This Monkey Style In-N-Out Burger Will Turn You Into an Animal

Foodbeast dreamt up this mashup masterpiece, and it’s something we’ve been drooling over since it first told us about it. But alas – when we tried to order this for ourselves, we were met with rejection and despair. While you can simply order a Double-Double with Animal Style fries and DIY it yourself at In-N-Out, we thought we’d take the opportunity to show you how to not only make the Monkey Style burger at home but also teach you the tricks of the trade to getting those irresistible mustard-grilled patties that are synonymous with the Double Double. Not a meat eater? Take a look at our Animal Style grilled cheese recipe.

Monkey Style In-N-Out Burger

From Nicole Iizuka, POPSUGAR Food

Ingredients

  1. For the secret spread:
  2. 1 cup mayonnaise
  3. 1/2 cup ketchup
  4. 2 tablespoons dill pickles, finely chopped
  5. 1 teaspoon yellow mustard
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon ground pepper
  8. 1/2 teaspoon sugar
  9. 1 teaspoon apple cider vinegar
  1. For the burger:
  2. 1 large yellow onion, finely diced
  3. 2 teaspoons vegetable oil
  4. 1/4 cup french fries
  5. 6 ounces ground beef, 85% lean
  6. Pinch salt
  7. Pinch pepper
  8. 2 teaspoons yellow mustard
  9. 2 slices American cheese
  10. 1 potato bun, sliced in half
  11. 1 teaspoon butter
  12. 2 tablespoons secret spread
  13. 4 dill pickles
  14. 2 slices tomatoes, 1/4-inch thick
  15. 2 iceberg lettuce leaves

Directions

  1. To make the secret spread: Mix together mayonnaise, ketchup, pickles, mustard, salt, pepper, sugar, and apple cider vinegar.
  2. To make caramelized onions: Add diced onions and oil to a sauté pan set over medium-high heat. Cook, stirring occasionally, until deeply caramelized. Deglaze pan with 1/2 teaspoon water. Set aside.
  3. To make the french fries: Cook french fries according to package directions.
  4. To make the burger: Heat up a cast-iron skillet until it just starts to smoke. Form ground beef into 2 patties, approximately 4 inches across. Season with salt and pepper. Place patties onto cast iron and cook for 1-2 minutes. While cooking, spread mustard onto the uncooked side of the burger. When ready, flip the patties and top with a slice of American cheese. Cook until burger is cooked through.
  5. To assemble: Toast bun on a hot skillet with butter, until the edges are golden brown. Starting with the bottom bun, spread 1 tablespoon of spread on the bottom, and top with pickles, tomatoes, and lettuce. Add 1 burger patty, a heaping tablespoon of caramelized onions, and the second patty. Top that with french fries, more spread, and another scoop of onions. Finish with the top of the bun. Serve immediately.

You Will Never Look at Jalapeños the Same Way After Learning This Fact

Did you know chiles have different names depending on whether they are fresh or dried? What?! I know. I’m as startled as you are. You are probably familiar with jalapeños as well as chipotle (likely in adobo sauce), but did you know they are the same pepper? It’s true. Look it up! Jalapeños are kept longer on the vine, until they ripen to a deep red color and are then smoked and dried. Once that process is complete, they are known as chipotle. Some other shockers for you: poblano peppers become ancho when dried, and serranos become dried red chiles.

The Hilarious Way Wendy’s Is Responding to Haters on Twitter Will Make You Chuckle Endlessly

ICYMI, Wendy’s is owning the Twitter game right now. The fast-food chain recently tweeted about its “fresh, never frozen” beef, at which one bold user threw some heavy shade. This prompted a sassy exchange that went viral, proving that Wendy’s will go to great lengths to defend its beef. Naturally, this made other internet trolls want to see if they could prod similar responses out of the cheeky genius who runs the account. Spoiler alert: the responses are plentiful – and downright hilarious. Keep reading to see some of our favorite fiery comebacks.

21 Easy End-of-Summer Salads You Can Whip Up in a Flash

Summer’s plentiful produce only lasts a few short months, but you don’t have to tackle elaborate recipes to get the most flavorful results. Salads are the ultimate vehicle for showcasing fresh produce, and they hardly require any time or effort in the kitchen. Whip up any of these 20-plus easy Summer salad recipes starring corn, tomatoes, avocado, watermelon, and more of the best summertime ingredients when you want something satisfying and simple.

11 Delicious Ways to Make Corn on the Cob This Summer

If there’s one food that defines Summer, it’s corn on the cob. You can grill it, boil it, and even slow-cook it, and it’s almost impossible to mess up. While merely adding a dab of salted butter is always a good call, there are plenty of ways to take it to the next level and make the sweet kernels even more delicious. Get the recipes for Mexican street-style grilled corn, basil-parmesan corn, and more ahead.

