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Who doesn’t crave a hamburger now and then? I certainly do. One of my all-time favorites is In-N-Out, and if you live on the West Coast, you definitely know this iconic chain. It’s simple, it’s nostalgic, and it’s all about that balance between a juicy patty, soft potato bun, and their signature secret sauce.
For me, a hamburger isn’t complete without some kind of sauce—whether it’s ketchup, BBQ sauce, or that In-N-Out–style secret sauce, which is really just mayonnaise, ketchup, and pickled relish. In this recipe, I go with the “secret sauce” version because it ties everything together and keeps the burger from feeling dry.
I’m not a fan of buying pre-ground beef from the grocery store because I prefer to grind the meat myself or ask the butcher to do it. I love using ribeye, which has that perfect marbling and higher fat content so the patties stay moist and flavorful. The real secret, though, is in the cooking technique—never press down on the patties while they’re cooking. It’s tempting, but doing so releases all the juices that make your burger so tender.
When it comes to buns, I’ll always be loyal to Martin’s Potato Buns. If you know, you know. They’re soft, lightly sweet, and toast up beautifully. Unfortunately, they can be hard to find on the West Coast unless you order them from Amazon, but that can get pricey—still, they’re worth it for that perfect texture and flavor. And even though it might sound counterintuitive, I always stack my burger by placing the lettuce and tomato on the bottom and the patty on top. It helps everything stay intact and keeps the bottom bun from getting soggy.
You can go with quarter-pound patties for a lighter option or half-pound patties for something a bit more indulgent. When I make them for my family, the kids get quarter-pound burgers, and the adults get half-pound ones—so we can all load up on our protein as we like.
Top it however you love—caramelized onions, pickles, American cheese, or nothing at all. What matters most is that juicy bite with the buttery bun, tangy sauce, and perfectly cooked beef. It’s simple comfort food, but when done right, there’s nothing quite like it.
Classic Hamburger with Secret Sauce
Ingredients
- 2 lb ground beef, preferably rib eye
- ¼ cup unsalted butter
- 1 Tbsp avocado oil or any neutral oil
- kosher salt
- black pepper
- onion, sliced
- 4 american cheddar cheese slices, optional
- 4 potato buns,brioche buns or any type of hamburger buns will do, lightly toasted
- red leaf lettuce, or any kind of lettuce
- tomato, sliced
- pickles, optional
Sauce:
- ¼ ketchup
- ¼ cup mayonnaise
- 2 Tbsp sweet relish
- 1 Tbsp white vinegar
Instructions
- You can either do quarter pound patties or half a pound patties. If doing quarter pound patties, then you will have 8 patties. If doing half pound patties, then you will have 4 patties.
- When I make them for my family, I do quarter pound patties for the kids and half a pound patties for the adults, so the adults can load up on their protein.
- Form the patty by slapping it into one hand and start shaping it with the other.
- In a skillet on medium heat, add butter and oil. Season beef patties with salt and pepper on both sides, then add patties to the skillet. Make sure you do not press down on the patties as that will release all of the lovely juice.
- Cook for 4 minutes on each side if doing quarter pound patties, and 6 minutes on each side for half pound patties.
- Place a slice of cheese on each beef patty 1 minute before they're done.
- After the patties are done, place on plate and cover loosely with tin foil to keep them warm.
- In the same skillet, turn heat to medium high and add your sliced onions. Cook for 5 minutes, stirring often. Note: If your pan is large enough, you can add the onions while you are cooking the patties. You want to cook the onions so they are nice and soft and caramelize.
- When adding the toppings, make sure to add the toppings on the bottom bun, and then add your patty on top. This way it holds those toppings in place by the patty weighing down on them.
Nutrition
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