The most shocking copycat in-N-out keto burger

You’ll never taste the difference with this shocking copycat in-N-out keto burger. Who needs a roll anyway? They’re majorly overrated!

This in-N-out keto burger starts with a juicy, flavorful burger, enveloped in a crisp lettuce wrap and topped with a melt-in-your-mouth sauce, sweet caramelized onions, fresh dill pickles and tangy mustard!
BOOM!

Even better, this sucker uses whole, nutrient-dense foods with no sugar! BONUS! I am always looking for ways to reduce my refined sugar/flour intake and this recipe does exactly that.

Often times loaded burgers like this include sauces or condiments with hidden sugars. Not this baby!

The ingredients chosen in this recipe have no added sugar. This means you will walk away from this meal feeling completely satisfied and energized from nutritious, delicious food. If you’re looking for help with sugar binges, check out my post on ingredients to help avoid sugar binges.

how to make an in-N-out keto burger

The caramelized onions and sauce can be made ahead of time and stored which make this a fast weeknight meal!

I used grass-fed beef for the burgers because it has more omega-3s which are anti-inflammatory. Feel free to swap with your meat of choice.

You can cook the burgers by grill, griddle, skillet or broiler. Typically I like to grill burgers but it’s 20 degrees outside so broil it is!

how to caramelize onions

Caramelized onions are one of those magical ingredients that can transform the ordinary into the extraordinary. Here are the steps which can be done ahead of time. I like to make big batches of these to keep in my fridge. Then I throw them on salads, omelets or in marinades.

• Start with sliced onions and olive oil in a sauté pan on medium-high heat. You want a big pan so the onions have room to do their thing. Make sure you have plenty of sliced onions because they’re going to shrink down significantly when caramelized.
• Add some sea salt. This will draw out the moisture. As they cook, they’ll first get soft, then juicy. Then, this concentrates and they begin to brown, or caramelize, making them sweet and delicious. It will take about 10 to 15 minutes.
• Stir occasionally and enjoy the process. Give the pan a shake every once in a while.
• Keep cooking until the onions are tender and a deep golden brown (20-30 minutes).

how to make keto in-N-out sauce

This keto in-N-out sauce has no added sugar if you use the suggested products. Feel free to make any substitutions with staples you may already have in your pantry or fridge.

First, grate the Vidalia onion which will add some natural sweetness to this keto sauce. Stir in the remaining ingredients. Note, if you don’t have relish, dice some dill pickles and throw them in.

assembling your in-N-out keto burgers

Lay a lettuce leaf on the plate, add the burger, sauce, caramelized onions, pickles and tomatoes. Add any other toppers like avocado slices, bacon or bacon guacamole. Top with a 2nd lettuce leaf. Enjoy!

Pair your burgers with loaded roasted potatoes with bacon and avocado sauce, herb roasted sweet potato fries or sautéed green beans with shallots and garlic for a delicious meal.

what if you could…

enjoy desserts without feeling guilty afterward?

Life can still be sweet without refined sugar! Whether you need to lose weight, reduce your carb intake due to medical issues, or are simply looking for healthy recipes the entire family can enjoy, we’ve got just the guide to get you started!

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The most shocking copycat in-N-out keto burger

4 from 13 votes

Recipe by Karen Lachman Course: Lunch, DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

454

kcal

This in-N-out keto burger is a thick, juicy burger, enveloped in a crisp lettuce wrap and topped with a melt-in-your-mouth sauce, sweet caramelized onions, fresh dill pickles, and tangy mustard!

Ingredients

• Caramelized onions

• 4 cups sweet Vidalia onions, sliced (about 4 small onions)

• 2 tbsp. oil, olive, grape-seed, avocado or coconut

• 1 tsp. kosher or sea salt

• Burger sauce

• 1/2 cup paleo mayo, such as Primal Kitchen brand

• 1/4 cup paleo ketchup, such as Primal Kitchen brand

• 1/2 tbsp. sugar-free Dijon mustard

• 1/2 tsp. chili powder

• 1/2 tsp. garlic powder

• 1/8 cup sugar-free dill relish*

• 1 tbsp. grated sweet Vidalia onion

• 1/2 tbsp. sugar-free hot sauce like Siete

• 1/2 tsp. Kosher or sea salt

• freshly ground pepper

• Burger

• 2 lbs. grass-fed ground beef, formed into 8 quarter-pound, ultra-thin patties

• 3 tbsp. sugar-free yellow mustard, such as French’s

• 1 head Iceburg lettuce, outmost leaves only (2-3 per burger). Bibb or Butter lettuce works too

• 1 beefsteak tomato, slice (optional)

• 8 slices Dill pickles, more if desired

• Kosher or sea salt

• Fresh ground black pepper

Directions

• First, caramelize onions by adding sliced onions and oil to  sauté pan on medium-high heat. Add sea salt. Stir occasionally and enjoy the process. Give the pan a shake every once in a while. Keep cooking until the onions are tender and a deep golden brown (20-30 minutes).
• While the onions are cooking you can make the sauce and prep the burgers. For the sauce, add all sauce ingredients to a bowl and mix until combined. This step can also be done early and stored in the fridge (which gives the flavors extra time to meld together!)
• Form the burgers into (8) 1/4 burgers.
• Preheat your grill, griddle, skillet or broiler to high heat. While this heats up, brush one side of each patty with about 1 teaspoon of yellow mustard then generously season both sides of each beef patty with kosher salt and freshly ground black pepper.
• Cook burgers for about 4 minutes on each side for a medium-well temperature.
• Use the lettuce leaves as more of a wrap instead of a bun and top generously with onion, tomato, pickles, caramelized onions, and special sauce.

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