18 Recipes That Prove Burgers Are the King of Summer Cookouts

In celebration of warmer weather, there’s simply nothing better than a perfectly charred, ridiculously juicy burger – whether it’s nestled between two truffle mac ‘n’ cheese buns, threaded onto a skewer, or transformed into a classic cheddar cheeseburger. Here are a few takes on this American classic that we can’t stop craving.

This Is How Beyoncé’s Actual Lemonade Recipe Tastes

Beyoncé’s Lemonade album dropped in 2016, and the reason she titled it so is for the old adage, “When life hands you lemons, make lemonade.” The album simultaneously sheds light on the difficulties black women in America have faced for centuries and Beyoncé’s personal marital struggles due to Jay Z’s insinuated infidelity. Despite the sour, heartwrenching theme, the album ends on a positive, powerful, and sweet note for women – just like the lemonade recipe Beyoncé shares in the last section of the visual album, called “Redemption.” It comes from her late grandmother, Agnéz Deréon, and according to Beyoncé, this is the method of preparation:

Take one pint of water, add half pound of sugar
The juice of eight lemons, the zest of half lemon
Pour the water from one jug, then to the other several times
Strain through a clean napkin

Unlike typical lemonade recipes, this one calls for a secret ingredient: lemon zest. The oils from the zest infuse into the lemonade and boost the lemony flavor. There’s something deeply cathartic and therapeutic about preparing the lemonade like this. The lemon squeezing, swishing the lemonade back and forth between jugs until the sugar dissolves, and straining out the pulp and lemon zest: all of these actions take time, and yet focusing on them is like a meditation. The procedure is slow and calming, which is perfect for a scorching Summer day. The lemonade flavor itself is shockingly citrusy at first before ending on a soothing, sweet (but not too sweet!) note. I can see why Beyoncé’s family has passed this recipe down from daughter to daughter, and why she would pass it, along with the simple-yet-wise message, to her fans and women everywhere.

A few things to note:

  • 1 pint water = 2 cups
  • 1/2 pound sugar = 2 1/4 cups
  • Yields: 4 small cups of lemonade

The 15 Coziest Fall Teas to Sip in Your Chunky Sweaters and Slippers

When the air is crisp and the chunky sweaters have officially been reintroduced to our closets, nothing fits the mood more than a cozy cup of tea. The pumpkin spice latte may get most of the glory during hot-beverage season, but we’re making a strong case for stocking up on these soothing blends of teas, filled with warm spices, mulled apples, cinnamon, pumpkin, and more autumnal flavors. Prepare for fireside nights ahead – or just really relaxing evenings on the couch with a good book – with these 15 must-try teas for Fall.

4 Badass Women Winemakers and Their Unique Tasting Room Experiences

On my most recent trip to Napa, I found myself meeting more and more female winemakers in a generally male-dominated field. These women are creating some phenomenal spirits, and it was a truly refreshing experience to walk into several of my favorite wineries to discover that the flavors I’d fallen in love with were crafted by these badass vintners. For anyone planning on heading to the plentiful Northern California wine region anytime soon, I highly encourage you not only to check out these wines, but also to make some time for tasting because all the wineries offer ridiculously unique experiences.

If you’re looking to take your whole trip up by one exquisite notch like I was fortunate enough to do, check out flights on Jet Suite X – it’s essentially the Uber of private jets. Tickets start at $129 and it flies directly into Concord, CA, just a stone’s throw away from Napa. After flying private, I’ve been spoiled to a point where I never want to go back to commercial.

The Foolproof Method to Getting Perfectly Medium-Rare Steak Every Time

Source: POPSUGAR Photography / Anna Monette Roberts

Steak: delicious to eat, sometimes complicated to make. And if you, like most people, prefer yours cooked medium rare, you’ve undoubtedly struggled with getting that perfect pink and juicy center. Allow me to introduce you to your new favorite way to determine your steak’s doneness: the visual method. If you have clear vision and a clock nearby, you can cook a perfect steak, no thermometer or guessing-games required.

The visual method means you look for something very specific as your steak is grilling: beads of juice that form on the sides and the top of the steak as it’s cooking. This usually takes about six minutes on the first side and about five on the next, so that’s why it’s helpful to keep an eye on the time. I learned this cooking method from an expert at Omaha Steaks, and I can guarantee you it works.

Source: POPSUGAR Photography / Erin Cullum

First thing’s first, though – make sure you oil your meat, not the grill. This ensures the steak is evenly coated and the seasoning (whether it’s steak seasoning or a generous amount of salt and pepper) will stick to the meat. Then, once your grill is preheated to 500°F-600°F, place your steak on the grill and keep it closed. After six minutes, you’ll want to open it up and look for those glistening beads of juice. If they haven’t started forming, keep checking periodically over the next minute until it looks ready to flip, and repeat for about another five minutes. When the other side starts to sweat, that’s when you know it’s time to take it off the grill and – most important! – let it rest for five whole minutes before cutting into it to lock the juices inside.

Source: POPSUGAR Photography / Erin Cullum

Then your perfectly medium-rare steak is ready to be devoured. Happy grilling!