My favorite item on the In-N-Out Secret Menu has to be the Double-Double – Animal-Style. Fry sauce, grilled mustard patties and caramelized onions… gimme!
In-N-Out is a famous fast food chain primarily based in the Southwest and Pacific Coast regions. I grew up noshing at this burger joint regularly, so of course I felt that it was time to master my obsession with this glorious meal at home.
At first glance, their offerings are simple and straight to the point. Burgers, fries and shakes. However, for those of you who are part of the “in-crowd”, you may be familiar with In-N-Out’s secret menu.
THE DEETS ON THE IN-N-OUT SECRET MENU:
As a true fan, I’ve tried every item on this hush-hush list of awesomeness. By far, the most popular thing is to order your burger and fries “Animal-Style”. However, there are over 30 items on In-N-Out’s secret menu… below are a few items I personally recommend.
- Animal-Style Burgers & Fries: The burger will come with mustard fried into each patty, grilled onions, lettuce, a tomato slice, pickles and can heaping helping of In-N-Out’s fry sauce. The fries come smothered in melted American cheese, grilled onions and fry sauce.
- Protein-Style Burger: Instead of being served on a bun, your order comes wrapped in lettuce.
- Well-Done Fries (as well as light-done fries): Want your fries extra cripsy? All you gotta do is ask. Same goes for those who prefer undercooked.
I’m a firm believer that the bigger the burger, the better.
That’s why I decided to make these Double-Double’s with Meat District’s Angus Brisket, Chuck and Short Rib Beef Patties. Each bite of these bad boys takes your tastebuds into overdrive. Super delish and work flawlessly in this recipe!
WANT MORE MEAT DISTRICT RECIPES?
- 1 Package Meat District OG Beef Patties
- 1 tbsp. Olive Oil or Butter
- 6 tsp. Yellow Mustard
- 6 slices American Cheese
- Caramelized Onions, as needed
- 3 Hamburger Buns
- Fry Sauce, as needed (on blog)
- 12 Dill Pickle Chips
- 2 Tomatoes, cut into thick slices
- Iceberg Lettuce, as needed
- Heat a large skillet over medium-high heat and cook the burger patties for about 7 minutes on each side, or until internal temperature has reached 165F.
- When the patties are almost finished, top each one with 1 teaspoon of yellow mustard and a slice of American cheese. Cover with a lid to help the cheese melt and then add 1 tbsp. caramelized onions on top of 3 of the patties. Stack one patty on top of each caramelized onion topped patty, sandwiching the onions in the middle.
- Layer each burger in the following order from the bottom up: bun, fry sauce, 4 pickles, 1 slice of tomato, iceberg lettuce, double patty, top bun.
- Enjoy immediately... grab a napkin.
NOTES ON THIS RECIPE:
- To make the caramelized onions: I like to do this a day in advance, as they taste more flavorful the longer they sit. I chop up one sweet onion and place it in a large skillet over medium-high heat with a tablespoon of butter. I also add 1 – 2 tbsp. Beef Broth or Water to help them soften. Cook, uncovered, stirring every few minutes. It’ll take about 15 minutes to get them browned and yummy.
- Totally optional, but I also like to toast the hamburger buns. After cooking the onions, add a teaspoon of butter and heat until melted. Place the inner sides of the hamburger buns in the skillet and press down. Cook for a few minutes until slightly browned and crispy.
- Rip the iceberg lettuce into sandwich-sized pieces and stack them high. The crispness is a great addition. Serve with fries and extra fry sauce for the ultimate experience.
- If you’re cooking all six patties at the same time, you will need to use a large griddle.
This post is sponsored by Meat District. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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