in n out burger recipe
The Best in n out burger recipe
My family always loves this version. The kids ask for it every time, and honestly, I don’t blame them—it’s that easy to eat, and the burger tastes just like the one they’ve been eating for years. It’s not fancy, but it’s filling enough to hold them over until dinner, and the fries stay crispy longer than most homemade versions. Plus, since we’re using whole-wheat buns and leaner ground beef, it’s a little healthier than the original, which is nice when you’re trying to balance indulgence with better-for-you choices. It’s also a great recipe for special occasions, too—whether it’s a weekend family dinner or a quick weeknight meal, it never disappoints.
Classic In-N-Out Burger Recipe
A simple, no-fuss recipe for making a crispy, golden patty with a tangy tomato sauce—just like the original In-N-Out Burger. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb ground beef (80/20 ratio)
- 1 tbsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- 1 package frozen biscuit dough
- 1 tbsp melted butter
- 1 cup ketchup
- 1 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
👨🍳Directions
-
1
Preheat oven to 425°F. In a bowl, mix ground beef, baking powder, salt, and pepper until well combined. -
2
Form the mixture into four 4-ounce patties. Place them on a greased baking sheet. -
3
Bake for 12–15 minutes, flipping halfway, until golden brown and cooked through (160°F internal temp). -
4
While patties cook, toast frozen biscuit dough according to package instructions. Brush with melted butter. -
5
In a small bowl, mix ketchup, mustard, and Worcestershire sauce for the sauce. -
6
Assemble burgers by placing a patty on a toasted bun, top with sauce, and serve.
🔧Equipment
- Mixing bowl
- Skillet
- Oven
- Baking sheet
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic In-N-Out Burger Recipe Works
❓ Frequently Asked Questions About In-N-Out Burger
1. What’s the secret to making In-N-Out’s signature crispy fries?
The key is a simple but effective method: double-frying the fries in oil at a high temperature (around 375°F). First, cook them at a lower temperature (around 350°F) until they’re soft, then transfer them to a hotter oil (around 375°F) to crisp them up quickly. This dual-frying technique ensures they’re both tender inside and perfectly golden on the outside.
2. Do I need a deep fryer to make In-N-Out-style fries?
While a deep fryer is ideal for precision and even cooking, you can still achieve great results with a heavy-bottomed pot or Dutch oven. Just make sure it’s large enough to hold the fries in a single layer, and use enough oil to fully submerge them. A thermometer will help keep the oil at the right temperature.
3. How do I make the In-N-Out style cheeseburger patty?
The patty is made with a simple, no-frills approach: ground beef (typically 80/20 for juiciness) mixed with a pinch of salt and pepper, then formed into a thick, slightly flat patty. The secret is pressing it gently after cooking to ensure it stays together. Cook it in a hot skillet (around 375°F) until the edges brown and the center is just cooked through (about 4–5 minutes per side).
4. What’s the best way to keep the In-N-Out sauce from separating?
The sauce is a blend of ketchup, mayonnaise, and a touch of vinegar or mustard. To prevent separation, whisk the ingredients well before using. If it starts to thicken or separate slightly, simply reheat it gently until smooth. Avoid overmixing once cooked, as that can introduce air and make it thicker than intended.
5. Can I make In-N-Out’s classic onion rings at home?
Yes! The classic method involves dredging onion slices in a thick batter (flour, baking powder, and a little milk or water), then frying them in hot oil (around 350°F) until golden and crispy. For extra crispiness, double-fry them like the fries—first at a lower temp to set the batter, then at a higher temp to crisp them up.
