Viral In-N-Out Double-Double Smash Burger Step-by-step instructions

Before you start

Before cooking, set out all ingredients and let the ground beef sit at room temperature for about 15 minutes (no more than 30 minutes) so it cooks evenly. Prepare the caramelized onions first, as they take the longest. Whisk together the spread and refrigerate until needed.

Have the cheese slices, pickles, lettuce, tomato, and buns ready to go. Preheat your griddle or skillet over high heat while you form the beef balls—this ensures a proper sear. Keep a spray bottle of water nearby to tame any flare-ups.

Instructions

Prep and Caramelize

1. 1Prepare the Spread and Onions
   In a small bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, and white vinegar until smooth and creamy. Set aside. Heat the vegetable oil in a large skillet or griddle over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until golden brown and caramelized, about 10 minutes. Transfer to a bowl and keep warm.
   Look for The spread should be smooth and pinkish-orange; the onions soft and deeply browned.
   Tip Caramelizing slowly over medium heat brings out the onions' natural sweetness.
2. 2Form the Beef Balls
   Divide the ground beef into 8 equal portions, about 3 ounces each. Gently roll each portion into a loose ball. Do not overwork the meat. Season the balls generously with kosher salt and black pepper on all sides.
   Look for The balls should be uniform in size and hold together without being packed tight.
   Tip Loose balls smash better and create craggy, crispy edges.

The spread should be smooth and creamy with a balanced tang. The onions should be deeply golden and soft, with a sweet, caramelized aroma. The beef balls should be uniform and loosely packed, seasoned on all sides. The griddle should be smoking hot, ready for the first smash. Everything is organized and within reach.

Smash, Sear, and Melt

3. 3Smash the Patties
   Heat a flat-top griddle or large cast-iron skillet over high heat until smoking hot. Place a beef ball on the hot surface and immediately press down firmly with a metal spatula or burger press to flatten it into a thin patty, about 1/4 inch thick. Repeat with the remaining balls, cooking in batches if needed. Season the top with a pinch of salt and pepper.
   Look for The patties sizzle loudly and develop dark, lacy edges within 1-2 minutes.
   Tip Press hard and hold for 10 seconds to maximize crust formation.
4. 4Flip and Melt Cheese
   After about 2 minutes, when the edges are deeply browned and crispy, flip the patties. Immediately place one slice of American cheese on each patty. Cook for another 1-2 minutes until the cheese is melted and the patties are cooked through to 160°F (71°C).
   Look for The cheese becomes molten and drips over the seared edges.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a thin spatula to scrape under the crust to keep it intact.
5. 5Toast the Buns
   While the patties cook, spread the softened butter on the cut sides of the burger buns. Place them buttered-side down on a separate skillet or griddle over medium heat. Toast until golden brown and fragrant, about 1-2 minutes. Remove and set aside.
   Look for The buns turn golden with crisp, buttery edges.
   Tip Toasting in the same pan after the patties adds extra flavor.

The patties are sizzling loudly, edges turning dark and crispy. After flipping, the cheese melts into a molten blanket, dripping over the sides.

The buns are toasted to a golden brown, fragrant with butter. The kitchen smells of seared beef and toasted bread. The patties are cooked through to 160°F, and the cheese is fully melted.

Stack and Serve

6. 6Assemble the Burgers
   Spread a generous amount of the secret spread on the bottom bun. Layer with 3 pickle slices, a lettuce leaf, and a tomato slice. Place one cheese-topped patty, then another patty on top to form the double. Add a pile of caramelized onions. Top with the crown bun.
   Look for The burger is tall, with cheese dripping and onions piled high.
   Tip Press down gently on the crown bun to set the stack without squishing.
7. 7Serve Immediately
   Wrap each burger in wax paper or serve on a plate. Serve hot, with extra spread on the side if desired. Enjoy the juicy, crispy, cheesy double-double.
   Look for The burger is hot, juicy, and the cheese is still molten.
   Tip Serve right away to keep the crust crisp and the cheese gooey.

The burgers are assembled with spread, pickles, lettuce, tomato, two cheesy patties, and a heap of caramelized onions. The stack is tall and sturdy, with cheese oozing out. The buns are crisp, and the onions are sweet. Serve immediately—the contrast of hot, juicy patties and cool, crisp toppings is the final reward.

Common mistakes

One common mistake is overworking the ground beef when forming the balls, which can make the patties tough. Handle the meat as little as possible. Another is pressing the patties too early or too lightly—smash them firmly and immediately to get that thin, lacy crust.

Don't flip the patties too soon; wait until the edges are visibly browned and the patty releases easily from the griddle. Also, be careful not to overcrowd the pan, as this lowers the temperature and steams the meat instead of searing it.

How to tell it’s done

The patties are done when they reach an internal temperature of 160°F (71°C) and the cheese is fully melted. The edges should be deeply browned and crispy, and the centers should be juicy but not pink.

If you don't have a thermometer, cut into one patty to check that the meat is no longer pink and the juices run clear. The buns should be golden brown and toasted, with a slight crunch. Assemble the burgers immediately to enjoy the contrast of hot, crispy patties and cool, fresh toppings.

• Ground meat: 160°F (71°C) in the thickest part