Copycat In-N-Out Veggie Burgers

ByRachael Ajmera, MS, RD Updated
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In recent years, dining out has gotten much easier for vegetarians, as most restaurants have slowly started adding at least a few plant-based options to their menu. Unfortunately, In-N-Out still hasn’t followed suit — at least not yet. While their menu is iconic for its simplicity, it leaves vegetarians and veggie-curious eaters piecing together custom orders that never quite hit the mark. That’s exactly why I set out to create these copycat In-N-Out veggie burgers at home.

These burgers offer everything you love about the classic In-N-Out burgers — the toasted bun, the melty cheese, the crisp lettuce, the juicy tomato, and that signature tangy-sweet sauce — but with a hearty, flavor-packed black bean quinoa patty at the center.

Instead of settling for a grilled cheese workaround or leaving hungry after a handful of fries, try these copycat In-N-Out veggie burgers! They’re healthy, satisfying, seriously addictive, and incredibly easy to make — toss everything into a food processor, form the patties, and throw them on the skillet! In just 30 minutes, you have a batch of delicious, restaurant-worthy veggie burgers ready to enjoy.

Why you’ll love this recipe

  • Puts a healthy, plant-based twist on a familiar favorite
  • Easy to make, with just 30 minutes of prep and cook time
  • Nutrient-dense and high in protein and fiber
  • Topped with melty cheese and a creamy, tangy sauce
  • Kid-friendly and perfect for picky eaters

What you’ll need

  • Black beans – Form the hearty, protein-rich base of the patty
  • Red onion – Deepens the flavor
  • Garlic – Brings savory, aromatic flavor
  • Cilantro – Delivers freshness and brightness
  • Mayonnaise – Adds moisture, helps bind the mixture, and forms the base of the sauce; vegan mayonnaise also works well
  • Cumin – Provides a rich, earthy flavor
  • Breadcrumbs – Helps hold the patties together
  • Quinoa – Adds texture, structure, and a boost of protein and fiber
  • Egg – Acts as a binder for the patties
  • Sweet pickle relish – Provides a tangy taste; serves as one of the key ingredients in In-N-Out’s signature sauce
  • Ketchup – Brings subtle sweetness
  • White vinegar – Balances the richness
  • Cheese – Creates a melty finish; In-N-Out typically uses American cheese, but I added cheddar instead
  • Burger buns – Helps hold all the good stuff inside
  • Toppings – I added tomatoes and lettuce, but you can also add pickles, onions, or mustard
  • Copycat In-N-Out Veggie Burger
  • Copycat In-N-Out Veggie Burger

Recipe tips

  • Pulse until just combined to help the patties stick together and prevent mushiness.
  • Adjust the texture as needed — add an extra scoop of breadcrumbs if the mixture feels too wet or a splash of water or extra mayo if it’s too dry.
  • Let the patties rest for a few minutes after cooking for easier (and less messy) assembly.

How to make this recipe

  1. Make the black bean mixture: In a food processor, combine the black beans, red onion, garlic, cilantro, mayonnaise, cumin, and salt. Pulse until the mixture is combined but still slightly chunky.
  2. Mix in other ingredients: Transfer the mixture to a large bowl (if needed) and stir in the egg, breadcrumbs, and cooked quinoa until fully incorporated. The mixture should be moist but hold its shape when pressed together. If it feels too wet or sticky to form into patties, add additional breadcrumbs slowly until the mixture firms up.
  3. Form the patties: Using your hands, form the mixture into 8 evenly sized patties, about 1/2-inch thick.
  4. Cook the patties: Heat a large skillet over medium heat and add oil. Once the oil is hot, add the patties in a single layer (work in batches if necessary). Cook for 3-4 minutes per side, until fully cooked. After flipping, top each patty with a slice of cheese and allow it to melt while the second side cooks.
  5. Make the sauce: While the burgers cook, whisk together the sauce ingredients in a small jar or bowl. Set aside.
  6. Toast the buns: Once the patties are done, remove them from the skillet and, if desired, lightly toast the burger buns in the same pan until golden.
  7. Add toppings: To assemble, spread sauce on the bottom bun, add the veggie patty, and top with lettuce and tomato. Finish with the top bun and serve immediately.

FAQ

You can try substituting the egg with a flax or chia egg (1 tbsp ground flax or chia + 3 tbsp water) and use vegan mayonnaise and cheese to keep the recipe fully plant-based. However, I haven’t tested this recipe without the egg, so keep in mind that your texture may vary.

Make sure the mixture isn’t too wet and press the patties firmly. If you have some extra time, chilling them for 20-30 minutes before cooking also helps them hold their shape.

Yes! Shape the patties and freeze them in a single layer on a baking sheet for 1-2 hours, then transfer to a freezer-safe bag. Cook from frozen or thaw in the fridge overnight before cooking.

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Copycat In-N-Out Veggie Burger
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Copycat In-N-Out Veggie Burgers

These copycat In-N-Out veggie burgers feature black bean quinoa patties, melty cheese, and the restaurant's signature sauce layered on a toasted bun.
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8 patties

Ingredients

  • 2 15-oz cans black beans drained and rinsed
  • 1/4 red onion
  • 2 cloves garlic
  • 1 cup cilantro
  • 1 tbsp mayonnaise or sub vegan mayonnaise
  • 1 tbsp cumin
  • salt to taste
  • 1 cup plain bread crumbs
  • 1/2 cup cooked quinoa
  • 1 large egg
  • 2 tbsp olive oil or other cooking oil

For the sauce

  • 1/4 cup mayonnaise or sub vegan mayonnaise
  • 1 tbsp sweet pickle relish
  • 2 tbsp ketchup
  • 1 tsp white vinegar

For serving and assembly

  • 8 buns
  • 8 slices tomato
  • 8 slices American or cheddar cheese
  • 8 slices lettuce

Instructions

  • In a food processor, combine the black beans, red onion, garlic, cilantro, mayonnaise, cumin, and salt. Pulse until the mixture is combined but still slightly chunky.
  • Transfer the mixture to a large bowl (if needed) and stir in the egg, breadcrumbs, and cooked quinoa until fully incorporated. The mixture should be moist but hold its shape when pressed together. If it feels too wet or sticky to form into patties, add additional breadcrumbs slowly until the mixture firms up.
  • Using your hands, form the mixture into 8 evenly sized patties, about 1/2-inch thick.
  • Heat a large skillet over medium heat and add oil. Once the oil is hot, add the patties in a single layer (work in batches if necessary). Cook for 3-4 minutes per side, until fully cooked. After flipping, top each patty with a slice of cheese and allow it to melt while the second side cooks.
  • While the burgers cook, whisk together the sauce ingredients in a small jar or bowl. Set aside.
  • Once the patties are done, remove them from the skillet and, if desired, lightly toast the burger buns in the same pan until golden.
  • To assemble, spread sauce on the bottom bun, add the veggie patty, and top with lettuce and tomato. Finish with the top bun and serve immediately.

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