Recipe

Copycat In-N-Out Animal Style Burger

A craveable Animal Style-inspired double with smash patties, grilled onions, tangy spread, pickles, tomato, and melty American cheese on a soft toasted bun.

By Matt Campbell

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4.8

A freshly made copycat In-N-Out Animal Style double burger on a toasted bun with melted American cheese, pickles, grilled onions, tomato, and creamy spread, sitting on a kitchen griddle with crisp lacey patty edges visible

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Animal Style is not subtle. It is salty, tangy, oniony, and a little messy in the best way. The magic is in the layers: two thin smash patties with lacey edges, American cheese melted smooth and fast, grilled onions, pickles, tomato, and that sweet-tangy spread that somehow tastes like nostalgia and a road trip at the same time.

This is my at-home version built for normal kitchens. No special bun hookup, no restaurant griddle, no mystery. Just a hot pan, a solid smash, and a few small moves that hit the right notes for the classic drive-thru vibe.

Small disclaimer for the internet: This is a copycat-style recipe inspired by the real thing, not a verified ingredient list from the restaurant. Secret menu lore is fun, but your skillet is the only authority we need tonight.

Ground beef balls, soft burger buns, sliced American cheese, pickle chips, shredded lettuce, tomato slices, sliced onions, and a small bowl of burger spread arranged on a home kitchen counter ready to cook

Why It Works

Lacey edges, juicy centers: a hard smash plus a ripping-hot surface gives you that crispy, browned skirt without drying the patty out.
Griddle onions in the drippings: cooking onions after the patties lets them soak up burger fat and that signature griddle flavor.
Spread that hits the right notes: mayo for body, ketchup for sweetness, relish and vinegar for tang, and a pinch of sugar to round it out.
Stacking order options: choose the classic purist build (veggies on the bottom) or my less-soggy version for home eating.
Home-friendly technique: you can do this on cast iron, a flat-top griddle, or even a heavy stainless skillet with great results.

Pairs Well With

Storage Tips

Burgers are at their absolute peak right off the griddle, but if you have leftovers, here is the least-sad way to do it.

Store everything separately (best results)

Patties: Cool, then refrigerate in an airtight container for up to 3 days.
Grilled onions: Refrigerate up to 4 days.
Spread: Refrigerate in a sealed jar for up to 7 days.
Buns: Keep at room temp 2 days or freeze up to 2 months.
Lettuce and tomato: Best fresh, but you can refrigerate separately and rebuild the next day.

Reheat without drying out

Skillet method: Warm patties in a covered skillet over medium-low with a tiny splash of water. Add cheese at the end and cover to melt.
Air fryer method: 350°F for 2 to 3 minutes, then add cheese for the last 30 seconds.

Skip the microwave if you can. It turns the edges from crispy to chewy and makes the bun weird.

Common Questions

What makes a burger “Animal Style”?

Animal Style typically means the burger gets extra spread, pickles, and grilled onions. In a lot of home and copycat versions, people also do a mustard-fried patty for that extra tangy, drive-thru-style punch. I include it as an optional step because it really helps the vibe.

Do I have to use American cheese?

For the closest fast-food melt, yes. American melts smooth and fast, which is the whole point here. If you want a swap, use thin-sliced cheddar or deli-sliced American for the best melt.

What beef should I buy for smash burgers?

Use 80/20 ground chuck for the best balance of flavor and juiciness. Leaner beef can work, but it will not fry in its own fat the same way, and the edges will be less crisp.

How do I get lacey, crispy edges at home?

Three things: very hot pan, small loose beef balls (do not pre-smash), and a firm smash for 10 seconds. Also, do not move the patty until it releases easily. That is when the crust is built.

Can I make the spread ahead of time?

Absolutely. It tastes even better after 30 minutes in the fridge. Make it up to 1 week ahead and keep it tightly covered.

What is the real In-N-Out stacking order?

If you are going for the classic restaurant build, the veggies go on the bottom bun under the patties, typically lettuce then tomato, with spread and pickles in the mix. My suggested stacking order in the recipe is a home-kitchen move to slow down sogginess, but the purist method is easy to do if you want it.

Do the onions and buns cook in burger fat?

Yes, if you want that extra griddle flavor. The easiest way is to cook the patties first, then griddle the onions and toast the buns in the drippings (or do them alongside the patties on a larger griddle). The instructions below follow that flow.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cast iron skillet or flat-top griddle (a heavy stainless skillet also works)
Sturdy spatula (a thin metal turner is ideal)
Parchment paper squares (for smashing without sticking)
Bench scraper (optional, great for scraping crust and moving onions)
Instant-read thermometer (optional, helpful)
Small bowl for mixing spread

I love restaurant copycats because they are basically a cooking workout disguised as dinner. You get to chase the vibe, steal the technique, and then make it work with whatever pan you actually own. The first time I tried an Animal Style-style burger at home, I went too fancy: thick patties, artisanal buns, big dramatic slices of cheese. It was good, but it was not that.

The moment it clicked was when I stopped treating it like a gourmet burger and started treating it like a griddle burger. Thin patties. Hard smash. Soft bun. Lots of onions. A sauce that is a little sweet and a little sharp. The kind of meal that makes you stand at the stove testing pickles while the onions do their thing.