How To Make Copycat In N Out Animal Fries
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Fold The Cheese Before Adding It To Each Patty For An Authentic In
This completely genius piece of advice comes courtesy of Todd Wilbur of The Food Hacker. When Wilbur was trying to replicate In-N-Out’s famous burgers, he struggled to figure out how many slices of American cheese to include per patty. When he looked at promotional photos of the burger, it appears to have two slices of cheese on top of each burger patty. But making the burger with four slices of cheese was way too cheesy of an experience .
Then, he learned the chain instructs its employees to “make the burger smile” by folding the cheese over in the front. By folding down the top quarter of each cheese slice and facing this doubled-cheese piece at the front of the burger, In-N-Out employees give their burgers the appearance of having twice the cheese without actually having to double-down. We gave the hack a try, and sure enough, it worked! As the cheese melts, it makes its way to the back of the burger anyway, so we didn’t miss that quarter of cheese in our last bites of the burger.
Lets Take It Step By Step
1. Combine all ingredients in a bowl and stir. Make sure all ingredients are incorporated.2. The sauce tastes best after letting sit covered in the fridge to let the flavors combine for at least an hour.3. Store in a sealed airtight container in the refrigerator for later use on many other tasty dishes.
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Homemade In N Out Burger Recipe With Lighter Secret Spread
In full-on summer grilling mode, I was inspired to make a homemade In N Out burger, with 2 ultra-thin pattieseach patty weighing only 1/8th pound, rather than 1 slightly thicker ¼-pound patty. If youve ever eaten at a fast food place, you know how thin those patties are. Having 2 to stack, even though the portion of meat stays the same overall, gives you a sense that youre eating more. And thats just plain fun.
I seasoned the patties with salt, pepper, and garlic powder, and grilled them on my Staub Cast Iron 12-inch Steam Grillwhich is a large grill pan I can set on my stovetop, and the great thing is, after I get those perfect grill marks on my burgers, I can put the cheese on top of the patties, cover the pan with with the lid, and let the cheese melt. Its the best indoor grill pan.
Since the patties are so thin, they only require a quick sear on both sides. Once done, I top them with the In N Out traditions: cheddar cheese, finely chopped sautéed onions, shredded lettuce, tomato, and homemade spread.
My remake is 450 calories 220 calories lighter than the classic Double Double at In N Out, which clocks in at 670 calories!
Gather The Ingredients To Make An In
Before we made the ingredients list for our In-N-Out Burger copycat recipe, we popped over to the official website to check out what In-N-Out was willing to disclose about their famous burgers. First off, we learned they make their burgers from 100 percent USDA ground chuck. In fact, they have a team dedicated to removing the bones, grinding the meat, and forming the patties. Since most of us don’t have meat grinders at home, we didn’t start with a chuck roast for our copycat recipe. Instead, we chose pre-ground beef. Since chuck is usually 80 to 85 percent lean, we picked up 85/15 beef for our test patties, but 80/20 beef would work just as well.
We also learned that their lettuce is “hand-leafed,” so we opted for the whole head of iceberg and pulled the leaves apart at home. From there, we grabbed the rest of the Double-Double ingredients: real American cheese from the deli, a yellow onion, a juicy, ripe tomato, and a package of soft hamburger buns. The only thing left to figure out was In-N-Out’s famous spread, a recipe that’s been unchanged since 1948.
For the full list of ingredients and step-by-step instructions, check out the directions at the end of this article.
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A Lighter Secret Sauce Aka Spread
The famous spread that you find smeared on In N Out burgers tastes a whole lot like Thousand Island dressing. To achieve that same sweet and tangy pickled flavor with a creamy consistency, you need 3 main ingredients: mayonnaise, ketchup, and sweet pickle relish. Some recipes will call for white vinegar, too, , but I used nonfat Greek yogurt in place of half of the mayo , and the natural tang it provides is enough to skip the vinegar altogether. That slightly tart note of yogurt is so appreciated in this spread because it balances the sweetness of the ketchup and relish.
