In and Out Burger Lettuce Wraps

Enjoy all the diner burger flavors at home with these easy to make In and Out Burger Lettuce Wraps! They’re loaded up with juicy burger patties brushed with mustard, caramelized onions, tomatoes, pickles, and of course the famous burger sauce as well. These are naturally gluten free with a dairy free and Whole30 option that’s low carb friendly as well. So now you can enjoy this fast food chain favorite even if you don’t live anywhere near and In and Out!

These burgers are so good, they will haunt your thoughts… no doubt about it! As the title suggests, they’re inspired by the famous In and Out burger chain that started in California.

Watch how to make In and Out Burger Lettuce Wraps

Ingredients & Substitutions

• Ground Beef – is formed into 4 patties and grilled to place on the lettuce. Of you can also cook it on the stove top, breaking it up into small bits and make a burger bowl instead.
• Yellow Mustard – smeared on one side of the burger and seared is a must for true In and Out flavor.
• Sliced Cheese – we love aged cheddar because it adds so much flavor, but any cheese you love on a burger is perfect here. You can also omit the cheese for Whole30 or use your favorite dairy free cheese as well. Or you can use the classic slices of American cheese.
• Yellow Onions – are cooked low and slow to create the caramelized onions that are a classic on animal style In and Out Burgers. Low and slow is everything to get the perfect flavor, you can’t rush this process by turning up the heat. Perfectly caramelized onions take 25-30 minutes which gives you time to prep and cook everything else while occasionally stirring the onions.
• Lettuce, Tomatoes, & Pickles – lettuce for the wrap and tomatoes and pickles for topping. Feel free to omit or add any toppings you love here. I use iceberg or green leaf lettuce for the wrap, but you can use spring mix, romaine, or butter lettuce if you make this into a burger bowl.
• Secret Sauce – is made with mayonnaise, ketchup, and pickle relish. I make mine with sugar free ketchup and diced pickle in place of the relish, then add a touch of maple syrup to taste. You can also leave out any kind of sweetener to keep this burger wrap Whole30.

Step 1: Start by dicing the onions and get them cooking right away, they take 25-30 minutes to cook properly.

Step 2: Cook the onion starting on medium-high heat, then as the onions start to become translucent, turn the heat down to low or medium-low. Stir every few minutes as they slow turn a deep golden brown and caramelize. Turn the heat up or down to maintain a slow browning process.

Step 3: Slice the pickles either lengthwise or crosswise to create round slices, then slice up the tomatoes. If you make a burger bowl instead of a wrap, cherry tomatoes work well here.

Step 4: Next Quarter the iceberg lettuce and remove the inner core to create 2 buns. Or you can also use several leaves from green leaf lettuce as a wrap or slice up the lettuce into bite sized pieces and make a burger bowl instead.

Step 5: Form the ground beef into 4 patties and smear the mustard evenly on one side of each burger.

Step 6: Sear the beef patties mustard side down until the burgers are ready to turn. Then flip the burgers and add the optional slice cheese. The cheese will melt well on a grill over medium heat. But if you’re using a griddle, partially cover the burgers with a heat proof lid to help melt the cheese.

Ways to serve this

• As mentioned above, we often cut up the lettuce into bite sized pieces and make this recipe as a bowl meal rather than a wrap. It’s much easier to eat and you can pile on more sauce this way. It also allows you to use just about any kind of lettuce you might have on hand.
• Add some oven fries or grilled potatoes to the mix for a ‘burger and fries’ combo.
• Finish with my Coconut Ice Cream or Coconut Lime Ice Cream in a cone for the classic summertime meal.

Storing leftovers

• To store – place any leftovers into separate containers and refrigerate for up to 4 days.
• Reheat – I reheat extra burger patties by placing them in a small skillet with 1-2 tablespoons of water. Cover and steam until warmed through and the water disappears. Or you can microwave as well.
• Freeze – the burger patties and the caramelized onions can be frozen in an airtight container for up to 6 weeks. Place in the fridge overnight to thaw before reheating.

Tips & Tricks

• To help keep the cheese ‘mess’ off your grill place a large cast iron skillet on the grill next to where you grill the patties. Then when it’s time to flip the burgers place them into the preheated skillet and top with cheese. If you have a skillet smaller than 10″ you’ll need to use 2.
• Caramelized onions freeze well, so make a double or triple batch in a large pan and freeze the extra to make your next burger night even easier. Or if you’re short on time, slice the onions and grill them with the burger patties for grilled onions instead. This is still tasty but never quite as good as the caramelized version.

Summer dinner recipe inspiration

• Balsamic Chicken topped with Caprese Salad
• Easy Sausage and Peppers
• Grilled Tortilla Pizza Margherita
• Best Chicken Marinades
• Banh Mi Burger Bowls