Entree: United States – California – In-N-Out Burger

Serving Size: 4

Approximate Time

Prep 45 min

Cook 25 min

Additional 2 hrs

Total 2 hrs 40 min

Ingredients

- 1.5 lb (680 g) ground beef, 80/20 blend
- 4 Burger buns (brushed and toasted)
- 4 slices (about 0.9 oz / 25 g each) American cheese
- 4 leaves iceberg lettuce, trimmed (or 8 small leaves)
- 8 slices tomato (from 1 large tomato), or 1 large tomato, sliced
- 8–12 dill pickle slices
- 1 large yellow onion (about 10 oz / 280 g), sliced into rings
- 3 tbsp (45 ml) mayonnaise
- 3 tbsp (45 ml) ketchup
- 2 tbsp (30 ml) sweet pickle relish
- 1 tsp (5 ml) white vinegar
- 1/2 tsp (2.5 g) granulated sugar
- Kosher salt
- Freshly ground black pepper
- 2 tbsp (30 ml) unsalted butter, softened (for buns)
- 2 tbsp (30 ml) neutral oil (for onions and griddle)
- 1 tbsp (15 ml) yellow mustard (for Animal Style sear; optional)
- 2 lb (900 g) russet potatoes (for fries), scrubbed
- Vegetable oil for frying, enough for a 3–4 qt (approx. 2.8–3.8 L) pot — about 6 cups (1.4 L) recommended
- Salt for fries
- Optional: extra 1.5 lb (680 g) ground beef to make Double-Double (two patties per sandwich)

Instructions

Short Description:
A classic California-style In-N-Out Burger recreation featuring fresh hand-formed beef patties, crisp lettuce and tomato, American cheese, house "spread," and an optional Animal Style preparation with grilled onions, pickles, and mustard-seared patties. Served with fresh-cut fries for a complete main-course meal.

Regional Notes:
This California Cuisine version emphasizes fresh ingredients (never frozen beef, sliced tomato, crisp lettuce) and the chain's famous "secret menu" option: Animal Style — mustard-seared patties, sweet grilled onions, extra spread, and pickles. The preparation mirrors In-N-Out's simple, assembly-line style rather than generic fast-food burgers.

1. Make the spread: In a small bowl whisk together mayonnaise, ketchup, sweet pickle relish, white vinegar, and sugar. Taste and adjust salt; set aside chilled.
2. Prepare potatoes for fries: Cut potatoes into 1/4–3/8-inch (6–10 mm) sticks. Place in a bowl of cold water and soak at least 20 minutes (or up to 2 hours) to remove starch. Drain and thoroughly dry on clean towels.
3. Form patties: Divide ground beef into four equal portions (about 6 oz / 170 g each). Gently form into thin patties about 1/4–1/2 inch (6–12 mm) thick and slightly larger than the buns. Do not overwork. Season both sides with kosher salt and black pepper just before cooking.
4. Caramelize onions (for Animal Style or if you prefer grilled onions): Heat 1 tbsp (15 ml) oil in a skillet over medium-low. Add sliced onions, a pinch of salt, and cook, stirring occasionally, until soft and deeply browned, about 12–15 minutes. If they begin to stick, add 1–2 tbsp (15–30 ml) water to deglaze. Keep warm.
5. Heat oil for fries: Pour oil into a heavy pot to a depth of 2–3 inches (5–7.5 cm). Heat to 325°F (163°C). Use a thermometer for safety.
6. Par-fry potatoes: Fry potatoes in batches at 325°F (163°C) until soft but not browned, about 4–6 minutes. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C).
7. Finish fries: Fry par-cooked potatoes at 375°F (190°C) in batches until golden and crisp, 2–4 minutes. Drain on paper towels and immediately season with salt. Keep warm in a low oven (200°F / 95°C) if needed.
8. Toast buns: Butter the insides of the buns with 2 tbsp (30 ml) butter total and toast cut sides on a skillet or griddle over medium heat until golden, about 1–2 minutes. Remove and keep warm.
9. Cook patties (regular method): Heat a large cast-iron skillet or griddle over high heat until very hot. Lightly oil the surface. Place patties on the hot surface and cook without pressing for 2–3 minutes until a crust forms. Flip, place a slice of cheese on each patty, and cook 1–2 more minutes for medium (adjust to preferred doneness).
10. Cook patties (Animal Style mustard-sear option): If making Animal Style, spread about 1 tsp (5 ml) yellow mustard on the top of each raw patty before placing mustard-side down on the hot griddle; the mustard will sear into the patty. Flip after 2–3 minutes, top with cheese, and finish cooking. Assemble with caramelized onions, extra spread, and pickle slices.
11. Assemble burgers: Spread about 1–2 tbsp (15–30 ml) of the house spread on the bottom bun. Add lettuce leaf, 2 tomato slices, the cheeseburger patty, 2–3 pickle slices, and raw or grilled onion (as preferred). Add extra spread on the top bun and close.
12. Plate and serve: Serve one burger per plate with a generous portion of hot fries. Offer ketchup, additional spread, and optional malt vinegar on the side. For Double-Double style, stack two patties and two cheese slices per sandwich.
13. Storage notes: Keep spread refrigerated up to 5 days. Leftover patties are best eaten same day; fries are best freshly cooked.