Protein-Style Double-Double (In-N-Out Copycat)

Why You’ll Love This Recipe

• All the iconic Double-Double flavors with a crisp, refreshing iceberg “bun.”
• Mustard-fried, smash-griddled patties with lacy, crunchy edges and melty American cheese.
• Fast, weeknight-friendly—done in under 30 minutes.
• Keto- and gluten-friendly without sacrificing that classic burger-shop taste.

Grocery List

• Produce: Iceberg lettuce, ripe tomatoes
• Dairy: American cheese slices
• Pantry: 80/20 ground beef, yellow mustard, mayonnaise, ketchup, sweet pickle relish, dill pickle chips, distilled white vinegar, sugar, kosher salt, black pepper, neutral oil

Full Ingredients

House Spread (makes about 1/3 cup)

• 1/4 cup (60 g) mayonnaise
• 2 tbsp (30 g) ketchup
• 1 tbsp (15 g) sweet pickle relish
• 1 tsp (5 ml) distilled white vinegar
• 1/2 tsp (2 g) granulated sugar
• Pinch kosher salt

Mustard-Smashed Patties

• 8 oz (225 g) 80/20 ground beef, very cold
• 4 tsp yellow mustard (1 tsp per patty)
• 3/4 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 1 tsp neutral oil (canola or avocado) for the pan
• 4 slices American cheese

Lettuce “Buns” and Fixings

• 8 large iceberg lettuce leaves, dry and chilled
• 4 round tomato slices (1/4-inch thick)
• 8–12 dill pickle chips
• Optional: very thinly sliced white onion or grilled diced onions for serving

Step-by-Step Instructions

Step 1: Prep and crisp the lettuce

Separate large, intact iceberg leaves and submerge them in ice water for 5 minutes to perk them up. Spin or pat completely dry—dry leaves grip better and won’t water down the spread. Keep chilled until assembly. Slice tomatoes into four 1/4-inch rounds and set aside with the pickle chips.

Step 2: Make the house spread

In a small bowl, mix the mayonnaise, ketchup, sweet relish, vinegar, sugar, and a pinch of salt until smooth. Let it sit 5–10 minutes so the flavors meld. Taste and adjust salt to preference. This will be your burger spread and dipping sauce.

Step 3: Portion the beef and preheat the pan

Divide the cold ground beef into four 2 oz (about 56 g) balls. Handle lightly and keep them chilled—cold meat plus a ripping-hot pan equals great browning. Preheat a cast-iron skillet or griddle over medium-high heat for 5–8 minutes. Lightly oil the surface.

Step 4: Smash and sear the first side

Place two beef balls in the hot pan with several inches between them. Immediately cover each with a small square of parchment and press firmly with a stiff, flat spatula or burger press to about 1/8-inch thick. Peel off the parchment. Season with a pinch of salt and pepper. Cook 45–60 seconds until the edges are deeply browned and lacy.

Step 5: Mustard-fry, melt cheese, and stack

Brush the raw tops of both patties with 1 teaspoon yellow mustard each. Flip onto the mustard. Cook 30–45 seconds. Place a slice of American cheese on one patty; stack the non-cheese patty on top to form a double. Transfer to a warm plate. Repeat with the remaining two patties. For food safety, cook ground beef to 160°F if desired.

Step 6: Build the lettuce wraps

For each burger, lay two large lettuce leaves overlapping to form a sturdy “cup.” Spread 1 to 1 1/2 tablespoons of house spread on the lettuce. Add two tomato slices and 4–6 pickle chips. Place the hot double-stacked patty on top; add a little more spread if you like. Cap with two more lettuce leaves to complete the wrap.

Step 7: Wrap and serve

Gently compress the lettuce with your hands to secure the fillings. For easier handling, wrap the lower half in a strip of parchment paper. Serve immediately with extra spread for dipping and more pickles on the side.

Pro Tips

• Use two lettuce leaves per side—double layering prevents tears and keeps hands clean.
• Press the patties within the first 10 seconds only; afterward, let them sear undisturbed for maximum crust.
• Parchment squares prevent sticking and help you smash the patties super thin.
• Season the tomato slices with a pinch of salt to boost sweetness and juiciness.
• Keep the meat cold and the pan hot for that signature lacy-crisp edge.

Variations

• Animal-Style: Add a layer of griddled diced onions and an extra spoonful of spread.
• Spicy Twist: Mix 1–2 tsp hot sauce or minced pickled jalapeños into the spread.
• Different Cheese: American melts best, but sharp cheddar or pepper jack are tasty swaps.

Storage & Make-Ahead

Spread can be made up to 7 days ahead; store covered in the refrigerator. Portion beef into balls up to 24 hours ahead; keep tightly covered and chilled. Slice tomatoes and dry lettuce up to 2 hours ahead; store lettuce wrapped in paper towels in the fridge. Cooked patties can be refrigerated up to 3 days and reheated in a hot skillet 1–2 minutes per side, but assemble with fresh, dry lettuce right before serving for best texture. Not recommended to freeze the assembled wraps.

Nutrition (per serving)

Approximate per burger: 525 calories; 30 g protein; 41 g fat; 6 g carbohydrates; 2 g fiber; 1250 mg sodium. Values will vary based on exact brands and amounts.