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.
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
- Divide the beef into two equal sized 70g balls.
- Place your pan over high heat and add the meat balls. Press these down in the pan so that they are quite thin.
- Season generously with salt and pepper and then fry over high heat for about two to three minutes until about 80% cooked through..
- Spread one teaspoon of the mustard on the rare side and then flip over.
- 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.
- Working quickly, spread the special sauce over the bottom bun followed by the pickles and tomato.
- Now stack one of the burgers on top of the tomato.
- Top this burger with the onion slice and then the other burger.
- Place one or two slices of thick iceberg lettuce on top and enjoy.