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

The standout features of this homemade In-N-Out burger begin with its incredibly tasty sauce, which resembles a tangy Thousand Island dressing. Don’t worry; I have included the complete recipe for In-N-Out sauce below. Another highlight is the perfectly grilled thin 2-ounce burger patty, ideally done on a hot flat-top grill for that delightful crust. If you crave extra beef, opt for a double or triple, but rejoice in the uniformity of patty sizes. Finally, the toasted sponge-dough bun ties all these flavors together, taking your burger experience to the next level.

Ingredients for the In-N-Out Burger

• 10 oz ground beef (88/12 blend) divided into five 2 oz balls.
• 3 Hamburger buns (store-bought Francisco Deli Hamburger Buns recommended).
• 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.
• 3 tbsp In-N-Out sauce (complete recipe below).

Ingredients for In-N-Out Sauce

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

Essential Equipment

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

Step-by-Step Method to Make In-N-Out Burgers

1. Prepare the Vegetables

• Slice your tomatoes into quarter-inch slices.
• Separate lettuce leaves and hand tear them to fit your burger buns.
• Grill the onions, either on a flat top grill or in a skillet.

2. Mix the In-N-Out Sauce

• In a mixing bowl, combine mayonnaise, ketchup, mustard, vinegar, sweet pickle relish, salt, and pepper.
• Whisk until smooth and well blended.
• Chill in the refrigerator to allow flavors to meld.

3. Form the Beef Patties

• Shape the 2-ounce balls of beef into patties and press between parchment paper using a heavy spatula. Your patties should be slightly larger than the buns.

4. Grill the Buns

Grill the hamburger buns on a flat top grill or skillet until they are golden brown.

5. Grill the Beef Patties

• Heat your flat-top or skillet to 350°F.
• Cook patties for about 2-3 minutes before flipping.
• Add cheese right after you flip the patties and place the top bun on immediately after.

6. Assemble Your In-N-Out Burger

• Begin with the bottom bun and spread the sauce across.
• Add 2 thin slices of tomato.
• Layer 3-4 pieces of crisp iceberg lettuce on top.
• Place the grilled burger patty with melted cheese, any grilled onions, and then top it off with the bun.

Frequently Asked Questions

How close is this to the real In-N-Out burger? While some differences exist, this recipe replicates the essence and cooking methods of the original, providing a similar experience at home.
Can I make the sauce ahead of time? Yes! The sauce can be made in advance and stored in the refrigerator for up to one week.

Storing and Reheating Tips

• Best enjoyed right after preparation.
• While you can store parts separately, avoid storing an assembled burger.
• Reheat patties using a hot skillet to maintain texture, and toast fresh buns for best results.

Variations of This Recipe

• Hamburger: One patty with sauce, lettuce, tomato, onions in a bun.
• Cheeseburger: One patty with cheese, sauce, lettuce, tomato, onions in a bun.
• Double Double: Two patties with cheese, sauce, lettuce, tomato, onions in a bun.
• Animal Style: Patty grilled with mustard, extra sauce, grilled onions, lettuce, tomato in a bun.

For those who want even more, explore the secret menu options such as 3×3 or 4×4 burgers available through BIGZBBQ.