The first time a friend handed me an “In and Out style” lettuce-wrapped burger, I honestly didn’t expect much. I grew up on soft burger buns and drive-thru dinners, so trading bread for lettuce felt like diet food. Then I bit into that mustard-seared patty, the warm caramelized onions, the cold tomato and pickles, the creamy secret sauce dripping down my wrist… and had that quiet, slightly messy moment of “oh wow, this is better than the original.” Ever since, these In and Out Burger Lettuce Wraps have become one of those weeknight rituals that somehow feel like a road-trip treat.
This version brings all those classic flavors home, without the bun and without feeling like you’re missing out for even a second. Juicy beef, golden onions, sharp cheddar, crisp lettuce “buns,” and a sauce that hits that sweet-tangy-salty balance In and Out fans crave. The best part? You control everything: how well-done the burgers are, how saucy they get, and whether you keep it lighter, low carb, or go full-on extra cheese and extra sauce. Once you’ve made these a couple of times, they slide into your regular dinner rotation almost by accident.
Why you’ll love these In and Out Burger Lettuce Wraps
These In and Out Burger Lettuce Wraps give you the same nostalgic fast-food flavor, but with fresher ingredients and way more texture from the crunchy lettuce. You still get the rich beef, melty cheese, and iconic sauce, just wrapped in something crisp instead of bread. They’re naturally gluten free, easy to make low carb, and simple to adapt for different eaters at the table without cooking separate meals.
The recipe is also weeknight-friendly: the onions can be started first and left to slowly caramelize while you prep the sauce, shape the patties, and wash the lettuce. By the time everything is ready, you just sear the burgers, assemble your lettuce wraps, and eat them immediately while the patties are hot and the lettuce is still icy-cold and snappy.
Key ingredients for copycat flavor
- Ground beef: Use 80–85% lean for juicy In and Out Burger Lettuce Wraps; leaner meat can taste dry.
- Yellow mustard: Brushed on one side of the patties before searing to recreate that unmistakable fast-food-style crust.
- Cheese: Sharp cheddar or American slices melt beautifully and add that classic diner cheeseburger vibe.
- Onions: Slowly cooked until deep golden and sweet; they’re the heart of that “animal-style” feeling.
- Lettuce: Iceberg or sturdy green leaf gives enough crunch and structure to hold everything together like a bun.
- Tomatoes and pickles: Add acidity and freshness to balance the richness of the beef and sauce.
- Secret sauce: A quick mix of mayo, ketchup, relish, and a few extras for tang, sweetness, and a hint of smokiness.
How to make In and Out Burger Lettuce Wraps
- Caramelize the onions: Cook sliced or diced onions in a little oil over medium-low heat, stirring occasionally, until they turn soft, sweet, and deep golden. This usually takes 20–30 minutes, so start them first.
- Prep the sauce: Whisk together mayonnaise, ketchup, pickle relish, a splash of vinegar, and a pinch of seasoning. Adjust the sweetness and tang to your taste, then chill it in the fridge.
- Shape the patties: Gently form the ground beef into equal-sized patties, slightly larger than your lettuce “buns” because they shrink as they cook. Don’t compact the meat too much or it will be dense.
- Add the mustard: Spread a thin layer of yellow mustard on one side of each patty; this side will go down first in the pan or on the grill.
- Cook the burgers: Sear mustard-side down over medium to medium-high heat until nicely browned, then flip, add cheese if using, and cook to your preferred doneness.
- Prep the lettuce: Quarter a head of iceberg to make cup-like “buns” or stack a few leaves of green leaf lettuce to form a sturdy wrap.
- Assemble: Layer lettuce, sauce, cheese-topped patty, caramelized onions, tomato slices, and pickles. Spoon on extra sauce, then cap with another piece of lettuce or fold into a wrap and serve right away.
Pro tips for the best lettuce-wrapped burgers
- Keep the lettuce cold: Store washed leaves in the fridge wrapped in a towel so they stay crisp until you build your In and Out Burger Lettuce Wraps.
- Don’t rush the onions: Low and slow cooking makes them sweet and jammy; turning up the heat just burns them.
- Season generously: Salt the patties right before they hit the pan or grill to keep them juicy but deeply flavorful.
- Build over a plate: These are meant to be a little messy, so assemble them where drips don’t matter.
Easy variations to try
- Cheeseburger bowl: Chop the lettuce and toppings and serve everything in a big bowl instead of trying to hold a wrap.
- Spicy version: Add pickled jalapeños and a little hot sauce or chili-garlic sauce to the secret sauce.
- TURKEY or chicken swap: Use ground turkey or chicken for a lighter option, but don’t overcook so they stay tender.
- Bacon lovers: Add crisp bacon strips for an extra layer of smoky crunch.
Substitutions
- Dairy-free: Skip the cheese or use a plant-based slice, and choose a mayonnaise made with neutral oil.
- Lettuce options: Romaine, butter lettuce, or even a mix of greens works if you’re making a burger bowl instead of a handheld wrap.
- Relish alternatives: Finely chop dill pickles if you don’t have jarred relish for the sauce.
- Oil choices: Use avocado oil, light olive oil, or another neutral, high-heat oil for cooking the onions and burgers.
Troubleshooting your lettuce wraps
- Wraps falling apart: Use two or three overlapping lettuce leaves per burger, and avoid overloading with toppings.
- Soggy lettuce: Pat the lettuce dry after washing, and don’t assemble too far in advance.
- Dry burgers: Use higher-fat beef and avoid pressing down on the patties while they cook.
- Too sweet or too tangy sauce: Adjust with a tiny bit of vinegar, extra mayo, or a pinch of sugar until it tastes balanced to you.
Storage and reheating
Store leftover cooked patties, caramelized onions, and sauce separately in the fridge for up to 3–4 days. Keep the lettuce uncut and unassembled so it stays fresh and crisp. When you’re ready to eat, gently reheat the burgers in a covered skillet with a splash of water or in short bursts in the microwave, then build fresh In and Out Burger Lettuce Wraps with cold lettuce and toppings.
The sauce actually tastes better on day two after the flavors have had time to mingle. If you know you’ll want quick lunches, prep extra lettuce and toppings so you can throw together a lettuce-wrapped burger in just a few minutes.
FAQs about In and Out Burger Lettuce Wraps
Can I make these In and Out Burger Lettuce Wraps without a grill?
Yes, a cast-iron skillet or heavy pan on the stovetop works beautifully. You still get a great sear on the mustard side of the burgers, and the sauce and onions bring all the familiar flavor.
What kind of lettuce holds up best?
Iceberg gives the sturdiest “bun” with lots of crunch, but large green leaf or romaine leaves work well if you prefer more flavor and an easier wrap-style fold.
Can I prep anything ahead of time?
Caramelized onions and secret sauce keep well in the fridge for several days, so you can make both in advance. Wash and dry the lettuce, then store it wrapped in a towel inside a container to keep it crisp until you’re ready to assemble.
How do I make these low carb or Whole30-friendly?
They are already bun-free, so most of the work is done; just skip the cheese if needed and use compliant mayonnaise, ketchup, and pickles for the sauce. The basic combination of beef, lettuce, onions, and fresh toppings fits naturally into many lower-carb styles of eating.
Can I freeze the cooked burgers?
Yes, the patties freeze well; cool them completely, wrap tightly, and freeze for up to a couple of months. Thaw in the fridge, then reheat gently and pair with fresh lettuce and toppings so your In and Out Burger Lettuce Wraps still taste vibrant.
What should I serve with these lettuce-wrapped burgers?
Oven fries, sweet potato wedges, simple grilled potatoes, or even a crunchy coleslaw all pair nicely. Anything you’d serve with a regular cheeseburger tastes just as good next to these wraps.
Can I double the recipe for a crowd?
Absolutely—just use a larger pan or cook in batches so the burgers still sear instead of steam. Set everything out buffet-style and let everyone build their own In and Out Burger Lettuce Wraps with as much sauce, onions, and toppings as they like.
In and Out Burger Lettuce Wraps
Ingredients
Method
- Caramelize the onions: Heat the oil in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt, then cook, stirring every few minutes, until the onions are very soft, sweet, and deep golden, about 20–30 minutes. If they start to brown too quickly, lower the heat. Transfer the onions to a small bowl and keep warm.
- Make the secret sauce: In a mixing bowl, whisk together the mayonnaise, ketchup, pickle relish, mustard, vinegar, paprika, garlic powder, and optional sweetener. Taste and adjust the seasoning until the sauce is balanced and tangy. Cover and refrigerate while you prepare the burgers.
- Shape and season the patties: Divide the ground beef into 4 equal portions and gently shape into patties slightly larger than your lettuce leaves. Season both sides with salt and pepper just before cooking so the burgers stay juicy.
- Brush with mustard and cook: Spread a thin layer of yellow mustard over one side of each patty. Place the patties mustard-side down in a hot skillet or on a preheated grill over medium to medium-high heat. Cook until well browned on the first side, then flip, top with cheese if using, and cook until the burgers reach your preferred doneness.
- Prepare the lettuce and toppings: While the burgers cook, separate the lettuce into large leaves or cut the head into quarters to form bun-like pieces. Arrange the lettuce, tomato slices, pickle slices, caramelized onions, and sauce on a tray so everything is ready to assemble.
- Assemble the lettuce wraps: For each burger, lay down a sturdy stack of lettuce leaves. Spoon some secret sauce over the lettuce, then add a cheese-topped patty, a generous spoonful of caramelized onions, tomato slices, and pickles. Drizzle with a little more sauce if you like, then cap with another piece of lettuce or fold the leaves around the burger to create a wrap.
- Serve: Enjoy the lettuce-wrapped burgers right away while the patties are hot and the lettuce is crisp. Serve any extra sauce and toppings on the side.
