- January 1, 2020
- 30 Minute Meals
Protein Style Copycat In N Out Burger
This Protein Style Copycat In-N-Out Burger delivers all the classic fast-food flavor you love, wrapped in crisp lettuce instead of a bun for a low-carb, high-protein twist. Juicy beef patties, melty cheese, fresh toppings, and a homemade special sauce make this easy at-home burger just as satisfying as the original.
What Is a Protein Style Burger?
A Protein Style burger swaps the traditional hamburger bun for large, crisp lettuce leaves. Instead of bread, the burger is wrapped tightly in lettuce, keeping everything fresh, crunchy, and lighter overall.
At In-N-Out, “Protein Style” is their unofficial low-carb option, and it’s become legendary for tasting just as satisfying as the original. This copycat version stays true to that idea—no fancy substitutions, no complicated steps, just a well-balanced burger that lets the beef and sauce shine.
Looking for a more traditional version of this recipe? Try my super popular animal style sliders recipe instead!
Why You’ll Love This Protein Style Copycat In N Out Burger
- All the classic In-N-Out flavor without the bun, thanks to juicy beef, melty cheese, and a spot-on copycat sauce
- High-protein and low-carb, making it great for protein-style, keto-friendly, or lighter meals
- Quick and easy to make at home with simple ingredients and minimal prep
- Totally customizable, whether you want extra sauce, double patties, or added toppings
- Perfect for weeknights or casual entertaining, when you want comfort food that still feels balanced
This is one of those recipes that feels indulgent but still aligns with how a lot of people want to eat—balanced, satisfying, and realistic.
Supplies Needed:
- Grill or Griddle (use a cast iron pan too)
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- Knife & Cutting Board
- Large Cast Iron or Griddle
- Measuring Cup & Spoons
- Large Spatula
- Potato Masher or griddle press (optional but helpful)
Ingredients You’ll Need
This recipe keeps things intentionally simple, just like the original.
For the burgers
- Ground beef (80/20 works best for flavor and juiciness)
- Salt and pepper
- American cheese slices
For the protein-style wrap
- Iceberg lettuce (large outer leaves work best when layered)
- Tomato slices
- Thinly sliced onion
- Pickles (optional- just my preference)
For the copycat sauce
- Mayonnaise
- Ketchup
- Sweet pickle relish
- White vinegar
- Sugar (just a small amount for balance)
That sauce is key—it’s what ties everything together and gives the burger that unmistakable fast-food flavor.
Expert Tips On Preparing Smash Burger Patties:
The trick to making the perfect patty is to pre-measure out the patties to be two ounces each and roll them into balls. Be sure to use a ground beef that consists of an 80/20 fat ratio as well, so you get that nice crispy sear when cooking. Season the tops with salt and pepper and allow them to warm up a bit so they smash better.
How to Make a Protein Style Copycat In-N-Out Burger
1. Make the Special Sauce
In a small bowl, whisk together the mayonnaise, ketchup, sweet relish, vinegar, and sugar. Cover and refrigerate while you cook the burgers—this helps the flavors meld and tastes even better.
2. Prep the Lettuce
Carefully separate large iceberg lettuce leaves and pat them dry. You want them crisp and sturdy enough to hold the burger without tearing.
3. Cook the Burger Patties
Form thin patties and season generously with salt and pepper. Cook in a hot skillet or griddle until well-browned on both sides. Add the cheese during the last minute so it melts perfectly.
4. Assemble Protein Style
Lay two overlapping lettuce leaves on a plate. Add the burger patty, spoon over the special sauce, then top with tomato and onion. Fold the lettuce tightly around the burger like a wrap.
Pro Tips for the Best Copycat Results
- Go thin with the patties: In-N-Out burgers are not thick—thin patties, which cook quickly and develop better crust.
- Use American cheese: It melts more smoothly than cheddar and gives the most authentic texture.
- Dry your lettuce well: Excess moisture makes wraps slippery.
- Don’t skip seasoning: Salt is essential for that classic burger flavor.
These small details are what push this recipe from “good” to “nailed it.”
Is a Protein Style Burger Actually Healthy?
A protein style burger is lower in carbs and calories than a traditional burger, simply because it skips the bun. It’s also naturally gluten-free and higher in protein, especially if you opt for double patties.
That said, this recipe is about balance—not restriction. You still get cheese and sauce, but in a way that feels satisfying rather than heavy.
Variations and Customizations
One of the best parts about making this at home is flexibility.
- Double-Double Style: Use two patties and two slices of cheese
- Extra Sauce: Spoon more inside or serve on the side
- Grilled Onions: Lightly caramelize for added sweetness
- Spicy Version: Add chopped pickled jalapeños or a dash of hot sauce
You can also serve these deconstructed in a bowl if you want a fork-and-knife option.
What to Serve With Protein-Style Burgers
If you want to keep things low-carb:
- Grilled vegetables
- Air-fried zucchini fries
- Simple side salad
If you’re not worried about carbs:
- Classic fries
- Sweet potato fries
- Onion rings
This burger plays well with almost any side.
Make-Ahead and Storage Tips
- Sauce: Can be made up to 5 days ahead and stored in the fridge
- Patties: Cook fresh for best texture, but leftovers reheat well
- Lettuce wraps: Assemble just before serving to keep them crisp
More Recipes To Try
Pull Apart Cheeseburger Sliders
Keto Copycat In N’ Out Burger
Get your favorite smash burger fix at home with this keto double double "protein" style copycat burger recipe that tastes just like In N' Out!
Ingredients
Smashburger Patties
- 1 lb. Ground Beef 80/20 preferred
- Salt & Pepper
- 4 slices Yellow American Cheese
Burger Sauce
- 1/3 cup Mayo I like avocado mayo personally
- 1 Tbsp. Sugar Free Ketchup or sub 1 tsp. Organic Tomato Paste
- 1 tsp. Mustard
- 2 Tbsp. Diced Pickles
- 1-2 tsp Pickle Juice
- 1/2 tsp. Salt
- 1/2 tsp. Paprika
- 1/2 tsp Garlic Powder
Toppings/ Lettuce wrap
- Iceberg Lettuce “buns”
- Sliced tomato
- Pickles
- 1/2 Yellow Onion sliced thin (traditional In N’ Out caramelizes the onions too)
Instructions
- Start by preparing the sauce. In a small bowl combine the mayo, sugar free ketchup, 1 tsp of mustard, diced pickles, pickle juice, and spices. Mix together and test taste. Flavors do meld better together over time so feel free to adjust.
- To prep the hamburger patties, measure out 2 oz. of meat per patty and roll into a meatball. Repeat so you have 10 total meatballs. Season the tops with sea salt and cracked black pepper.
- Preheat your cast iron/ griddle to a high heat. Add a little oil to the pan if necessary. Place two meatballs onto the griddle or pan, use a wide spatula and press down. I like to use a potato masher to help me press and smash the burgers as flat as possible. Baste the top (optional) in mustard before flipping. Work quickly. As the edges appear to brown, flip them. Place one piece of American cheese on one burger patty and stack the second patty over it.
- To assemble the patty I start with a bottom piece of lettuce (my bun). add the slice onion, the double stacked burger patty, tomato, pickles, and the sauce. Cover with the second lettuce bun and dig in!