There’s nothing like a good In-N-Out Burger, so I wanted to see what would happen if we took that classic Double-Double Animal Style and made our own version at home with some killer ingredients.
For these burgers, we’re smashing fresh ground beef on a hot Traeger Flatrock, seasoning every layer with Heath Riles BBQ Burger Seasoning, and topping the patties with American cheese and griddled onions cooked in bacon grease. We’re also making a simple homemade Animal Style sauce and loading everything onto toasted buns with lettuce, tomato, and pickles.
The finished burger is messy, cheesy, beefy, and packed with flavor. Just how a good Double-Double should be.
In-N-Out Double-Double Animal Style Burger | Heath Riles BBQ
A Double-Double is pretty simple when you break it down, which means every ingredient matters. Each of our burgers starts with two 3-ounce ground beef balls that get smashed thin on the hot griddle. That gives us those crispy edges you want from a smash burger while keeping plenty of beef flavor in every bite.
Of course, I had to put my own spin on it with Heath Riles BBQ Burger Seasoning. This savory blend is made with flavors including garlic, onion, paprika, red bell pepper, and mustard, so it’s right at home on a griddle burger.
We also seasoned the diced onions with it while they cooked in bacon grease and even added a little to the homemade Animal Style sauce. Seasoning in layers like that gives you flavor throughout the entire burger instead of just on the beef.
Why This Recipe Works
The best part about this recipe is how much flavor you can build with a handful of simple ingredients.
It starts with the onions. Instead of just cooking them in oil, we put down some bacon first to get a little bacon grease on the Traeger Flatrock. The diced onions go right into that grease with a little Heath Riles BBQ Burger Seasoning and cook until they’re right where you want them.
Then we have the beef. Two 3-ounce patties per burger give us the classic double-stack without making the burger too thick. Smashing them thin with a Burger Smasher gives you plenty of contact with the hot griddle for a good crust.
The homemade Animal Style sauce ties everything together. Mayo gives it a creamy base, while ketchup, mustard, white vinegar, and sweet relish bring sweetness and tang. A little Burger Seasoning goes in there too for another layer of flavor.
Finish it with American cheese, those griddled onions, lettuce, tomato, and pickles on a toasted bun, and you’ve got a burger that hits just about everything you want in one bite.
The Ingredients
For the Animal Style Sauce
- Mayonnaise. About ½ cup creates the creamy base for our sauce.
- Ketchup. Three tablespoons add sweetness and tomato flavor.
- Mustard. One teaspoon gives the sauce a little tang.
- White Distilled Vinegar. One teaspoon adds acidity and helps balance the richer ingredients.
- Sweet Relish. About 2 ½ tablespoons gives the sauce sweetness, tang, and a little texture.
- Heath Riles BBQ Burger Seasoning. Just a little is all you need to finish off the sauce.
For the Burgers
- Ground Beef. Each burger uses two 3-ounce ground beef balls for a total of 6 ounces of beef per Double-Double.
- Heath Riles BBQ Burger Seasoning. We use this on both the beef and the griddled onions.
- Bacon. We’re using the rendered bacon grease to cook the onions.
- Diced Onion. Cooked on the griddle until softened and caramelized to your liking.
- American Cheese. Each smashed beef patty gets topped with a slice of American cheese.
- Hamburger Buns. Lightly toasted on the griddle before building the burgers.
- Lettuce. Use shredded lettuce or whole iceberg leaves, whichever you prefer.
- Tomato. A good slice of fresh tomato adds freshness to the burger.
- Pickles. A couple of pickle slices give you another hit of acidity and crunch.
Griddle Setup
For this recipe, we’re cooking everything on the Traeger Flatrock. You want a good hot cooking zone for smashing the patties and toasting the buns, along with a cooler area where you can hold the onions once they’re cooked.
Having those different heat zones makes the cook a lot easier. You can get the onions exactly where you want them, slide them over to stay warm, and then use that hot section of the griddle to get a hard sear on the burgers.
The Process
Make the Animal Style Sauce
Start by making the sauce so it’s ready when the burgers come off the griddle. Combine about ½ cup mayonnaise, 3 tablespoons ketchup, 1 teaspoon mustard, 1 teaspoon white distilled vinegar, and 2½ tablespoons sweet relish. Add a light shake of Heath Riles BBQ Burger Seasoning and mix everything until well combined. Set the sauce aside while you cook the burgers.
Cook the Onions
Get the Traeger Flatrock heated up and put some bacon down first. We want a little bacon grease on the cooking surface because that’s what we’re going to use for our diced onions.
Add the onions to the bacon grease and season them with a little Heath Riles BBQ Burger Seasoning. Let them cook until they’re as soft and caramelized as you like. Once they’re ready, move them over to the warm side of the griddle while you work on the burgers.
