Copycat In-N-Out Cheeseburger: This burger’s got (protein) styyyyyyyle

Just a couple short years ago, I was living la vida SoCal, which, amongst other things, means that I had a steady supply of In-N-Out burger at my disposal. Anyone who has ever tried it knows why this is so freaking awesome.

As fast-food burgers go, theirs are relatively unadulterated and entirely fabulous: fresh, never-frozen, quality beef chuck; soft, freshly baked buns warmed right on the burger griddle; crisp, hand-leafed lettuce (none of that limp, pre-shredded bull-honky); ripe, juicy tomato slices; a creamy relish-studded sauce. Even the fries are fresh…like really fresh…as in cut right there in each and every store, each and every day, from real-live, non-freaky-ass potatoes.

You can even order your burger “protein-style”, which is delivered right into your salivating clutches sans bun, wrapped instead in a big, beautiful lettuce swaddle. Which made me feel perfectly justified in ordering one for lunch the first time I tried a one-day juice cleanse.

And because they only do burgers, fries and milkshakes, they do these three things exceedingly well. So well, in fact, that I tasked myself with developing a suitable copycat in hopes of satiating my undying In-N-Out hunger from 2500 miles away.

And I gotta say, I freaking nailed it.

Print Recipe

Copycat In N Out Burger

The closest I've ever had to a protein-style In-N-Out burger this side of the Mississippi. You're welcome.

Votes: 2
Rating: 4.5
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Courses

Burger

Prep Time

15 minutes

Cook Time

10 minutes

Servings

burgers MetricUS Imperial

Ingredients

• Burgers:
• 1 lb grassfed ground beef preferably 85/15
• 1 tbsp MCT oil or EVOO or avocado oil
• 1 tbsp dijon mustard
• sea salt to taste
• freshly ground black pepper to taste
• 4 oz raw grassfed cheddar, sliced or shredded
• 8 tomato slices
• leaves iceberg lettucefor wrapping
• Sauce:
• 1/4 cup avocado oil mayonnaise
• 2 tbsp ketchup
• 1/2 tsp yellow mustard
• 1/2 tsp apple cider vinegar
• 1 tbsp pickle relish I used garlic dill pickle kraut

Courses Burger Prep Time 15 minutes Cook Time 10 minutes Servings burgers MetricUS Imperial Ingredients Burgers: 1 lb grassfed ground beef preferably 85/15 1 tbsp MCT oil or EVOO or avocado oil 1 tbsp dijon mustard sea salt to taste freshly ground black pepper to taste 4 oz raw grassfed cheddar, sliced or shredded 8 tomato slices leaves iceberg lettucefor wrapping Sauce: 1/4 cup avocado oil mayonnaise 2 tbsp ketchup 1/2 tsp yellow mustard 1/2 tsp apple cider vinegar 1 tbsp pickle relish I used garlic dill pickle kraut

Votes: 2 Rating: 4.5 You: Rate this recipe!

Instructions

1. Mix together all sauce ingredients and let sit in the fridge for a bit, let those flavors mingle.
2. Mix together the ground beef + oil + dijon + sea salt + pepper + lightly make into 4 patties (don't pack too tightly to keep 'em niiiice + tender).
3. Grill the patties on a hot grill for about 3-4 minutes per side for medium doneness. Once you flip 'em, add the cheese to each patty.
4. To serve, wrap up your patty in a couple/few leaves of lettuce, along with some tomato slices + a dollop of the sauce + STUFF. YO. FACE.