The infamous In-N-Out burger in salad form – and 100% plant-based! Finally, vegans can have the signature taste of the West Coast chain, complete with grilled onions and thousand island dressing. Not only is this recipe a vegan copycat of the popular fast-food chain, it’s also a healthier option without sacrificing the taste. Try this Vegan In-N-Out Burger Salad recipe today! 

We’ve all wanted something we couldn’t have, and if you’re a vegan living in California, In-N-Out is probably on your list.

In all seriousness, a cheeseburger is just one of those universal cravings that, unfortunately, should not always be satisfied. 

With this recipe, you’ll see that salads can be satisfying too – especially when they taste like In-N-Out! 

This recipe takes the signature elements that make In-N-Out so good (cheesy patty, grilled onions, thousand island dressing), veganizes them, and throws in extra greens. It’s truly a win-win. 

Like any good salad (or burger) recipe, there are multiple elements that come together to make magic. Although it may seem like there are a lot of ingredients involved, it’s actually a lot easier than you might think to veganize and replicate In-N-Out’s signature ingredients. 

Whether you’re vegan or you’re just looking for that cheeseburger taste minus some calories, this Vegan In-N-Out Burger Salad is an indulgence you don’t have to feel bad about. 

Here are all the ingredients you need to get the signature In-N-Out burger taste: 

Vegan In-N-Out Burger

2 vegan burger patties (pictured: Impossible Burger)

2 slices vegan cheese (pictured: Follow Your Heart American)

2 tsp oil

Grilled Onions 

1 medium yellow onion diced

5-6 tbsp veggie broth or water or more if needed

1 tbsp oil 

Salt and pepper to taste

Thousand Island Dressing

¼ cup vegan mayonnaise 

⅛ cup apple cider vinegar

2 tbsp ketchup

1 tbsp relish or chopped pickles

¼ tsp smoked paprika

Salt to taste 

Salad Base

4 cups chopped romaine or kale (pictured: mix)

Pickles chopped optional

Tomatoes chopped optional

Pepperoncinis chopped optional 

Croutons 

2 slices bread or buns diced 

2 tsp olive oil

Salt and pepper to taste 

First, for the croutons, preheat the oven to 375F. Dice or break up the slices of bread into small pieces and spread across a lined baking tray. Drizzle 2 teaspoons of olive oil and sprinkle salt and pepper to taste over the bread. Toss to combine. Bake in the preheated oven for 15 minutes until golden brown and crispy.

For the grilled onions, heat 1 tablespoon of oil on high heat in a frying pan, then throw in the diced onion. Toss quickly and season with salt and pepper. Turn down heat to medium, then add about a tablespoon of water or veggie broth to the pan. Allow the liquid to completely evaporate before adding another tablespoon. Repeat this process 5-6 times until the onions caramelize. Remove from heat and set aside. 

To make the thousand island dressing, combine all the ingredients in a jar and mix thoroughly with a spoon. You can store the rest in a jar in the fridge for up to 5 days. 

To make the vegan In-n-Out burgers, heat up 2 teaspoons of oil on a large frying pan on medium-high heat. Cook the vegan burger patties on the pan for 2-3 minutes per side or until cooked through. For the last 1-2 minutes, add the slices of cheese to the patties and cover the pan to melt. Serve on the salad as a whole patty or cut into pieces.

Finally, to assemble the salad, toss your salad base of romaine lettuce or kale with chopped tomatoes, pickles, and pepperoncini (optional). Add the burger, grilled onions, and croutons, then drizzle a generous serving of the thousand island dressing. Enjoy!

Try out these plant-based “copycat” recipes next: 

• Vegan Kabob 
• The Best Vegan Lumpia
• The Best Vegan Fried “Chicken”