In N Out Burger Recipe

I’ve spent years trying to perfect a homemade version of my favorite drive-thru burger, and I finally cracked the code with this elevated approach.

The result is a perfect balance of crispy edges, creamy sauce, and a savory-sweet jam that elevates the entire experience. This specific in n out burger recipe captures everything we love about the original, from the thin smash patties to the classic special sauce. We’re adding a gourmet twist with a caramelized shallot and black garlic jam that makes this version truly special and perfect for a family dinner. Get ready to enjoy the ultimate homemade in n out burger recipe in under 30 minutes, right in your own kitchen.

Ingredients

• For the Burger and Buns:
• 450 g (1 lb) lean ground beef, formed into 4 very thin patties (80/20 works best for juicy smash burgers)
• 4 slices microbial rennet American cheese (for the perfect melt; can substitute with cheddar slices for a sharper flavor)
• 4 potato buns, split (or brioche buns for a richer flavor)
• 4 iceberg lettuce leaves (for that essential crunch)
• 8-12 tomato slices (choose ripe, flavorful tomatoes)
• 15 ml (1 tablespoon) unsalted butter or vegetable oil (for toasting and cooking)

• For the Special Sauce:
• 60 ml (1/4 cup) mayonnaise (vegetable oil-based)
• 30 ml (2 tablespoons) ketchup
• 15 ml (1 tablespoon) yellow mustard
• 15 ml (1 tablespoon) sweet pickle relish (alcohol-free)
• 5 ml (1 teaspoon) white vinegar
• 2.5 ml (1/2 teaspoon) granulated sugar
• Pinch of black pepper

• For the Caramelized Shallot & Black Garlic Jam:
• 200 g (7 oz) shallots, thinly sliced (can substitute with 1 small yellow onion in a pinch, but shallots are sweeter)
• 20 g (0.7 oz) black garlic, cloves separated and roughly chopped
• 15 ml (1 tablespoon) olive oil
• 15 ml (1 tablespoon) packed light brown sugar
• 15 ml (1 tablespoon) apple cider vinegar
• 30 ml (2 tablespoons) water
• Pinch of sea salt and black pepper

• For Garnish:
• 10 ml (2 teaspoons) fresh chives, finely chopped

Instructions

Here’s how to bring this gourmet in n out burger recipe to life. Follow these steps for an easy dinner idea that will impress everyone at the table.

1. Prepare the Caramelized Shallot & Black Garlic Jam: Heat olive oil in a small saucepan over medium-low heat. Add the sliced shallots and cook slowly, stirring occasionally, for 15-20 minutes until deeply softened and golden brown, almost caramelized. Maintain low heat to avoid burning; patience is key for caramelization. Add the chopped black garlic, brown sugar, apple cider vinegar, water, sea salt, and black pepper. Stir well and continue to cook for another 5-7 minutes until the mixture thickens into a glossy, jam-like consistency. Remove from heat and set aside to cool slightly. When I make this for a weeknight family dinner, I sometimes make the jam ahead of time, which makes assembly even quicker.
2. Make the Special Sauce: In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, granulated sugar, and black pepper until smooth. Whisk thoroughly to ensure all ingredients are well combined and the sugar dissolves. Cover and refrigerate until ready to use; the sauce thickens slightly as it chills.
3. Prepare the Buns and Griddle: Pre-heat a flat griddle or large cast-iron skillet over medium-high heat. Toasting the buns prevents them from getting soggy from the sauce and juices. Lightly butter the cut sides of the potato buns and toast them on the griddle for 1-2 minutes until golden brown and lightly crisp; remove and set aside.
4. Smash and Cook Patties: Increase the griddle heat to high. Add a small amount of butter or oil. Place the ground beef patties onto the hot griddle, pressing each patty down firmly with a spatula to create a thin, even layer (smash burger style). Season generously with salt and pepper. Cook the patties for 1-2 minutes until a deep brown crust forms.
5. Flip and Melt Cheese: Flip the patties, immediately place a slice of microbial rennet American cheese on each, and cook for another 1-2 minutes. The heat from the griddle and the patty will quickly melt the cheese. Cook until the cheese is melted and bubbly and the patties are cooked through. Remove from heat. If the cheese isn’t melting fast enough, cover the skillet with a lid for 30 seconds to trap the steam.
6. Assemble the Burgers: Spread a generous amount of the Special Sauce on both the top and bottom toasted buns. On the bottom bun, layer 1-2 lettuce leaves, followed by 2-3 tomato slices. Place a cheesy patty on top of the tomato. Spoon a generous dollop of the Caramelized Shallot & Black Garlic Jam over the patty. Complete the burger with the top bun. This elevated in n out burger recipe is a family favorite.
7. Garnish and Serve: Serve the burger immediately on a neutral-colored plate, such as matte white or light grey. Position the burger slightly offset to reveal the vibrant red tomato and green lettuce. Allow the glossy, dark Caramelized Shallot & Black Garlic Jam to gently ooze from between the patty and the top bun for a decadent close-up. Sprinkle the finely chopped fresh chives artfully over the jam and around the plate for a pop of fresh green contrast.

