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This In-N-Out Burger Copycat delivers that thin, crispy-edged patty, melty American cheese, caramelized onions, and tangy burger sauce all made at home. If you love a classic double-stacked burger with fresh, crisp lettuce on a pillowy bun, this one is for you. Pair it with animal style fries for the full In-N-Out experience.
Friday nights at my place mean an old movie, the family piled together, and an In-N-Out spread that makes it feel like a drive-in. My go-to order is the double-double animal style. My secret move? Grab a chili on the side, take a small bite, then drizzle the brine over each burger bite– total game changer. I knew I had to make it at home so I wrote up this recipe so you too can enjoy In-N-Out at home. For bonus points, try out my blackberry pie bar milkshake and brown butter chocolate chip cookies for the perfect we’ve-got-restaurant-food-at-home menu.
Ingredients You’ll Need for In-N-Out Burger Copycat
80/20 Ground beef – The fat ratio is key. It creates juiciness and encourages browning, which gives you that signature crust when pressed into a hot skillet.
American cheese – This melts smoothly and evenly over the thin patty, creating that classic creamy layer.
Yellow onions – Slowly caramelized, they add sweetness and depth that balance the savory beef and tangy sauce.
Burger sauce – The pickles bring acidity and crunch, while mayonnaise forms the creamy base. Together with ketchup and Dijon, they create a balanced, slightly tangy burger sauce.
Iceberg lettuce and vine-ripe tomatoes – Iceberg provides crisp texture, and thick slices of tomato add freshness to contrast the rich patty and cheese.
Burger buns – Pillowy soft, classic white bread is my go-to, but a potato bun works well here, too.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make In-N-Out Burger Copycat
Caramelize the onions. Cook onions on medium heat for about 30 minutes, until the onions are deep brown. Set aside.
Make the burger sauce. In a small bowl, mix minced dill pickles, mayonnaise, ketchup, Dijon mustard, garlic powder, salt, and black pepper. Refrigerate until ready to use.
Form the beef. Divide the ground beef into 2-ounce balls. Season with salt and black pepper.
Toast the buns. Butter the cut sides of the buns and toast them in a cast-iron skillet.
Smash and sear. Heat the skillet until very hot. Lightly coat with oil, add the beef balls, and immediately press each into a thin patty using a meat press or sturdy spatula. Cook for 1 minute, until the edges are deeply browned and crisp. Flip, top with American cheese, and cook for another minute until melted.
Assemble. Spread burger sauce on the bottom bun. Layer with tomato, lettuce, the cheesy patty, caramelized onions, another patty, and more onions. Add more sauce to the top bun, close, and enjoy!
Quick Tips for the Best In-N-Out Burger Copycat
Use a cast-iron skillet or flat top. I find this the best way to get that Maillard reaction (the beautiful brown crust on the meat).
Make it spicy. Add some chopped chilis and a drizzle of the brine. So good!
Go protein style. Eliminate the burger bun and build your burger between two hunks of iceberg lettuce. It’s honestly so good this way, kind of like a burger salad.
Make-Ahead, Storage & Reheating
This recipe is best made fresh, but here are a few things you can prep ahead:
The burger sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Caramelized onions can be cooked ahead and refrigerated; rewarm gently before assembling.
Portion and shape the beef into loose balls, then wrap tightly and refrigerate until ready to cook.
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Make the caramelized onions. In a large skillet over medium heat, add the oil. Once hot, add the onions and 1 teaspoon of salt, stir to coat. Cover with a tight lid and lower the heat to medium-low. Allow the onions to cook and caramelize for 30 minutes, stirring every 5 minutes or so to prevent burning and encourage caramelization. Once the onions are a deep brown and sticky, remove them from the skillet and set aside until assembling our burgers.
Make the burger sauce. In a small bowl, add the minced dill pickle chips, mayonnaise, ketchup, Dijon mustard, garlic powder, salt, and black pepper. Mix it up until combined. Cover and chill in the refrigerator until ready to use.
Make the burger balls. Divide the ground beef into 2-ounce piles. Very loosely form them into balls with your hands, not patties. We’ll press them into patties while we cook them. Season the ground beef balls generously with salt and black pepper.
Now, toast the buns. Spread a bit of butter on the inside of each bun. Set a large cast-iron or flat top griddle over medium heat and toast the burger buns until lightly browned.
To cook the burgers, get the same cast-iron skillet ripping hot. Add a teaspoon of oil, just to coat the pan. Then add the burgers, leaving space in between each. Use a weighted meat press to flatten each ground beef ball into a thin patty (about 4 inches in diameter). If you don’t have a meat press, use a wide spatula and a wooden cooking utensil to press firmly into the ground beef ball. The pressure holds the patty’s shape and helps form the crust.
Sear the burgers for 1 minute, then flip and lay a slice of cheese on top. Cook for another minute, then set the burgers on a plate while you assemble.
To assemble, grab the bottom buns and spread burger sauce all over. Then, in this order stack the tomato, lettuce, burger patty, caramelized onions, then another burger patty and more caramelized onions. Smear more burger sauce on the top buns and place on top of each burger. Serve burgers with fries and a shake for a true In-N-Out experience.
Quick Tips
Use a cast-iron skillet or flat top. I find this the best way to get that Maillard reaction (the beautiful brown crust on the meat).
Make it spicy. Add some chopped chilis and a drizzle of the brine. So good!
Go protein style. Eliminate the burger bun and build your burger between two hunks of iceberg lettuce. It’s honestly so good this way, kind of like a burger salad.
Make Ahead, Storage, & Reheating
This recipe is best made fresh, but here are a few things you can prep ahead:
The burger sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Caramelized onions can be cooked ahead and refrigerated; rewarm gently before assembling.
Portion and shape the beef into loose balls, then wrap tightly and refrigerate until ready to cook.
Calories: 853kcal | Carbohydrates: 33g | Protein: 33g | Fat: 65g | Saturated Fat: 22g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 142mg | Sodium: 1340mg | Potassium: 681mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1075IU | Vitamin C: 14mg | Calcium: 551mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
