Copycat In‑N‑Out Burger (Double-Double Style) + Crispy Fries

Smash-seared beef patties with melty American cheese, tangy “spread,” and griddled buns—served with crisp, golden fries.

Ingredients

• 450g / 1 lb ground beef (80/20 recommended)
• 4 soft burger buns
• 4 slices American cheese
• 1 tsp neutral oil (for toasting buns)
• 1/2 cup mayonnaise
• 3 tbsp ketchup
• 2 tbsp sweet pickle relish
• 1 tsp white vinegar
• 1/2 tsp sugar
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• Salt and black pepper, to taste
• 1 large tomato, sliced
• 1/2 large onion, thinly sliced into rings
• 4 crisp lettuce leaves (iceberg-style if possible)
• 600g / 1.3 lb potatoes (russet/Maris Piper ideal)
• Neutral oil, for frying (enough for 5–7cm / 2–3 inches in a pot)
• Salt

Method

• 1

  Step 1: Make the spread

  Mix mayo, ketchup, relish, vinegar, sugar, paprika, and garlic powder. Season with a pinch of salt and pepper. Refrigerate while you cook (it thickens and tastes better after 15+ minutes).

• 2

  Step 2: Prep the toppings

  Slice tomato and onion; wash and dry lettuce well (wet lettuce makes the bun soggy). Set aside.

• 3

  Step 3: Cut and rinse fries

  Peel potatoes (optional, but closer to the classic), then cut into 6–8mm (1/4 inch) sticks. Rinse in cold water until the water runs mostly clear, 1–2 minutes.

• 4

  Step 4: Soak, then dry (key for crispness)

  Soak fries in cold water 10 minutes (or up to 1 hour). Drain, then dry *very* thoroughly with towels—any water will cause splatter and softer fries.

• 5

  Step 5: First fry (cook through)

  Heat oil in a heavy pot to **160°C / 320°F**. Fry in batches for **5–6 minutes** until fries are pale and tender (not browned). Remove to a rack/tray.

• 6

  Step 6: Second fry (crisp and golden)

  Raise oil to **190°C / 375°F**. Fry again in batches for **2–4 minutes** until **golden and crisp**. Immediately salt while hot.

• 7

  Step 7: Form thin patties

  Divide beef into **8 balls** (~55g / 2 oz each). Don’t overwork. Lightly salt and pepper the *outside* right before cooking.

• 8

  Step 8: Toast the buns

  Heat a skillet/griddle over medium-high. Add a thin wipe of oil. Toast buns cut-side down **1–2 minutes** until **golden**. Set aside.

• 9

  Step 9: Smash and sear

  Turn heat to high. Place 2–4 beef balls on the hot surface. Smash firmly with a spatula (use parchment between to prevent sticking) into thin patties. Cook **60–90 seconds** until edges are deeply browned.

• 10

  Step 10: Flip + cheese

  Flip patties. Immediately add cheese to **4** of the patties (one per burger layer). Cook **45–60 seconds** until cheese is melted and patties are just cooked through. Stack each cheesed patty with a plain patty to make **2 doubles**.

• 11

  Step 11: Assemble

  Spread on both bun halves. Layer: bottom bun → lettuce → tomato → onion → stacked double patty → top bun. Serve right away with fries.

Tips

• **Closest burger texture**: Use **80/20 beef** and keep patties **thin**—the deep browning (Maillard) is the “In‑N‑Out” vibe.
• **Onion options**: Keep onion raw for classic crunch, or griddle slices 2–3 minutes per side for a sweeter “grilled onion” style.
• **No thermometer for oil?** At 160°C/320°F a fry cube of bread browns in ~60 seconds; at 190°C/375°F it browns in ~30 seconds.
• **Make-ahead**: Spread keeps **5–7 days** refrigerated. Fries are best fresh; you can do the **first fry** up to a few hours ahead, then second fry to serve.
• **Serve with**: Extra spread for dipping fries—very on brand.

Nutrition (per serving, estimate)