I hope everyone had a nice, relaxing Memorial weekend. Ours was great! We took the kiddos to Las Vegas on Saturday. We spent the day shopping, eating, and hanging out. The best part was when we took them to the Mandalay Bay hotel. They have a shark reef inside that is filled with all kinds of exotic sea creatures. A golden crocodile, sea turtles, jelly fish. And of course sharks! eeek!! It was neat. The kids had a blast, so I was happy.

IN-N-OUT CHEESEBURGERS

For our Memorial Day barbecue today, we fired up the grill and made ourselves some In-N-Out Cheeseburgers! YUM! I love that place. I would eat there every day if my arteries wouldn’t clog from all the cholesterol and my butt wouldn’t grow bigger from the fatty goodness, haha. But yes, we do like to eat there every once in a while. Their cheeseburgers are the greatest! This In-N-Out Cheeseburger copycat recipe is delicious and close to the real thing.

Looking for recipes to pair with these Homemade In-N-Out Cheeseburgers? Try my Homemade Hamburger Buns, Utah Fry Sauce (delicious on both fries and burgers!), Garlic Parmesan French Fries, and Summer Fruit Salad.

Ingredients

Secret Sauce

• 1/3 cup mayo
• 2 tablespoons ketchup
• 2 teaspoons dill pickle relish
• 1 tsp mustard
• 1/4 tsp paprika

Cheeseburgers

• 1 pound lean ground beef
• 1 egg white
• 1 small yellow onion grated
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon fresh ground pepper
• 1 Tablespoon Worcestershire sauce
• 4 slices American cheese
• 4 hamburger buns seedless

Instructions

Secret Sauce

Mix all of the ‘secret sauce’ ingredients in a medium bowl. Refrigerate until ready to use.

Cheeseburgers

In a large bowl, add the ground beef, egg white, grated onion, Worcestershire sauce, seasoning salt and pepper. Using your hands or a fork, gently mix together. Shape mixture into 4 thin patties.

Place patties on an outdoor grill or skillet and cook until no longer pink on the inside. About 3 to 5 minutes per side. Place one piece of American cheese over the burgers during the last minute of grilling.

Toast the hamburger buns. Spread the secret sauce on each inner bun. Place grilled patties on bottom bun and top with lettuce, tomato and onion. Enjoy!

Servings

Yields 4 burgers. Just double or triple the ingredients for more burgers, and prep your secret sauce in a larger batch ahead of time for large parties and family gatherings.

Storage and Reheating

Store leftover cooked burger patties in an airtight container in the refrigerator for up to 3–4 days. Keep any leftover sauce in a separate sealed container for freshness. To reheat, warm the patties in a skillet over medium heat for 2–3 minutes per side, or microwave in 30-second intervals until heated through. If you’ve already assembled the burgers, it’s best to remove any fresh toppings before reheating and reassemble with fresh veggies and sauce after warming.

Holly’s Tips for The Best In-N-Out Cheeseburgers:

• Thin Patties, Big Flavor: In-N-Out burgers are known for their thin, crispy-edged patties. Flatten them out slightly more than usual so they cook quickly and develop that perfect sear.
• Toast The Burger Buns: Don’t skip this step because it adds texture and keeps the buns from getting soggy! A quick toast in a skillet with a little butter goes a long way.
• Assemble With Care: Layer your ingredients like the restaurant does—sauce on both buns, fresh lettuce and tomato on bottom, then patty, cheese, and grilled or raw onions on top.
• Double Up: Craving a Double-Double from In-N-Out? Replicate this popular menu item by doubling the patties and cheese, and stacking them high!

Frequently Asked Questions:

Similar Recipes

Looking for something similar? Sink your teeth into The Best Ever Cheeseburgers.

Craving something bite-sized? Try my Cheeseburger Sliders, ideal for parties and gatherings.

Looking to turn up the heat? My Chipotle Ranch Burgers deliver bold, smoky flavor with a kick.

Craving a twist on the classic burger? My French Onion Burger is juicy and loaded with sweet caramelized onions topped with melty provolone cheese.

