in-n-out burger recipe sauce recipe cheeseburger

DIY In-N-Out Burger Recipe: Cheaper, Better, Faster at Home!

/14 Comments/in , , /by Mary Hunt
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Missing those delicious In-N-Out burgers but live too far away? Don’t worry! I’ve cracked the code to making those iconic double-doubles right in your kitchen. With fresh ingredients and a few simple steps, you can enjoy the juicy, saucy goodness of an In-N-Out burger, complete with the famous sauce, minus the long lines and high prices.

in-n-out burger recipe sauce recipe cheeseburger

It happens all the time. People often ask me if I miss living in California, and it’s a question that hits close to home. After all, I spent most of my life there, and moving to rural northern Colorado meant adjusting to a different pace of life.

Interestingly, what I initially missed might surprise you. It wasn’t the sunny weather or the allure of the beach and Disneyland. No, it was something simpler yet significant: In-N-Out.

Back when we first moved, the nearest In-N-Out was a distant dream—something we could only reminisce about during our trips back to California to see our older son and friends. Ironically, since then, In-N-Out has opened several locations here in Colorado. Yet, despite the convenience, we’ve hardly visited. Why? Because I’ve perfected my own In-N-Out-style burgers at home, right here in Colorado.

Some might say my dedication borders on obsession, especially those who are die-hard In-N-Out fans. But I stand by it—my homemade version is something special, maybe even better. And now, I’m thrilled to share my secrets with you, so you can savor that same delicious taste without leaving home.

The Hype Behind In-N-Out Burger

Let me paint a picture of what makes In-N-Out Burgers so iconic, especially for those who may not have had the pleasure. Originating in California and now spreading to Texas, Arizona, Nevada, Oregon, Utah, and even Colorado (yes, we finally got one!), In-N-Out is more than just a burger—it’s a culinary experience. Allow me to describe:

An In-N-Out Burger is always made to order. The ingredients are never frozen and of the highest quality and freshness. An In-N-Out Burger is saucy, even drippy. It’s juicy and slightly crunchy. The bun is soft and warm, but also toasted. The pickles are the perfect level of sour and they snap when you first bite into the burger. The lettuce is unashamedly iceberg, the cheese American, and the tomatoes hot-house ripened. Customers get their choice of a raw onion slice or “grilled” onions, which are well caramelized so they’re sweet and slightly syrupy.

One of the charms of In-N-Out is its customizable menu, ranging from the simple “Single” to the indulgent “Double-Double Animal-Style.” Whether you prefer your burger with or without cheese, plain or loaded with extra toppings, In-N-Out has something to satisfy every burger lover’s cravings.

Why Make an In-N-Out Burger Recipe at Home?

Why bother making an In-N-Out burger at home when you can easily drive to one of their nearby locations? Well, for starters, as much as I appreciate the convenience of those locations—and now we have five in Colorado—there’s something uniquely satisfying about recreating that iconic burger in your own kitchen.

For me, it’s about more than just the taste (though that’s a big part of it). It’s about the joy of mastering a recipe that brings back memories of California and our trips to visit family and friends. It’s about knowing exactly what goes into my burger—from the quality of the beef to the freshness of the toppings—and having control over every delicious detail.

Plus, let’s not forget the practical side: making these burgers at home is not only fun but also cost-effective. You can skip the lines, adjust the ingredients to suit your taste, and enjoy a hot, homemade burger whenever the craving strikes—no drive-thru required.

The Secret Ingredients for the Perfect In-N-Out Burger

When it comes to recreating the magic of an In-N-Out burger at home, it’s all about getting the ingredients just right. Here’s what you’ll need:

  • Ground Beef: Go for 4 ounces (1/4 pound) per patty. Freshly ground and never frozen, just like the real deal.
  • Buns: You want large, soft buns. Arnold brand is the closest you’ll get to the real In-N-Out buns.
  • Dill Pickle Chips: These add that perfect tangy crunch.
  • Real American Cheese: Thickly sliced from the deli. Trust me, it makes a difference.
  • Black Pepper: Freshly ground for that extra kick.
  • Kosher Salt: Essential for seasoning your patties to perfection.
  • Iceberg Lettuce: Torn to bun size. It’s crisp and refreshing, just like you’d expect.
  • Tomato: Sliced 1/4-inch thick. Make sure they’re ripe and juicy.
  • Sweet Onion: Your choice of a fresh slice or caramelized to sweet, syrupy perfection.
  • Yellow Mustard: Adds a subtle zing when cooked into the patties.
  • Homemade Spread: This is the magic sauce! Mix together mayonnaise, ketchup, and sweet pickle relish.

