15 one side 3:45 the other side. that's the cooking ratio for their burgers. oh and a simple swirl for the fried mustard. you don't want to drown the taste for a mustard burger.
Oh my God why don't you make your own video then
Thanks for stopping by! Make sure you check out my version of the Smashburger.
@Cenotaff Thank you! Right now I only have a grilling/BBQ channel. That being said most of my cooks, especially this one, can be done inside. A lot of my cooks are indoor recipes that I adapt to the outdoors.
Thanks for stopping by!
@chefsolid Thanks for stopping by.
Good stuff. We cook a lot of indian recipes, which also call for extremely fine mincing/chopping of the onions. Often, you can just throw the onions in a blender and make a coarse paste rather than chopping them, this may be a helpful tip for someone looking to save time when making a bigger batch of these. Awesome video thank you sir!
Thanks! Glad you guys are like'n em'!
It's crazy how far you and your channel have come since this video was made. Keep up the good work, Greg!
California and Arizona LOVES In N Out. makes me glad to be a So Cal resident
@bowulf I guess they have some rule that they won't build more than a days drive from their meat processing plant. Bummer... Thanks for watching!
@Johnnie99208 Thanks for the comment. I just posted the link to the blog under additional info (right under the video). Thanks!
A few pointers from a former employee
-When cooking your meat, In N Out only seasons the top side of the meat. This allows for the seasoning to go into the meat when the blood begins to appear.
-The cheese is folded about an inch and a half to 2 inches at the top to create that upside down smile.
-Buns are toasted on a grill but not where the meat was cooked.
-You need more spread than that (personal preference).
im fat because of your channel thanks dude
NP
no
@tzkelley Five Guys about three minutes from one of our In N Outs. There are plenty of great burgers out there. This vid wasn't so much a "In N Out is the Best!" as a "In N Out is a SoCal staple that you need to hit if you visit" type video. Plus, it was just a fun cook! Thanks for checking it out.
I subscribed to both your channels and now I am getting into the burger kick of cooking. FANTASTIC!! Thank you so much for these wonderful videos!
Another amazing recipe! You are killing me because it is 10: 25 pm and I want this burger Yum! thank you so much for your techniques and inspiration!
@Mastercylinder32 No comparison. I've done two seasoning burns and a few cooks and it is amazing how great this thing holds the heat. So much steel! I'm doing my first video cook as I type. Hope to have it posted tonight.
@MrWhatDoYouBelieve I cook on a Weber Performer, but I added a Craycort cast iron grate. Best purchase I ever made!
@etheromlet Oh yeah! Thanks for watching!
@KasCooks Thanks for check'n it out!
I live in the Philadelphia area so we don't have an In N Out anywhere close to us. I've heard great things about it though so after watching this video about 40 times, I decided to give it a try. I tried to follow it exactly, except for skipping the onions part as I didn't have all that time. I've never had an In N Out burger before, but if it's anything like what I just ate, I'm a huge fan! The burger was amazing! One of my guests said it was the best burger she had ever eaten.
Great video, and I can't wait to try the Smashburger next!
Just made these, onions didn't go to plan though. Ended up more fried and crispy rather than a paste. Living in the UK I can't compare to the real thing unfortunately but loved the taste. Thank you
Sounds like your heat may have been just a little too high. And remember to add water as they begin to dry out. Cheers!
I made these last Saturday on my Weber Summit Charcoal using a Lodge Cast Iron Pizza Pan as a griddle. Wife said they were excellent. Trying one of your different burger recipes each weekend. Thanks for the videos.
I made these with fire and iron, (and a tiny bit of my left little finger). Your wife said they were almost as good as your ones. That positive comment inspires me to try harder next time. By the way, you have a nice kitchen.
this is such an awesome hobby- thanks for the recipe my man I'm gonna give this a try. Here in chicago there's a place on ashland called "red hot ranch" and I think they have the best fast food burger in the city. Take it easy!
Thanks for checking it out!
No. It's just minced super, super fine. Then you sauté it in a little oil very slowly. if it starts to dry out, you add a little bit of water. Just keep it going until the onion turns almost into a paste.
Oh my! I was born and raised in Southern Cali and on In n Out burgers. I moved with my fiance to Maryland. I miss In n Out... I am so going to try this recipe soon and I am so hoping it is truthfully like In N Out.
Thanks for stopp'n by!
