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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: In-N-Out Double Double - Animal Style (Copycat)   
    Categories: Beef, Vegetables, Cheese, Breads, Greens   
         Yield: 2 Burgers   
       
       1/2 lb Ground chuck   
         1 tb Butter   
         1 lg Onion; fine chopped   
              Salt   
         2 tb + 2 ts mayonnaise   
         1 tb Ketchup   
         2 ts Sweet pickle relish   
       1/2 ts Sugar   
       1/2 ts Distilled white vinegar   
         2    Soft hamburger buns   
              Fresh ground black pepper   
         8    Dill pickle chips   
         2 sl (1/4" thick) ripe tomato   
         2    Leaves fresh iceberg lettuce   
              - white core section removed   
              - torn to bun-sized pieces   
       1/4 c  Yellow mustard   
         4 sl Deli-cut American Cheese   
       
     Form meat into four 2 ounce patties, thin and slightly   
     larger than the size of your bun. They are meant to be   
     1/4" thick.   
        
     Heat 1 tablespoon butter in a skillet over medium-high   
     heat until shimmering.   
        
     Add onions and 1/2 ts salt to skillet.   
        
     Reduce heat to medium low, and cook, tossing and   
     stirring occasionally until onions are well browned,   
     about 15 minutes.   
        
     Set oven @ 400ºF/205ºC.   
        
     Once onions begin to sizzle heavily and appear dry, add   
     a tablespoon water to skillet and stir.   
        
     Continue cooking until water evaporates and onions start   
     sizzling again.   
        
     Repeat process, adding 1 tablespoon of water with each   
     iteration until onions are meltingly soft and dark   
     brown, about 3 times total.   
        
     Transfer to a small bowl and set aside while leaving any   
     residual butter in the pan.   
        
     To make the burger and animal fry topping: Add   
     mayonnaise, ketchup, relish, sugar, and vinegar to a   
     small bowl and stir to combine.   
        
     Place closed buns in oven for 2 minutes until slightly   
     darker and just the slightest bit crispy.   
        
     Using the butter left behind by the onions, press the   
     buns into the pan and toast for a few seconds until   
     crispy.   
        
     If there is no butter left in the pan, add a ½ a   
     tablespoon or so to the pan.   
        
     Season the patties with salt and pepper.   
        
     Preheat pan on high and add the patties to the pan.   
        
     Cook without moving until well browned and crusty on   
     first side, about 2 ½ minutes.   
        
     While they are cooking, spread about a tablespoon of   
     mustard to the raw side. Flip and cook the mustard side   
     as well, another minute.   
        
     Add the sauce to each half of the bun.   
        
     FROM THE BOTTOM UP: Add four pickles, then one slice of   
     tomato and lettuce.   
        
     Top each meat patty with a slice of cheese and half the   
     caramelized onions.   
        
     Stack two patties together and add on top of the   
     lettuce.   
        
     Top with top bun.   
        
     RECIPE FROM: https://dinnerthendessert.com   
        
     Uncle Dirty Dave's Archives   
       
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