Copycat In-N-Out Burger

Ingredients

• 2 pieces Burger Buns (soft, sesame‑seed topped, toasted)
• 1 lb Ground Beef (80% lean, formed into four 4‑oz patties (2 per burger))
• 1 tsp Yellow Mustard (added to each patty before flipping)
• 1 medium White Onion (thinly sliced for caramelization)
• 2 tbsp Sweet Pickle Relish (base of the special sauce)
• 2 tbsp Ketchup (part of the special sauce)
• 1 tsp Granulated Sugar (adds sweetness to the sauce)
• 2 tbsp Mayonnaise (creamy component of the special sauce)
• 1 tsp White Wine Vinegar (gives the sauce its tang)
• 4 slices Dill Pickle Slices (topping)
• 1/2 medium Tomato (sliced into 2 rounds per burger)
• 2 leaves Lettuce (iceberg or romaine, kept crisp)
• 1 tbsp Butter (for toasting buns)
• to taste Salt (season beef patties)
• to taste Black Pepper (season beef patties)

Instructions

1. Slice the Onion

   Trim the ends of the white onion and slice it thinly into half‑moon strips.

   Time: PT5M

2. Caramelize the Onion

   Heat a skillet over medium heat, add a splash of oil, then add the sliced onion. Cook, stirring occasionally, for about 20 minutes until the onions are deep golden and sweet.

   Time: PT20M

   Temperature: medium heat

3. Prepare the Special Sauce

   In a mixing bowl combine sweet pickle relish, ketchup, sugar, mayonnaise, and white wine vinegar. Stir until smooth and set aside.

   Time: PT5M

4. Form the Beef Patties

   Divide the ground beef into four equal portions (about 4 oz each). Gently shape each portion into a flat patty slightly larger than the bun; avoid over‑working the meat.

   Time: PT5M

5. Season and Add Mustard

   Season both sides of each patty with salt and pepper. When the patties are sizzling, spread 1 tsp yellow mustard on the top side of each patty before flipping.

   Time: PT2M

   Temperature: medium‑high heat

6. Cook the Patties

   In the same skillet, cook the patties for about 3‑4 minutes on the first side, then flip, add the mustard side down, and cook another 3‑4 minutes until they reach medium‑rare to medium doneness.

   Time: PT8M

   Temperature: medium‑high heat

7. Toast the Buns

   Butter the insides of each bun lightly. In a clean skillet over medium heat, toast the buttered sides until golden, about 2 minutes.

   Time: PT2M

   Temperature: medium heat

8. Assemble the Burger

   Spread a generous layer of the special sauce on the bottom bun, add a pickle slice, a tomato slice, lettuce, two cooked patties, a handful of caramelized onions, and another drizzle of sauce. Top with the bun half.

   Time: PT2M

Nutrition Facts

Calories

800

Protein

55 g

Carbohydrates

40 g

Fat

70 g

Fiber

3 g

Ingredient Substitutions

• Instead of Burger Buns: brioche bun, any soft sandwich roll
• Instead of Ground Beef: ground turkey, plant‑based burger patty
• Instead of Yellow Mustard: Dijon mustard
• Instead of White Onion: yellow onion
• Instead of Sweet Pickle Relish: finely chopped dill pickles
• Instead of Ketchup: tomato sauce
• Instead of Granulated Sugar: honey
• Instead of Mayonnaise: aioli
• Instead of White Wine Vinegar: apple cider vinegar
• Instead of Dill Pickle Slices: bread & butter pickles
• Instead of Tomato: any ripe tomato
• Instead of Lettuce: shredded lettuce
• Instead of Butter: vegetable oil

Equipment Needed

• Skillet
• Small Saucepan
• Mixing Bowl
• Spatula
• Knife
• Cutting Board
• Tongs
• Measuring Spoons
• Plate
• Basting Brush (optional)

Critical Steps — Do Not Skip

• Caramelizing the onions until deep golden.
• Adding yellow mustard to the patty before the second flip.
• Assembling the burger with sauce on both the bun and the patty.

Chef Tips from the Video

• Use a cast‑iron skillet for the best sear on the patties.
• Add a tiny pinch of smoked paprika to the sauce for a subtle smoky note.
• Let the cooked patties rest for 1 minute before assembling to retain juices.

Troubleshooting

Storage

Refrigerator: Store leftover sauce in an airtight container for up to 5 days. Cooked patties and caramelized onions keep 3‑4 days.

Freezer: Patties can be frozen raw for up to 3 months; thaw before cooking. Sauce freezes well for 2 months.

Room temperature: Assembled burgers should be eaten immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Caramelize the onions a day ahead and store in the fridge.
• Prepare the special sauce in advance; it improves after the flavors meld.
• Form patties and keep them covered in the fridge; they can be seasoned just before cooking.

Frequently Asked Questions