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Copycat In-N-Out Burger™ Double Cheeseburger

  • Prep 10 min
  • Total 20 min
  • Servings 2

A homemade version of the very popular In-N-Out Burger™ burger. MORE + LESS -

Macheesmo Macheesmo
September 20, 2016


pound ground beef, split into 4-oz. patties
Burger buns
Fresh tomato
Fresh lettuce
White onion, sliced thin
American cheese
Neutral oil, for cooking
Salt and pepper

Burger Sauce:

cup mayonnaise
tablespoon ketchup
tablespoon sweet pickle relish
Dash of Worcestershire sauce


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  • 1
    For the burger sauce, whisk the sauce ingredients together and store in the fridge until needed.
  • 2
    Divide ground beef into 4 thin patties (4 oz. each). They should be thin, so they cook quickly.
  • 3
    In a large skillet or on a griddle over medium-high heat, add a drizzle of neutral oil and add the beef patties. Press down on patties gently, so they form a crust on the bottom. Cook for about 3 minutes. Season patties with salt and pepper.
  • 4
    Flip patties and cook for another 2-3 minutes to finish cooking patties. Top each patty with American cheese.
  • 5
    To assemble burgers, toast the buns and smear a big spoonful of burger sauce on the bottom bun. Top with tomato, lettuce, one cheese slice, a slice of onion, a second patty, and the bun topper.
  • 6
    Optionally, wrap up the burger in parchment paper to help prevent dripping! Eat immediately!

Expert Tips

  • While you could grill these burgers, they are actually best on a very hot skillet or griddle, so they get a crust on the outer part of the burger. If you do grill them, do so over high heat.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • A homemade version of the popular restaurant burger!

    If you travel to the West Coast, one of the first things people will tell you is that you have to try an In-N-Out burger. It’s sort of an institution.

    At the risk of getting hate mail from California readers, I thought I’d do my best to make a homemade version of this delicious burger. After all, not everyone can have one close by and that doesn’t mean you shouldn’t get close to that fantastic double cheeseburger!

    As with many burgers, this one has fresh tomato, lettuce, some onion, and cheese. I like to use American cheese,because it melts so well.

    Step one in making this burger as close as possible is the sauce that goes on it! Keep in mind that I don’t know the actual sauce recipe they use, but this one is really close. It’s just a mix of mayo, ketchup, relish, and a dash of Worcestershire sauce. Stir it all together.

    The second trick to making these burgers is to actually avoid making really thick, large burgers. Instead, make two very thin, smaller patties. The goal is to actually cook these really quickly over high heat.

    While your burgers are cooking, smear some burger sauce on a toasted bun so it’s ready to go!

    Cook the burger patties over medium-high heat in a skillet. Cooking them in a skillet will give them a crust on the outside that gets very close to how they end up from the restaurant.

    After the patties cook for a few minutes, give them a flip and cook for another minute or two. They cook really quickly!

    Then add the cheese!
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