In-N-Out Style Burger with Animal Style Fries
Dive into the deliciousness of our In-N-Out Style Burger, featuring mouthwatering, juicy patties topped with sweet caramelized onions and a creamy secret sauce that’ll have your taste buds dancing! Pair it with crispy, golden animal-style fries for the ultimate West Coast experience, all crafted from scratch in your own kitchen. Get ready to elevate your burger game to legendary status!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Iceberg lettuce leaves
- 3 onions (2 red + 1 white)
- 1 tsp pepper (5 ml)
- 2 tomatoes
🥩Meat & Seafood(1)
- 500–700g ground beef (1.1 lbs)
🥛Dairy & Eggs(2)
- Unsalted butter
- 8 slices cheddar cheese
🫙Pantry Staples(1)
- Neutral oil
🧂Spices & Seasonings(4)
- 1 tbsp garlic powder (15 ml)
- 2 tbsp paprika (30 ml)
- 1 tsp salt (5 ml)
- Salt and pepper
🍯Sauces & Condiments(5)
- 2 tbsp ketchup (30 ml)
- 3 tbsp mayonnaise (45 ml)
- 2 tbsp pickle juice (30 ml)
- 1 tbsp yellow mustard (15 ml)
- Yellow mustard
📦Other(2)
- 4 brioche or hamburger buns
- pickles(chopped)
👨🍳 Instructions
- 1
For the sauce: Mix mayonnaise, ketchup, mustard, pickle juice, salt, pepper, paprika, and garlic powder. Set aside.
- 2
For the onions: Thinly slice the onions and cook them with butter and oil over low heat for about 20 minutes until soft and golden.
- 3
Shape the beef: Make 4 patties, season them with salt and pepper.
- 4
Cook the patties: Cook in a hot pan. While cooking, spread yellow mustard on one side. Flip and add cheddar cheese. You’ll use 2 patties per burger.
- 5
Toast the buns: In the same pan with a little butter or oil.
- 6
Assemble the burger: Add the sauce on the bottom bun, then tomato, lettuce, 2 patties with melted cheddar, caramelized onions, and more sauce. Close with the top bun.
💡 Pro Tips
- ✓Cook caramelized onions at exactly 225-250°F pan temperature (water droplet should gently sizzle) because higher heat breaks down cell walls too quickly, creating mushy texture instead of jammy sweetness.technique225-250°F
- ✓Apply yellow mustard to the raw side of the patty 30 seconds before flipping so it creates a Maillard crust with the meat proteins while preventing burning.timing30 seconds
- ✓Form burger patties 20% larger than your bun diameter and create a shallow dimple in the center because meat shrinks during cooking and the dimple prevents doming.technique20% larger
- ✓Toast buns cut-side down for 45-60 seconds until golden because the cut surface has more surface area for Maillard reactions and creates better sauce adhesion.timing45-60 seconds
- ✓Add cheese during the final 60 seconds of cooking and cover with a lid to create steam chamber that melts cheese evenly without overcooking the patty.timing60 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
In-N-Out Style Burger with Animal Style Fries
Dive into the deliciousness of our In-N-Out Style Burger, featuring mouthwatering, juicy patties topped with sweet caramelized onions and a creamy secret sauce that’ll have your taste buds dancing! Pair it with crispy, golden animal-style fries for the ultimate West Coast experience, all crafted from scratch in your own kitchen. Get ready to elevate your burger game to legendary status!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Iceberg lettuce leaves
- 3 onions (2 red + 1 white)
- 1 tsp pepper (5 ml)
- 2 tomatoes
🥩Meat & Seafood(1)
- 500–700g ground beef (1.1 lbs)
🥛Dairy & Eggs(2)
- Unsalted butter
- 8 slices cheddar cheese
🫙Pantry Staples(1)
- Neutral oil
🧂Spices & Seasonings(4)
- 1 tbsp garlic powder (15 ml)
- 2 tbsp paprika (30 ml)
- 1 tsp salt (5 ml)
- Salt and pepper
🍯Sauces & Condiments(5)
- 2 tbsp ketchup (30 ml)
- 3 tbsp mayonnaise (45 ml)
- 2 tbsp pickle juice (30 ml)
- 1 tbsp yellow mustard (15 ml)
- Yellow mustard
📦Other(2)
- 4 brioche or hamburger buns
- pickles(chopped)
👨🍳 Instructions
- 1
For the sauce: Mix mayonnaise, ketchup, mustard, pickle juice, salt, pepper, paprika, and garlic powder. Set aside.
- 2
For the onions: Thinly slice the onions and cook them with butter and oil over low heat for about 20 minutes until soft and golden.
- 3
Shape the beef: Make 4 patties, season them with salt and pepper.
- 4
Cook the patties: Cook in a hot pan. While cooking, spread yellow mustard on one side. Flip and add cheddar cheese. You’ll use 2 patties per burger.
- 5
Toast the buns: In the same pan with a little butter or oil.
- 6
Assemble the burger: Add the sauce on the bottom bun, then tomato, lettuce, 2 patties with melted cheddar, caramelized onions, and more sauce. Close with the top bun.
💡 Pro Tips
- ✓Cook caramelized onions at exactly 225-250°F pan temperature (water droplet should gently sizzle) because higher heat breaks down cell walls too quickly, creating mushy texture instead of jammy sweetness.technique225-250°F
- ✓Apply yellow mustard to the raw side of the patty 30 seconds before flipping so it creates a Maillard crust with the meat proteins while preventing burning.timing30 seconds
- ✓Form burger patties 20% larger than your bun diameter and create a shallow dimple in the center because meat shrinks during cooking and the dimple prevents doming.technique20% larger
- ✓Toast buns cut-side down for 45-60 seconds until golden because the cut surface has more surface area for Maillard reactions and creates better sauce adhesion.timing45-60 seconds
- ✓Add cheese during the final 60 seconds of cooking and cover with a lid to create steam chamber that melts cheese evenly without overcooking the patty.timing60 seconds