Toast the Buns
While the griddle is good and hot, place the hamburger buns cut-side down and lightly toast them. You don’t need to take them too far. We’re just looking for a little color and texture before we start building the burgers.
Smash the Burgers
Portion your ground beef into 3-ounce balls. You’ll need two for each burger. Put the beef onto the hot griddle and use a Burger Smasher to press each one down into a thin patty.
Once the patties are smashed, season them with Heath Riles BBQ Burger Seasoning. Let them cook until they develop a good crust on the first side, then flip.
Add the Cheese and Build the Double-Double
After flipping the patties, top each one with a slice of American cheese and let it melt. Stack two cheesy patties together for each Double-Double.
Spread the homemade Animal Style sauce over both the top and bottom toasted buns. Add the double stack of beef and American cheese along with the griddled onions, lettuce, a good slice of tomato, and a couple of pickles.
Get that top bun on there, and don’t worry if it gets a little messy. That’s part of the deal with this one.
The Results
This is everything I want out of a good smash burger. You’ve got those thin beef patties with a good crust, plenty of melted American cheese, seasoned griddled onions, and that creamy Animal Style sauce all packed onto a toasted bun.
The fresh toppings make a big difference too. The lettuce and tomato bring some freshness, while the pickles add that little bit of acidity and crunch to balance out the beef, cheese, onions, and sauce. Everything ties together without one ingredient taking over the whole burger.
If you like a classic In-N-Out Double-Double Animal Style, this homemade version is definitely worth giving a try. Making it yourself means you can use the ingredients you like, get that griddle screaming hot, and season everything exactly how you want it.
Perfect Pairings
These burgers are plenty filling on their own, but you can turn them into a full meal with a few of my favorite sides.
- Crispy Weber Kettle Potato Wedges – You can’t go wrong with crispy potatoes next to a double cheeseburger. These wedges give you that classic burger-and-fries combination with a little backyard BBQ twist.
- Loaded BBQ Cheese Fries – If you want to go all out, pair your Double-Double with a pile of loaded cheese fries cooked right on the flat top.
- Smoked Green Chile Mac and Cheese – Creamy, cheesy mac and cheese with green chiles makes a hearty side for these burgers.
- Loaded Jalapeño Popper Potato Salad – This loaded potato salad brings creamy, savory, and spicy flavors that work great alongside a fresh-off-the-griddle burger.
Storing Leftovers
These burgers are definitely best when they’re fresh off the Traeger Flatrock, but you can save any leftovers. Store the cooked beef patties and onions in an airtight container in the refrigerator. Keep the sauce and fresh toppings separate so the buns and vegetables don’t get soggy.
When you’re ready to reheat the burgers, put the patties back onto a hot griddle or skillet just until warmed through. You don’t want to cook them too long and dry out those thin patties.
The Animal Style sauce can also be made ahead and stored covered in the refrigerator. Give it a good stir before using it, then assemble the burgers with fresh buns and toppings.
Tips for the Best Animal Style Burgers
- Use small portions of beef. Three-ounce beef balls are perfect for this recipe. Since you’re stacking two patties on each burger, you get plenty of beef without ending up with a burger that’s too thick to eat.
- Get the griddle hot. A hot Traeger Flatrock is key to getting that crust on your smash burgers. Put the beef down and use a Burger Smasher to press it thin against the cooking surface.
- Season in layers. Don’t save all the Heath Riles BBQ Burger Seasoning for the beef. We put a little in the Animal Style sauce, seasoned the onions with it, and used it on the burger patties. That way you get flavor throughout the entire burger.
- Cook the onions how you like them. There’s no exact stopping point here. Cook the diced onions in that bacon grease until they reach the color and texture you prefer, then move them over to the warm side while you finish the burgers.
- Don’t over-toast the buns. You just want a light toast on the cut sides. That gives the buns a little extra texture while still keeping them soft enough to handle all the sauce and toppings.
- Make it messy. Put that Animal Style sauce on both the top and bottom buns. This isn’t supposed to be a neat burger, so don’t be shy with it.
Final Thoughts
There’s nothing like a good In-N-Out Burger, but there’s something even better about making your own version at home with fresh ingredients.
These Copycat In-N-Out Double-Double Animal Style Burgers have everything you want in a griddle burger. Two thin smashed beef patties, American cheese, griddled onions cooked in bacon grease, fresh lettuce and tomato, pickles, toasted buns, and plenty of homemade Animal Style sauce.
The Heath Riles BBQ Burger Seasoning ties the whole thing together. Using it on the onions, in the sauce, and on the beef gives every layer a little extra flavor.
Fire up the Traeger Flatrock, get your Burger Smasher ready, and give this one a shot. If you’re a fan of a good Double-Double, you won’t regret it.
