Copycat In-N-Out Veggie Burgers

ByRachael Ajmera, MS, RD Updated
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These Copycat In-N-Out Veggie Burgers feature homemade black bean quinoa patties topped with melty cheese, fresh veggies, and a creamy signature burger sauce. Ready in just 30 minutes, these easy vegetarian burgers are perfect for a quick weeknight dinner or summer cookout!

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In recent years, dining out has gotten a lot easier for vegetarians, as most restaurants have slowly started adding at least a few plant-based options to their menus. Unfortunately, In-N-Out still hasn’t followed suit (yet!). While their menu is definitely 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 staple — 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 in the skillet! In just 30 minutes, you have a batch of delicious, restaurant-worthy veggie burgers ready to enjoy.

Give them a try and let me know how you like them. Happy cooking!

Why you’ll love these In-N-Out Veggie Burgers

  • They put a healthy, plant-based twist on a familiar fast food favorite.
  • They’re easy to make, with just 30 minutes of prep and cook time.
  • They’re nutrient-dense and high in protein and fiber.
  • They’re topped with melty cheese and a creamy, tangy sauce.
  • They’re kid-friendly and perfect for picky eaters!
In-N-Out Veggie Burgers

In-N-Out Veggie Burger ingredients

  • Black beans form the hearty, protein-rich base of the patties. Make sure you drain and rinse them well so the mixture doesn’t get too wet.
  • Red onion adds a sharp, savory flavor to these burgers. No need to chop it — just toss it in the food processor to save a few minutes on prep.
  • Garlic brings bold, aromatic flavor to the patties. Two cloves are enough, but no judgment here if you sneak in an extra one!
  • Cilantro adds freshness and brightness to help balance out the richer ingredients. If cilantro isn’t your favorite, feel free to swap in fresh parsley instead (or just skip it).
  • Mayonnaise adds moisture and helps bind the burger mixture while also forming the creamy base of the signature In-N-Out sauce. I used vegan mayonnaise, but regular mayonnaise also works.
  • Cumin gives the black bean patties a warm, earthy flavor and keeps them from tasting bland.
  • Breadcrumbs help hold the patties together and absorb excess moisture so they don’t fall apart.
  • Quinoa brings extra texture to the patties while adding a boost of protein and fiber. This recipe is a great way to use up that random container of cooked quinoa in the back of your fridge!
  • Egg acts as a binder, helping the patties hold their shape to keep them from crumbling all over the skillet.
  • Sweet pickle relish is one of the key ingredients in In-N-Out’s signature sauce, giving it its unique tangy taste.
  • Ketchup adds sweetness, acidity, and a classic burger flavor to the sauce.
  • White vinegar cuts through the richness of the mayonnaise and gives the sauce an extra tangy kick.
  • Cheese creates an irresistible melty finish. In-N-Out typically uses American cheese, but I added cheddar for more flavor — feel free to use whatever’s in your fridge.
  • Burger buns help hold all the good stuff inside. Grab the thickest, fluffiest buns you can find for the best texture (I used brioche), and toast them before adding your toppings if you have time. This adds a little extra flavor and helps keep them from getting soggy once you pile everything on.
  • Toppings are completely up to you! I added tomatoes and lettuce, but you can also add pickles, onions, or mustard.

How to serve these In-N-Out Veggie Burgers

  • Serve with crispy oven-baked fries or sweet potato fries for a classic combo.
  • Pair with a simple side salad with lemony arugula or mixed greens as a lighter dinner.
  • Add a side of dill pickles or pickled red onions for extra tang and crunch.
  • Serve with grilled corn on the cob or elote-style corn for a fun summer vibe.
  • Pair with a creamy milkshake or smoothie and enjoy a nostalgic diner-style meal.

Substitutions & variations

  • Black beans – Pinto beans, kidney beans, or chickpeas would also likely work, though I haven’t personally tested this.
  • Egg – Try a flax egg (1 tbsp ground flax with 3 tbsp water) or chia egg for a vegan option, but keep in mind that it might not stick as well.
  • Mayonnaise – Swap in Greek yogurt for a lighter sauce or vegan mayo to keep it plant-based.
  • Cilantro – If you prefer a milder herb flavor, you can substitute parsley instead or skip the cilantro altogether.
  • Red onion – Yellow onion or shallots would also work for a slightly sweeter taste.
  • Garlic – Try garlic powder (about 1/2 tsp per clove) if you don’t have fresh garlic on hand.

Quick 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.