Tips for Creating the Ultimate In N Out Burger Experience at Home

Getting that authentic fast-food taste at home requires attention to detail. These simple tips elevate your homemade smash burger, delivering the flavor and texture of a classic in n out burger recipe.

• The Right Beef-to-Fat Ratio: Use 80/20 lean ground beef for the best results. The fat renders quickly in the high heat of the smash-style cooking, creating a juicy interior while allowing for a crispy crust.
• Smash Burger Technique: The key to the classic in n out burger recipe patty is smashing it when it hits the hot griddle. Press firmly and quickly with a sturdy spatula to get the thinnest possible patty.
• The Importance of Griddle Temperature: Ensure your cast-iron skillet or griddle is smoking hot before placing the patties on it. This high heat is essential for developing that deep, savory crust (the Maillard reaction) in a short amount of time.
• Perfecting the Cheese Melt: Place the cheese on immediately after flipping the patty. Cover the skillet for 30 seconds to trap steam and ensure a completely melted and bubbly slice.

Make-Ahead Prep and Serving Suggestions

One of the best ways to streamline this family dinner is to prepare components ahead of time. This makes assembly quick on a busy weeknight.

• Prep Ahead: The caramelized shallot and black garlic jam can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The special sauce can also be made 1-2 days ahead for easier assembly.
• Serving Suggestions: For a complete fast-food experience at home, serve these in n out burger recipe alongside crispy baked french fries, sweet potato fries, or onion rings. These quick meals are perfect for a family game night.
• Drink Pairings: Pair with a classic root beer float, a creamy milkshake, or an ice-cold lemonade to complement the rich flavors of the burger.

FAQs

Can I use different buns?

Yes, while potato buns are preferred for their softness and classic flavor, brioche buns or even pretzel buns can add a different dimension. Just ensure they are toasted properly; toasting prevents the buns from getting soggy from the juicy in n out burger recipe patty.

What if I don’t have black garlic?

The black garlic adds a specific umami depth to this in n out burger recipe jam. You can omit it, but the jam flavor will be different. To approximate the flavor, you could try adding a small amount of Worcestershire sauce or balsamic vinegar to the shallots. I have used balsamic vinegar in a pinch, and it provides a great tangy sweetness for the jam.

Can I use a different cheese besides American cheese?

Yes, but microbial rennet American cheese melts the best for this style of burger. Cheddar or Monterey Jack are good substitutes if you want a sharper flavor, but they won’t melt quite as smoothly as the American cheese specified in this in n out burger recipe.

How do I get my patties thin without them falling apart?

Form the patties very loosely and slightly larger than the buns before cooking. The actual smashing happens on the hot griddle with a sturdy spatula, which binds the meat together as it cooks. If the patties are falling apart, it means the griddle isn’t hot enough or you are working with overly lean beef.

Can I cook this in n out burger recipe on an outdoor grill?

A griddle or cast-iron skillet is highly recommended for smash burgers. The high heat and flat surface create the necessary crust. An outdoor grill grate won’t achieve the same effect for this specific in n out burger recipe because the fat will drip away instead of cooking the patty in its own juices.

How do I store leftovers?