Yes. The regular burger does not have the mustard grilled on the patty and the onion is just sliced and placed on the burger raw.
Man you always make killer looking stuff! People who get to eat your food are very lucky!
@rootboyslim Thanks for stopping by. Five Guys make a good burger too!
Thank you John. Yes, I use a tripod for all of my videos.
They do at mine... From Wikipedia: "The bulk of the secret menu revolves around the burgers. The company advertises that "Animal Style" is one of the most popular "secret" styles; in addition to the standard toppings, Animal Style burgers include pickles, extra spread, grilled onions, and mustard fried onto each meat patty."
I remember as a child In N Out burgers started out in Southern California, Baldwin Park to be exact :) Greg I remember when my brother moved to Northern California and my mom would bring him In N Out via Southwest Airlines :) My wife and I just had In N Out last weekend and they totally shrunk the patty's :( I have had their 4X4 but not their Animal style burger :) A "BIG" thumbs up :) Right into my CULINARY playlist :) ROCK ON!!!!!!!
I'm using charcoal, so I've never really measured the temp on the flattop, but it probably up around 400 or so. I cook them until I see the juices starting to show through the top, then give em a flip. Just a few minutes on the other side.
My mouth is watering. We don't have any In N Out burgers in Japan. It's what I miss the most about living in California haha. Gonna have to try to make this.
@JohnnyRehabb Thanks for watching Johnny!
Love little "secret" burger joints like that.
Yes! In N Out cooks their burgers indoors on a hot flattop. A skillet or griddle on top of a stove would be perfect!
This guy works hard on his videos how does he not have more subscribers
I have never had an In-n-out burger but I tried this recipe (although I minimized the amount of fat to make it healthier and I put worcestershire sauce in the meet) and I have to say it was amazing! I loved it thanks! :-)
@IkrAIkeIN I'll do that. Thanks for the comment!
double double "whole grill" is amazing
also the first burger meat patty you put onto the bottom bun , flip it so the melted cheese acts as a grip to the bun so the whole burger remains intact while you eat. all the best. cheers.
Patties will shrink no matter what. You can either buy leaner meat, or make your patties a little larger to compensate for the shrinkage.
Thank you for watching! Are there Max Burgers where you live?
Ballistic BBQ I live in France and absolutely not
@PerceptionModified Five Brother's just opened down here. Good burgers! Thanks for watchng!
looks great, but I personally would only have a single patty, makes the burger easier to eat and IMO doesn't effect the overall taste.
I have that theory for any burger. The double burger is too much in my opinion. plenty of beef flavor from the right 3rd pound burger
The patties have to be very thin. Take a look at my In N Out video if you want to find out how to make them ;-)
Visited CA from NJ last year, and had to try In n Out. I thought it was great. Better than typical fast food burgers. Good video, I've been jonesing so much I'm going to give this a try.
@TangoSpiceCompany Thanks brother! That wok insert comes in handy for more than what it was designed for. Rolf says he's working on a solid "bowl" insert.
Superb cook!
We have no In N Out on this side of the country so when I head west I do go get my fix.
Diggin that idea of the upside down wok too!
Thanks for watching!
Thank you for checking it out!
Started watching this video. Greg you've come a long way mate.
Still a great video but your newer ones are so much more polished.
Love the animal style in and outs though.
Great work as always
5 Guys is good. One location opened here about a year ago. Burger Heaven!
@wolfsheadoil1 Thanks for checking it out!
A couple of things from a dumb recipe cook who uses cloned recipes a lot: It would be really good for you to get a scale. It doesn't even need to be an expensive one.
I noticed that those burgers were too thick, comparatively, and the overall height of the sandwich was more akin to a "homestyle" burger. I noticed this because the thinness of the patties is one of the things I notice whenever I make a trip to California and go to an In-N-Out ("So good, but SO thin for a premium quality burger!"). Maybe the double grind and the 60/40 allows In-N-Out to press them thinner. I like a thicker burger, but for a re-creation, it throws the bun/sauce/topping/burger ratios way off, which is one of the few variables you can control in something as simple as a hamburger.
I love your videos, though! Keep making them!
I know the feeling! I often watch cooking vids when I'm hungry!
Going to get up now and go to the kitchen and make a burger. Your video made me so hungry I hope I can wait long enough for it to cook. Otherwise it's going to be a 'Steak Tartare' burger.
thanks for making this and sharing, friend.
