This recipe is loosely based on the In-n-Out Burger lettuce wrap burger. It isn't an exact copy. In fact, as you will be making this lettuce wrap burger yourself, it will probably be better.
You can take the time to make it right which isn't always possible at a popular and usually very busy burger place.
About this recipe.
Anyone who has been to In-n-Out will know this burger. I have to say it's not one I order but my wife loves it. Me... I prefer the bun version but if you are gluten free or just cutting back on the carbs, this could be the burger for you.
I have made it double double style with two deliciously juicy smash burger patties but you could reduce it to one or go all out and make it a triple.
For the sauce, I used this Big Mac sauce because burger sauces are all quite similar anyway and my Big Mac sauce isn't authentic to how they make it anyway.
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Ingredients
- Minced beef (80% meat 20% fat mix)
- Iceberg lettuce
- Tomato .
- Onion
- Dill pickle(gherkins)
- Yellow mustard
- Cheddar cheese (optional)
- Special sauce (recipe below)
- Salt and pepper
See recipe card for quantities.
Step by step photographs
- Step 1: Heat your pan over a high heat until smoking hot. Place two of the beef balls in it.
- Step 2: Smash the meat down with a burger press or spatula.
- Step 3: Fry the burgers to char the underside. Then top each with yellow mustard and flip them over.
- Step 4: Season each patty with salt and pepper to taste and top with cheese slices.
- Step 5: Cover with a lid or burger dome to help melt the cheese while the burgers cook to perfection..
- Step 6: Meanwhite, top a few pieces of iceberg lettuce with burger sauce and four pickle slices.
- Step 7: Top this with one or two tomato slices.
- Step 8: Place a fresh slice of onion on one of the patties and then stack them. Transfer to the prepared lettuce wrap..
- Step 9: Top with more iceberg lettuce to finish.
- Step 10: Enjoy!
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, ½ 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. You could also try this Big Mac Sauce.
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.
You are going to love these gluten free lettuce wraps!
Growing up in California I used to frequent one of my favourite burger restaurants. I loved In-n-Out Burger but would never dream of ordering one of their gluten free lettuce wraps. Oh how times have changed!
More burger recipes:
Looking for other recipes like this? Try these:
- Mac and Cheese Burger
- Bacon Jam Double Cheeseburger
- The All Italian Burger
- How To Make A Homemade Big Mac
- Oklahoma Onion Burger
- Bob's Big Boy Double Decker
- Wet Burger (Islak Burger)
- Blue Cheese Burger
- Chili Cheeseburger
- 5 Guys Burger Recipe - Authentic Copycat
- How To Make A Double Whopper With Cheese CopyCat Recipe
- Mexican Burger
More American
These are my favorite American dishes.
Recipe
Lettuce Wrap Burger Recipe
If you're cutting back on the carbs or looking for a good gluten free burger, try these lettuce wrap burgers. So good!
Ingredients
- 10oz top quality minced beef (75% meat 25%) beef to fat ratio
- 10 to 12 slices of thick iceberg lettuce
- 2 tomato slices from the centre of a large tomato.
- 2 onion slices about the same size as the tomato slice
- 8 dill pickle slices
- 4 teaspoon yellow mustard
- 4 slices American cheese slices
- 3 tablespoon special burger sauce (recipe above)
- Salt and pepper to taste
Instructions
- Divide the beef into 4 equal sized 70g (2.5oz) balls.
- Place your pan over high heat until smoking hot and add the meat balls. Press these down in the pan with a burger press or spatula until flat and sizzling.
- While the underside cooks, add about a teaspoon of yellow mustard to each burger patty. When the underside is nicely charrged, flip the burgers over. It is important to dig deep with your spatula so that you don't leave any charred meat behind in the pan.
- Season the burger patties with salt and pepper to taste. Then top each with one or two slices of cheese. Cover with a burger dome or pan lid to help the cheese melt while the burgers cook.
- Meanwhile, spread the special sauce over a couple pieces of crisp iceberg lettuce. Top with 4 pickle slices and then top that with a slice or two of tomato.
- Returning to the pan, place a slice of onion on one of the cheesy patties and then stack the other patty on top. Transfer to the prepared lettuce wrap.
- Top with some more crispy iceberg lettuce and enjoy!