'In-N-Out' on Serious Eats

Things I Wish Existed: Shake Shack Double Double Animal Style

What's the best part of a Shake Shack hamburger? It's the beef and bun. The high-quality, custom-blended, perfectly seared, juicy and tender beef, along with the buttery Martin's Potato Rolls, right? The best part of an In-N-Out burger, on the other hand, is the ability to Animal Style-ify it. That is, the ability to order any burger sizzled on the griddle in mustard with caramelized onions, extra pickles, and In-N-Our "Spread" (a.k.a. Thousand Island Dressing). My mission this week: Create and consume the world's first Shake Shake Double Double Animal-Style. More

Burger City Guides: Anthony Myint's Favorite Burgers in San Francisco

Mission Bowling Club's Anthony Myint is known for many things—as a pioneer in the charitable restaurant business, a cookbook author, and an influential chef—but his burger might just be his crowning achievement. He's a little shy about its $14 price tag (only $10 at happy hour!), so when we asked for his top five burgers in the city, he named a range. More

Burger City Guides: David Myers's Favorite Burgers in Los Angeles

David Myers knows a thing or two about burgers. After cutting his teeth working at a three Michelin-starred restaurant in France, then under Daniel Boulud, he set out to bring his own creation to Los Angeles. It took years of training and a rumored 11 tries to get Comme Ça's version just right, by treating it like a steak, but David says it's really his mom that taught him how to make what The New York Times has deemed a perfect burger (and we agree). Here are his top five burgers in Los Angeles. More

What Should an In-N-Out Virgin Order?

I'll be heading to Texas for the Memorial Day Weekend, and in the past, that has meant a burger run to some obscure restaurant that I've read about in Hamburger America or seen on TV or found referenced in some weird online carnivore chatroom. Now that In-N-Out have set up shop in the Lone Star State, I know exactly where I'm headed. But I don't know what I'm getting. More

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