Double-Double Animal Style

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was “signature dishes”. While I do have a few go to signature dishes, I wanted to make something that I have not made before. Plus, Inn-N-Out is pretty much the only thing I miss about California. That being said, this is amazingly similar. This tasted a bit higher quality but the sauce was spot on.

I used ground Kangaroo which Inn N’ Out definitely does not because I had it on hand but ground beef would still be delicious!

  • Servings: 3-serving
  • Difficulty: easy
  • Print

Summary

  • Cuisine: american
  • Course: entrée
  • Cooking Time: 60 mins

Ingredients

2 1/2 Tablespoons Canold Oil
1 Large White Onion
1 Large Yellow Onion
3/4 teaspoon Kosher Salt
1/4 Cup Mayonnaise
2 Tablespoons Ketchup
1 Tablespoons Sweet Pickle Relish
1/2 teaspoon White Vinegar
1 lb Ground Meat
3 Hamburger Buns
1/4 Cup Sliced Dill Pickles
3/4 Cup Shredded Lettuce
2 Roma Tomatoes
to taste Ground Pepper ,
1/4 Cup Yellow Mustard
6 Slices American Cheese

Steps

  1. Heat the 2 Tablespoons of Oil in a large skillet over medium-low heat.
  2. Chop the Onions and add to the skillet along with the Salt. Cover and cook until golden and soft, stirring occasionally (about 30 minutes).
  3. Uncover. Increase the heat to medium-high and continue to cook, stirring often, until caramelised (about 8 minutes).
  4. Add 1/2 cup of water to skillet, scraping up any brown pieces from the bottom of the pan.
  5. Simmer, stirring, until the water evaporates (about 1 – 2 minutes).
  6. Transfer to a bowl and set aside.
  7. Mix the Mayo, Ketchup, Relish, and Vinegar in a small bowl. Set aside.
  8. Shape the beef into 6 patties. Set aside.
  9. Heat a skillet over medium-high heat and lightly brush with Oil.
  10. Toast the buns split-side down. Keep skillet hot
  11. Spread 1 Tablespoon of mayo mixture on each bottom bun, followed by some pickles, some lettuce, some slices of tomato, and finally, another dollop of the mayo mixture. Set aside.
  12. Season both sides of each patty with salt and pepper.
  13. Put the patties on the skillet and cook for 2 minutes. Spread about 1 1/2 teaspoons of mustard on the uncooked side of each patty. Flip. Top with 1 slice of cheese and cook an additional minute.
  14. Place 1 patty on each bun, add onions, add another patty (cheese side up), and finish with the top of the bun.

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