Hello World KitchenBeta

Copycat Animal Style Double-Double

A homemade version of the iconic West Coast burger featuring two mustard-grilled beef patties, two slices of melted American cheese, caramelized onions, pickles, crisp lettuce, fresh tomato, and a tangy secret spread on a toasted bun.

Prep 15 min Cook 25 min Total 40 min Level Intermediate

Serves 2

Ingredients

Secret Spread

0.25 cup Mayonnaise
2 tablespoons Ketchup
1.5 tablespoons Sweet pickle relish — finely chopped
0.5 teaspoon White vinegar
0.5 teaspoon Granulated sugar

Caramelized Onions

1 large Yellow onion — finely diced
1 tablespoon Unsalted butter
1 pinch Salt

Burger Components

0.5 pound Ground beef (80/20) — divided into 4 equal portions
2 tablespoons Yellow mustard — for mustard-frying the patties
4 slices American cheese — classic processed cheese melts best
2 whole Hamburger buns — plain white sponge dough or brioche
4 leaves Iceberg lettuce — torn to bun size
2 slices Tomato — thickly sliced
8 slices Dill pickle chips
1 teaspoon Salt and black pepper — to taste

Instructions

In a small bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, white vinegar, and sugar. Cover and refrigerate until ready to use.
~5 min
Making the spread ahead of time allows the flavors to meld together.
Melt the butter in a skillet over medium-low heat. Add the finely diced onions and a pinch of salt. Cook, stirring occasionally, until the onions are deeply browned and caramelized, about 20-25 minutes. If they start to dry out, add a splash of water. Remove from pan and set aside.
~25 min
Low and slow is the key to perfectly sweet, jammy onions.
Form the ground beef into 4 thin patties, about 2 ounces each, slightly larger than your buns as they will shrink. Generously season one side with salt and pepper.
~5 min
Keep the meat cold until right before cooking to ensure a good crust.
Heat a cast iron skillet or griddle over medium-high heat. Toast the cut sides of the hamburger buns until golden brown. Set aside.
~2 min
You can add a tiny bit of butter or mayo to the buns for a better toast, though traditionally they are dry-toasted.
Place the patties in the hot skillet, seasoned side down. Immediately spread about 1/2 tablespoon of yellow mustard onto the raw, upward-facing side of each patty. Cook for 2-3 minutes until the bottom develops a dark, crispy crust.
~3 min
Press down firmly on the patties with a spatula right when they hit the pan to maximize contact.
Flip the patties (so the mustard side is now down). Immediately place a slice of American cheese on top of each patty. Divide the caramelized onions onto two of the patties. Cook for another 1-2 minutes until the cheese is completely melted.
~2 min
Stack the non-onion patty on top of the onion patty while still in the pan to melt them together.
Assemble the burgers: Spread a generous amount of the secret spread on the toasted bottom buns. Layer with dill pickles, a slice of tomato, and iceberg lettuce. Place the double-patty stacks on top of the lettuce, and cover with the toasted top buns.
~3 min
The order of ingredients is key to the authentic experience: bottom bun, spread, pickles, tomato, lettuce, patties, top bun.

Nutrition

850

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

1400

Sodium (mg)

145

Cholesterol (mg)

Equipment

Cast iron skillet or griddle
Heavy spatula
Mixing bowls

Tips & Storage

For the ultimate fast-food feel, wrap the assembled burgers halfway in parchment paper or foil before eating.
Do not overwork the ground beef when forming patties; handle it as little as possible for a tender bite.
Storage: Burgers are best enjoyed immediately. Store leftover components (patties, onions, spread) in separate airtight containers in the refrigerator for up to 3 days.