How to Make the Famous In-N-Out Burger Sauce

Creating that iconic In-N-Out burger sauce at home is easier than you might think! In a small bowl, mix together 2 tablespoons plus 2 teaspoons of mayonnaise, 1 tablespoon of ketchup, and 2 teaspoons of sweet pickle relish. This simple yet magical combination yields about 4 tablespoons of sauce, perfect for two deliciously drippy burgers. It’s the secret ingredient that takes your homemade In-N-Out burger to the next level!

Step-by-Step In-N-Out Burger Recipe

First, preheat your oven to 400°F and gather all your ingredients. Next, form two beef patties, each with 4 ounces of ground beef pressed flat to a 4-inch diameter. Season both sides generously with salt and freshly ground black pepper. This is your only chance to season the patties, so don’t be shy.

Heat a griddle or heavy skillet over medium-high heat and add 2 teaspoons of olive oil. Sear the patties on one side, then squirt some mustard on them as they cook. After about 2 minutes, flip the patties, allowing the mustard to cook into the second side. Cover each patty with a slice of cheese and continue cooking until the internal temperature reaches 145°F. Transfer the patties to a plate and cover loosely with foil.

While the patties are cooking, place the closed buns in the oven for exactly 2 minutes to warm them. For caramelized onions, chop them finely and cook them in the meat juices, turning often until they are brown and caramelized, but not burnt.

Open the buns and toast them on the griddle or skillet in the meat juices until they are nicely browned but not burnt. Spread 2 tablespoons of the prepared spread on the bottom bun, then layer with four dill pickle slices, a slice of tomato, and lettuce. Place one cheesy, mustard-fried beef patty on top of the lettuce, followed by either a raw onion slice or the caramelized onions. Add the second cheesy beef patty and top with the bun.

Enjoy your homemade Double-Double Cheeseburger, In-N-Out style! For a Single Cheeseburger, simply use one beef patty and one slice of cheese.

in-n-out burger recipe sauce recipe cheeseburger
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5 from 6 votes

DIY In-N-Out Style Cheeseburger

Perhaps you've never actually discovered the joy and deliciousness of an In-N-Out Burger. It's that good! And now you can make it yourself at home—cheaper and, I'm convinced, even better!
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Entree
Cuisine: American
Servings: 1 burger
Calories: 1002kcal

Ingredients

For the burger:

  • 1/2 pound ground beef (1/4 pound pre-cooked weight per patty)
  • 2 tsp olive oil
  • 2 tsp yellow mustard (more or less to taste)
  • 1 large, soft hamburger bun
  • 4 dill pickle chips
  • 2 slices American cheese (or one slice if making a Single cheeseburger)
  • Black pepper, freshly ground
  • Kosher salt
  • 2 leaves iceburg lettuce, torn to bun size
  • 1 slice tomato
  • 1 slice sweet onion or caramelized (see NOTE 3)
  • 1 tsp yellow prepared mustard (or to taste)

Spread (See Note 3)