In the mood for something more hearty? My Western Cheeseburger Sliders are piled high with BBQ sauce, gooey cheese, and crunchy onion strings for juicy flavor in every bite.

Have you made this In-N-Out Cheeseburger recipe? 
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #HomemadeInNOutCheeseburger #CopycatCheeseburgerRecipe #CheeseburgerRecipes #SummerGrilling #InNOutCopycatRecipe #LifeInTheLofthouse

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In-N-Out Cheeseburgers

Juicy and flavorful cheeseburgers fresh off the grill! These copycat In N’ Out Cheeseburgers taste just like the ones from the famous fast food chain!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Ingredients

Secret Sauce

• 1/3 cup mayo
• 2 tablespoons ketchup
• 2 teaspoons dill pickle relish
• 1 tsp mustard
• 1/4 tsp paprika

Cheeseburgers

• 1 pound lean ground beef
• 1 egg white
• 1 small yellow onion grated
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon fresh ground pepper
• 1 Tablespoon Worcestershire sauce
• 4 slices American cheese
• 4 hamburger buns seedless

Instructions

Secret Sauce

• Mix all of the ‘secret sauce’ ingredients in a medium bowl. Refrigerate until ready to use.

Cheeseburgers

• In a large bowl, add the ground beef, egg white, grated onion, Worcestershire sauce, seasoning salt and pepper. Using your hands or a fork, gently mix together. Shape mixture into 4 thin patties.
• Place patties on an outdoor grill or skillet and cook until no longer pink on the inside. About 3 to 5 minutes per side. Place one piece of American cheese over the burgers during the last minute of grilling.
• Toast the hamburger buns. Spread the secret sauce on each inner bun. Place grilled patties on bottom bun and top with lettuce, tomato and onion. Enjoy!

The post In-N-Out Cheeseburger appeared first on Life In The Lofthouse.

At the beginning of a new year I love to set a few things in motion. Whether it’s a goal I want to obtain, vacations I’m yearning to go on, or delicious meals I look forward to making! I crave Mexican food on the daily, but it would be detrimental to have it all the time. My Chipotle Chicken Burrito Bowls are the perfect solution to satisfy my Mexican food cravings. This is a fabulous lunch or dinner that can be customized to meet your needs, and hearty enough to fill your family up at dinner.

CHIPOTLE CHICKEN BURRITO BOWLS

These bowls are packed with flavor and are healthy to boot! This recipe is especially lean because you use chicken with all your favorite burrito fillings, lettuce, avocado, corn, black beans, and tomato. Topped with a lite dressing and served over a bed of cilantro-lime rice, this dish comes together in perfect harmony for a well-balanced meal.

INGREDIENTS

• Chipotle chicken
• Cilantro-Lime rice
• Chopped romaine lettuce
• Sliced avocado
• Corn
• Black beans
• Diced tomato

INSTRUCTIONS

Marinate the chipotle chicken for at least 1 hour or overnight for the most flavor. Bake the chicken at 400 degrees F. for 35 minutes or until internal temperature of chicken reaches 165 degrees F. You can also grill the chicken as well. Make sure to let the cooked chicken rest and cool for at least 5 minutes before adding to the bowl. This will ensure the lettuce doesn’t wilt from the heat.

Arrange rice and lettuce into 4 separate bowls. Top each bowl evenly with chicken, rice, avocados, corn, black beans, and tomato. Finish with your favorite dressing! We use my Creamy Tomatillo Dressing. These are also fabulous when they are served with my Homemade Salsa.

WHAT TO SERVE WITH BURRITO BOWLS

One of the best things about this recipe is that it’s so versatile. You can customize each bowl to your liking because the options are limitless! As previously mentioned, I enjoy making these with my Cilantro-Lime Rice and Creamy Tomatillo Dressing.

You can also try my Mexican Rice as the base. If there is a certain burrito filling that you like, go ahead and add it to it. I’ll sometimes use Pico de Gallo, black olives, jalapenos, etc. You can also top with sour cream, guacamole, or shredded cheese. There are so many ways you can make these!

THE BEST LUNCH

These are great to make for lunches! It is the perfect lunch to keep you full and energized all day. They are healthy and so delicious They can be kept in the refrigerator for up to 3 days, so this is a perfect recipe for planning ahead.

