Double-Decker “Animal Style”

In-N-Out Burger invented the Double-Double Animal Style and now Rach has brought it home!


For the sauce:

  • 1/2 cup sour cream
  • 1/4 cup ketchup
  • 2 tablespoons dill pickle relish
  • 1 tablespoon white wine vinegar
  • 1 tablespoon superfine sugar
  • Salt and pepper

For the onions:

  • 2 tablespoons extra virgin olive oil (EVOO)
  • 2 large onions, chopped
  • Salt and pepper
  • 1/2 cup beef stock or consommé

For the burgers:

  • 2 pounds ground beef
  • 1/4 cup Worcestershire sauce
  • 4 cloves garlic, finely
  • A handful of flat leaf parsley, finely chopped
  • Coarse salt and coarse pepper
  • Extra virgin olive oil (EVOO), for drizzling
  • 1/2 cup Dijon mustard or grainy Dijon mustard
  • 8 slices Swiss cheese or Comté cheese
  • 4 brioche or other hamburger buns, split
  • Sliced bread-and-butter pickles, sliced tomatoes and chopped lettuce, for serving


Make the sauce: Mix the first 5 ingredients. Season with salt and pepper.

Make the onions: In a skillet, heat the EVOO over medium heat. Add the onions and season with salt and pepper. Cook until browned, about 15 minutes. Stir in the stock (or consommé) and cook until tender, 10-15 minutes.

Make the burgers: Combine the beef, Worcestershire sauce, garlic and parsley; season with coarse salt and pepper. Form into eight thin patties and drizzle with EVOO. Top each patty with 1 tablespoon mustard.

Pre-heat a large griddle pan over medium-high heat.

Add the patties, mustard-side up, and cook for 4 minutes. Flip and cook for 2 more minutes. Top with the cheese to melt in the last minute of cooking.

Stack two patties with some onions between them on each bun bottom. Top with the pickles, tomatoes, lettuce, special sauce and bun tops.

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