This is a homemade copycat of the In-N-Out Cheeseburger — two thin 80/20 beef patties, American cheese, a quick Thousand Island-style spread, and fresh toppings on a toasted potato roll. The honest reason to make it: you live nowhere near a location, or you just want a genuinely good double cheeseburger on a Tuesday without leaving the house.
Shopping notes
- 80/20 ground beef: This fat ratio is non-negotiable for thin patties — leaner beef dries out fast on a hot skillet. Ask your butcher to grind it fresh if you can.
- American cheese: Buy it from the deli counter, not the individually wrapped singles. Deli-sliced American melts cleaner and covers the patty edge to edge.
- Potato rolls: Martin’s is the most widely available brand that works well here. Standard hamburger buns are too airy and compress badly under the double stack.
- Sweet pickle relish: Already in most fridges. If yours has been open more than a year, buy a fresh jar — old relish goes flat and the spread will taste off.
Why this recipe works
Two things actually drive the result. First, the patties are thin and cooked on a screaming-hot, dry skillet — no oil needed with 80/20 beef — which gives you a proper browned crust in under two minutes per side without steaming the meat. Second, the spread goes on the bun before you stack everything, not drizzled on top at the end. That order matters: the sauce soaks slightly into the toasted cut side and holds the toppings in place instead of sliding out with every bite. Skip the egg in the mix — it makes the patty mushy and you don’t need a binder for thin smash-style patties.
If something goes sideways
- Patties are sticking to the pan: The skillet wasn’t hot enough before the beef went in. Let it preheat on medium-high for at least two minutes. With 80/20 beef, the fat renders almost immediately on a properly hot surface and acts as its own release.
- Cheese won’t melt: After flipping, lay the cheese on the patty and cover the pan with a lid or a sheet of foil for 30 seconds. The trapped steam does the job fast without overcooking the beef.
- Spread tastes flat: Add a small splash more vinegar. The relish and ketchup can vary in sweetness by brand, and the sauce needs enough acid to cut through the fat in the double patty stack.
- Bun falls apart mid-bite: You toasted it too long or the skillet was wet. Toast cut-side down on a dry pan over medium heat for 60–90 seconds only — you want golden, not crisp all the way through.
- Burger reads under 160°F: Thin patties can look done while the center is still underdone. Use an instant-read thermometer at the thickest point. Ground beef must hit 160°F (71°C) — pull it off only when it does.
Storage and reheating
Cooked patties keep in an airtight container in the fridge for up to 3 days. Store them separately from the buns, spread, and toppings — assembled burgers turn soggy within an hour. To reheat, put the patties in a dry skillet over medium heat for about 90 seconds per side until warmed through and the crust firms back up; the microwave works in a pinch but softens the crust. Uncooked formed patties can be frozen between sheets of parchment for up to 2 months — thaw overnight in the fridge before cooking, and verify they reach 160°F (71°C) at the center.
Homemade In-N-Out Style Cheeseburger
Ingredients
For the Burger Patties:
- 1 lb ground beef (80/20 blend) freshly ground, ideally from chuck
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
For the Burger Fixings:
- 2 slices American cheese use high-quality deli-style American cheese for best melt
- 2 pieces burger buns preferably potato rolls, sliced
- 1 cup iceberg lettuce shredded
- 1 medium tomato sliced into 1/4-inch rounds
- ¼ cup white onion thinly sliced into rings
For the Secret Spread Sauce:
- ¼ cup mayonnaise
- 1 tbsp ketchup
- 1 tbsp sweet pickle relish finely chopped
- ½ tsp white vinegar
Instructions
- Make the Secret Spread: In a small bowl, whisk together mayonnaise, ketchup, sweet pickle relish, and white vinegar. Mix until well combined and refrigerate until needed.
- Form the Patties: Divide the ground beef into four equal balls (about 4 oz each), then press each into thin patties about 1/4-inch thick. Season both sides with salt and pepper.
- Toast the Buns: In a skillet over medium heat (approximately 350°F / 175°C), toast the cut sides of the buns until golden brown. Set aside.
- Cook the Patties: Heat a cast-iron skillet or griddle over medium-high heat (around 400°F / 200°C). Add the patties and cook for 2–3 minutes per side. In the last minute, top two patties with a slice of American cheese and stack an un-cheesed patty underneath to form double burgers.
- Assemble: Spread sauce on each side of the toasted buns. Layer lettuce, tomato, onion, and the hot stacked patties. Cap with the top bun.
Notes
- Use a burger press or flat spatula with wax paper to form evenly thin patties.
- For a more authentic flavor, lightly steam the burger after assembling by covering it briefly with a metal bowl on the griddle.
- For dietary adaptations, use turkey or plant-based patties and vegan cheese/mayonnaise.
Nutrition
Your questions, answered
Can I use a cast iron skillet instead of a regular pan?
Yes, and it’s actually the better choice. Cast iron holds heat evenly and gives you a more consistent crust across the whole patty surface, especially if your stovetop runs a little uneven.
Do I have to use two patties, or can I make a single?
A single patty works fine — just reduce the cook time by about a minute per side and still verify 160°F (71°C) internal. The double stack is what gets you closest to the original, but a single is a perfectly good burger on its own.
What if I can’t find potato rolls?
A brioche bun is the closest swap — similar softness and a little sweetness. Avoid anything with a thick, chewy crust; it fights the thin patties instead of complementing them.
Can I make the spread ahead of time?
Yes, up to 5 days ahead in a sealed jar in the fridge. The flavor actually improves after a few hours as the ingredients come together, so making it the night before is a good move.
Is there a way to cook these on a grill instead of a skillet?
You can, but thin patties on grill grates are tricky — they can fall through or cook unevenly. If you go that route, use a flat cast iron griddle plate set over the grill grates and get it very hot before the beef goes on.
My onions are too sharp and overpowering. What can I do?
Soak the sliced white onion in cold water for 10 minutes, then drain and pat dry. It takes the harsh edge off without cooking them, and they stay crisp.
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