Copycat In-N-Out Burger Recipe (2024)

I'm not sure why such a simple burger can taste so amazing, and this secret sauce is spot on. These are so close to the real thing you have to give it a try. The burgers are extremely simple to make like my Skillet Burger and easy Smash Burgers. Just some salt and pepper and a spread of mustard then cooked on a hot skillet to form an amazing crust.

Ingredients needed for this In-n-Out Burger

Ingredient Notes

• Hamburger: Use 80/20 ground beef for the best flavor
• Cheese: Real American cheese from the deli
• Hamburger Buns: Buttered and toasted
• Onion: Sweet onion
• Mustard: Simple yellow mustard
• Mayonnaise: Use really mayo.

• Step 1: Divide and form the meat into 8 equal parts and flatten them into thin patties, and add salt and pepper on top.
• Step 2: Heat a large skillet on medium-high heat and add the buns to toast, set aside.

Recipe tips

• I recommend using a cast iron skillet or aluminum skillet for the best sear on the burgers you can also use a flat griddle.
• The recipe makes 8 single burgers or 4 doubles but it can easily be cut in half.

Recipe faq's

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• 1 pound ground beef 80/20
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 4 tablespoons mustard
• 8 slices American cheese
• 1 large beefsteak tomato
• Iceberg lettuce leaves
• 1 large onion cut into slices
• 8 hamburger buns

For the special sauce

• 1/4 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon sweet pickle relish

• Form meat into eight patties on a piece of parchment paper then cut a square around each patty, this helps place the patty into the hot skillet. You want the patties thin and slightly larger than the size of your bun. Sprinkle with salt and pepper. Let come to room temperature for about 15 minutes.

• Meanwhile mix the mayonnaise, ketchup, and relish in a small bowl

• Preheat a cast-iron skillet on medium-high heat add 1/2 teaspoon oil and place your buns split side down in the heated pan, cook until toasted about 1 minute. Set aside and cover to keep warm.

• Pick up a patty and place the salt and pepper side down into the hot skillet, then pull off the parchment paper. Cook without moving until well browned and crusty on the first side, about 2½ minutes. While they are cooking, spread 2 teaspoons of mustard on the raw side. Then flip and top each side with 2 slices of cheese continue cooking for 1 more minute.

• Spread sauce on the bottom toasted bun, place tomato, onion, and lettuce then patty with melted cheese add the top bun and serve.

I recommend using a cast iron skillet or aluminum skillet for the best sear on the burgers.

The recipe makes 8 single burgers or 4 doubles but it can easily be cut in half.

Parchment paper is optional but it does make it easier to place the patty into the hot skillet.