PRO TOP: Keep the dressing on the side and only add when you are about to eat to keep everything crisp and fresh. No one likes a soggy salad.

PROTEIN OPTIONS

This is another way to keep this dish personal to your likings and needs. The Chipotle chicken is a great way to stay focused on your meal staying lean, and you can even go leaner by using ground turkey. If you like your burritos with steak, pork, beef, or even shrimp you can substitute that meat for the seasoned chicken. You can even go meatless and focus on a veggie heavy bowl. However you decide to make this meal you will be totally satisfied.

ENJOY THIS RECIPE? HERE ARE A FEW MORE HEALTHY ALTERNATIVES!

Ultra-Healthy Mexican Chili – Full of vegetables, ground turkey, pinto beans, seasonings and spices this is a lean and flavorful chili.

Hawaiian Chicken Meal Prep Bowls – Loaded with chicken breast, pineapples, and greens this is a light and energizing lunch.

Taco Salad Meal Prep Bowls – All of your favorite taco toppings come together in this perfectly balanced and healthy meal option.

Chicken Taco Bites – Seasoned juicy bite-sized pieces of seasoned chicken that go great with salads, wraps, or tacos!

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Chipotle Chicken Burrito Bowls

Chipotle Chicken Burrito Bowls are a healthy alternative to a delicious burrito. This recipe is lower in calories but just as packed with flavor and protein!

Prep Time 1 hour hour 15 minutes minutes

Cook Time 35 minutes minutes

Servings 4

Ingredients

Chipotle Chicken Marinade

• 3 Tablespoons diced red onion
• 2 cloves garlic, minced
• 1 ½ Tablespoons adobo sauce (the sauce from a can of chipotle peppers in adobo sauce)
• 1 Tablespoon chili powder
• 1 Tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon of each salt and pepper
• 1/2 cup water
• 2 pounds boneless skinless chicken breasts

Burrito Bowls

• 2 cups cilantro-lime rice (click for my recipe here)
• 4 cups chopped romaine lettuce
• 1 ripe avocado, diced
• 1 can (15 ounces) corn, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 large Roma tomato, diced
• Light Tomatillo dressing (or use your favorite dressing) (click for my recipe here)

Instructions

Chipotle Chicken

• Place all of the marinade ingredients (except for the chicken) into a blender or food processor. Blend until combined. Place chicken breasts in a large freezer ziplock bag or bowl. Pour marinade all over the chicken and toss to coat. Close bag or cover bowl with lid. Place in fridge for one hour or up to overnight.
• Remove chicken from marinade. Discard any leftover marinade. Place chicken in a greased baking dish. Cover dish with foil. Bake at 400 degrees F. for 35 minutes or until internal temperature of chicken reaches 165 degrees F. (You can also grill the chicken until thoroughly cooked.)

  Dice cooked chicken in bite size pieces.

Burrito Bowls

• Divide the rice, romaine lettuce, avocado, corn, black beans and tomatoes evenly among 4 medium-size bowls. Divide the cooked, diced Chipotle chicken evenly among the bowls as well.

  Serve each bowl with desired dressing and enjoy!

Notes

Nutrition Info: 1 bowl without dressing = 545 calories / 13 fat / 54 carbs / 55 protein 

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Cheeseburger Lettuce Wraps… Mmmm. Why are they so dang delicious?  Even when I’m trying to eat lighter I still won’t deny myself a cheeseburger. That’s when these lettuce wrapped babies make an appearance!

A flavorful burger topped with cheese, tomato, and a mouth-watering spread is always a winning combo. Wrap it up in a nice piece of lettuce and you won’t even miss the bun. I know you should not use lean ground beef if you want juicy burgers, but when I’m trying to watch calories I use 93% lean beef for these and they are still amazing as ever. I add a few extra things that make these burgers so yummy!

ENJOY THIS RECIPE? TRY MORE OF OUR FAVORITE BURGERS:

French Onion Burger

Chili Cheeseburgers

In-N-Out Cheeseburger

Slow Cooker Bacon Cheeseburger Soup

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Cheeseburger Lettuce Wraps

Everything you love about a burger but without the carbs. You won't even miss the bread with how delicious these cheeseburger wraps are!

