In-N-Out Burger Recipe
Ingredients
In-N-Out Burger Ingredients
- 10 oz Ground beef (88/12 blend – Divided into five 2 oz balls.)
- 3 Hamburger buns (I used store-bought Francisco Deli Hamburger Buns.)
- 1 White Onion (Halved and sliced thin)
- 1 head Iceberg Lettuce (Washed and hand torn to fit the burger size.)
- 1 Tomato (Sliced into 1/4” thin slices.)
- 3 tbsp In-N-Out Sauce (Full recipe and ingredients below)
In-N-Out Sauce Ingredients
- 1/2 cup Mayonnaise
- 3 tbsp Ketchup
- 1 tsp Yellow mustard
- 1 tsp White vinegar
- 3 tbsp Sweet pickle relish
- 1 dash Sea salt
- 1 dash Black pepper
Equipment
- Flat Top Grill (Or a large cast iron grill or skillet)
- Parchment Paper (To press the burger patties)
- Spatula
- Sharp Knife
- Mixing bowl
- Whisk
Instructions
Making The In-N-Out Sauce
- Combine the mayo, ketchup, mustard, vinegar, sweet pickle relish, salt, and pepper in a mixing bowl.
- Whisk until smooth and well-integrated. Refrigerate for flavors to meld together.
Prepare The Vegetables
- Slice the tomato into one-quarter inch slices. Wash and separate lettuce leaves and hand tear them to fit the hamburger bun. Grill the onions on the flat top grill or skillet.
Make The Beef Patties
- Divide the ground beef into 2 ounce balls.
- Press between 2 pieces of parchment paper. Use a heavy spatula or a burger press to press the burgers.
- The diameter of the meat patty should be slightly larger than the bun.
Grill the Hamburger Buns
- Use a flat top grill or a skillet to grill the buns until golden brown.
Grilling The Beef Patties
- Heat flat-top or skillet to 350°F. Cook patties for 2-3 minutes and then flip them.
- Add cheese immediately after flipping.
- Add the top bun immediately after adding the cheese and optional onions.
Assembling The In-N-Out Burger
- Start with the bottom bun. Spread sauce completely over the bottom bun.
- Layer 2 thin tomato slices.
- Add 3-4 layers of crisp iceberg lettuce.
- Add the burger patty with cheese, optional onions and bun directly from the grill to the top of the lettuce.
- The assembly order is crucial. Please use the diagram to ensure you assemble your In-N-Out Burger correctly.
- Eat the burgers immediately after assembling them.
Video
Nutrition
In-N-Out Expert Details
The secret to an authentic In-N-Out burger is in the details. If possible, use a flat-top grill, and never press down on the patties while cooking—this releases precious juices and dries out the meat. Only flip the burger once to ensure a nice crust. Add cheese immediately after you flip the patty and place the top bun on while the meat is still on the grill. The assembly order is crucial. Please use the diagram below to ensure you assemble the burger correctly.
A burger is just a burger if you only consider the ingredients. All burgers are made from basically the same ingredients: meat, cheese, bread, lettuce, tomato, onion, and some condiments. The difference is all about the proportions, the bread, how the meat is cooked, and how the burger is assembled. Let’s dive into this In-N-Out Burger recipe so you can make this iconic burger at home.
Substitutes
- I used 88/12 ground beef, but you can use 80/20 ground beef as well.
- Alternative buns can work, but sponge dough is closest to the original.
- Gluten-free buns for a dietary alternative.
Variations of the In-N-Out Burger Recipe
- Hamburger – Single burger patty, spread, lettuce, tomatoes, onions, and a bun.
- Cheeseburger – Single burger patty with cheese, spread, lettuce, tomatoes, onions, and a bun.
- Double Double – 2 burger patties with 2 slices of melted cheese, spread, lettuce, tomatoes, onions, and a bun.
- Animal Style – Burger patty grilled with mustard, extra spread, grilled onions, lettuce, tomatoes, and a bun.
Secret Menu Variations
- 3×3 – Three burger patties with three cheese slices, spread, lettuce, tomatoes, onions, and a bun.
- 4×4 – Four burger patties with four cheese slices, spread, lettuce, tomatoes, onions, and a bun.
- Flying Dutchman – It’s basically a double-double without the bun. You can ask for onion on the top and the bottom.
- Protein Style – Any burger wrapped in lettuce instead of a bun
- Grilled Cheese – A no meat option with cheese, spread, lettuce, tomatoes, onions, and a bun.
What to Serve With
- Crispy french fries
- Baked Beans
- Garlic and Herb Potatoes
- Twice Baked Potato
Frequently Asked Questions
How close is this to the real In-N-Out burger? While not identical, this recipe captures the essence and key techniques of the original, allowing you to recreate the experience at home.
Can I make the sauce ahead of time? Absolutely! The sauce can be stored in the refrigerator for up to a week.
What’s the best way to get that perfect burger crust? A: Use a hot flat-top or cast-iron skillet, and avoid moving the patty until it’s time to flip.
Storing and Reheating
- Best enjoyed immediately.
- You can store all the parts separately, but storing a fully assembled burger is not recommended.
- Reheat patties briefly in a hot skillet to maintain texture.
- Buns should be toasted fresh.
- Burger should be assembled fresh.
Serving Size
- This recipe makes 2 Double Doubles and 1 Cheeseburger. Onions are optional on all burgers.
- Serves three people.
- Easily scalable for larger groups