Stack Your Burger And Enjoy This In
The final step to creating your In-N-Out Burger copycat recipe is to add the patties. Using a spatula, stack the cheese patty on top of the onion-topped patty. You’ll want to move quickly here because the cheese loves to slide around and make a mess. Gently place the patties on top of the iceberg lettuce of your garnished bottom bun. Then, add the top bun on top and voila: An In-N-Out Double-Double Burger, made in the comfort of your own home. Serve the burger as-is, or whip up a batch of In-N-Out fries to go alongside it. If you made extra spread, drizzle it over the fries, add cheese, and sprinkle on some grilled onions to create Animal Style fries.
Resist the urge to press down on the burger to make it easier to eat. Compressing the burger will flatten the soft bun and get rid of the fluffy texture that’s essential to the eating experience. If you find the burger to be too messy , feel free to wrap it in wax paper before eating it. We didn’t want to risk squishing the bun, so we enjoyed it sans-wrap.
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Can I Make It Ahead Of Time
You can easily prepare the caramelized onions, secret sauce, and burger balls ahead of time:
- Caramelized onions: Prepare them up to 5 days in advance. Store the onions in an airtight container in the fridge until its time to assemble.
- In-N-Out Spread: Assemble the sauce and store it in a sealed jar or container in the fridge. It will stay fresh for up to 2 weeks.
- Burger balls: Use clean hands to roll the burger balls a few hours before serving and store them in an airtight container in the fridge immediately after.
Can I Make It Animal Style
The key to an animal style In-N-Out burger is to grill each patty with yellow mustard and top it with extra secret sauce, pickles, and caramelized onions. Use an extra two onions when youre caramelizing them for the sauce and slice some pickles to add to the bottom hamburger bun. If you end up with extra onions or pickles, they make a great topping on french fries.
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In N Out Sauce Recipe
We sadly do not live in an area that has In n Out restaurants. The closest one to us is probably a 6-7 hour drive from our house.
A bit too far to drive for dinner not that we haven’t thought about it a few times. LOL! Thankfully we travel fairly frequently and get the opportunity to do road trips like our California Big Trees road trip we did last year.
This year we took a road trip from Spokane all the way to El Paso and back visiting epic national parks for my husband’s Park Ranger John website. It was such an amazing trip and took us to cities with In n Out Burgers which was a total bonus.
I knew that I wanted to make an In n Out Sauce recipe so we could enjoy this great sauce at home. During our Southwest National Park Road trip I brought with us multiple plastic containers so I could bring home packets of In n Out sauce from the restaurants. I stashed them in our cooler and kept them cold the entire way home through a heatwave.
Once we were home I started working on making sure our recipe tasted just like the restaurant recipe. I love having the real sauce in the house so we can compare flavors as I add and change the recipe until we get it just right.
We went through quite a few Air Fryer French Fries making sure this recipe was just right. It is really cool knowing that IN-N-OUT Burgers has been using the same sauce since 1948.
Do you have a favorite IN N OUT menu item you love to order? Is it on the secret menu?
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Common Questions About In And Out Secret Sauce
IS IN AND OUT SAUCE JUST THOUSAND ISLAND DRESSING?
No, while it is similar in color, it is not and this copy kat version is really worth making.
CAN I SUBSTITUTE REDUCED FAT MAYONNAISE?
Indeed, you can use reduced fat versions of mayo and low sugar ketchup if you require.
CAN THIS RECIPE BE DOUBLED OR HALVED?
Of course, this is great for parties and cookouts or a simple evening at home, so adjust as you need to.
MADE AHEAD OF TIME?
Yes, this sauce will last up to a week in an airtight container. So go ahead and make it ahead of time and allow the flavors to blend.
WHAT TO SERVE WITH HOMEMADE IN N OUT SAUCE?
Ultimately, the possibilities are endless. For example:
In N Out Burger Sauce Recipe
Just like my Shake Shake Sauce Recipe, After watching Binging with Babish, I knew I had to make both the Shake Shack Burger and the In N Out Burger. They both have legendary sauces! This In-N-Out burger sauce is something I only get to taste while visiting on the West Coast, so its a special treat for me. The sauce is their secret ingredient, which makes their burgers so delicious and unique! When ordering, you must ask for Animal Style to ensure this special sauce is on your burgers and fries, and you wont be disappointed! The sauce is very versatile and packed with flavor.
