Some of the brethren here are familiar with a burger joint known as In N Out Burger. They're all over California and also in parts of Nevada, Arizona, Utah and Texas. People go apesh*t over their burgers and most of the time the drive thru spills out in to the street and always a wait regardless of time of day.
They have a secret menu that's sort of word of mouth and have variations of their burgers when you call it but not on the menu obviously. For example, the protein burger which is wrapped in lettuce only, 4x4 which is 4 meat 4 cheese high, and so on.
One of my "secret" faves there is the Double Double Animal style which compared to the original Double Double varies by having the patties mustard grilled/griddled, grilled onions instead of fresh, extra spread and pickles.
So yesterday I recreated the Animal style double double to a T in my backyard.
Started with their secret spread which contains mayo, ketchup, relish, vinegar, dash of sugar and what I think is paparika. I did this purely by taste and no bs but it was spot on.
Now the meat. I learned that In N out uses a 60/40 beef so I ground up some chuck and added pork fat to it to get to 60/40 or as close as I can.
Nice marbling on this chuckie
My local Albertson's butcher will sell me pork fat for next to nothing anytime I want so I made the trip and got some.
Ground up the beef for patties coarse and half was ground fine for use with other dishes as I had way more meat than needed.
Now, In N Out uses two 1/8lb (2oz) patties for the double double but I added .5oz meat to each patty as I think they're patties are way too small.
Time got away from me so I cheated on the fries and used nice frozen fries instead. I don't really care for their fries other than the fact that they're fresh cut.
Next I stared to caramelize the almost minced onions like they do.
Griddle ready for the patties. Patties were salt and peppered
Once the bottoms of the patties were done I flipped them over and put American cheese slices on (deli style) and started toasting the buns
Time for assemly and the order they go in at In N Out for the animal style. Now, I did both double doubles and just cheeseburgers for people that didn't want two patties.
Only difference between the singe or double is the double double has an extra cheese patty put on before you slap on the top bun.
Here is the order:
Spread
4 pickles (I know there are three in the pick but it's a pain to take pics and cook at the same time:biggrin1
Tomato
Lettuce
Cheese patty with grilled onions on top and bun for cheeseburger only or cheese patty topped with grilled onions and ANOTHER only cheese patty on top of the first patty before top bun goes on. Hopefully didn't confuse you there.:becky:
Double Double on the left and cheeseburger on the right
Doubles Doubles
Cheeseburgers (except for the front one on the right)
Plated but I had to omit the Coke for something better:mrgreen:
Dripped just like the real thing does
Some people wanted the Animal style fries
It was a HUGE hit and very happy with the results. Job well done and I rewarded myself with my favorite beer.
Thanks for looking!!
They have a secret menu that's sort of word of mouth and have variations of their burgers when you call it but not on the menu obviously. For example, the protein burger which is wrapped in lettuce only, 4x4 which is 4 meat 4 cheese high, and so on.
One of my "secret" faves there is the Double Double Animal style which compared to the original Double Double varies by having the patties mustard grilled/griddled, grilled onions instead of fresh, extra spread and pickles.
So yesterday I recreated the Animal style double double to a T in my backyard.
Started with their secret spread which contains mayo, ketchup, relish, vinegar, dash of sugar and what I think is paparika. I did this purely by taste and no bs but it was spot on.
Now the meat. I learned that In N out uses a 60/40 beef so I ground up some chuck and added pork fat to it to get to 60/40 or as close as I can.
Nice marbling on this chuckie
My local Albertson's butcher will sell me pork fat for next to nothing anytime I want so I made the trip and got some.
Ground up the beef for patties coarse and half was ground fine for use with other dishes as I had way more meat than needed.
Now, In N Out uses two 1/8lb (2oz) patties for the double double but I added .5oz meat to each patty as I think they're patties are way too small.
Time got away from me so I cheated on the fries and used nice frozen fries instead. I don't really care for their fries other than the fact that they're fresh cut.
Next I stared to caramelize the almost minced onions like they do.
Griddle ready for the patties. Patties were salt and peppered
Once the bottoms of the patties were done I flipped them over and put American cheese slices on (deli style) and started toasting the buns
Time for assemly and the order they go in at In N Out for the animal style. Now, I did both double doubles and just cheeseburgers for people that didn't want two patties.
Only difference between the singe or double is the double double has an extra cheese patty put on before you slap on the top bun.
Here is the order:
Spread
4 pickles (I know there are three in the pick but it's a pain to take pics and cook at the same time:biggrin1
Tomato
Lettuce
Cheese patty with grilled onions on top and bun for cheeseburger only or cheese patty topped with grilled onions and ANOTHER only cheese patty on top of the first patty before top bun goes on. Hopefully didn't confuse you there.:becky:
Double Double on the left and cheeseburger on the right
Doubles Doubles
Cheeseburgers (except for the front one on the right)
Plated but I had to omit the Coke for something better:mrgreen:
Dripped just like the real thing does
Some people wanted the Animal style fries
It was a HUGE hit and very happy with the results. Job well done and I rewarded myself with my favorite beer.
Thanks for looking!!
