The In-N-Out 4×4 is four beef patties, four slices of American cheese, spread, lettuce, tomato, and pickles — all in one bun. It’s an off-menu order at the chain, which means the only reliable way to eat one is to make it yourself. This recipe nails the key ratios so the whole stack holds together instead of sliding apart on the plate.
Before you start
Two things determine whether this burger works or turns into a greasy mess. First, keep your patties cold right up until they hit the griddle. Warm ground beef spreads and loses its shape under a spatula — especially important when you’re cooking eight or twelve patties at once for a group. Pull them from the fridge in batches, not all at once. Second, get your cooking surface genuinely hot before the first patty goes down. A properly preheated cast iron or flat-top griddle gives you that browned, slightly crisp crust on each 2-ounce patty in under two minutes per side; a lukewarm pan just steams the meat. Skip pressing the patties down with the spatula after they’re on the heat — that pushes out the fat you want keeping them juicy.
Common problems and fixes
- The stack leans and tips over: Your patties aren’t uniform in size. Use a kitchen scale and a round cutter or lid to press each portion to the same diameter before cooking. Consistency matters more when you’re stacking four high.
- Cheese slides off instead of melting into the patty: Add the cheese slice in the last 30 seconds of cooking and cover the patties loosely with a metal bowl or pan lid to trap steam. The cheese should be fully melted before it leaves the griddle.
- Bottom bun turns soggy before you finish assembling: Toast the cut sides of the bun until they’re golden, not just warm. A properly toasted bun resists moisture for several minutes — enough time to build the whole stack and serve it.
- The spread tastes flat: It needs at least 15 minutes in the fridge to come together. If you’re cooking for a crowd, make the spread the night before. The flavor difference between fresh-mixed and rested spread is noticeable.
- Patties puff up in the middle during cooking: Make a small thumbprint indent in the center of each raw patty. At 2 ounces they’re thin, so this is a minor issue, but it keeps each patty flat enough to stack cleanly.
Leftovers and meal prep
Cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat them in a covered skillet over medium-low heat with a splash of water — about 2 minutes — until they reach 160°F internally again. Don’t microwave them; they turn rubbery. The spread keeps refrigerated for up to 5 days in a sealed jar. For a cookout, shape and refrigerate the raw patties up to 24 hours ahead, separated by parchment paper. Don’t pre-assemble the full burger — the lettuce and tomato go on fresh, and a built burger left to sit turns into a soggy stack fast.
In-N-Out Style 4x4 Burger
Ingredients
For the Burger Components:
- 8 ounces ground chuck beef (80/20) freshly ground preferred for best flavor and texture
- 4 slices American cheese use high-quality deli cheese for optimal melt
- 2 pieces sesame seed burger buns lightly toasted
- 4 leaves green leaf lettuce washed and patted dry
- 4 slices tomato beefsteak tomato recommended
- 8 slices dill pickles
- 0.5 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
For the In-N-Out Style Spread:
- 0.25 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon white vinegar
- 0.5 teaspoon sugar
Instructions
- Form the Patties: Divide the 8 oz of ground beef into 4 equal portions (2 oz each). Gently shape into thin patties, approximately 3.5 inches in diameter. Avoid compacting too tightly to keep them juicy.
- Mix the Spread: In a small bowl, combine mayo, ketchup, relish, vinegar, and sugar. Mix until smooth and refrigerate until ready to use.
- Prep the Vegetables: Slice the tomato into thick slices and gather the lettuce leaves. Set aside.
- Toast the Buns: Lightly butter the inside of each bun and toast on a skillet or griddle over medium heat (about 350°F / 175°C) until golden brown, about 1–2 minutes.
- Cook the Patties: Preheat a cast iron skillet or griddle on medium-high heat. Season patties with kosher salt and black pepper. Cook for 1.5–2 minutes per side until browned. Add a slice of cheese to each patty after flipping and let it melt.
- Assemble the Burgers: Spread a teaspoon of the special sauce on both the top and bottom buns. Stack two cheese-covered patties on the bottom bun. Add lettuce, tomato, and pickles. Top with the remaining two patties and cover with the top bun.
Notes
- For Extra Crisp: Add a thin layer of shredded lettuce for more crunch and authentic California burger feel.
- For a Spicy Kick: Add thin slices of jalapeños or a smear of chipotle mayo.
- Don’t Overwork the Beef: Gentle forming will keep the patties tender and juicy.
Nutrition
Common questions
Can I cook all the patties at the same time on a home stove?
Only if you have a large flat griddle that spans two burners — otherwise cook in batches of four. Crowding a standard skillet drops the surface temperature and you lose the crust that makes each patty worth eating.
Does the beef fat percentage matter for this recipe?
Yes — use 80/20 ground chuck. Leaner beef dries out fast at the high heat needed to crust a thin 2-ounce patty, and you’ll notice it immediately in the texture.
How do I keep the burger from falling apart when I pick it up?
Wrap the bottom half in a square of parchment or butcher paper before handing it to anyone. It compresses the stack slightly and gives you something to grip — the same reason the chain wraps theirs.
Can I make the patties bigger to reduce the stack height?
You can, but the 2-ounce size is deliberate — it cooks through quickly and stays tender. Larger patties take longer to cook, and with four of them you risk the outside overcooking before the center hits 160°F.
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- Perfect In-N-Out 2×2 Copycat
- Animal Style Burger Recipe
- Animal Style Cheeseburger Recipe
- Perfect Bacon Double Cheeseburger