Store leftover patties separately from the buns and toppings. Reheat patties gently in a skillet on medium-low heat. Reassemble the fresh burger when ready to serve for the best results. The patties will stay good for 3 days in the refrigerator.

Conclusion

Making the ultimate in n out burger recipe at home is simpler than you think and tastes so much better than the original. The combination of the thin smash patty, tangy special sauce, and savory black garlic jam creates a flavor profile that truly satisfies for easy, family-friendly meals. Pin this recipe for your next family game night or weekend cookout, and give this elevated classic a try.

in n out burger recipe

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• Author: Alyssa Bennett
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This recipe provides an elevated homemade version of the classic In-N-Out burger, featuring thin smash patties, special sauce, and a gourmet caramelized shallot and black garlic jam.

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Ingredients

Scale 1x2x3x

• 450 g lean ground beef (1 lb), formed into 4 very thin patties
• 4 slices American cheese
• 4 potato buns, split
• 4 iceberg lettuce leaves
• 8–12 tomato slices
• 15 ml unsalted butter or vegetable oil
• 60 ml mayonnaise (0.25 cup)
• 30 ml ketchup (2 tablespoons)
• 15 ml yellow mustard (1 tablespoon)
• 15 ml sweet pickle relish (1 tablespoon)
• 5 ml white vinegar (1 teaspoon)
• 2.5 ml granulated sugar (0.5 teaspoon)
• pinch black pepper
• 200 g shallots (7 oz), thinly sliced
• 20 g black garlic (0.7 oz), cloves separated and roughly chopped
• 15 ml olive oil (1 tablespoon)
• 15 ml light brown sugar (1 tablespoon), packed
• 15 ml apple cider vinegar (1 tablespoon)
• 30 ml water (2 tablespoons)
• pinch sea salt and black pepper
• 10 ml fresh chives (2 teaspoons), finely chopped

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Instructions

1. Prepare the Shallot and Black Garlic Jam: Heat olive oil in a small saucepan over medium-low heat. Add the sliced shallots and cook slowly, stirring occasionally, for 15-20 minutes until deeply softened and golden brown. Add the chopped black garlic, brown sugar, apple cider vinegar, water, sea salt, and black pepper. Stir well and continue to cook for another 5-7 minutes until the mixture thickens into a glossy, jam-like consistency. Remove from heat and set aside to cool slightly.
2. Make the Special Sauce: In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, granulated sugar, and black pepper until smooth. Cover and refrigerate until ready to use.
3. Prepare Buns and Griddle: Preheat a flat griddle or large cast-iron skillet over medium-high heat. Lightly butter the cut sides of the potato buns and toast them on the griddle for 1-2 minutes until golden brown and lightly crisp; remove and set aside.
4. Smash and Cook Patties: Increase the griddle heat to high. Add a small amount of butter or oil. Place the ground beef patties onto the hot griddle, pressing each patty down firmly with a spatula to create a thin layer. Season generously with salt and pepper. Cook the patties for 1-2 minutes until a deep brown crust forms.
5. Flip Patties and Melt Cheese: Flip the patties, immediately place a slice of American cheese on each, and cook for another 1-2 minutes until the cheese is melted and bubbly and the patties are cooked through. Remove from heat.
6. Assemble the Burgers: Spread a generous amount of the Special Sauce on both the top and bottom toasted buns. On the bottom bun, layer 1-2 lettuce leaves, followed by 2-3 tomato slices. Place a cheesy patty on top of the tomato. Spoon a generous dollop of the Caramelized Shallot and Black Garlic Jam over the patty. Complete the burger with the top bun.
7. Garnish and Serve Immediately: Serve the burger immediately. Sprinkle the finely chopped fresh chives artfully over the jam and around the plate for a pop of fresh green contrast.

Notes

To make assembly quicker, prepare the jam ahead of time. Toasting the buns prevents sogginess. If the cheese struggles to melt, cover the skillet with a lid for 30 seconds to trap steam.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Griddling
• Cuisine: American

Nutrition

• Serving Size: 1 burger
• Calories: 680 calories
• Sugar: 15 g
• Sodium: 960 mg
• Fat: 43 g
• Saturated Fat: 13 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 90 mg