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."
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
@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.
@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.
@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!
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.
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.
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'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.
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.
@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.
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.
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.
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!
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.
@Mastercylinder32 I love cooking on that Craycort! Primo XL is badass! I finally scraped up enough money to have a new smoker built. Haven't shot a video using it yet, but I plan on doing one soon. I got a Party Gator from Gator Pits. Retiring the NBBD... It had a good run.
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!
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!
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!
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
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!!!!!!!
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.
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.
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.
Great Video Greg. I see you've really branched out from smoking meat on the NBBD. After picking up a Primo XL last year, I finally passed down my NB Hondo to a good friend who is learning to smoke low n' slow. I love the versatility of that Craycourt cast iron. I'm going to get a cast iron griddle for the Primo soon. can't wait to check out your next cook.
LOL! The funny thing is I saw him on an episode of Burger Land! Eating at one of the burger joints!!!! I mean, come on! Practice what you preach!!!! Thanks for the comment!
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).
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! :-)
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."
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!
@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.
@mrdanisthename Thank you for the kind words. I have a lot of fun shooting these vids.
Wow! 10 years ago. Your production has come a long way, and so has your BBQ tech. Cheers!
@MrWhatDoYouBelieve I cook on a Weber Performer, but I added a Craycort cast iron grate. Best purchase I ever made!
@chefsolid Thanks for stopping by.
Thanks for stopping by!
@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.
@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!
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.
@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!
Thanks for stopping by! Make sure you check out my version of the Smashburger.
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.
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.)
@KasCooks Thanks for check'n it out!
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.
@rootboyslim Thanks for stopping by. Five Guys make a good burger too!
@R6bbie Grilled mustard, the heavily caramelized onions and the pickles. I'll add annotations... It was getting late and starting to drizzle outside.
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.
@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.
@PerceptionModified Five Brother's just opened down here. Good burgers! Thanks for watchng!
Thank you John. Yes, I use a tripod for all of my videos.
Thanks! Glad you guys are like'n em'!
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!
Thanks for stopp'n by!
It's crazy how far you and your channel have come since this video was made. Keep up the good work, Greg!
@wolfsheadoil1 Thanks for checking it out!
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.
@IkrAIkeIN I'll do that. Thanks for the comment!
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 checking it out!
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!
@etheromlet Oh yeah! Thanks for watching!
@JohnnyRehabb Thanks for watching Johnny!
@Johnnie99208 Thanks for the comment. I just posted the link to the blog under additional info (right under the video). Thanks!
@JoeandZachSurvival Thank you Joe!
Patties will shrink no matter what. You can either buy leaner meat, or make your patties a little larger to compensate for the shrinkage.
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.
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!
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.
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!
Omg i need to stop watching these at midnight lol
lmfao omg this is literally me right now 12:46 a.m
@joker5266 Thanks for check'n it out!
@elrabbitsbbq Exactly. "Double Double Animal Style". Cheers brother!
Yes. You would have no problems at all using in indoor skillet.
Yes! In N Out cooks their burgers indoors on a hot flattop. A skillet or griddle on top of a stove would be perfect!
I'm sure he adores you anyway! Thanks for stopping by!
@Mastercylinder32 I love cooking on that Craycort! Primo XL is badass! I finally scraped up enough money to have a new smoker built. Haven't shot a video using it yet, but I plan on doing one soon. I got a Party Gator from Gator Pits. Retiring the NBBD... It had a good run.
Thank you for watching! Are there Max Burgers where you live?
Ballistic BBQ I live in France and absolutely not
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!
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!
@IkrAIkeIN Son muy buenos! Gracias por mirar!
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!
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
@26dominicana LOL! Sure! We've got room and plenty of food!
@pandmonium2k7 Thanks Gary!
@oogp I'd like to pick your brain someday on some of their secrets... Thanks for check'n it out!
@buhleedatt This was pretty tasty. Thanks for check'n it out!
@misterpipesmoker We need poutine here! Thanks for checking it out!
Sure!
Man you always make killer looking stuff! People who get to eat your food are very lucky!
@DarknightVader Thank you much!
California and Arizona LOVES In N Out. makes me glad to be a So Cal resident
@piperevival Amen brother!
Another fantastic video, I'll be giving this one a shot. You are one of the top reasons I check my youtube daily.
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!!!!!!!
@MrIllmaticD Thanks a bunch!
@Juggaloogy Guess that's one good thing about America... There's a burger joint for everyones taste! Thanks for checking it out anyway.
Enjoy!
@MrMegaFredzeppelin Thanks brother... (R.I.P Dio)
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.
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._
Thanks! Yeah, I used one of those choppers.
Their website says "Real American cheese", where did you hear that they use Velveta?
5 Guys is good. One location opened here about a year ago. Burger Heaven!
Thanks for looking up the vid saan. Cheers!
@pergatron Very good tip! And very much appreciated too!
Or visit Cali! Cheers!
Love little "secret" burger joints like that.
@hpd77 Fudrucker's does rock!
I was gonna get one of these bad boys just last Sunday, but there was a wrap-around line at the LAX In N Out, and I had a plane to catch.
I'm going to Tulsa in the fall, so I'll check it out. Just found two there.
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.
@SmokeyGoodness I think east and west need a little food exchange program!
Me too!
Yes!
I use a lot of evoo, but it has a very low smoking point. Love it's flavor though!
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.
Great Video Greg. I see you've really branched out from smoking meat on the NBBD. After picking up a Primo XL last year, I finally passed down my NB Hondo to a good friend who is learning to smoke low n' slow. I love the versatility of that Craycourt cast iron. I'm going to get a cast iron griddle for the Primo soon. can't wait to check out your next cook.
LOL! The funny thing is I saw him on an episode of Burger Land! Eating at one of the burger joints!!!! I mean, come on! Practice what you preach!!!! Thanks for the comment!
It's pretty close! Enjoy Marie!
@ammohead73 :) Just picked up a Ruger Blackhawk by the way...!
Thanks! I will!
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).
I need to make burgers tonight and I came across your video. Yum these look wonderful! Thanks for sharing it
This burger recipe is killer.I Cant wait to share these burgers with family and friends. thanks again
Of course you have those wonderful Danish hotdogs!!! That's on my list of street foods to try!
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! :-)
Thanks! I've never done a breakfast sandwich video.... Great idea!