How To Make A Lettuce Wrap Burger In-n-Out Style

 

I always have to talk my wife into letting me eat at In-n-Out Burger when we go there to see family.

She has never been a big burger fan which is something I’ve never been able to comprehend. But she does love their lettuce wrap burger so I usually get my way at least once while there.

To get their famous, gluten-free lettuce wrap burger right, you need the right beef mix and of course the sauce needs to be perfect.

How to make In’n’Out’s famous burger sauce…

This is a simple recipe so be sure to make it!

Mix 3 tablespoons mayonnaise, 1 tablespoon ketchup, 1 teaspoon finely chopped dill pickle (gherkin), 1 tablespoon finely chopped onion, 1/2 teaspoon yellow mustard (I use Frenches), 1 teaspoon white wine vinegar and salt and pepper to taste.

You will have enough for four lettuce wrap burgers.

How to get this recipe right…

In-n-Out is known for the high quality, fresh ingredients they use. You need to do the same. 

I use an 80/20 meat to fat ratio and only use top quality butcher’s beef. The mixture I use chuck and skirt. Any good butcher can help with that. 

The quality of your iceberg lettuce, onions and tomatoes is also very important. I like to take mine crisp from the fridge just before stacking the lettuce burger wrap. 

If you like this recipe, you might also like to try some of these…

Double Whopper with Cheese
Homemade Hamburger Buns
The Famous Fat Burger

 

How To Make A Lettuce Wrap Burger

Yield: 1

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

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Ingredients

• 140g top quality minced beef (80% meat 20% fat mix)
• 2 - 4 slices of thick iceberg lettuce
• 1 tomato slice from the centre of a large tomato.
• 1 onion slice about the same size as the tomato slice
• 4 - 5 dill pickle slices (gherkins)
• 2 teaspoons yellow mustard
• 2 slices Cheddar cheese (optional)
• 1 tablespoon special sauce (recipe above)
• Salt and pepper to taste

Instructions

1. Divide the beef into two equal sized 70g balls.
2. Place your pan over high heat and add the meat balls. Press these down in the pan so that they are quite thin.
3. Season generously with salt and pepper and then fry over high heat for about two to three minutes until about 80% cooked through..
4. Spread one teaspoon of the mustard on the rare side and then flip over.
5. Place a piece of cheese (if using) on top of each burger and cook for a further two minutes. Then flip one last time so that the cheese is on the grill for about 30 seconds. Remove and keep warm.
6. Working quickly, spread the special sauce over the bottom bun followed by the pickles and tomato.
7. Now stack one of the burgers on top of the tomato.
8. Top this burger with the onion slice and then the other burger.
9. Place one or two slices of thick iceberg lettuce on top and enjoy.

 

I hope you love this lettuce wrap burger as much as we do. If you do try it, please leave a comment. I’d love to hear from you.