Viral In-N-Out Double-Double Smash Burger Tips, FAQ & printable recipe

Tips for success

For the crispiest edges, use a generous amount of oil on the griddle and make sure it's ripping hot before adding the beef. Press down firmly with a flat spatula and hold for a few seconds to maximize contact.

Don't move the patties until they're ready to flip—this allows the crust to develop fully. If you're making multiple batches, keep the cooked patties warm in a low oven while you finish the rest.

The spread can be customized to taste: add a dash of hot sauce for heat, or a pinch of garlic powder for extra savory depth. Let the assembled burgers rest for a minute before serving to let the juices settle.

Serve with extra pickles on the side for a bright, acidic contrast. For a true fast-food experience, wrap the burgers in wax paper and let them sit for a minute—this steams the buns slightly and melds the flavors together.

Variations

• Spicy Double: Add a few dashes of hot sauce to the spread and top the patties with sliced jalapeños or pepper jack cheese for a fiery kick. The heat complements the sweet onions and tangy pickles.
• Bacon Double: Cook 4 strips of bacon until crisp and crumble over the caramelized onions before closing the burger. The smoky, salty bacon adds another layer of indulgence.
• Mushroom Swiss: Sauté sliced mushrooms with the onions and use Swiss cheese instead of American. The earthy mushrooms pair beautifully with the beef and caramelized onions.
• Veggie Double: For a vegetarian version, use plant-based burger patties and dairy-free cheese. Follow the same smashing technique and stack with the same toppings for a satisfying meatless burger.

Storage and make-ahead

Fridge

Store leftover cooked patties and buns separately in airtight containers in the refrigerator for up to 3 days.

Freezer

Cooked patties can be frozen in a single layer on a baking sheet, then transferred to a freezer bag for up to 2 months.

Reheat

Reheat frozen or refrigerated patties in a skillet over medium heat, covered, until hot and cheese is melted. Toast buns fresh.

Store leftover cooked patties and buns separately in airtight containers in the refrigerator for up to 3 days. The spread can be refrigerated for up to a week.

To reheat, warm the patties in a skillet over medium heat until hot and the cheese is melted again. Toast the buns fresh if possible. The lettuce and tomato should be added fresh when serving, as they don't store well once assembled.

The spread can be made up to 3 days ahead and stored in the refrigerator. Caramelized onions can be cooked ahead and reheated gently before serving. Form the beef balls and keep them refrigerated for up to 24 hours.

When ready to cook, let them sit at room temperature for 15 minutes before smashing. Assemble the burgers just before serving to keep the buns crisp and the toppings fresh.

Serving ideas

Serve the double-double immediately after assembling, while the patties are hot and the cheese is still molten. The contrast between the crispy crust, juicy meat, and cool, crisp lettuce is what makes this burger unforgettable. Pair it with classic sides like crispy fries or onion rings, and a cold soda or milkshake for the full fast-food experience.

For a fun twist, set up a burger bar with extra toppings like sliced jalapeños, grilled mushrooms, or extra spread. Let guests build their own stacks. The recipe yields 4 generous burgers, but it can easily be doubled for a crowd. Each bite should be a balance of savory, tangy, sweet, and salty—so don't skimp on the spread or onions.

Frequently asked questions

Recipe card

Viral In-N-Out Double-Double Smash Burger

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 1 1/2 lb 80/20 ground beef
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 slices American cheese
• 4 burger buns
• 2 tbsp unsalted butter, softened
• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 2 tbsp sweet pickle relish
• 1 tsp white vinegar
• 1 large onion, thinly sliced
• 1 tbsp vegetable oil
• 12 slices dill pickle
• 4 leaves crisp lettuce
• 1 large ripe tomato, sliced

Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.
6. 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.
7. 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.

Contains: gluten, eggs, milk, soy, mustard

Estimated nutrition per serving

Calories

780

Protein

45 g

Carbohydrates

40 g

Fat

48 g

Automatic estimate from the ingredient list, not laboratory-verified.