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In-N-Out Double-Double

By Todd Wilbur


Score: 4.00. Votes: 52
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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 and 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. Freezing makes the thin patties easier to handle and they will hold their shape better. As for the secret sauce, Kraft thousand island dressing will do.

Source: Top Secret Recipes by Todd Wilbur.

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  • 1 plain hamburger bun
  • 1/3 pound ground beef
  • Pinch 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)
  • Do This
    • Restaurant/Brand
      In-N-Out
    • Instructions

      1. Preheat a saute 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 to 3 minutes on the first side.

      5. Flip the patties over and immediately place one slice 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 1 hamburger.

Reviews
Average rating:

Score: 4.00. Votes: 52
Rating of votes (52)
5
 
 
26 customers
4
 
 
10 customers
3
 
 
9 customers
2
 
 
4 customers
1
 
 
3 customers
 
Logan
Feb 25, 2016, 23:00

Loved In n Out until I read they use palm oil and cottenseed oil... Worst things you could put in your body right there. Making these at home is way better for you. I make mine protein style. So good.

Ginny Liz
May 19, 2015, 22:00

Moving out of the In-N-Out area I was greatful for this recipe. . However, something just missed as far as I could see. Maybe it just tastes better when they do the cooking. I started making Utah fry sauce instead of the Thousand Island dressing and like it better. Thanks for giving us our favorites when we aren't in a location to visit the restaurant.