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| In-N-Out® Double-Double® |
By Todd Wilbur
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Recipe Rating:  (41 reviews) |
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This is a recipe for making a homegrown clone of what I believe is the best hamburger in the world. The ingredients are fresh, and simple. The stacking order is crucial. Certainly one of the secrets to duplicating this and other fast-food burgers is getting the beef patties super thin...about 1/4 inch-thick. If you like, you can press the ground beef into uniform shapes onto wax paper and freeze the patties ahead of time. This makes the thin patties easier to work with on the stovetop. As for the secret sauce, Kraft thousand island dressing hits the mark. |
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1 plain hamburger bun
1/3 pound ground beef
dash salt
1 tablespoon Kraft thousand island dressing
1 large tomato slice (or 2 small slices)
1 large lettuce leaf
2 slices real American cheese
1 whole onion slice (sliced thin) |
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1. Preheat a frying pan over medium heat.
2. Lightly toast the both halves of the hamburger bun, face down in the pan. Set aside.
3. Separate the beef into two even portions, and form each half into a thin patty slightly larger than the bun.
4. Lightly salt each patty and cook for 2-3 minutes on the first side.
5. Flip the patties over and immediately place two slices of cheese on each one. Cook for 2-3 minutes.
6. Assemble the burger in the following stacking order from the bottom up:
bottom bun
dressing
tomato
lettuce
beef patty with cheese
onion slice
beef patty with cheese
top bun.
Makes one hamburger. |
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Jeff in texas former californian |
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8/26/2009 3:29:00 PM |
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This recipe is spot on!! But I did realize something was missing; believe it or not the paper they wrap it in does effect the taste. So if you are serving it to friends or family buy the paper wrap at Sam's or Costco and wrap'em. Presentation is just as important.
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Maxine Miller |
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2/8/2009 2:15:00 PM |
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You can't find a better burger anywhere.
And for the price, well that even makes it better.
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Jennifer in SoCal |
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12/26/2008 10:04:00 PM |
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Hey guys whats up. I work at In N Out Burger, and in my opinion this recipe is for just a plain out, home made hamburger. Whats so special about INO is more than just how the burger is made, but where it comes from. The meat tastes so great, because it is always fresh, it is NEVER frozen, so, even the ground beef you buy from the deli has been frozen at some point from when he cow was still alive, to the supermarket. The chucks of meat are frozen before it is processed. INO actually has its own farm, where all their produce are grown just for the company alone, and never sold to anyone else. If it helps the recipe at all though, might i suggest...and i dont even really know if im supposed to say this much, but the salt that is put on the burger is kind of a moist mixture of salt, pepper, and palm oil, and the buns we use are made from sponge sugar dough. And The fries, which are naturally cut right there where you can see are cooked in Cottonseed Oil, which is 100% cholesterol free. Kudos though for trying to re create the INO Double Double, but you just cant touch it... It's one of those things you put on you list of things to do before you die. Go there at least once and try a burger from In N Out! And THAT is what a hamburger is all about! LoL.
Rating a 3 out of 5 for trying!
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In-N-Out Lover |
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12/9/2008 8:10:00 AM |
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How would you make it ANIMAL STYLE at home?
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Gringo in TJ |
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12/6/2008 3:28:00 PM |
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Kudos for figuring out that the stacking order is so critical. Also note that this recipe works better when the burgers are cooked on an electric griddle (assuming that a gas griddle can't be found) than in a frying pan.
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Threejae in Ohio |
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11/13/2008 5:18:00 PM |
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A+ burger!!! I have been craving a west coast burger for about 9 months now, and this one takes me right back home!!! For best results, use a specialty bun, romain lettus and the best american cheese from your local deli. And as always slice your tomato's and your onions with love and very thin....Thanks a million!
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In & Out Guru |
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10/23/2008 2:03:00 PM |
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I lived in CA for most of my life, and when I moved out to the east coast I was devistated. My Best Friend in California sent me this recipe... my god it was great. I'm having friends over this weekend, and I'm going to show them how a real burger tastes.
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Shingletown |
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10/15/2008 4:17:00 PM |
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This will do in a pinch but no way is it a real Double-Double. First off, not any bun will do. More research is needed.
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Previous Employee of In & Out |
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10/5/2008 1:17:00 PM |
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Chuck G2 you do not know what you are talking about. They do not use Velveeta Cheese! They use a specialty cheese that is formulated to melt at higher temps! Velveeta would melt if you threw it on the sidewalk on a sunny day.
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ChuckG2 |
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9/15/2008 2:06:00 PM |
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This recipe is close enough if you can't get the real thing. One change is recommended though: In-and-Out uses Velveeta Cheese on their burgers.
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