Animal-Style Double-Double Copycat Burger Recipe

Why You’ll Love This Recipe

• All the classic double-stack flavor—smoky mustard crust, melty American cheese, and a mountain of caramelized onions.
• Relies on simple pantry staples and supermarket produce for a spot-on spread and texture.
• Fast weeknight timing: onions simmer while you prep, then burgers cook in minutes.
• Tested method for thin, lacy-edged smash patties without special equipment.

Grocery List

• Produce: 2 medium yellow onions, 1 head iceberg lettuce, 1 large ripe tomato
• Dairy: 4 slices American cheese, unsalted butter (small amount)
• Pantry: 8 oz 80/20 ground beef, hamburger buns, mayo, ketchup, sweet pickle relish, yellow mustard, white vinegar (or pickle brine), kosher salt, black pepper, neutral oil, paprika

Full Ingredients

Caramelized Onions

• 2 medium yellow onions (about 1 lb / 450 g), finely diced
• 1 tbsp neutral oil (canola or avocado)
• 1 tsp unsalted butter
• 1/4 tsp kosher salt
• 2–4 tbsp water, as needed for deglazing

Sweet-Tangy Spread

• 1/3 cup (75 g) mayonnaise
• 2 tbsp (30 g) ketchup
• 1 tbsp (15 g) sweet pickle relish, drained
• 1 tsp white vinegar or dill pickle brine
• Pinch of kosher salt and a pinch of paprika

Patties & Assembly

• 8 oz (225 g) 80/20 ground beef, divided into 4 balls (2 oz each)
• 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper, divided
• 4 tsp yellow mustard (1 tsp per patty)
• 4 slices American cheese
• 2 soft hamburger buns
• 2 tsp unsalted butter or mayonnaise (for toasting buns)
• 4 crisp iceberg lettuce leaves
• 4 tomato slices (1/4-inch thick)

Step-by-Step Instructions

Step 1: Caramelize the onions low and slow

Heat a medium skillet over medium-low. Add the oil and butter. Stir in the diced onions and 1/4 tsp salt. Cook, stirring every few minutes, until the onions turn deep golden and jammy, 25–30 minutes. If browned bits build up, add 1–2 tbsp water to deglaze and keep them moist. Keep warm over low heat or rewarm before assembly.

Step 2: Mix the sweet-tangy spread

In a small bowl, combine mayonnaise, ketchup, relish, vinegar (or pickle brine), a pinch of salt, and paprika. Stir until smooth. Taste and adjust salt or vinegar. Refrigerate until needed; 15 minutes of chill time helps the flavors meld.

Step 3: Prep the lettuce and tomatoes

Separate crisp lettuce leaves, pat dry, and keep chilled. Slice the tomato into four 1/4-inch rounds and lightly season with a pinch of salt. Set aside.

Step 4: Portion the beef and preheat the griddle

Divide the beef into four 2-oz (56 g) balls; keep them loosely packed and chilled for the best sear. Preheat a cast-iron skillet or flat griddle over medium-high heat until about 400°F (a drop of water should dance and evaporate on contact), 3–5 minutes.

Step 5: Toast the buns

Spread 2 tsp butter or mayo on the cut sides of the buns. Toast cut-side down on the hot griddle until evenly golden, 60–90 seconds. Transfer to plates, toasted side up, to maintain crispness.

Step 6: Smash and mustard-sear the patties

Work in batches so you do not crowd the pan. Place two beef balls on the griddle, leaving space. Immediately cover each with a small square of parchment and press firmly with a flat spatula to 1/8-inch thickness. Season lightly with salt and pepper. Sear 60–90 seconds until the edges are brown and lacy. Spread 1 tsp yellow mustard on the raw surface of each patty, then use a thin, sharp-edged spatula to scrape and flip. Top each patty with 1 slice American cheese. Cover the pan (or tent with a large metal bowl), add 1 tsp water to create steam, and melt the cheese for 20–30 seconds. Repeat with the remaining patties.

Step 7: Build the Double-Double (Animal Style)

Spread 1–1 1/2 tbsp of the spread on each bun half. On the bottom bun, layer lettuce and tomato. Add one cheese-topped patty, spoon over a generous heap of caramelized onions (2–3 tbsp), then the second cheese-topped patty and more onions. Cap with the top bun. Let the burger rest 1–2 minutes so the juices settle, then serve immediately while hot.

Pro Tips

• Use 80/20 beef for the best balance of juicy interior and crispy edges.
• Smash once, right after the beef hits the hot surface. Do not press again after flipping—this preserves juiciness.
• Parchment squares prevent sticking and help you press the patties whisper-thin.
• Keep onions small and evenly diced so they caramelize into a spoonable, jammy heap.
• Spread both buns, not just the bottom—the extra moisture-proofing keeps buns from getting soggy.

Variations

• Single-Stack: Make 2 patties total (2 oz each) for lighter burgers; keep the onions generous.
• Spicy Animal Style: Add 1–2 tsp finely chopped pickled jalapeños to the spread or a few dashes of hot sauce.
• Lettuce-Wrapped: Skip the buns and wrap each burger in large iceberg leaves for a crisp, gluten-free take.

Storage & Make-Ahead

Caramelized onions keep 5 days in the refrigerator (airtight) and freeze up to 2 months. The spread keeps 7–10 days refrigerated. Portion beef into balls up to 24 hours ahead; keep tightly covered and chilled. Cooked patties are best fresh but can be reheated on a hot skillet for 45–60 seconds per side. Toast buns just before serving for ideal texture.

Nutrition (per serving)

Approximate for one Double-Double with spread and onions: 820 calories; 43 g protein; 49 g fat; 45 g carbohydrates; 2 g fiber; 9 g sugars; 1,250 mg sodium. Values will vary with bun size, cheese brand, and toasting fats.