In-n-Out Copycat Recipe: Double Double NO Animal Style!

In-n-Out Copycat Recipe:

Double Double NO Animal Style!

When we first started this blog, one of the first things we tried to recreate was a vegan version of In-n-Out's Double Double burger. It was a sad attempt- bad photography, ingredients that weren't quite right, and the flavor just wasn't there. But 4 years later, we vegans are blessed with some amazing advances in the way of faux meats and cheeses, and our photography has gotten quite a bit better. If you're not from around here, you may not realize the cultural significance of In-n-Out on Southern California, but it is considered the best of the best in the fast-food world and has longer drive-thru lines than I've ever seen anywhere else. A 'double double' means two patties & two slices of cheese, and animal style is when they slather it in their thousand island-style sauce and grilled onions. In fact, its the first meal I ever ate when I came to California!
As the base for this burger, we used the amazingly meaty new patty from Beyond Meat, the BEAST BURGER. Yup. The beast burger. Its totally beastly, and would totally fool even the most regular of beef burger eaters. And it was the perfect substitute in this burger. It kept the flavorful, umami taste of a normal In-n-Out burger, but doesn't leave you feel guilty after eating a double stack. We slathered it in homemade 'sauce' and topped it with fresh slices of tomato and lettuce. Craving a juicy burger? Let's do this! 

INGREDIENTS
Spread
1/2 cup vegan mayo
2 tablespoons ketchup
2 tablespoons relish
2 tablespoons white or apple cider vinegar
1 teasoon lemon juice
salt + pepper to taste

Onions
1 tablespoon oil
1/2 large white onion, diced
1/4 each salt + pepper
4-5 tablespoons cold water

Burgers
1 teaspoon oil
2 Beyond Meat Beast Burger patties
2 slices vegan american cheese (we used Follow Your Heart slices)
2 tablespoons mustard
4 dill pickle slices (optional)
2 seedless burger buns

DIRECTIONS
Spread
In a small mixing bowl combine mayo, ketchup, relish, vinegar, lemon juice, salt and pepper. Mix well to combine. Set aside.

Onions
Heat oil in a medium cast iron pan over medium heat. Add diced onion, salt, and pepper. Cook, stirring occasionally, adding 1 tablespoon of water each time onions begin to dry out. Repeat this process until onions are dark brown, soft, and caramelized. Keep warm on low heat or set aside.

Burgers
In the same or another large frying pan, heat oil over medium heat. Place two patties on the pan, and slather the top of each patty with 1 tablespoon mustard. Cook about 2 minutes on now side, until the patty is beginning to brown and crisp. Flip, add a slice of cheese to each patty, and fry patties in the mustard for another 2 minutes or so, until cheese is melted. While burgers cook, place buns bottom side down in a greased frying pan and heat about 1 minute on each side, until edges just begin to crisp.
Remove from heat, and top with spread, pickles, burgers, onions, tomato and lettuce. Then EAT! 

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