Mom's Best Recipes
Recipe

In-N-Out Spread

A fast, craveable copycat of the famous burger spread: creamy, tangy, pickle-sweet, and ridiculously good on fries.

Author By Matt Campbell
4.8
A small bowl of creamy pinkish In-N-Out style spread on a wooden counter with a spoon and a few burger ingredients nearby
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If you have ever unwrapped an In-N-Out burger and thought, what is in this sauce and why is it so good, welcome. This is the copycat spread that hits the same notes: creamy mayo base, ketchup tang, a little pickle sweetness, and that oniony zip that makes fries disappear faster than you intended.

I am not here to gatekeep condiments. This is a five-minute stir job with pantry stuff, plus one small move that makes it taste way more like the real deal: finely minced dill pickles instead of only sweet relish. You still get sweetness, but with actual pickle punch and brightness.

Measured ingredients for burger spread including mayonnaise, ketchup, dill pickles, sweet relish, vinegar, and spices arranged on a bright kitchen counter

Why It Works

  • Fast flavor: Mixes in one bowl, no cooking, no blender, no drama.
  • Balanced tang: Ketchup plus a little vinegar gives you that burger stand bite, not just sweet mayo.
  • Real pickle pop: Minced dill pickle adds freshness and texture, so it tastes less like generic “fry sauce.”
  • Make-ahead friendly: It gets better after a quick chill, which is ideal for cookouts and weeknight burgers.

Pairs Well With

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Storage Tips

How to store it

Spoon leftover spread into a clean jar or airtight container and refrigerate.

  • Fridge: Up to 7 days, as long as your mayo is in date and you use a clean spoon each time. If it develops an off smell, odd texture, or any discoloration, toss it.
  • Flavor note: It tastes best after at least 30 minutes in the fridge, and even better the next day.
  • Freezer: Not recommended. Mayo-based sauces tend to separate and get grainy after thawing.

A small glass jar filled with pink burger spread on a refrigerator shelf next to other condiments

Common Questions

What is In-N-Out spread made of?

In-N-Out does not publish an official, detailed ingredient list for the spread, but most copycat versions (including this one) use a mayo-based sauce with ketchup, pickle relish, and simple seasonings. Here, I use mayo, ketchup, sweet relish, minced dill pickle, a splash of vinegar (or pickle juice), onion powder, and a tiny pinch of salt and pepper to nail the vibe.

Is it basically Thousand Island?

Close cousin, different personality. Thousand Island usually leans heavier on sweet relish and can include hard-boiled egg or more sugar. In-N-Out style spread is simpler, tangier, and more burger-forward.

Can I make it without relish?

Yes. Swap the sweet relish for finely chopped dill pickles plus an extra 1 to 2 teaspoons of pickle juice and a small pinch of sugar. You will get the same sweet-tang balance.

How do I make it taste more like the restaurant?

  • Use full-fat mayo.
  • Let it chill at least 30 minutes.
  • Mince the pickles very fine so the sauce stays smooth.
  • Do not skip the vinegar or pickle juice. That little acidic snap matters.

How much spread per burger?

A good starting point is 1 to 2 tablespoons per burger. Use more if you are dressing fries, Animal-Style-ish burgers, or grilled cheese.

What can I use it on besides burgers?

Fries, grilled cheese, smashburger sauce, turkey burgers, breakfast sandwiches, wraps, and as a dip for onion rings. It is also elite on a simple ham and cheese.

The first time I tried to recreate this spread, I did what every confident home cook does. I guessed. It was fine, but it tasted like generic fry sauce wearing a burger costume. The fix was annoyingly simple: mince real dill pickles so the sauce has that clean, briny punch, then let it sit in the fridge so the oniony flavor blooms. Now I keep a little jar of it around like a weeknight cheat code. Burgers, fries, even leftover chicken nuggets. No judgment.