  • 2 tbsp + 2 tsp mayonnaise
  • 1 tbsp ketchup
  • 2 tsp sweet pickle relish

Instructions

  • Preheat oven to 400°F.
  • Arrange and assemble all of the ingredients.
  • Make the spread: Mix spread ingredients together in a small bowl. Set aside.
  • Form beef patty(s), pressing 4 ounces of beef flat to 4-inches in diameter for a single patty. Sprinkle both sides with salt and freshly ground pepper.
  • Heat griddle or heavy skillet over medium-high heat. Add 2 teaspoons olive oil. Sear patties on one side. Squirt some mustard on them as they cook. After about 2 minutes, flip the patties over so the mustard cooks into the second side. Cover each beef patty with a slice of cheese. Cook until internal temperature reaches 145°F on an instant-read thermometer. Remove to a plate and cover loosely with foil.
  • While patties are frying, place closed bun in the hot oven for exactly 2 minutes.
  • To caramelize the onion (if using), chop finely and then allow to cook in the meat juices that have formed. Turn onion often so it becomes brown and caramelized, but not burned.
  • Open the bun and place it on griddle or skillet to "toast" in some of the meat juices. Watch carefully to avoid burning.
  • Spread 2 tablespoons of the prepared spread on the bottom, toasted bun. Top with four dill pickle slices, followed by a slice of tomato and lettuce. Lay one beef patty on top, followed by the onion and the second beef patty. Close with the top bun.
  • Enjoy your Double-Double Cheeseburger, In-N-Out style! For a Single Cheeseburger, use only one beef patty and one slice of cheese.

Notes

  1. Use 80-20 ground beef for best flavor.
  2. Arnold is the brand closest to In-N-Out for buns.
  3. Yield: About 4 tablespoons of spread, enough for 2 burgers.
  4. Nutrition values are for one Double-Double Cheeseburger.

Nutrition

Serving: 1double cheeseburger | Calories: 1002kcal | Carbohydrates: 35g | Protein: 52g | Fat: 72g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Trans Fat: 3g | Cholesterol: 205mg | Sodium: 1704mg | Potassium: 923mg | Fiber: 3g | Sugar: 13g | Vitamin A: 966IU | Vitamin C: 7mg | Calcium: 578mg | Iron: 7mg

Question: What’s your favorite burger topping? Share your must-have ingredient for the perfect homemade burger!

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14 replies
  1. Barb says:

    Never thought too much of IN/OUT burgers. It’s 5 guys that I’ve never found the equal of. It’s a good thing I don’t live close to one.

    Reply
  2. Don says:

    5 stars
    I’m also a huge In N Out fan! I’ll try this recipe.

    I lived in Southern California for many years, but now I live 150 miles from the closest In N Out. There aren’t any in my state. Their burgers and fries taste different than any others. I love them. I know some people don’t. That’s okay. I don’t like a lot of food other people love.

    I don’t understand why a restaurant chain doesn’t copy In N Out’s burgers and fries and sell them all over the country, and I don’t understand why In N Out doesn’t have locations in every state by now.

    Reply
  3. Joni Kelly says:

    5 stars
    Just reading this recipe make me understand why my California friends always brag about INO burgers. The location we have here in Texas is ok, but I don’t go out of my way to eat there. I’ll have to make your recipe to really enjoy the taste! I think I’ll try air fried French fries.

    Reply
  4. Kathryn says:

    5 stars
    Thanks for the recipe! I recently moved from California to Pennsylvania and haven’t found anything similar to In-n-Out yet. The thing about them I miss the most, tho, is the fries. Any tips on making French fries like they do? Honestly, that was always my favorite part of the meal. 🙂

    Reply
  5. Becky says:

    Sounds really good and juicy. I’m in Texas and went to I&O after they had been open for a month or so and was disappointed. It wasn’t juicy at all. Sounds like I need to try again. Or make my own with your recipe! Thanks!

    Reply
    • Matt says:

      Being a little picky here but it is InNOut (INO) I believe you have it as
      In And Out ( I & O ) . Like I said probably being a little picky , sorry .

      Reply
  6. Robyn S Jensen says:

    I’m confused on the mayonnaise amounts. On your printable recipe, it gives 2 tbsp + 2 tsp. However that amount is not 5 teaspoons, it is 8.

    Reply
  7. Katie French says:

    5 stars
    Thanks a lot Mary! We moved from Pasadena 13 years ago and you just made my mouth water. Now that we have the secret, we’re making INO tonight! (I always got both kinds of onion.)

    Reply
    • Mary Hunt says:

      I have edited (corrected) the recipe and made clarifications, so this should be correct and a lot easier to read. Sorry for the trouble, Elle.

      Reply

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