In-N-Out Burger Recipe

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.

What Makes This Homemade In-N-Out Burger Recipe So Special?

A few things stand out on this homemade In-N-Out burger. First, the sauce is delicious. It’s almost like a tangy Thousand Island dressing. Don’t worry, I have the full recipe for the In-N-Out sauce below. Next would be the thin 2-ounce burger patty grilled to perfection on a hot flat top grill. The thin patty and the flat top grill create a great crust on the burger patty. I love the concept of stacking the patties. If you want more beef, order a double or a triple, but all the patties are the same size. Finally, the toasted sponge-dough bun they use really holds this burger together and makes it something special.

Let’s get started on our homemade In-N-Out Burger.

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 of iceberg lettuce – Washed and hand torn to fit the burger size.
• 1 ripe tomato – Sliced into 1/4” thin slices.
• 1 tbsp In-N-Out sauce (Full recipe and ingredients below)

In-N-Out Sauce Ingredients

• ½ cup mayonnaise
• 3 tbsp ketchup
• 1 tsp yellow mustard
• 1 tsp white vinegar
• 3 tbsp sweet pickle relish
• Dash of salt
• Dash of black pepper

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.

Equipment

• Flat-top grill or large cast-iron skillet.
• Parchment paper to press burger patties.
• Spatula to flip burgers
• Sharp knife
• Mixing bowl to make the In-N-Out sauce
• Whisk

How to Make In-N-Out Burgers at Home

Prepare The Vegetables

• Slice tomatoes 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.

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 the flavors to meld together.

Make The Beef Patties.

• Make 2-ounce balls.
• Press between 2 pieces of parchment paper. Use a heavy spatula or a burger press. 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.

In-N-Out Burger Assembly

• 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.

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

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