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A boy holding a tray of burgers
Kate Ramos

In-N-Out Animal-Style Carnitas Burger Recipe

Not just any burger, but the ultimate animal style burger recipe—my take on the In-N-Out Animal Style Burgers, with a little ¡Hola! Jalapeño twist.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 burgers
Course: Sandwiches
Cuisine: Mexican-American
Calories: 293
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

In-N-Out Sauce
For the Animal Style Burger

Equipment

Method
 

  1. Make the Animal-Style Sauce
  2. Combine the 1/2 cup mayonnaise, 3 tablespoons ketchup, 2 tablespoons dill pickle relish, 2 teaspoons white vinegar, and teaspoon sugar in a medium bowl. Stir to combine and set aside. Sauce can be made up to a week in advance. Store, covered in the fridge until ready to use.
For the burgers:
  1. Prepare the grill for medium-high direct grilling, 450-500 degrees F.
  2. Slice the tomato, cheese, and clean and tear the lettuce into smaller pieces.
  3. Warm the carnitas and keep warm on the stove.
  4. Toss whole spring onions with 1 tablespoon of olive oil and a ½ teaspoon of kosher salt and a few grinds of black pepper. Coat well. Grill, turning occasionally, until charred and tender, about 10 minutes. Set aside to cool slightly then dice into small pieces.
  5. Split buns and lightly butter the cut sides. Toast on the grill until golden.Remove from the grill and cover to keep warm.
  6. Form beef into 4 equal-sized patties. Press down into thin, 1/4-inch thick patties that are a bit larger than the buns. The patties will shrink a bit as they cook. Drizzle patties with 1 tablespoon olive oil. Season beef patties generously with salt and pepper.
  7. Place patties on the hot grill. After 1–2 minutes, spread about 1 teaspoon of yellow mustard on the raw side of each patty. Flip the patties so the mustard side is down and cook until nicely seared and caramelized, about 2–3 minutes.
  8. Top each patty with a slice of Oaxaca cheese and let it melt as the burger finishes cooking. Remove from heat.
  9. On the bottom bun, spread a generous spoonful of In-N-Out style spread. Place the mustard-glazed beef patty with melted cheese on the bun. Top with a generous helping of warm carnitas. Add grilled spring onions, pickles, lettuce, and tomato. Spread more In-N-Out style spread on the top bun and place on top. Secure with a skewer if needed.

Nutrition

Serving: 1gCalories: 293kcalCarbohydrates: 6gProtein: 13gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 78mgSodium: 1179mgFiber: 2gSugar: 2g

Video

Notes

  1. Grillig gloves: A pair of grilling gloves come in handy when spreading the mustard over each patty. They prevent your hands from getting too hot while working.
  2. Spring Onion Swap: Can’t find Mexican spring onions? Regular green onions or even red onions work just as well.
  3. Double Double: For a true In-N-Out experience, double up the patties and cheese for a towering burger.
  4. Cheese Options: Oaxaca cheese melts beautifully and adds a creamy, authentic touch, but you can substitute with Monterey Jack, mozzarella, or American cheese if needed.

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