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An Almost-Famous Animal Style Burger

An Almost-Famous Animal Style Burger

Nearly three months since I've come back from LA and I still can't forget the taste of one of the most delicious burgers I've ever eaten! Obviously knowing me, I'd create a mock-up of it since there's no In-N-Out in Canada :(

Anyways, I can go on about my love for In-N-Out and food in general but lets just get to the real deal here and conquer this recipe, shall we?

Ladies and Gents, I present to you an almost famous animal style In-N-Out burger!

Recipe will make 4 burgers.

The stuff you'll need:

  • 2 tbsp vegetable oil
  • 1.5 chopped onion (diced)
  • 1/4 cup Mayonnaise
  • 3 tablespoons Ketchup
  • 1 tablespoon sweet pickle relish
  • 2 pound of ground beef
  • 4 burger buns
  • sliced dill pickles (as many as your heart desires)
  • 1 cup of iceberg lettuce (shredded)
  • sliced tomatoes (I don't like tomatoes but to everyone their own preference)
  • 1/4 cup mustard
  • 8 slices of cheese
  • 2/3 tbsp black pepper
  • 1/2 tbsp salt


Add the vegetable oil to a skillet and heat on medium-low. Add the onions and salt, cover and cook, stirring occasionally, until golden and soft. Once the onions show a golden/carmel like texture, turn the heat off  and transfer to a bowl. Cover and set aside for later.

Mix the mayonnaise, ketchup and relish in a bowl and set aside.

Take the ground beef and shape into 8 patties, about 1/2 inch thick. Heat a skillet over medium heat and lightly brush with vegetable oil. Toast the burger buns on the skillet. Spread each toasted bun bottom with about 1 tablespoon of the mayonnaise mixture and then top with a few pickles, some lettuce (I got pretty fancy with mine), 1 or 2 slices tomato and another tablespoon of the mayonnaise mixture.

Season both sides of the patties with salt and pepper. Put the patties on the skillet and cook them for 5 minutes on medium-high heat (adjust heat if necessary). Spread about 1 1/2 teaspoons mustard on the uncooked side of each patty, then flip and top each with 1 slice of cheese and continue cooking until the patties are visibly cooked (about 3 minutes).  Transfer patties one by one to the buns and top with caramelized onions, then cover with the remaining patties, cheese-side up. Traditionally, you're supposed to have only 2 patties in each burger but since we're no where near California I'm sure it'd be okay to slightly tweak that rule.

And there you have it! California cravings satisfied thanks to the Canadian girl! 


Los Angeles Love

Los Angeles Love

The Open Mind That Shall Not Speak'

The Open Mind That Shall Not Speak'