How to make a In-N-Out Double Double Burger at home

American cheese

🥗Healthier: Swiss cheese

💰Cheaper: processed cheese

Swiss cheese offers lower calories while maintaining flavor.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns add fiber and nutrients.

grilled onions

🥗Healthier: raw onions

💰Cheaper: none

Raw onions provide a sharper flavor with fewer calories.

spread

🥗Healthier: avocado spread

💰Cheaper: mayo

Avocado spread is healthier with good fats.

Prepare the sauce by mixing 1/2 cup Sansa mayonnaise, 3 tablespoons ketchup, 1/2 tablespoon dried onion granulate, 1 1/2 tablespoons finely minced dill pickles, 1 teaspoon sugar, 1/2 teaspoon white vinegar, 1/2 teaspoon yellow mustard, 1/4 teaspoon pepper powder, and a pinch of salt in a bowl.

Taste the sauce and let it sit to develop its flavor while preparing the other ingredients.

Slice the tomato into 1/4 inch thick slices, using the center slices for the burger.

Peel and slice the French onion into 1/4 inch thick slices, ensuring they are sweet onions for a better flavor.

Prepare iceberg lettuce by breaking off the white parts and slicing the green parts for the burger.

Cube the chuck steak for the burger patties and grind it twice for a better texture.

Shape the burger patties slightly larger than the buns to account for shrinkage while grilling, and place them in the fridge to firm up.

Preheat the Napoleon Grill for about 10 minutes, adjusting the temperature for even heat.

Toast the burger buns lightly on the grill until golden brown, avoiding excess oil to prevent sogginess.

Place the burger patties on the grill, waiting for juices to surface before flipping them.

Season the burgers with salt and optional fresh ground pepper after flipping.

Fold cheese and place it on the burgers about a quarter of the way through cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens