Copycat In-N-Out Burger

Growing up, In-N-Out was our family’s go-to burger spot, and since it’s always burger night around here, I knew I had to share my copycat In-N-Out burger with you all! It’s filled with caramelized onions, a delicious patty, and my version of that signature sauce. They’re also juicy, cheesy, and packed with flavor. Hope you love them as much as we do!

How to Make a Copycat In-N-Out Burger

Here’s a video of exactly how to make a Copycat In-N-Out Burger! For another delicious burger, check out my Bacon Smashburger with Calabrian Chili Aioli recipe.

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Ingredients – For the Sauce

• ½ cup mayonnaise
• 3 tablespoons ketchup
• 2 tablespoons sweet pickle relish
• 1 tablespoon chopped Cascabella peppers
• ¾ teaspoon granulated sugar
• 1 teaspoon white distilled vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Ingredients – For the Burgers

• 1 tablespoon plus 1 teaspoon neutral oil (such as avocado)
• 1 large yellow onion, finely chopped
• 4 burger buns, toasted
• 2 tablespoons softened unsalted butter
• 1 pound 75/25 ground beef
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons plus 2 teaspoons yellow mustard
• 8 slices yellow American cheese
• 12 pickle chips (optional)
• 4 ½-inch thick tomato slices
• 4 large pieces Iceberg lettuce

Step-By-Step Method

Make the Sauce

1. In a medium mixing bowl, combine the mayonnaise, ketchup, sweet pickle relish, Cascabella peppers, sugar, vinegar, salt, and pepper. Stir until well combined.
2. Cover and refrigerate until ready to use.

Caramelize the Onions

1. Heat 1 tablespoon of the oil in a medium stainless steel or nonstick skillet over medium heat. Once the oil is shimmering, add the onions and season with a generous pinch of salt. Cook, stirring occasionally until the onions are golden brown, 15 to 20 minutes.
2. As they begin to dry out, add a tablespoon of water every couple of minutes, scraping up any browned bits from the bottom of the skillet. Repeat this process until the onions are deeply caramelized and soft, about 6 to 8 minutes.
3. Immediately transfer to a heatproof bowl and set aside at room temperature.

Make the Burgers

1. Portion out the ground beef into 8 2-ounce balls and place them on a parchment lined baking sheet. Press each one down into a ¼-inch patty. Season the top side generously with salt and pepper. 
2. Heat the remaining 1 teaspoon of oil in a large stainless steel skillet (with the lid set aside for later) over medium-high heat. Once the oil is shimmering and working in batches if needed, add the patties (seasoned side down) and cook undisturbed until a golden brown crust begins to form, about 3 minutes. While they continue to cook crust-side-down, season the uncooked side of each patty with salt and pepper, and spread 1 teaspoon of mustard on top of each. Use a spatula to flip the patties and cook until a golden crust forms on the mustard side, 1 to 2 minutes. Top each patty with a slice of cheese and cover until melted, about 30 seconds. 
3. For every two patties, spoon about a tablespoon of caramelized onions onto one of them (onto the melted cheese), and stack the second patty on top to form the “double-double stack”. Transfer to a plate and repeat with the remaining patties and onions.
4. To assemble, place a generous amount of the sauce onto the bottom bun. Add three pickle chips, a slice of tomato seasoned with salt, a piece of iceberg lettuce, and a double-double stack, and finish with the top bun. Serve and enjoy immediately.

Note

The sauce makes extra – store any leftovers in an airtight container in the fridge for up to 5 days and thank me later! Perfect for burger bowls, sandwiches, chicken tenders, and of course, fries!