This hamburger recipe gets excellent results! Tastes just like the real thing.
Why a copycat Double Double Hamburger recipe?
If only I had this hamburger recipe way back then!
When I was growing up in California, the only In-n-Out Burger drive throughs were in LA. I was from the north so going to In-n-Out Burger was always a special occasion.
I remember while at university, my friends and I would all pile into a car with a case or two of beer and drive the five hours to LA to chow down on double doubles!
Cheeseburger have to be really good to do all that driving. They were!
I had a friend who couldn’t drink so he was our designated driver. I recently sent him this hamburger recipe. He lives about a five minute walk from an In-n-Out Burger and he put my recipe to the test.
I’m happy to say the hamburger recipe was a success. He even said it was better than the real thing so I really hope you give this burger a try.
As I now live in the UK, I miss the convenience of being able to pop out for a Double Double but this hamburger recipe makes up for it. It’s the perfect cure for my occasional homesickness.
What makes Double Doubles so good?
It’s the use of only the best quality meat and freshest vegetables and buns that make double doubles so popular. You really can notice the different when you try one.
This hamburger recipe got me started on trying to copy other famous burgers while sticking to In-n-Out’s dedication to freshness. This Whopper hamburger recipe for example taste so much better than the real thing. The fresh, top quality ingredients make all the difference.
What if I’ve never tried a double double?
Here’s your chance!
The In-n-Out Burger chain is much larger than it was when I lived in California. There are restaurants all over the West Coast, Arizona, Nevada and Texas. So if you are ever in that area, a trip to In’n’Out is a must.
I know that most of the readers of this blog have never tried In-n-Out but many of you have heard about the famous burger chain. Make this hamburger recipe and you will be in burger heaven.
How did this recipe come about?
During a recent trip back home, I purchased a few double doubles and took them back to my parent’s house. I was determined to copy the recipe and I did. Now I can have In-n-Out Double Doubles whenever I want and you can too.
This hamburger recipe is exact. I promise you, there is no difference between this and the real thing.
It’s very important to use the best quality beef you can find. Use a good butcher. The lettuce, tomato, pickles and onion all need to be fresh from the fridge. Real Cheddar cheese is a must.
Here in the UK I use Walburton burger buns which are quite close to those used at In-n-Out. That or I make my own buns which is even better.
Freshness is key as I showed last week with my Whopper hamburger recipe.
You also need to stack your double double exactly as shown. This is one of the reasons it is so good. You bite into the burger… the bottom of your mouth gets the amazing flavour of the special sauce, pickles, tomato and lower burger and cheese.
The top of your mouth gets to enjoy the top bun, burger and cheese. Then your teeth meet right in the centre at the crisp cold onion. You won’t want the experience to end.
Special sauce for this famous hamburger recipe
Mix 3 tablespoons mayonnaise, 1 tablespoon ketchup, 1 teaspoon finely chopped dill pickle, 1 tablespoon finely chopped onion, 1/2 teaspoon French’s yellow mustard, 1 teaspoon white wine vinegar and salt and pepper to taste. You will have enough for four sandwiches.
- 1kg (2lb 3oz) chicken breasts
- Rapeseed (canola) oil, for deep-frying
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 20 curry leaves
- 3 green chillies, sliced
- 12 garlic cloves, finely chopped
- 10cm (4in) piece of ginger, peeled and julienned
- 3 spring onions (scallions), roughly chopped
- 2 tbsp lemon juice
- 2–3 tbsp chilli sauce (optional)
- 2 eggs, beaten
- 2 tbsp garlic and ginger paste
- 3 tbsp cornflour (cornstarch)
- 3 tbsp rice flour
- 1 tsp ground turmeric
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 2 tsp chilli powder
- 11⁄2 tbsp tandoori masala
- 1 tsp salt
- 1 tbsp freshly ground black pepper
- Slice the chicken breasts into small bite-size pieces (tikka). Mix all the batter ingredients into a paste, then rub it evenly into the chicken pieces. If time permits, let this marinate for about
- 30 minutes or overnight, but this isn’t crucial.
- When ready to deep-fry, heat about 10cm (4in) of oil in a large wok. The oil is ready when a small piece of chicken
sizzles immediately upon putting it in the oil. If using an oil thermometer, aim for 190°C (375°F).
- Fry the chicken in batches until the exterior is nice and crispy and the meat is almost cooked through. This should
take 2–3 minutes per batch.
- Place the finished chicken pieces on a wire rack to rest while you fry the remaining batches. The frying can be done ahead of time. Store the fried chicken covered in the fridge until ready to use.
- Once cooled a bit, remove all but about 3 tablespoons of the oil from the wok. Place over a high heat and toss in the
mustard seeds. When they begin to pop (after about 30 seconds), reduce the heat to medium–high, add the cumin seeds, curry leaves and green chillies and fry for a further 30 seconds. Stir in the garlic and ginger and fry until fragrant and soft – about 1 minute should do the job.
- Tip in the chicken and spring onions (scallions) and stir well to coat. Fry over a high heat until the chicken is completely cooked through.
- Squeeze the lemon juice over the top and add thechilli sauce (if using). Give it all one last good stir, check for seasoning, adding a little more salt if needed, and serve.