In-N-Out Burger Recipe (Double Double Animal Style)

This copycat In-N-Out Burger recipe recreates the legendary Double-Double Animal Style burger at home—crispy-edged smashed beef patties, melty American cheese, caramelized onions, crunchy lettuce, tomato, pickles, and that iconic secret sauce. It’s messy, indulgent, and tastes identical to the West Coast favorite, but it's way fresher and cheaper to make in your own kitchen. And if you’ve tried my In-N-Out copycat Onion Wrapped Flying Dutchman Burger, you already know how spot-on this one is going to be.

Why I Love This Copycat In-N-Out Burger Recipe

I tried In-N-Out a few years ago when I was in California, and it was my favorite fast-food cheeseburger I've ever had. Since I don’t live near an In-N-Out, recreating their burgers at home has become my go-to whenever the craving hits. What makes this copycat In-N-Out burger recipe special is how closely it captures the real thing: the smoky crust from high-heat smashed patties, the tangy mustard seared right into the beef (for that signature Animal Style flavor), and the creamy, tangy “special sauce” that brings it all together.

I love making it myself so I have full control—extra sauce, double the caramelized onions, or even a spicy twist with jalapeños when I'm feeling some heat—without ever leaving my kitchen. I’ve tested this recipe multiple times, and every time it hits that perfect balance of juicy, crispy, and savory—everything you'd expect from an In-N-Out cheeseburger. If you’ve ever wanted to bring the In-N-Out experience home, this homemade version delivers all the flavor of the original and then some!

Ingredients You’ll Need

For the cheeseburgers:

• 1 lb 80/20 ground beef, portioned into 6 (2 ½ oz) balls
• 3 burger buns
• 2 tablespoon unsalted butter (to toast buns)
• Kosher salt, to taste
• 1 yellow onion, shaved thin on a mandolin
• 1 dill pickle, sliced
• 1 small tomato, thinly sliced
• ½ head iceberg lettuce, shredded
• 3 teaspoon yellow mustard (½ teaspoon per patty)
• 6 slices of American cheese (I used white American cheese)

For the In-N-Out Sauce:

• ½ cup mayonnaise (regular or reduced fat)
• 3 tablespoon ketchup
• 1 teaspoon yellow mustard
• 1 teaspoon white vinegar
• 2 ½ tablespoon sweet pickle relish
• Dash of salt
• Dash of black pepper

How To Make In-N-Out Burger

Step 1: Make the In-N- Out Sauce

In a bowl, whisk together mayo, ketchup, mustard, vinegar, relish, salt, and pepper. Chill the In-N-Out burger sauce in the fridge while you prep the burgers.

Step 2: Toast the Buns

Heat a cast-iron or heavy skillet over high heat until it is smoking (it should be around 450–500°F). Melt the butter in the skillet and toast the buns, cut-side down, for 1–2 minutes, until golden.

Once toasted, spread 1 tablespoon of burger sauce across the bun bottoms, then add pickles, tomato slices, and shredded lettuce on top.

Step 3: Smash the Patties

Place 2 beef balls in the hot skillet. Immediately season with salt and top with shaved onion slices. Press firmly with a spatula (using parchment between spatula and meat helps prevent sticking) to smash into thin patties.

Step 4: Add Mustard, Grill, & Flip

Drizzle ½ teaspoon of mustard over each patty. Cook for 1–2 minutes, until the edges are brown and crispy. Flip, top with American cheese, and cook another 30 seconds until the cheese is melted.

Step 5: Stack & Serve

For a double cheeseburger, stack two patties on each bun. Place the sauced bun on top and serve immediately while the burgers are hot and the cheese is melty.

My Expert Tips Section

• High Heat Is Key – The skillet should be piping hot (450–500 °F). That heat creates the lacy brown crust that defines a smashed burger. If it’s not smoking, it’s not ready.
• Parchment Trick for Smashing – Place a small piece of parchment between your spatula and the beef before pressing down. This prevents sticking and helps you smash the patties super thin without tearing.
• Why Mustard Works – The mustard isn’t just for flavor—it caramelizes when cooked on the beef, adding tangy, smoky depth and locking in juices. It’s what takes the flavor and texture of this burger to another level.
• Onion Size Matters – Shaving the onions paper-thin on a mandolin ensures they soften quickly and meld into the patty instead of burning. Regular slices don’t fuse the same way, so slice them as thinly as possible.
• Let the Sauce Rest – Mixing the spread ahead of time and chilling it for at least 30 minutes lets the vinegar and relish infuse the mayo. I find that the flavor is best after an hour of resting, so I recommend making the sauce in advance.
• Stack the Right Way – Always place cheese on both patties before stacking—this creates a cheesy “glue” that keeps the burger stable while you eat.

