This In-N-Out Burger Copycat Recipe recreates the iconic West Coast fast-food classic right in your kitchen. Think juicy, thin beef patties, melty American cheese, crisp lettuce, fresh tomato, and that famous tangy In-N-Out spread all stacked inside a toasted bun.
The secret to the authentic flavor lies in the details: ultra-thin patties, a lightly crisp sear, and the unmistakable creamy burger sauce. It’s simple food, but when done right, it’s unbelievably satisfying.
If you’ve ever craved an In-N-Out style cheeseburger but don’t live near one of their restaurants, this recipe delivers the same nostalgic flavor—no drive-thru required.
Why Everyone Will Love This Recipe
- Authentic flavor: The homemade spread tastes just like the original.
- Simple ingredients: No fancy components—just classic burger staples.
- Perfectly juicy patties: Thin burgers cook quickly while staying tender.
- Crispy toasted buns: A small step that makes a big difference.
- Customizable: Turn it into a double burger or add extra toppings.
Once you try this homemade version, it’s hard not to make it again.
What Is an In-N-Out Burger?
The In-N-Out Burger is one of the most famous fast-food burgers in the United States. Founded in California in 1948, the chain became known for its simple menu and fresh ingredients. Unlike many fast-food chains, In-N-Out focuses on quality basics:
- Fresh beef patties
- Crisp iceberg lettuce
- Fresh tomato slices
- American cheese
- A signature “spread” similar to Thousand Island dressing
Fans also love the brand’s not-so-secret menu—items like Animal Style burgers, which feature caramelized onions and extra sauce. This copycat version captures the essence of the original: simple, fresh, and perfectly balanced.
Cooking Tips for the Best Copycat Burger
- Use 80/20 ground beef. The fat keeps the patties juicy.
- Make the patties very thin. In-N-Out burgers cook quickly and develop a nice crust.
- Toast the buns well. A golden crust prevents the bun from getting soggy.
- Don’t overwork the meat. Handle the beef gently when forming patties.
- Stack the patties carefully. This keeps the burger tall and juicy.
- Use fresh iceberg lettuce. It provides the signature crunch.
- And remember—don’t press the burger once assembled, or you’ll squash the soft bun.
Frequently Asked Questions
What is In-N-Out spread made of?
In-N-Out spread is similar to Thousand Island dressing, typically made with mayonnaise, ketchup, pickle relish, vinegar, and a little sugar.
Why are the burger patties so thin?
Thin patties cook quickly and develop a crispy, flavorful crust while staying juicy inside.
Can I make this burger Animal Style?
Yes! Add grilled caramelized onions, extra spread, and mustard-grilled patties to recreate the famous Animal Style burger.
What buns are best for this recipe?
Classic soft hamburger buns work best. They toast beautifully and keep the burger light and fluffy.
Can I cook these burgers on a grill?
You can, but a flat skillet or griddle gives the patties the signature crispy sear.
What cheese does In-N-Out use?
They use American cheese, which melts perfectly over the thin patties.
How to Store In-N-Out Burgers
If you have leftovers, store the components separately in airtight containers in the refrigerator for up to 2 days. To reheat, warm the patties in a skillet over medium heat until heated through. Assemble the burger with fresh lettuce and tomato for the best texture.
How to Freeze In-N-Out Burger Patties
The uncooked patties freeze well. Place the thin patties between sheets of parchment paper and store them in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before cooking. Avoid freezing assembled burgers, as lettuce and tomatoes lose their texture.
Ingredients
For the Burger Spread
- 3 tbsps mayonnaise
- 1 tbsp ketchup
- 2 tsps dill pickle relish
- 1/2 tsp sugar
- 1/2 tsp distilled white vinegar
- 2 pinches kosher salt
For the Burgers
- 1/2 pound ground chuck (80/20 preferred)
- 2 small plain hamburger buns
- Nonstick cooking spray
- 4 slices American cheese
- 2 slices white onion
- 2 large tomato slices (about 1/4-inch thick)
- 2 leaves iceberg lettuce, torn to fit the bun
- Kosher salt, to season
Step-by-Step Instructions
- In a small bowl, combine mayonnaise, ketchup, pickle relish, sugar, white vinegar, and a pinch of salt.
- Mix until smooth, cover, and refrigerate until ready to use.
- Divide the ground beef into four 2-ounce portions.
- Place them on wax paper and flatten each portion into a very thin 4-inch patty using your hands.
- Heat a large stainless steel skillet over medium-high heat.
- Place the buns cut-side down in the pan and toast until golden and crispy, about 4 minutes. Remove and set aside.
- Lightly spray the pan with nonstick cooking spray.
- Season the top of the patties with kosher salt, then place them salt-side down in the hot pan.
- Season the other side with salt and cook for about 2 minutes, until browned and crispy.
- Flip the patties.
- Fold the top quarter of each cheese slice onto itself to create a thicker section. Place one slice on each patty, then add one onion slice to one of the patties.
- Cook another 2 minutes, until the bottom is browned and the cheese melts.
- Spread a generous tablespoon of the burger spread on the bottom bun.
- Add one tomato slice, a handful of iceberg lettuce.
- Use a spatula to place the cheese patty on top of the onion-topped patty, forming a double burger.
- Transfer the stacked patties onto the prepared bun.
- Top with the toasted bun lid.
- Wrap in wax paper if desired and serve immediately.
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