I like burgers. Maybe even love burgers? Especially cheeseburgers. For this reason, I can’t just go around eating any old burger at any old time. I wait until I know I am going to order one that is good.
Enter In-N-Out Burger. A chain that is beloved by celebrities—even the late Anthony Bourdain—and regular folks alike. It has spawned a myriad of conventional and unconventional merchandise to match this love. And of course of criticism that it is overhyped. . .which maybe it is?
I don’t know in In-N-Out is supremely overrated. You see, as a lifelong East Coaster, I get excited to have a burger there on every visit I make to the West. I’m blinded by the geographic exclusivity, wowed by the low price, and practically giddy to plan my trip to a location. And when I finally chow down on that burger, I’m pretty happy. It’s a West Coast experience for me, a familiar bite that let’s me know I’ve really touched down.
I consider just the burger the essential part. On my last trip to In-N-Out during my weekend in Vegas, my fries were soggy. I had some sips of a vanilla milkshake, which was delicious and decadent, but I’ve never been a huge milkshake person, so I could personally skip that. Instead I’ll stick to a burger—with pickles, please—and a DIY lemonade/iced tea from the soda fountain.
When I got home from Vegas, I decided I had to do some research into what gives In-N-Out that distinct taste that people adore. The company boasts about its commitment to using high-quality ingredients, including fresh beef and making each burger to-order. Of course there is also the famous “Animal Style” from the not-so-secret menu: this comes with grilled onions, more secret sauce, pickles, and a mustard-cooked bun.
This got me thinking—why not try to capture some of that magic and make it back home? At least something to tide me over while I’m far away. Stay tuned for my next article in which I share with you the three best tips I found for capturing the In-N-Out taste in your home kitchen.