Variations To Try

One of the best things about this copycat In-N-Out burger recipe is how easy it is to customize. Whether you’re chasing that secret menu vibe or just want to mix things up, here are some fun variations you can try in your own kitchen:

• Triple-Double: The ultimate indulgent burger—stack three smashed patties and three slices of cheese for a towering burger that rivals the In-N-Out classic.
• Spicy Animal Style: Stir a teaspoon of sriracha or chipotle mayo into the spread and top your patties with grilled jalapeños for a fiery twist on the famous Animal Style burger.
• Keto Style: For a low-carb In-N-Out burger, ditch the bun and wrap your patties in large, crisp iceberg lettuce leaves. It’s light, refreshing, and still packs all the flavor of the original.
• Veggie Style: Swap the beef for smashed black bean or Beyond Meat patties, but keep the mustard-seared cooking method, caramelized onions, and spread. You’ll get that signature In-N-Out taste with a plant-based spin.
• Breakfast Burger: Add a fried egg and a layer of crispy hash browns or crispy bacon to your patties for a hearty In-N-Out breakfast burger mashup. Perfect for an impressive weekend brunch!

Copycat In-N-Out Burger FAQs

Do I need a cast-iron skillet for this recipe?

Cast iron is the best choice because it holds high heat and creates that smoky, caramelized crust you expect from an In-N-Out style smashed burger. A heavy stainless steel skillet also works well. Avoid nonstick pans—they don’t retain heat as effectively, so the patties won’t sear properly.

What kind of cheese does In-N-Out use?

In-N-Out uses American cheese because it melts evenly into a creamy, gooey layer. It’s part of what gives their burgers that iconic bite. Cheddar or other cheeses can taste good, but they won’t replicate the signature melt and texture.

What beef blend is best for In-N-Out style burgers?

The best choice for an In-N-Out style burger is 80/20 ground beef—that means 80% lean meat and 20% fat. The extra fat is key because it renders out as the patty cooks, creating the crispy, caramelized crust that makes smashed burgers so flavorful. It also keeps the inside juicy instead of drying out. If you want to go even more authentic, use a freshly ground blend of chuck, brisket, and short rib, which is often considered the gold standard for smash-style burgers.

What is Animal Style at In-N-Out?

Animal Style is one of the most famous items on In-N-Out’s “not-so-secret” menu. It means the burger patties are cooked with mustard seared into the meat, topped with caramelized onions, extra sauce, pickles, and melted cheese. In this homemade Animal Style burger recipe, you can easily recreate it by brushing mustard on the beef before smashing, piling on grilled onions, and doubling up the spread for that signature tangy, smoky flavor.

Why do they add mustard to the patties?

Brushing mustard on the beef before smashing sears the tangy flavor right into the crust. The sugars in the mustard also caramelize against the hot skillet, adding depth and a little crunch that makes these burgers unique.

How do I store leftover In-N-Out burgers?

For the best quality, store the cooked patties separately from the buns, sauce, and toppings. Let the patties cool completely, then place them in an airtight container in the refrigerator for up to 3 days. When reheating, sear the patties in a hot skillet for 1–2 minutes per side. Add fresh cheese, sauce, and toppings when assembling to make them taste as close to freshly cooked as possible.

My Final Thoughts

This copycat In-N-Out double cheeseburger brings the iconic West Coast flavor straight to your kitchen. From the smashed patties to the signature sauce and toppings, it’s as close as you’ll get without hitting the drive-thru. Messy, indulgent, and satisfying—it’s everything a great burger should be. Leave a comment and review below if you make this recipe—I'd love to hear what you think!

More Fast-Food Copycat Recipes To Try

• In-N-Out animal style fries
• Raising Cane's chicken 
• Popeyes chicken sandwich
• Long John Silver battered shrimp
• Taco Bell chicken quesadilla
• White Castle Burgers