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Playing Tribute to In-N-Out’s Double-Decker Animal® Style Burger


For the Sauce
  • 1/2 cup sour cream
  • 1 tablespoon white wine vinegar
  • 1 teaspoon superfine sugar
  • Salt and pepper
  • 1/4 cup ketchup
  • 2 round tablespoons dill pickle relish
For the Onions
  • 2 tablespoons EVOO Extra Virgin Olive Oil
  • 2 large onions, chopped
  • Salt and pepper
  • 1/2 cup beef consomm or beef stock
For the Burgers with Dijon
  • 2 pounds ground beef
  • 4 cloves garlic, minced
  • 1/4 cup Worcestershire sauce
  • A handful of flat-leaf parsley, finely chopped
  • Kosher salt and coarse black pepper
  • EVOO Extra Virgin Olive Oil, for drizzling
  • 1/2 cup Dijon or grainy Dijon mustard
  • 8 slices Swiss cheese or Comt
  • Sliced bread and butter pickles
  • Sliced tomato
  • Chopped lettuce
  • Brioche or other hamburger buns, split


Serves: 4


Mix sour cream with vinegar, sugar, salt and pepper. Stir in ketchup and relish, and reserve.

For the onions, heat EVOO, a couple of turns of the pan, in a skillet over medium heat. Add onions and season with salt and pepper. Cook to light brown, 15 minutes, add stock and cook 10-15 minutes more until very soft and tender.

Combine beef with garlic, Worcestershire, parsley, Kosher salt (specifically Kosher salt gives meat a good crust) and pepper. Form 8 4-ounce, thin patties. Drizzle with EVOO to coat lightly then sprinkle with a little extra salt. Top each patty with 1 tablespoon Dijon mustard or grainy Dijon.

Heat a large griddle pan over medium-high heat. Cook patties, mustard side up, 4 minutes, flip and cook 2-3 minutes more. Melt cheese over patties in the last minute or 2 of cook time.

Stack 2 patties with onions between them on buns and top with pickles, tomato, lettuce and special sauce. Set bun top in place.