Cheeseburger (In-N-Out)
intro
Juicy, nostalgic copycat of California’s iconic In-N-Out cheeseburger, loaded with melty cheese, tangy house spread, crisp veggies, and a crispy-edged seared patty on a soft toasted bun.
Ingredients
Steps
Mix the burger spread
In a small mixing bowl, whisk together 80ml full-fat mayonnaise, 30ml ketchup, 30g drained sweet pickle relish, 5ml white distilled vinegar, and 2g granulated sugar until completely smooth. Cover and refrigerate for 10 minutes to allow flavors to meld while you prepare remaining components.
Prep patties and produce
Divide 452g of 80/20 ground chuck into four equal 113g portions, rolling each gently into a loose ball—do not overwork the meat, as this creates tough patties. Tear 4 iceberg lettuce leaves to match the size of your hamburger buns, slice the tomato into four 6mm/1/4-inch thick slices and pat dry with paper towels to remove excess juice, and set out measured diced onion and dill pickle slices.
Toast the hamburger buns
Heat a large cast-iron griddle or skillet over medium heat (175°C/350°F). Brush the cut inner sides of all 4 hamburger buns with the 28g of melted unsalted butter, then place them cut-side down directly on the preheated griddle. Toast for 1 to 2 minutes, until the cut surfaces are evenly golden brown and slightly crisp, then transfer buns to a clean plate and set aside.
Sear the beef patties
Increase griddle heat to medium-high (205°C/400°F). Place the loose ground beef balls on the hot griddle, leaving 5cm/2 inches of space between each to allow for spreading. Use a stiff, flat metal spatula to press each ball firmly into a thin patty roughly 8mm/1/3-inch thick, slightly wider than the diameter of your buns. Season the top surface of each patty evenly with the 5g kosher salt and 2g ground black pepper. Cook for 2 full minutes without moving the patties, until the edges are deep, crispy brown.
Melt the cheese slices
Slide the spatula under each patty, scraping the griddle surface to lift all the crispy browned bits, then flip each patty in one smooth motion. Immediately place 1 slice of American cheese on top of each flipped patty. Cook for 1 additional minute, until the cheese is fully melted and gooey, and the patty reaches a safe internal temperature of 71°C/160°F.
Assemble the burgers
Spread 1 tablespoon of the chilled signature spread evenly across the cut side of both the top and bottom toasted bun. Layer ingredients on the bottom bun in order: 1 cheesy cooked patty, 3 dill pickle slices, 1 tomato slice, a 25g (1.5 tablespoon) scoop of diced yellow onion, 1 torn lettuce leaf. Press the top bun firmly down on the stack to slightly compress the burger, then serve immediately.
Tips
2.Pat tomato slices and pickles dry with paper towels before adding them to the burger; excess moisture will make the toasted bun soggy quickly.
3.Use a stiff metal spatula for smashing patties, not a flexible silicone one—you need firm, even pressure to get the signature thin, crispy patty edges without tearing the meat.
OMG this is dead on for In-N-Out! I grew up eating these after high school football games and I swear the spread is exactly the same. My 3 kids devoured two burgers each and asked when we’re having them again. Total game changer for our weekly burger night, no more 20 minute drive across town for our fix!
We don’t have In-N-Out anywhere near our small town in East Texas so I’ve been chasing a good copycat for years. This is IT. Made these for our Sunday potluck after church and every single person asked for the recipe. The caramelized onions are chef’s kiss, don’t skip those!
Really solid burger! I don’t get the In-N-Out hype as much as West Coast people but this was way better than the fast food burgers we get around here. I added a little extra mustard to the spread for more zing, would definitely make again for meal prep this week.
Made these for my roommates for our watch party last weekend and we all agreed it tastes exactly like the In-N-Out we stopped at on our spring break road trip. So easy to make even in our tiny dorm kitchen with just a cheap griddle! 10/10
Cooked these on the charcoal grill out by the pool yesterday and holy cow, SO good. I did animal style with extra spread and grilled onions, just like I order when I visit my sister in LA. Even my picky teen who only eats chicken nuggets asked for seconds!
It’s a good basic burger, but it didn’t taste exactly like In-N-Out to me. I think I overcooked the patties a little because they came out dry. Probably my mistake, might try again next week and make sure to smash them thinner and not leave them on the heat too long.
Added these to my weekly meal prep rotation! I pre-cook the patties and make a big batch of the spread on Sunday, then assemble for quick lunches all week. Way cheaper and tastier than grabbing takeout on my lunch break. Perfect easy recipe for busy work weeks!
Made these after a long day hiking last weekend and they hit so hard. We didn’t have any American cheese so we used pepper jack and it was chef’s kiss, but next time I’m grabbing the proper cheese to get the full authentic experience. So easy even when you’re dead tired!
Just finished making these for dinner tonight and WOW. I’ve had In-N-Out once on a work trip to California and this tastes identical. My husband said it’s the best burger I’ve ever made, which is saying something because I make burgers every other week in the summer. Win!
Made a triple batch of these for our tailgate before the OSU game and they were gone in 10 minutes. People were coming back for thirds! The spread is so good I even dipped my fries in it, just like at In-N-Out. Will 100% be making these for every tailgate this season.
Really close! The only thing I adjusted was adding a little extra pickle brine to the spread because I love that tangy kick. I also toasted the buns a little longer than the recipe said because I like mine crispy. Great base recipe, super easy to tweak to your taste!
Just took my first bite and I’m screaming. I moved from LA to Seattle 3 years ago and I’ve been craving In-N-Out so bad I almost paid $80 for a delivery from a pop-up last month. This is better than the pop-up, cheaper, and I can make it whenever I want. Thank you!!
I’m a self-proclaimed burger snob and I was skeptical a copycat recipe could live up to the hype, but wow. I cooked the patties on my cast iron skillet like the recipe said and got that perfect crispy edge just like In-N-Out. My whole family was impressed, even my father-in-law who swears no burger is better than his own.
20 minute cook time is no lie! I got home late from work last night, threw these together in no time, and had a hot, delicious dinner on the table before my partner even finished walking the dog. So simple, no fancy ingredients needed, perfect for busy weeknights.
My grandkids are obsessed with In-N-Out from when we visited California last summer, so I made these for their visit this weekend. They said it tastes exactly the same, and the oldest asked if I could make them every time they come over. Such an easy recipe, even for an old guy like me who doesn’t cook much!
Super easy recipe, came together really fast! My only note is that the spread was a little too sweet for my taste, so next time I’ll cut back on the sugar a little. Otherwise, the patties were perfect, the bun to patty ratio was spot on, and my roommate loved it too.
I made these animal style with the fried mustard patty and extra grilled onions, just like I order when I’m in California. It was so spot on my husband thought I picked it up through the drive thru on the way home! 10/10, will be making these every Friday from now on.
Just made these for lunch and I’m blown away. I’ve tried at least 4 other In-N-Out copycat recipes online and none of them got the spread right until this one. I even made animal style fries with the leftover spread and they were incredible. So easy, so delicious, 10/10.