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.
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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.