Jack In The Box Recipe

Form patties

Divide the 1 lb ground beef into 4 equal portions (about 4 oz / 110 g each). Gently form each portion into a thin patty about 3.5–4 inches (9–10 cm) wide and roughly 1/4 inch (6 mm) thick. Do not overwork the meat; press a shallow dimple in the center of each patty to help them stay flat while cooking.

Season

Lightly brush or rub each side of the patties with 1 tsp Worcestershire sauce (distributed across patties), then sprinkle each side evenly with kosher salt and freshly ground black pepper.

Cook patties

Heat a heavy skillet or griddle over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat. Place patties on the hot surface, leaving space between them. Press down gently with a spatula for about 5–8 seconds to increase surface contact (this helps create thinner fast-food style patties). Cook 2–3 minutes on the first side until well browned. Flip and immediately place a slice of American cheese on each patty. Cook another 1–2 minutes until cheese is melted and the patty is cooked through (internal temperature 160°F / 71°C). Remove patties to a plate and tent with foil to keep warm.

Prepare sauce

In a small bowl combine 3 tablespoons mayonnaise, 1 tablespoon ketchup, and 1 tablespoon yellow mustard. Stir until smooth. Taste and adjust balance if you prefer tangier (add more mustard) or sweeter (add more ketchup).

Toast buns

Heat a skillet or griddle over medium heat. Spread a thin layer of butter on the cut sides of the 4 buns. Toast buttered sides on the hot skillet until golden and lightly crisp, about 30–60 seconds. Remove from heat.

Assemble vegetables

While patties cook, thinly slice the tomato and onion. Pat the tomato slices dry on paper towel to avoid sogginess. Toss or shred the iceberg lettuce and set aside.

Build burgers

Spread about 1 tablespoon of the prepared sauce on the bottom half of each toasted bun. Place one cheese-topped patty on each sauced bottom bun. Add two pickle slices per burger, a small handful (about 1/4 cup) of shredded lettuce, a couple of thin tomato slices (or 1 slice split between burgers), and a few rings of thinly sliced onion. Cap with the top bun.

Add crispy element (optional)

If you want the signature fast-food crunch, cook the frozen shoestring fries or hashbrowns according to package instructions until crisp. Drain on paper towels, then place about 1/4 cup of the crisp fries on top of the patty before adding lettuce, or serve them on the side. This step is optional but recommended for texture contrast.

Serve the assembled Jack in the Box style burgers immediately while hot. Cut in half if desired. Leftover patties and toppings can be refrigerated (store sauce separately) and used within 2 days.