Yield: 6 servings
- 2 tablespoons sweet pickle relish
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons distilled white vinegar
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How To Make Copycat In
**scroll down for full ingredients list and printable directions**
- Get all the ingredients together for in-n-out sauce: Mayonnaise , ketchup, yellow mustard, white vinegar, sweet pickle relish, salt, and pepper.
- Add all the ingredients to a medium bowl and then whisk to combine.
- Refrigerate for at least 30 minutes to let all the flavors meld together.
- Serve on your favorite hamburger or dip your fries into this delicious in-n-out sauce!
- Store sauce up to TWO WEEKS in the fridge in a sealed container.
Need ideas on how to use this delicious sauce? Here are some great recipes to add or use In-N-Out Sauce:
Best Secret Sauce For Burgers And Fries
The best thing about eating fast food is the secret sauce, in my opinion. The favorite fast food joint in my area is In-n-Out. While I personally am not a fan one thing I do love is the In-n-Out burger and fry sauce.
Now I just make my own secret sauce at home to go along with my favorite frozen French fries. This recipe makes a large batch for all of your secret sauce needs. Feel free to halve the recipe if you only need it for one meal.
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Flip The Burgers To Finish This In
Now that the burgers are cooked on one side, it’s time to flip ’em over and finish the cooking process. Using a thin spatula, flip each burger patty over and top it with the prepared folded cheese. Be sure to place the folded cheese part close to the edge of the burger patty so you’ll be able to see it through the bun later. By the time the burger is finished cooking on the second side , the cheese should be sufficiently melted. If it’s not, you can remove the pan from the heat and cover it with a lid for about a minute to help things along.
The other thing we’ll do in this step is to add an onion slice to the top of one of the cheesy patties. The onion will still have a pleasantly raw flavor, but the steam from the cooking burger will help soften it up a little bit. If you’re going Animal Style with your burger, you can skip the raw onion here and whip up a batch of grilled onions instead.
Does In N Out Have Mustard Packets
And if you want to get a little more adventurous, feel free to ask for a Mustard Grilled Patty, hot peppers, or even Whole Grilled Onions. You can even ask for In-N-Out Special Spread Packets or Hot Pepper Packets on the side. The best part of all is that these things are COMPLETELY FREE to add to your burger!
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About the Author: Sabrina Snyder
Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.
Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.
She is also the author of the upcoming cookbook: Dinner, then Dessert Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.
She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.
As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.
Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.
Sabrina lives with her family in sunny California.
Add Everything And Mix It All Together
Once you have your ingredients ready to go, get out a small bowl. Dump every ingredient into the bowl and stir well. A regular spoon will do the trick, so you don’t need to use any kind of fancy mixer here. Once everything is blended well together, it should get that orange color that you’ll recognize from In-N-Out. This is an excellent sign, and you’re making significant progress. Now, the sauce it ready to set.
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How To Make The Perfect Patties For This In
Now that we knew how to make the most important component of the In-N-Out Double-Double the secret spread we got started on making the burgers themselves. In-N-Out is able to cook their burgers fresh to order because the burgers only take about four minutes to cook. That’s because the patties are extraordinarily thin. You can replicate this at home by portioning out two-ounce patties and flattening them as much as you can go on a piece of wax paper. By the time the patty is a four-inch round, it will be thin enough to cook in about two minutes per side.
The other thing that makes In-N-Out burgers taste so good is that they’re cooked to a perfect crisp on a flattop. The key to making this happen is by salting the burger right before it hits the grill. Cook’s Illustrated explains that salt removes water from meat while also dissolving some of its proteins. That might be good for creating a juicy steak, but salting ground meat in advance can lead to a dry, limp burger. When you salt the burger immediately before cooking it, the salt doesn’t have time to draw out that moisture, resulting in a crispy on the outside, juicy on the inside burger.