In and Out is a hamburger chain based in California. They have a very limited menu but if you know the code you can order their burgers Animal style. Animal style is not on the menu and what you get is caramelized onions on your burger. I decided I needed to learn to caramelize onions so I could use them on Meathead's world famous hamburger patty. All came out fine.😎
In and Out is the best burger chain going, IMHO. They haven't changed their menu in 30 years. Their sit down dining area is always packed and the drive through lane always has a long line. Now that the matriarch has passed on the kids that inherited it are expanding into more states. You may be getting an In and Out in your area someday. If you ever come to California put an In and Out burger on your must do list.
I've had In N Out in Vegas. I definitely like 5 Guys better. Here in Atlanta, there's a place called Grindhouse Burgers, and they're better than 5 Guys. The drawback is it's limited to 2 locations, over at the Sweet Auburn Curb Market near downtown Atlanta, or in Buckhead, which is the high-rent district suburb of Atlanta. The upside is that along with their great burgers, they also show kung fu flicks, or grindhouse B movies, on their TVs to watch while you order in line, or eat your burger. http://www.grindhouseburgers.com/
The great thing about food is that everyone's pallet is a little different. What makes your tongue dance with excitement is the ONLY thing that matters.
Knock yourself out with culinary enjoyment my friend...😎
John "JR"
Minnesota/ United States of America
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Love Animal style, order that every time I visit my brother in SF. At first I wanted to go because of the reference in The Big Lebowski, but it turns out that place is awesome.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
In and Out is a hamburger chain based in California. They have a very limited menu but if you know the code you can order their burgers Animal style. Animal style is not on the menu and what you get is caramelized onions on your burger. I decided I needed to learn to caramelize onions so I could use them on Meathead's world famous hamburger patty. All came out fine.😎
How do you make your onions? Those look incredible!!
The easiest way to caramelized onions is to cut them in half and then cut them into then slices. Heat up a sauté pan to medium high. Coat the bottom of the pan with butter. Put the onions in and separate them by stirring with a wooden spoon. Add a little salt and a little sugar. Stir the onions and put the lid of the pan on for 2 minutes. Remove the lid and keep stirring. Eventually some fond will stick to the bottom of the pan. Add a couple of tablespoons of water and scrap the fond off the bottom and keep stirring. You can use white wine instead of water, your choice. You'll probably need to add water/wine a couple of times. The onions will brown nicely. The whole process takes about 15/20 minutes.
You can do it at a lower heat and slow the process down to a 40/50 minute process, that being the traditional way. The slow way will get you a 10% better tasting end product but my fast ones are great.
Last edited by Breadhead; September 3, 2015, 08:38 AM.
Breadhead I Didn't get he chance to make them tonight, I was invited to a impromptu pasta dinner at my brothers place. Tomorrow night I am going to the Minnesota/TCU game. So the plans have moved to Friday. But they are certainly on the list!! And pictures will follow.
I like to take a 1/4" slice about the size of my pattie, drizzle on some evoo or melted butter, add some seasoning - I like Cavenders - and grill it along with my burger until just tender. mmmmm
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I love to make caramelized onions too! Thanks for your post Wartface. No one has posted much about this in the past. I believe a cast iron pan also helps the process some too.
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Carmelized onions definitely rock. FWIW, you can get them on In'and'Out burgers without animal style. From my understanding Animal Style (which I love) adds some additional sauce, includes the onions (which you can ask for separately), and (unconfirmed) adds a step where they put mustard on the patty and then fry that a bit. On my health-conscious days I like Protein Style (no bun, lettuce wrap instead), but it is really hard to eat while driving:-) http://www.in-n-out.com/menu/not-so-secret-menu.aspx. In 2012 Food Network Magazine ran an article with a really good copycat recipe for their burgers, which we've used with good success. Our one Five Guys experience wasn't very good, but I don't think it was typical for the chain, so we need to try it again.
Steakhouse Steakburger, animal style.
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