In-N-Out.. why must you only be offered on the West Coast?! A girl like me has heard of this burger and milkshake chain for the longest time - but I have not been able to try the REAL one before. It's a sad world out there. BUT, what I have heard from other people is that this burger is LIFE-CHANGING. "No other burger comes close to this" is what everyone says about In-N-Out's Double Double.. and they say you must get it animal style - which means its grilled with some mustard and sauce at the end.. sounds heavenly.. This chain is so well-known and so well loved. My friend swears by this burger & even had In-N-Out ship him a Double Double through expedited shipping! Crazy, but hey..it must be that good. So, if you're like me & have never been fortunate enough to be close to an In-N-Out or if you don't want to spend close to $60 for shipping on a $5 burger - then try this recipe out! :D Ingredients: For the burgers: - 16 ounces ground beef, 75/25 if possible - 8 slices American cheese, from the deli - 6-8 teaspoons prepared yellow mustard - salt, to taste - 2 onions, diced - 1/2 cup water - 4 hamburger buns - 6 tablespoons butter, divided - pickles, lettuce, tomatoes For the secret sauce: - 2 tablespoons ketchup - 2 tablespoons mayonnaise - 2 teaspoons white vinegar - 1 teaspoon dill pickle relish Directions: 1) Heat a medium skillet over medium heat. Melt 2 tablespoons of butter in the skillet and add the diced onions. Cook, stirring occasionally, for about 15 minutes. 2) When the onions are soft and beginning to brown, add 1/4 cup of water and continue cooking, stirring occasionally, until the water has evaporated. Repeat with the remaining 1/4 cup of water. 3) After about 30 minutes of cooking the onions should be golden brown, soft, melty, and pure perfection. Sprinkle with salt. Set aside. 4) While the onions are cooking prepare the secret sauce. Stir together the ketchup, mayo, vinegar, and relish. Set aside. 5) Heat a griddle or large cast iron skillet to medium. Melt the remaining butter on the hot griddle and place the buns, cut side down, on the griddle. Cook until golden brown. Spread around 1 tablespoon of the sauce on the bottom of each bun. Set aside. 6) Turn the heat to high. While the skillet is heating, form the meat into 8 small balls of meat, loosely compacted. Place the balls of meat a few inches apart on the griddle and sprinkle the tops with salt. 7) Let cook one minute. Flip the balls over and immediately take a small plate and press the meat flat, forming a thin patty the same diameter as your bun. 8) Squirt about one teaspoon of mustard on each patty. Cook for 1-2 minutes and flip again. Immediately place the cheese on each patty and top half of the patties with a heaping spoonful of the onions. Cook 1 minute or until patties are cooked through and cheese is beginning to melt. 9) Use a spatula to pick up one of the patties without the onions and place it on top of a patty with the onions. Let cook for 30 more seconds to meld everything together. Remove from griddle to the grilled buns. 10) Top with lettuce, tomato, and pickles. 11) Enjoy!