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In-N-Out Double-Double copycat recipe by Todd Wilbur

In-N-Out Double-Double

Score: 4.00 (votes: 52)
Reviews: 52
  • $0.00
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This In-N-Out Double Double recipe makes 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. As for the secret sauce in this In-N-Out burger recipe, Kraft thousand island dressing will do.

Source: Top Secret Recipes by Todd Wilbur.

Update 3/24/18: Get an updated re-tooling of this entire recipe with better spread, new secrets, and lots of photos on my Food Hacker blog.

Get This

_main
  • 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

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.

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Reviews
Logan
Feb 25, 2016, 22:00
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.
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I'm Todd Wilbur, Chronic Food Hacker

For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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