Homemade In and Out Burgers and Fries
Savor the mouthwatering goodness of these delectable homemade burgers and crispy fries, inspired by the iconic flavors of In and Out! With juicy beef patties seasoned to perfection, fresh lettuce, and your choice of toppings, this recipe brings the ultimate burger experience right to your kitchen. Pair it with golden, hand-cut fries for the perfect meal that will have everyone coming back for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Iceberg lettuce
- 2 sweet onions
- 8 idaho potatoes
- 1 tomato
🥩Meat & Seafood(1)
- 1lb ground beef (454 g)
🥛Dairy & Eggs(1)
- American cheese or velvettaoptional
🫙Pantry Staples(1)
- 2 tsp honey (10 ml)
🧂Spices & Seasonings(3)
- 1 tsp black pepper (5 ml)
- and paprika
- 1 jar kosher petite dill pickles
🍯Sauces & Condiments(4)
- 3 tbsp ketchup (45 ml)
- 1 tbsp mustard (15 ml)
- 2 tsp pickle juice (10 ml)
- 2 tsp vinegar (10 ml)
📦Other(3)
- Brioche Buns
- 1/2 cup mayo (120 ml)
- 1/4 cup minced pickles (60 ml)
👨🍳 Instructions
💡 Pro Tips
- ✓Double-fry your potatoes at exactly 325°F for 3-4 minutes, then 375°F for 2-3 minutes to achieve In-N-Out's signature crispy exterior and fluffy interior through proper starch gelatinization.technique325°F then 375°F
- ✓Smash your burger patties within the first 30 seconds of hitting a 400°F+ griddle to maximize Maillard reaction surface area and create the characteristic crispy edges.timing30 seconds at 400°F+
- ✓Use 80/20 ground beef formed into loose 2oz balls because the higher fat content prevents drying during the aggressive smashing technique while maintaining structural integrity.ingredient80/20 ratio, 2oz portions
- ✓Toast your buns cut-side down on the same griddle for exactly 45-60 seconds to create a moisture barrier that prevents the Thousand Island spread from making the bun soggy.timing45-60 seconds
- ✓Soak cut potatoes in 40°F water for 30 minutes before frying to remove excess surface starch and achieve maximum crispiness through improved oil penetration.technique40°F for 30 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Homemade In and Out Burgers and Fries
Savor the mouthwatering goodness of these delectable homemade burgers and crispy fries, inspired by the iconic flavors of In and Out! With juicy beef patties seasoned to perfection, fresh lettuce, and your choice of toppings, this recipe brings the ultimate burger experience right to your kitchen. Pair it with golden, hand-cut fries for the perfect meal that will have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Iceberg lettuce
- 2 sweet onions
- 8 idaho potatoes
- 1 tomato
🥩Meat & Seafood(1)
- 1lb ground beef (454 g)
🥛Dairy & Eggs(1)
- American cheese or velvettaoptional
🫙Pantry Staples(1)
- 2 tsp honey (10 ml)
🧂Spices & Seasonings(3)
- 1 tsp black pepper (5 ml)
- and paprika
- 1 jar kosher petite dill pickles
🍯Sauces & Condiments(4)
- 3 tbsp ketchup (45 ml)
- 1 tbsp mustard (15 ml)
- 2 tsp pickle juice (10 ml)
- 2 tsp vinegar (10 ml)
📦Other(3)
- Brioche Buns
- 1/2 cup mayo (120 ml)
- 1/4 cup minced pickles (60 ml)
👨🍳 Instructions
💡 Pro Tips
- ✓Double-fry your potatoes at exactly 325°F for 3-4 minutes, then 375°F for 2-3 minutes to achieve In-N-Out's signature crispy exterior and fluffy interior through proper starch gelatinization.technique325°F then 375°F
- ✓Smash your burger patties within the first 30 seconds of hitting a 400°F+ griddle to maximize Maillard reaction surface area and create the characteristic crispy edges.timing30 seconds at 400°F+
- ✓Use 80/20 ground beef formed into loose 2oz balls because the higher fat content prevents drying during the aggressive smashing technique while maintaining structural integrity.ingredient80/20 ratio, 2oz portions
- ✓Toast your buns cut-side down on the same griddle for exactly 45-60 seconds to create a moisture barrier that prevents the Thousand Island spread from making the bun soggy.timing45-60 seconds
- ✓Soak cut potatoes in 40°F water for 30 minutes before frying to remove excess surface starch and achieve maximum crispiness through improved oil penetration.technique40°F for 30 minutes