What Size Patty Does In-N-Out Use?

December 15, 2025 •

3 min read

According to In-N-Out's official policy, a single beef patty is made from a 2-ounce portion of fresh, 100% USDA ground chuck. This consistent size is a cornerstone of the company's long-standing commitment to quality and efficient preparation. The relatively thin nature of the patty is central to the restaurant's famous cooking method and flavor profile.

Quick Summary

Each In-N-Out burger features a 2-ounce, pre-cooked patty made from fresh, high-quality ground chuck. This standardized, thin size allows for quick cooking and a signature sear. The small, consistent portion is part of their quality control process.

Key Points

Standardized Weight: Each In-N-Out patty is portioned to a consistent 2 ounces before cooking.
Fresh and Never Frozen: Patties are made in-house from 100% USDA ground chuck and are never frozen.
Cooking Method: The thin size allows for a quick, high-heat cook on a griddle, creating a flavorful, crispy sear.
Stacking for Size: For larger burgers like the Double-Double, In-N-Out simply adds more 2-ounce patties instead of using a single thicker one.
Integrated Quality Control: In-N-Out owns its own patty-making facilities to ensure freshness and consistency.

The Exact Weight: Unpacking the In-N-Out Patty

In-N-Out Burger's consistency is legendary, and a major part of that is due to its precisely portioned beef patties. Each individual patty is portioned at a pre-cooked weight of 2 ounces (approximately 57 grams). This adherence to a uniform weight ensures that every burger, from a simple hamburger to a stacked 4x4, delivers the same flavor and texture profile. The decision to use a thinner, smaller patty is deliberate and central to their operational philosophy and cooking style.

The Method Behind the Thinness

The thin patty size is not a cost-cutting measure, but a strategic choice to optimize cooking and taste. On a hot griddle, a thin patty cooks rapidly, creating a flavorful, browned crust in mere seconds. This technique, often referred to as 'smashburger' style, maximizes the surface area in contact with the heat, intensifying the beef's flavor. For those seeking more meat, In-N-Out simply adds additional 2-ounce patties, as seen in their Double-Double (two patties), 3x3 (three patties), and 4x4 (four patties) options. This approach maintains consistent quality while allowing for customization.

Quality Control from Facility to Griddle

In-N-Out's commitment to freshness is paramount and directly ties into their patty size. The company produces its own meat in in-house, patty-making facilities in California and Texas. By controlling the entire process from start to finish, they ensure every patty is made from fresh, 100% USDA ground chuck with no additives, fillers, or preservatives. These fresh patties are never frozen and are delivered directly to each restaurant throughout the week. The smaller, uniform size makes it easier to manage inventory and ensure that no frozen meat is ever used, fulfilling their quality promise.

Comparing In-N-Out Patties to Other Chains

To understand In-N-Out's unique approach, it's helpful to compare their patty size to other major fast-food competitors. While In-N-Out builds a larger burger by stacking thin patties, other chains often use a single, thicker patty to achieve a higher meat-to-bun ratio. This difference in approach results in a distinct taste and texture.


Feature	In-N-Out	McDonald's Quarter Pounder	Five Guys	Burger King Whopper
Pre-Cooked Weight	2 oz per patty	4.25 oz per patty	3.3 oz per patty	4 oz per patty
Cooking Method	Thin, griddle-cooked patties for a crispy sear.	Thicker, single patty, cooked on a press.	Smaller, hand-formed patties cooked on a grill.	Flame-broiled, thicker patty.
Standard Single Burger Meat	Single 2 oz patty.	Single 4.25 oz patty.	Two 3.3 oz patties (6.6 oz total).	Single 4 oz patty.
Flavor Profile	Intense beef flavor with a focus on toppings and spread.	Classic fast-food burger taste, well-done.	Fresh-ground taste, often cooked to preference.	Smoky, flame-broiled flavor.

The Impact on Taste and Texture

The thinness of the In-N-Out patty has a direct effect on the final product. The intense, rapid cooking on the griddle creates a maillard reaction, resulting in a deep, savory flavor. This provides a crispy edge and a satisfying texture that contrasts with the softer bun and fresh vegetables. By stacking these thin patties, the burger retains juiciness while delivering more of that caramelized crust in each bite, especially on a Double-Double or 4x4. The thin patty also plays perfectly with their signature spread and fresh-cut vegetables, ensuring that no single component overwhelms the others.

Conclusion

The size of an In-N-Out burger patty is not an accident but a deliberate and well-executed part of their decades-long formula for success. At a standardized 2 ounces pre-cooked weight, each patty is engineered for rapid cooking, optimal flavor development, and consistent quality. This approach, combined with their commitment to fresh ingredients and in-house production, distinguishes them from competitors and explains why the smaller patty size is essential to their classic taste. The strategy of stacking thinner patties allows for a satisfyingly meaty burger without compromising the signature taste and texture that fans have come to love.

Frequently Asked Questions

A cooked In-N-Out patty typically weighs around 1.3 ounces, which accounts for the standard weight loss during the cooking process.

Yes, a Double-Double, which contains two 2-ounce pre-cooked patties, amounts to a quarter-pound of beef before cooking, a fact that is sometimes a surprise to customers expecting a single, thicker patty.

No, In-N-Out proudly states that its patties are made from 100% USDA ground chuck and contain no additives, fillers, or preservatives.

The patties are thin to maximize the surface area that makes contact with the griddle, which results in a crispy, flavorful sear that is a signature part of the In-N-Out flavor profile.

In-N-Out produces its own beef in company-owned facilities located in Baldwin Park, California; Lathrop, California; and Dallas, Texas, to maintain strict quality control.

No, you cannot order a single, thicker patty. The company's cooking process and quality control depend on the consistent 2-ounce patty size. For more meat, you must order additional patties.

The largest standard burger you can order is a 4x4, which consists of four 2-ounce patties and four slices of cheese. Larger orders, like the now-famous 100x100 from 2004, are no longer permitted.