Animal Style Burger
One of the most famous items on In N Out's menu, is not even actually on the menu! It's the Animal Style Burger on their not-so-secret menu! And now, you don't have to travel to the fast food restaurant to get one, you can easily make it at home with this simple copycat recipe.
Ingredients
Burger Spread
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons finely chopped pickles
- 2 teaspoons dijon mustard
Animal Style Burgers
- 1 ½ teaspoons vegetable oil, divided
- 4 hamburger buns
- 16 dill pickle slices
- 4 slices tomato, I recommend 1/4 inch slices
- 4 leaves iceberg lettuce
- 1 pound ground beef, 80/20 - divided into 2 ounce balls
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup yellow mustard
- 8 slices American cheese
- ½ cup caramelized onions, diced
Instructions
- If you don’t already have caramelized onions prepared, be sure to caramelize the onions before starting this recipe.
- Prepare the burger spread by combining the mayonnaise, ketchup, finely chopped pickles and dijon mustard in a small bowl. Set aside.
- Heat a griddle over medium-high heat. Add 1/2 teaspoon oil to the griddle and place the buns face-down on the griddle. Toast the buns for approximately 1 minute, or until browned around the edges.
- Remove the buns from the griddle, spread 2 tablespoons burger sauce on the bottom half of each bun, top with 4 pickle slices, 1 slice of tomato and 1 lettuce leaf. Set aside and prepare the burgers.
- Form the ground beef into eight 2 ounce balls. (I recommend using a kitchen scale to get the precise measurement.)
- Flatten each of the balls of beef until they’re approximately 4 inches round. Season with salt and pepper.
- On the griddle that you toasted the buns, add another teaspoon of oil over medium-high heat and wait until the oil begins to smoke.
- Place the burger patties on the griddle and cook for 2 minutes and 30 seconds.
- Spread 1 tablespoon yellow mustard on the raw side of each patty.
- Flip the burger patties, so that the mustard side is now down and continue cooking for 1 minute.
- Top each patty with one slice of American cheese.
- Add about 2 tablespoons of diced caramelized onions on top of the cheese on four of the burger patties. Place the other four patties directly on top of the onion-topped patties.
- Transfer the burgers from the griddle to the prepared bottom buns with the pickles, lettuce, tomato and spread. Add the top bun and serve immediately.
Notes
- To make these burgers “protein style”, ditch the bun and replace it with two large leafs of iceberg lettuce. This is a great option to make the burger gluten-free and low carb. Without the buns, these burgers contain 8 net carbs per double-double.
- The onions can be caramelized ahead of time and stored in the refrigerator or freezer. Caramelized onions can be frozen for up to 3 months. I recommend freezing them in ice cube trays or small containers, so you can just defrost what you need to make a couple of animal style burgers at a time!
- Do not press down on the burger patty once it’s on the griddle. This will press out the juices and the flavor.
- Season the patties after they’ve been flattened. The more the ground beef is handled, the more likely it is to be tough. Forming it into balls, smashing it, then adding the seasoning, means minimal time handling the patties, which means juicy, tender burgers!
- If you don’t have a griddle, you can make the burgers in a skillet. Depending on the size of your skillet, you’ll probably only be able to fit 2, or maybe 4, burger patties in the skillet at a time.
Nutrition Facts
Calories 806kcal (40%)Carbohydrates 32g (11%)Protein 34g (68%)Fat 60g (92%)Saturated Fat 20g (100%)Polyunsaturated Fat 15gMonounsaturated Fat 19gTrans Fat 2gCholesterol 134mg (45%)Sodium 2477mg (103%)Potassium 656mg (19%)Fiber 4g (16%)Sugar 9g (10%)Vitamin A 811mg (16%)Vitamin C 8mg (10%)Calcium 578mg (58%)Iron 5mg (28%)
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