Tribute to In-N-Outs Double-Decker Animal Style Burger

by Rachael Ray Show Staff 3:00 AM, January 27, 2012

Aired January 27, 2012

Serves 4
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

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.