Hey there!
If you’re craving that classic In-N-Out taste but wanna skip the bun, you’re in for a treat.
This Protein Style version is a low-carb dream—juicy burger, melty cheese, grilled onions, and that signature special sauce, all wrapped up in crisp, cool lettuce.
It’s family-friendly, super customizable, and seriously satisfying. We make these at home all the time when we want fast-food vibes without the drive-thru line.
🛒 What You’ll Need
- 1 lb ground beef (80/20 for juicy burgers)
- Salt and pepper
- 4 slices American cheese
- 1 large head of iceberg lettuce (keep leaves whole)
- 1 large tomato, sliced
- 1 small yellow onion, diced
- 1 tbsp butter or oil
- Pickles (optional, for serving)
For the special sauce:
- ¼ cup mayo
- 2 tbsp ketchup
- 1 tbsp sweet pickle relish
- 1 tsp white vinegar
- Pinch of sugar
👩🍳 Pro Tips
- Keep lettuce cold! It helps it stay super crisp and hold everything together better.
- Use parchment paper to wrap the burger—it’s what In-N-Out does and keeps things tidy.
- Smash those onions! Grilling diced onions until golden brings out all the sweetness.
- Cheese timing matters – lay it on the burger right after flipping so it melts just right.
- Let kids build their own – it’s fun, and they’ll be more excited to eat it.
🔧 Tools Needed
- Cast iron skillet or nonstick pan
- Spatula
- Chef’s knife
- Cutting board
- Small bowls
- Mixing spoon
- Parchment paper squares (optional but helpful)
🔁 Substitutions & Variations
- Turkey or chicken instead of beef for a leaner option
- Vegan cheese & patty for plant-based eaters
- Romaine leaves if you can’t find iceberg
- Add bacon or avocado for extra flavor
⏱️ Make Ahead Tips
- Mix the special sauce and prep toppings in advance (up to 2 days ahead).
- Dice and caramelize onions ahead—just reheat when ready to use.
👩🍳 Step-by-Step Instructions
Step 1: Make the Special Sauce
Mix mayo, ketchup, sweet pickle relish, vinegar, and a pinch of sugar in a small bowl until smooth. Set aside.
Step 2: Grill the Onions
In a skillet over medium heat, melt butter. Add diced onions and cook until golden brown and soft (about 8–10 mins). Stir often.
Step 3: Shape and Season the Patties
Divide ground beef into 4 equal portions, shape into thin patties slightly larger than your palm. Season both sides with salt and pepper.
Step 4: Cook the Patties
Heat skillet over medium-high. Cook patties 2-3 minutes per side. After flipping, place a slice of American cheese on each and let it melt.
Step 5: Prep the Lettuce Wrap
Lay out 2–3 iceberg lettuce leaves overlapping slightly to form a wrap. Add a slice of tomato and a spoonful of special sauce.
Step 6: Assemble the Burger
Place the cheesy burger patty on the lettuce wrap, top with grilled onions and pickles if using. Fold the lettuce up and around the burger like a wrap.
🥡 Leftovers & Storage
- Store cooked patties in the fridge up to 3 days. Reheat gently in a skillet.
- Keep lettuce and toppings separate to avoid sogginess.
- Sauce can last up to a week in the fridge.
💬 That’s a Wrap (Literally!)
You just made your own In-N-Out Protein Style Burger at home—and I bet it’s even better than the drive-thru version. I’d love to hear how yours turned out! Leave a comment below with your twist, your questions, or if your kids gave it two thumbs up. Let’s keep cookin’ together! 🍔💚