Ahhhhh, the legendary Double Double burger from In-N-Out. If you’re from the West Coast, or even if you aren’t, I’m sure you’ve heard (and probably devoured several) of these glorious burgers from the famous fast food chain. God forbid if you don’t ask for animal style because that would be simply un-American!!! I don’t know what it is about these burgers that make them so addicting. Maybe it’s the perfectly caramelized onions, or that fucking secret sauce. The combination is nothing short of holy, in my opinion.
Ashlee and I were a bit hungover yesterday and since we’re still waiting patiently for In-N-Out to come out with some veg options, we decided to make our own vegan version of the well-known classic. I don’t know about you, but there is no better cure to a hangover than a big, juicy burger…minus all the cholesterol and torture, of course!
We recently came upon a magical ingredient called TVP, or textured vegetable protein. It’s extremely versatile and takes on any flavors you add to it. Maybe it’s because we haven’t eaten meat in nearly a year, but it was almost scary how much the texture resembles meat. Whoever says vegans have a limited diet, I feel bad for you son…we got 99 problems, but restrictions ain’t one!!! Gawd, I’m so lame.
Anyhow, we came across TVP and basically, the rest is history. These vegan double double burgers are juicy and so satisfying. I can honestly say these burgers TRULY, TRULY resemble In-N-Out burgers. Not to mention, TVP is completely fat free and gluten free! This vegan double double burger recipe can easily be made GF by simply getting gluten free buns and using gluten free flour instead of regular flour.
We hope you love this recipe as much as we do!! please feel free to leave comments and add any input, they help a ton. Til next time, guys!!!
- 1 1/3 cups TVP (textured vegetable protein)
- 1 cup boiling water
- 1 "Not Beef" buillon cube
- 2 TBS sriracha ketchup
- 1 TBS vegan worcestershire sauce
- 1 TBS low sodium soy sauce
- 1 TBS garlic powder
- 1 tsp black pepper
- 1/3 cup flour
- 1/4 red onion, minced
- 2 yellow onions, minced
- 2 TBS canola oil
- 1 tsp kosher salt
- 1/2 cup vegan mayonnaise
- 1/4 cup ketchup
- 2 TBS sweet pickle relish
- 1 TBS dill pickle juice
- 1 tsp white vinegar
- 3 buns, split
- Shredded iceberg lettuce
- Sliced tomatoes
- Sliced white onion
- Vegan american style cheese
- Caramelized onions (recipe above)
- Burger sauce (recipe above)
- Patties (recipe above)
- Add "Not Beef" buillon cube to water and boil
- In a large mixing bowl, add TVP and seasonings (do not add flour yet)
- Add water to TVP mixture, mix thoroughly and set aside for 15 minutes
- Cook red onion in a bit of oil for about 5-7 minutes
- After 15 minutes have elapsed, add onions and flour to TVP mixture, stirring until it begins to resemble crumbled ground beef
- Form into 6 1/2 in patties, cover and set in the refrigerator for about 30 minutes
- Add oil to a saute pan on medium-low heat
- Add onions, cover and cook for about 30 minutes, stirring frequently
- Remove cover, increase heat to medium-high and cook an additional 6-8 minutes, scraping up any brown bits
- If onions are too dry, add about 1/4 water and cook an additional 2-3 minutes
- Set aside
- Whisk all ingredients together, set aside
- Add 1 TBS oil to saute pan on medium heat
- Cook patties for about 5-6 minutes per side or until a golden-dark brown
- During the last 3 minutes of cooking, add cheese to patties and cover so the cheese melts
- Time to assemble your burgers!
- Add sauce, tomatoes, shredded lettuce, patty (with cheese), caramelized onion, white onion, final patty (with cheese)
The TVP brand we buy is Bob's Red Mill
While the original In-N-Out burger does not have dill pickles, we left them out of our recipe, but added them into our burgers last minute. You can add whatever you think will be delicious!
This recipe was loosely adapted from Food Network's Almost Famous Burger