In-N-Out Burger

Written By Editor in Chef - Brian

You’re craving In-N-Out but the nearest location is hours away or you dont want to wait in line. Or maybe you just want to flex your burger game at home. Either way, we’ve cracked the code. This In-N-Out Double Double burger copycat recipe nails that juicy, tangy, crispy perfection using simple ingredients you already have—or can grab in one quick grocery run.

Ingredients

For the patties:

  • 1 lb ground beef (80/20 for the right fat ratio)

  • Salt & pepper

  • American cheese slices (2 per burger)

For the burger fixings:

  • Soft hamburger buns (preferably squishy and slightly sweet)

  • White onion, sliced into rings

  • Iceberg lettuce, torn

  • Tomato slices (thick and juicy)

  • Pickles (optional but recommended)

For the spread (aka the real MVP):

  • 1/2 cup mayo

  • 3 tbsp ketchup

  • 2 tbsp sweet pickle relish

  • 1 tsp white vinegar

  • Pinch of sugar

Instructions:

1. Make the Spread. Mix all the spread ingredients in a small bowl. Cover and chill—this gives it time to meld and taste like the real deal.

2. Prep the Veggies. Slice the onion, tomato, and lettuce. Set aside. Pro tip: Soak the onion slices in ice water for 10 minutes to tone down the sharpness.

3. Form and Smash the Patties. Divide the beef into 4 loosely packed balls (quarter-pound total per burger). Don’t overwork it. Heat a cast-iron or stainless steel pan until very hot. Smash each ball onto the pan with a spatula, season with salt & pepper, and cook 2–3 minutes until you get that golden brown crust. Flip, add a slice of cheese, and cook another minute.

4. Toast the Buns. While the patties cook, toast the buns cut-side-down in butter until golden.

5. Assemble

  • Bottom bun

  • Generous dollop of spread

  • Pickles (optional)

  • Tomato slice

  • Lettuce

  • One cheesy patty

  • Second cheesy patty

  • Grilled or raw onions

  • Top bun with more spread

Pro Tips: Want it Animal Style? Grill the onions with a bit of butter until deeply caramelized, and smear them on top of the cheese.

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Kitchen Tools We Recommend

  • Lodge 10.25-Inch Cast Iron Skillet: A durable, pre-seasoned skillet perfect for achieving that classic burger sear. Buy on Amazon

  • Cuisinart 6.5-Inch Cast Iron Smashed Burger Press: Ideal for creating evenly pressed, crispy-edged smash burgers. Buy on Amazon

  • Pyrex Smart Essentials 3-Piece Mixing Bowl Set: Versatile glass bowls for mixing your secret spread and ingredients. Buy on Amazon

  • Global 8-Inch Chef’s Knife: A high-quality knife for precise slicing of vegetables and other ingredients. Buy on Amazon

  • Hiware Extra Large Bamboo Cutting Board: A sturdy, eco-friendly surface for all your chopping needs. Buy on Amazon

  • HOTEC Stainless Steel Kitchen Tongs (Set of 3): Essential for flipping patties and assembling your burger. Buy on Amazon

  • Spring Chef Stainless Steel Magnetic Measuring Spoons Set: For accurately measuring ingredients for your secret spread. Buy on Amazon

Ingredients We Recommend

  • Kraft Singles American Cheese Slices (16 Count): Classic melty cheese that brings authenticity to your burger. Buy on Amazon

  • Dave’s Killer Bread Burger Buns Done Right: Soft, organic buns that hold up well to juicy patties and toppings. Buy on Amazon

  • Vlasic Sweet Pickle Relish (10 oz): Adds the perfect sweet and tangy flavor to your secret spread. Buy on Amazon

Insight on In-N-Out

In-N-Out started way back in 1948 as a tiny drive-thru in Baldwin Park, California, run by husband-and-wife duo Harry and Esther Snyder. It was actually the first drive-thru to use a two-way speaker system—yep, they pretty much invented the modern drive-thru experience.

From the start, In-N-Out kept things super simple: fresh, made-to-order burgers, real ice cream shakes, and hand-cut fries. No freezers. No microwaves. No shortcuts. And honestly, that’s what made it legendary.

What’s cool is that it’s still family-owned today—no franchises, no mass-produced vibes. Just that same old-school quality and secret menu goodness (Animal Style, anyone?).

So if you’ve ever wondered why people go wild for In-N-Out, it’s not just the taste (though yeah, that helps)—it’s the history, the consistency, and the “do it right” attitude that’s been there since day one.

Editor in Chef - Brian
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