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Servings 6

Author Holly

Ingredients

Cheeseburgers:

• 2 pounds lean ground beef
• 1/2 teaspoon seasoned salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 6 slices American cheese
• 2 large heads iceburg or romaine lettuce rinsed then dried
• 2 tomatoes sliced thin
• small red onion sliced thin

Spread:

• 1/4 cup light mayo
• 3 Tablespoons ketchup
• 1 Tablespoon dill pickle relish
• dash of salt and pepper

Instructions

• Heat a grill or skillet on medium heat.
• In a large bowl, mix together ground beef, seasoned salt, pepper and oregano.
• Divide mixture into 6 sections then roll each into a ball. Press each ball down flat to form a patty.
• Place patties on grill/pan and cook for approximately 4 minutes on each side or until cooked to your liking. (If using a skillet, only cook 3 at a time to avoid over-crowding.)
• Place a slice of cheese on each cooked burger. Place each burger on a large piece of lettuce. Top with spread, one slice tomato, red onion and whatever else you like. Wrap the lettuce up over the top and serve. Enjoy!
• Spread: In a small bowl mix together all the spread ingredients. Refrigerate until ready to use.

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This BLT Pasta Salad is absolutely wonderful. It’s become one of those side dishes I’m always asked to bring to any barbecue or potluck (along with my Lunch Lady Brownies). It’s so popular because it is just amazing!

Bacon, lettuce and tomato are just a few of the things inside this BLT Pasta Salad! It’s like the classic sandwich but with a few special changes. Everything is coated in a creamy ranch dressing that makes it all taste so fresh and delicious!

The original recipe calls for mayo. You all know I despise mayo, so I replaced it with ranch dressing. It gave it amazing flavor. You could also add some chopped grilled chicken to this as well to serve as a main course.

I think after you make this you will love it as much as everyone else. I’m sure it will make many appearances at your summer cookouts and barbecues too!

MORE DELICIOUS PASTA SALADS YOU MAY LIKE:

California Pasta Salad

Tri Color Pasta Salad

Bacon Ranch Pasta Salad

Chicken Strawberry Pasta Salad

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BLT Pasta Salad

Bacon, lettuce, and tomatoes are just a few of the things inside this yummy BLT Pasta Salad! Everything is coated in a creamy dressing.

Prep Time 20 minutes minutes

Servings 6

Author Holly

Ingredients

• 2 ½ cups uncooked bow tie pasta
• 6 cups chopped romaine lettuce
• 1 medium tomato, diced
• 4 cooked bacon strips, chopped
• 1/2 cup ranch dressing
• 1 Tablespoon barbecue sauce
• 1/4 teaspoon black pepper

Instructions

• Cook pasta according to package directions. Drain. Then rinse pasta under cold water.
• In a large bowl, combine the romaine lettuce, tomato, bacon and pasta.
• Drizzle the ranch dressing and barbecue sauce over the top. Gently toss to coat evenly. Season with pepper. Serve immediately and enjoy!

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I am so grateful I married a man that has the same taste in food that I have. Not that we have a sophisticated palate or anything like that, but Kale doesn’t like to eat weird things like liver and onions and I’m so thankful for that. haha!

We like our food simple and classic. Club sandwiches are one of our big time favorites. When we eat out at a diner we both always order a club. It’s kind of funny. We have done that since we started dating.

Last week I was getting ready to make lunch and realized I didn’t have any regular sandwich bread left. Luckily, I had some buttery, delicious croissants from Costco, so we whipped us up these Club Croissants and dove straight into club heaven.

These croissant clubs are filled with slices of honey ham, turkey and bacon with green leaf lettuce and tomato slices. We added some pepper-jack cheese instead of regular cheddar this time. It gave the sandwiches just a little bit of kick that was totally delicious.

Thankfully, these sandwiches are so easy to whip up they can be made any old time. Next time we have a picnic I know what I’m making!