Step-by-step instructions

  • In-N-Out Veggie Burgers
  • In-N-Out Veggie Burgers
  • 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.
  • In-N-Out Veggie Burgers
  • In-N-Out Veggie Burgers
  • 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.
  • In-N-Out Veggie Burgers
  • In-N-Out Veggie Burgers
  • Form the patties: Using your hands, form the mixture into 8 evenly sized patties, about 1/2-inch thick.
  • 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.
  • In-N-Out Veggie Burgers
  • In-N-Out Veggie Burgers
  • Make the sauce: While the burgers cook, whisk together the sauce ingredients in a small jar or bowl. Set aside.
  • 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.
  • 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.

Make ahead & storage

These In-N-Out Veggie Burgers are great for meal prep! Prepare the patties and sauce ahead of time, then all that’s left to do is cook, assemble, and enjoy.

Meal prep

  • Prepare the patties: Shape the patties up to 2 days in advance and refrigerate them in an airtight container. Put a sheet of parchment paper between the layers to prevent sticking.
  • Cook the patties: You can also cook the patties up to 4 days ahead and refrigerate them in an airtight container. Reheat them in the microwave or in a lightly oiled skillet for a few minutes per side.
  • Make the sauce: Whisk together the sauce up to 5 days ahead and store it in an airtight container in the fridge. Whisk in a bit of water as needed to thin it out before serving.
  • Prep the toppings: Slice the lettuce, tomato, and any other toppings a day or two in advance for faster assembly.
  • Assemble later: Store all the components separately and assemble the burgers just before serving.

Storing leftovers

  • Fridge: Store cooked veggie burger patties in an airtight container in the refrigerator for up to 4 days.
  • Keep the components separate: Store the patties, sauce, toppings, cheese, and buns separately to keep the assembled burgers from getting soggy in the fridge.
  • Reheating: Warm the patties in a lightly oiled skillet over medium heat for a few minutes per side. You can also microwave them in 30-second intervals until heated through.

Freezing

  • Freeze the patties: These In-N-Out Veggie Burgers are very freezer-friendly! Arrange the cooked or uncooked patties in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer-safe container with parchment paper between each patty and freeze for up to 3 months.
  • Thaw before cooking: Let the patties thaw overnight in the refrigerator before cooking or reheating them.
  • Skip freezing the assembled burgers: The buns and fresh toppings won’t hold up well once frozen and thawed, so stick to storing them in the fridge.
In-N-Out Veggie Burgers

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 dairy-free cheese to keep the recipe fully plant-based. However, I haven’t personally 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 with parchment paper between each patty. Cook from frozen or thaw in the fridge overnight before cooking.

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In-N-Out Veggie Burgers
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5 from 5 votes

Copycat In-N-Out Veggie Burgers

These Copycat In-N-Out Veggie Burgers pile hearty black bean quinoa patties, melty cheese, crisp veggies, and tangy signature sauce onto fluffy toasted buns. They’re saucy, satisfying, and ready in just 30 minutes — no drive-thru required!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 patties
Calories 530kcal

Ingredients

  • 2 15-ounce cans black beans drained and rinsed
  • 1/4 medium red onion
  • 2 cloves garlic
  • 1 cup cilantro
  • 1 tablespoon mayonnaise or sub vegan mayonnaise
  • 1 tablespoon cumin
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup plain breadcrumbs plus 1-2 tablespoons additional, as needed
  • 1/2 cup cooked quinoa
  • 2 tablespoons olive oil or other cooking oil

For the sauce

  • 1/4 cup mayonnaise or sub vegan mayonnaise
  • 1 tablespoon sweet pickle relish
  • 2 tablespoons ketchup
  • 1 teaspoon 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.

Video

Nutrition

Calories: 530kcal | Carbohydrates: 60g | Protein: 21g | Fat: 23g | Fiber: 10g

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8 Comments

  2. 5 stars
    Made these last night and even the texture was great. Not mushy at all like some veggie burgers and the sauce really made it taste like the real thing

    Reply

    1. So glad you liked them, Kimberly! The texture can definitely be tricky with veggie burgers, so I’m really happy these held up well for you.

      Reply

  3. 5 stars
    I wasn’t sure about a veggie copycat burger, but this turned out really flavorful and filling. I didn’t expect to like these as much as I did, but I’d definitely make them again!

    Reply

  4. 5 stars
    Loved it! Very impressed by how well the patties held together and how tasty they were. The sauce really pulled everything together and made it like a classic burger. I ended up with about 10 smaller patties total.

    Reply

    1. Hi Peggy, I’m happy you enjoyed them! And good call on making smaller patties, they’re great that way too.

      Reply

  5. 5 stars
    One of the best veggie burgers I’ve tried! It stuck together well and tasted amazing (especially with the melted cheese). Adding this to my rotation for sure.

    Reply