Copycat In-N-Out Burger
This copycat In-N-Out burger recipe recreates the double-double at home, from the tangy spread to the thin smashed patties with dark, lacy edges.
It’s quick enough for a weeknight and scratches that drive-thru itch without a trip to the coast.
What Makes This Burger So Good
The secret spread, a mix of mayo, ketchup, and sweet pickle relish, hits all the savory-sweet notes you remember. Smashing the patties on a hot griddle gives them a deep brown crust while keeping the centers juicy.
It’s a no-fuss burger that comes together in under an hour and tastes exactly like the real thing.
Ingredients
- ½ cup mayonnaise: use a full-fat brand for the richest spread
- 2 tbsp ketchup: standard tomato ketchup
- 1 tbsp sweet pickle relish: adds the signature tang and crunch
- 1 tsp white vinegar: for brightness
- ½ tsp sugar: rounds out the flavors
- ¼ tsp kosher salt, plus more for the patties
- Pinch black pepper
- 1 lb ground beef, 80/20: cold from the fridge
- 8 slices American cheese
- 4 soft hamburger buns: potato rolls or classic white buns work best
- Yellow mustard: for the mustard-grilled patties
- 1 large tomato, sliced ¼ inch thick
- 1 small white or yellow onion, sliced into thin rings
- 2 cups shredded iceberg lettuce: loose handfuls per burger
Variations / Substitutions
- Single burger: use one patty per burger and just one slice of cheese
- Turkey swap: ground turkey works, though the patties won’t sear as dark or stay quite as moist
- Dairy-free: skip the cheese or use a plant-based slice, and swap the spread’s mayo for vegan mayo
- Gluten-free: use a gluten-free bun
If you love this, try our Garlic Aioli Smash Burger for another homemade classic.
How to Make Copycat In-N-Out Burger
Step 1: Whisk Together the Spread
In a small bowl, whisk together the ½ cup mayonnaise, 2 tbsp ketchup, 1 tbsp sweet pickle relish, 1 tsp white vinegar, ½ tsp sugar, ¼ tsp kosher salt, and a pinch of black pepper until completely smooth. Taste and add a little more salt or vinegar if you like.
The spread should be tangy, a little sweet, and flecked with relish. Pop it in the fridge while you work on the rest, so the flavors have a few minutes to settle together.
Step 2: Slice the Toppings
Cut the tomato into ¼-inch slices. Slice the onion into thin rings. Shred the iceberg lettuce until you have about 2 cups, enough for a loose handful per burger. Set everything aside on a plate.
Having your toppings ready means you can assemble the burgers fast once the patties come off the heat. Nobody wants a soggy bottom bun while you’re hunting for the lettuce.
Step 3: Portion the Beef
Take the 1 lb of cold ground beef straight from the fridge and gently pull it apart into 8 equal balls, about 2 oz each. Place them on a sheet of parchment or a plate. Do not overwork the meat or form patties.
Cold beef holds its fat better during the initial sear, and the ball shape is what you’ll smash flat onto the griddle. Just divide it quickly with your hands and move on.
Step 4: Sear the Patties
Place a large cast-iron skillet or flat griddle over medium-high heat. When it’s hot, put 4 of the beef balls on the surface with a few inches between them. Working quickly, use a sturdy spatula and a small piece of parchment paper to smash each ball into a thin, roughly 4-inch round. Season the raw side with a pinch of salt and pepper, then let them cook undisturbed for about 2 minutes, until the edges turn brown and the tops look set.
Now for the mustard magic: squirt a thin line of yellow mustard onto the top of each patty, about ½ tsp per patty. Flip the patties, give them 1 minute, then lay a slice of American cheese on each. After another 30 seconds, the cheese will fully melt and the undersides will be deeply browned. Transfer the patties to a plate and repeat with the remaining 4 balls. If your griddle is big enough, you can cook all 8 at once.
Step 5: Toast the Buns
Reduce the heat a notch and wipe the griddle quickly if needed. Split the 4 hamburger buns and lay them cut-side down on the warm surface. Toast for about 1 minute, just until golden and lightly crisp.
Toasting gives the buns a little structure so they don’t turn to mush under the sauce and juices. Pull them off as soon as you see color.
Step 6: Assemble the Burgers
Spread a generous tablespoon of the secret sauce on each bottom bun. Add a handful of shredded lettuce, a slice of tomato, and a few onion rings. Stack two patties with melted cheese on top of the onion, then close with the top bun.
Give each burger a gentle press to settle the layers and serve right away. The cheese should be fully melted and the bottom bun still warm. That’s your double-double, ready to eat.
A Few Notes for the Best Burger
- Get the pan properly hot before smashing. A lukewarm surface won’t create that lacy, crisp crust.
- If you want grilled onions, cook thinly sliced onions in a little oil on the griddle right after the patties come off, until soft and browned, then pile them on the burger.
- For a true In-N-Out feel, wrap the finished burger in wax paper and let it steam for a minute before eating. The bun softens just a little and everything holds together.
- The spread tastes even better the next day, so double the batch and stash the extra in the fridge for fry dipping or next week’s burgers.
Cook times for thin smashed patties:
| Patty | First Side | Second Side |
|---|---|---|
| 2 oz, smashed thin | 2 minutes | 1 minute, then add cheese and cook 30 seconds |
Keeping Leftovers Fresh
- Refrigerate: Cooked patties keep well in an airtight container for up to 3 days.
- Reheat: Warm them gently in a skillet over medium-low heat, or give them a quick zap in the microwave. Assemble only what you’ll eat right away because the buns and fresh toppings don’t store well.
What to Serve With Copycat In-N-Out Burgers
Crispy shoestring fries and a vanilla shake are the classic combo, the cold shake cutting right through the richness of the double patties. For a lighter side, a simple iceberg wedge salad with a tangy dressing echoes the burger’s crunch. Or just grab extra napkins and keep it classic.
Frequently Asked Questions
Can I make the spread ahead?
Yes, the spread keeps in the fridge for up to a week, and its flavor deepens after a day.
Can I use a grill instead of a skillet?
A flat-top griddle or outdoor flat-top works great; avoid open grill grates because the thin patties can fall through.
What if I can’t find American cheese?
You can use mild cheddar or provolone, though American melts the smoothest and gives the most authentic result.
Ingredients
Method
- Whisk together mayo, ketchup, relish, vinegar, sugar, salt, and pepper in a bowl. Refrigerate.
- Slice tomato and onion into thin rounds, shred lettuce, and set aside.
- Divide beef into 8 equal balls, about 2 oz each, without overworking.
- Heat a large skillet or griddle over medium-high. Place beef balls down in batches, smash into thin rounds with a spatula and parchment, season with salt and pepper. Cook 2 minutes, then squirt a thin line of mustard on top of each patty. Flip, cook 1 minute, top with cheese, and cook 30 seconds more until melted.
- Toast buns cut-side down on the warm griddle for about 1 minute.
- Spread sauce on bottom buns, layer lettuce, tomato, onion, two patties, and top bun. Serve immediately.