MORE SANDWICH RECIPES YOU MAY LIKE:

Chicken Salad Croissant Sandwiches

Club Sandwiches

Chicken Caesar Sandwiches

Monte Cristo Sandwiches

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Club Croissants

Turkey, ham, bacon and more layered in soft, buttery croissants!

Prep Time 15 minutes minutes

Servings 6

Author Holly

Ingredients

• 6 medium croissants sliced in half lengthwise
• 1/2 pound deli turkey thinly sliced
• 1/2 pound honey ham thinly sliced
• 6 slices pepper-jack cheese
• 12 slices cooked bacon
• green leaf lettuce
• tomato
• red onion sliced thin
• mayonnaise
• mustard

Instructions

• Place bottom halves of croissants onto a clean surface. Spread desired amount of mayo and mustard on each half.
• Place two slices of turkey and two slices honey ham over the mayo and mustard. Top with one slice of pepper-jack cheese.
• Place bottom halves of sandwich, two at a time, in microwave and heat for 15 seconds or until cheese is slightly melted.
• Add two slices of bacon over cheese on each croissant half. Top bacon with desired amount of lettuce and tomato.
• Close all sandwiches with top halves. Serve and enjoy!

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Sometimes you just need a little Italian food in your life like these Caprese Lasagna Roll Ups! They are undeniably delicious meatless lasagna rolls packed with tomato, basil and mozzarella cheese. One of the greatest food combinations ever. The flavor is so good and only leaves you wanting more.

I already have a recipe for Lasagna Roll Ups, and although they are very delicious, I think this Caprese version is my new favorite. I also made some amazing cheesy garlic rolls to go with it. Those are a must-make too! 

MORE LASAGNA RECIPES YOU MAY LIKE: 

Cream Cheese Lasagna

Margherita Chicken Lasagna Rolls

Lasagna Roll Ups

Chicken Alfredo Roll-Ups

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Caprese Lasagna Roll Ups

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Author Holly

Ingredients

Lasagna Roll Ups

• 8 lasagna noodles
• 3 cups shredded low-moisture Mozzarella cheese divided
• 1 cup Ricotta cheese
• 1 large egg white
• 1/4 cup freshly shredded Parmesan cheese
• 1/4 teaspoon black pepper
• 4 Roma Tomatoes thinly sliced
• 1/4 cup chopped fresh Basil
• 1 cup prepared Marinara Sauce (recipe below)

Homemade Marinara Sauce

• 2 Tablespoons extra virgin olive oil
• 1/4 cup chopped yellow onion
• 2 cloves garlic minced
• 1 can (28 ounces) crushed tomatoes
• salt and pepper to taste

Instructions

Lasagna Roll Ups

• Preheat oven to 350 degrees F. Boil lasagna noodles in large pot of water, according to package directions. Drain the water then place noodles in a single layer on a large sheet of parchment paper.
• In a large bowl, mix together the Ricotta cheese and egg white. Stir in the Parmesan cheese and 2 cups of shredded Mozzarella cheese. Season with black pepper. (Don’t add any salt, the cheese already has plenty in it)
• Spread 1/4 cup of cheese mixture onto each lasagna noodle. Then add 3 slices of tomato on top of the cheese mixture. Sprinkle with a little fresh basil over the top. Tightly roll lasagna noodles to the opposite end. Repeat process with all the lasagna noodles.
• Spread 1/2 cup of marinara sauce in the bottom of a 9×13 baking dish. Align the lasagna roll ups, seam side down in the dish. Top each roll up with 2-3 tablespoons of marinara sauce, making sure to cover all of the edges. Sprinkle with remaining shredded Mozzarella cheese. Bake in the preheated oven for 30 minutes. Remove from oven and serve roll ups with more chopped basil. Serve warm.

Marinara Sauce

• Heat olive oil in a medium saucepan, over medium-high heat. Add onions to oil and saute about 2 to 3 minutes. Add garlic, stir and cook for another minute. Pour in crushed tomatoes and season with salt and pepper. Bring mixture to a boil, then reduce heat to low and let sauce simmer for 25 to 30 minutes.

Notes

Yields: 8 lasagna roll ups

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