I'll be sure to try this within a few weeks - - i LOVE In N Out, but live in Wisconsin.
cheers
@R6bbie Grilled mustard, the heavily caramelized onions and the pickles. I'll add annotations... It was getting late and starting to drizzle outside.
Yes. You would have no problems at all using in indoor skillet.
My Sons drove across country, from Ga. to Arizona JUST to try the " In & Out" Burger, well worth it !
My favorite fast food burger. Nothing else is even close. On the 405 just outside San Diego, there is an In-n-Out Burger next to a McDonald’s. Get the Double-Double Animal Style and then go and get McDonald’s French Fries 🍟 😋
There's an In-and-Out about 2 miles down the road. I'm outtahere, Ballistic BBQ made me hungry.
I did this, it was amazing definitely gonna make this all the time. probably just gonna do normal saluted onions to save time though. great cover
you salute your onions?
I make sure to salute my onions prior to cooking each time.
We visited In n Out last summer. Sure wish they'd expand East about 1500 miles! YUM!
@elrabbitsbbq Exactly. "Double Double Animal Style". Cheers brother!
Here is something you can try that i came up with (prolly not the only one). I call it a Morgan Sandwich. May not be the only Morgan Sandwich recipe. Sliced sourdough bread with mayo on inside and butter on outside. Fry some eggs with salt and pepper.. Combine with tomato and sliced cheese. Grill til cheese melts and bread toasted. Pretty good IMO.
"Did want to keep my wife waiting." I like that. Very respectful.
Yo
Patties are way too big for a double double, need to use 2 sheets of food wrapping paper or wax paper and flatten the patty down to very thin. They also use seasoning salt on the patties. Buns have to be the sponge type. They don't mince onions that fine and reduce to a paste but I'm sure that's fine, I
wouldn't turn it away :)
thats a good technique, not sure which way i'll use i think i might want more meat but it looks prettier flat
Yes!
I used to live in San Diego. The IN-N-OUT close to the Mile Of Cars is so busy.
I totally agree about the patty being too thick. Other's have mentioned the seasoning while cooking thing too, so "check". The onions though. This is an animal style burger, not a regular Double Double... I'm assuming you have insider scoop, other than just being a customer? How do you suggest cooking the onions? Thanks!
never had an in n out burger, because I live in europe...finally I can try it now, thanks for the recipe:)
I'm sure he adores you anyway! Thanks for stopping by!
@joker5266 Thanks for check'n it out!
You can get grilled onions on any burger, "stock" or otherwise, and I believe Animal Style is twice the spread/ twice the onions, but I could be wrong.
Yup. Hard to beat their attention to freshness.
Hey ! My Sons drove across country, from Ga. to Arizona a few yrs. ago JUST to try the " In & out " burger... nice road trip and adventure for them ... well worth it ! NOW I'll try this recipe & see it it measures up & surprise them ! LOL
Another fantastic video, I'll be giving this one a shot. You are one of the top reasons I check my youtube daily.
@JoeandZachSurvival Thank you Joe!
You can buy a spread that is sold as *thousand island dressing* from an outfit called _Smart & Final_ that tastes just like the stuff at _In-N-Out._
That's a crap ton of mustard in the video. The guy's blog says one tablespoon.
I meant to say "crap ton". Sorry
Ballistic BBQ Please don't get the wrong impression. Just discovered and love your videos ) Trying this recipe tonight in fact. Will use less mustard though :)
ucgrad No worries. I actually thought is was a pretty funny comment. Cheers
The "Crap Ton of mustard" - Now is that closer to the 2240 lb "long ton" or is more in line with the 2000 lb "short ton"?
+Ballistic BBQ htttuyjjjkkjk
has anyone ever tryed to cook a fry a burger for half hour in butter its goes sooooo soft and succulent
or melt one slice of cheese onto the bottom bun for grip, place meat patties as you did, then place tomato on top of the meat patties.
In N Out is the best Fast Food ever! And it all started in CALIFORNIA
Extra: Spread, lettuce, tomato, and grilled onions; sponge bread bun, american cheese (Not velveta, at least not when I was working there); mustard grilled on the patty; and I wish I could remember the cuts and proportions of the beef but it's been a long time. I just remember it was very specific.
Of course you have those wonderful Danish hotdogs!!! That's on my list of street foods to try!
Spot on recipe. Tastes just like the real thing.
Sure!