Update: This recipe has quietly become a repeat offender around Thanksgiving. Against all common sense, it still works — and people keep making it.

What’s better than really good Thanksgiving stuffing (or dressing, depending on how heated your family arguments get)? Stuffing made from In-N-Out Burgers. That’s what.

This is not a joke recipe, a dare, or something created during a late-night drive-thru run. It’s a legitimate Thanksgiving side dish built from one of America’s most iconic burgers — and somehow, against all odds, it actually tastes great.

Why In-N-Out Burger Works Surprisingly Well in Stuffing

At its core, stuffing is seasoned bread, fat, aromatics, and moisture. In-N-Out burgers already cover most of that ground. The buns replace traditional bread cubes, the beef brings fat and savory flavor, and the onions act as built-in aromatics.

The end result is rich, savory, and indulgent without crossing into novelty-food disaster territory.

In-N-Out Burger Stuffing Ingredients

• • 4 In-N-Out hamburgers, onions only (no sauce, no tomatoes, no lettuce)
  • 1 1/2 cups celery, diced
  • 1 1/4 tsp ground thyme
  • 1 1/2 tsp ground sage
  • 3/4 tsp coarsely ground black pepper
  • 1/4 cup chicken broth

Directions

1. Preheat your oven to 375°F.
2. Remove the onions from the burgers and dice them into small pieces.
3. In a large mixing bowl, tear the burgers (buns and patties included) into bite-sized chunks.
4. Add the diced onions, celery, thyme, sage, black pepper, and chicken broth.
5. Toss everything together until evenly combined. The mixture should be moist but not soupy.
6. Transfer the stuffing to a lightly greased baking dish.
7. Bake uncovered for 30–45 minutes, depending on how crispy or moist you like your stuffing.

This recipe should comfortably serve 6 to 8 people.

I enjoy this recipe a lot, and I hope you do too. Sure, you could make it with Five Guys, Whataburger, Shake Shack, or whatever burger place you pledge allegiance to, but I’m an In-N-Out guy, so that’s the hill I’m choosing to die on.

Anyhoo. Happy Thanksgiving.