Double Stacked Burgers and Double Fried French Fries

photo 3 (49)

So many doubles! These are burgers that are meant to be a copycat of the legendary In-n-Out Double Double animal style burger. Don’t know what I’m talking about? I feel so sorry for you, as these are my favourite burgers in the world. Unfortunately, they are not available around the world, but only in California and a few nearby states. Needless to say when I found the website that claimed to have a copy of the original recipe, I was childishly excited but also skeptical. 

no wayIf this recipe worked out the way it said it would, I would eliminate one major reason I vacation in California, (the #1 reason of course being to try to find Seth Cohen).

seth cohen

Sigh if only he were not fictional. 

Unfortunately, despite my best efforts to copy the In-n-Out masterpiece, this recipe wasn’t it. However, it was a pretty delicious burger nonetheless. Notes;

photo 1 (52)

Grilling your burgers in mustard is part of what makes this burger delicious. To clarify this step, you put a dollop of mustard (as shown) on the uncooked side of the burger right before flipping it over to finish cooking it. 

photo 5 (26)

Yes. I was trying to be artsy/quirky and had the idea to serve my dinner in a homemade takeout container. Since I don’t have cool restaurant style baskets, I used old boxes of Manischewitz Passover stuffing. I can hear hoarders around the world celebrating this success as if it were their own.

well played



1/2 cup mayonnaise
2 tbsp ketchup
1 tbsp white vinegar
2 tsp sugar
2 tsp sweet pickle relish
1 onion finely minced
1 tbsp canola oil
1/2 lb. medium ground beef
1/2 lb. lean ground beef (I like this mix of fat because it has enough fat to hold together and get some flavour, but not too much so it’s only kiiiind of super unhealthy)
3 tbsp good yellow mustard (this is an estimate, I did not measure this out in the end)
2 tsp garlic powder
Salt and pepper, to taste
4 hamburger buns
4 leaves iceberg lettuce
4 thin slices tomato
2 pickles, sliced into coins


1. Mix together mayonnaise, ketchup, white vinegar, sugar, sweet pickle relish, 2 tsp of the minced onion until well combined.
2. Heat canola oil in a large flat bottomed pan on medium heat, and add the remaining onions. Cook until golden brown, 20 or so minutes. Watch this carefully as this time will vary depending on the size you cut your onions. Set aside in a small bowl when done.
3. Meanwhile, combine ground beef, garlic powder, salt and pepper in a medium bowl, and form into 8 1-inch spheres.
4. Toast each hamburger bun and prep all of your vegetables (have them at the ready).
5. Re-heat the flat bottomed skillet to a medium-high heat. Place the burgers on the pan and smash down with a spatula (as flat as possible…I thought I was making mine too thin but when I pulled them off the stove they were thicker than I wanted).
6. Halfway through cooking (when the sides of the burger have started cooking) top each patty with 1 1/2ish tsp of mustard before flipping over and cooking until done (see note for clarification).
7. Top each burger with 1 tbsp of onions, stack burgers into double piles and remove from the pan. (Clearly and sadly I did not do this but if you were to add a slice of cheese to your burger this would be the time to do it. How I wish I had done it).
8. Spread desired amount of sauce on bottom bun, followed by (in this order) pickle slices, tomato, lettuce, 1 burger/onion combo, and finally, the top bun.

Original –

Double Fried French Fries


Canola oil, for frying
1 lb. russet potatoes,
Salt, to taste


1. Peel the potatoes and slice into very thin uniform sticks. As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
2. Pour oil in a heavy saucepan to reach halfway up the sides of the pan and heat to 325 degrees.
3. Dry the potato strips thoroughly, to keep the oil from splattering.
4. Fry the potatoes (in batches if needed to avoid crowding). Cook for 5-6 minutes until they are soft but not browned.
5. Remove the potatoes with a long-handled metal strainer and drain on paper towels. Meanwhile, bring oil temperature up to 375 degrees.
6. Return the par-fried potatoes to the oil in batches and cook a second time for 8-10 minutes until golden and crispy.
7. Drain briefly on paper towels then place in a large metal bowl. Toss fries in salt and serve immediately.

Original –


Burger 1
Fries 1-3
Burger 2-4
Fries 4-5
Burger 5-7
Fries 6-7
Burger 8