In & Out Animal Style Burgers!!!! …..with FAIL Fries :(

I am not going to get into the In & Out Burger recipe much because everything you really need to know is HERE and HERE

J. Kenji López-Alt tested these bad boys like a freaking mad scientist. I cannot beat that nor will I bother to try. He is my hero. I really love cheeseburgers okay. Don’t hate me.

My only changes are:

I use Butter/Bibb/Boston lettuce instead of ice burg. I just cannot purchase Iceburg lettuce when I have the choice. Butter lettuce is sooooooo much better on a burger. Trust me.

I don’t use pre-sliced dill chips. I take low sodium dill pickles and cut my own slices. They just taste better to me.

I don’t bother with two patties. I just make one per burger but I do double the cheese.

And in the special sauce I don’t really measure anything I just adjust til it tastes right. And I add in a little garlic powder, onion flakes/powder, smoked salt, cracked pepper, and a hit of Sriracha. Oh and instead of relish (cause I would never use it for anything else really and I don’t need 5 million condiments in my already bursting fridge where all the sauces live) – I finely dice a bunch of dill pickles and add a tiny bit more sugar to account for the lost sweetness there.

Feel free to do as I do. Or follow the links. Either way you are in for an IN&OUT burger fix.

As far as my fail fries I won’t bother posting the recipe I tried because it totally f—— failed. All I can say is this. My father taught me his secret method for making chips, frites, fries, what have you – they come out perfect every time and are totally easy!

What I tried to do was something more complicated with all sorts of useless steps that in the end just made a mess of things. The chef that made the recipe must have a magic touch that I don’t have, or simply more time and patience!

What went wrong?! The recipe said to soak the cut potatoes for a few hours, then to partially fry the sliced potatoes, take them out to rest then fry them again. I found the potatoes totally lost their integrity, they became so fragile and limp and started to break apart creating little nubs and bits and pieces that started to burn as the larger parts took longer to cook and never really got crispy.

You may notice the shallow amount of oil and wonder if that was the problem. I will say that I could’ve used another cm of oil, it was a little scant because it was the last of the bottle. But I never deep fry. I always use as little oil as possible. And the fries were a bit over crowded because I had time constraints. But still, I have dealt with all those same issues on occasion while making my Pops recipe and even if they came out looking funny they were always crispy as all heck and mad tasty. These just tasted greasier than a deep fried fry and they shouldn’t!

I will show you my Pops recipe next time I make Steak Frites. But will be a while…. Can only do these heavy/fried meals so often.

Anyway. Burger game on point. Heading back to what I know in the Fry life.

Here are the snaps. Carnivores enjoy!

Caramelized onions. Achieve this by adding water every time they start to go brown/before they burn. The water evaporates, you add more. Keep going til your onions are soft and brown and perfect

Caramelized onions. Achieve this by adding water every time they start to go brown/before they burn. The water evaporates, you add more. Keep going til your onions are soft and brown and perfect.

These fries suck. I mean they still tasted pretty good but they are not the right texture AT ALL!!!! Never again!

These fries suck. I mean they still tasted pretty good but they are not the right texture AT ALL!!!! Never again!

Hard to make this look pretty. But basically meat at room temp. Super hot pan. Little bit of oil. Cook one side plain til browned and charred looking - about 6 minutes. Turn. Add mustard. Cook underside for a bit then flip over again to cook down the mustard into the meat.

Hard to make this look pretty. But basically meat at room temp. Super hot pan. Little bit of oil. Cook one side plain til browned and charred looking – about 6 minutes. Turn. Add mustard. Cook underside for a bit then flip over again to cook down the mustard into the meat. I don’t know why the yellow mustard looks beige here. Oh I was in a rush today forgive!

Now that the mustardy side is all happy, put American cheese all up on this burger b----- til melted and way too tasty and also kind of awful but so delicious (How rude! - Stephanie Tanner)

Now that the mustardy side is all happy, put American cheese all up on this burger b—– til melted and way too tasty and also kind of awful but so delicious (How rude! – Stephanie Tanner) I just noticed the lighting on these two photos is sooooo different. I am still learning how to use my camera. It’s been a long time since grade 9 photo class – let me tell ya! The cheese also looks hilarious because the Man doesn’t want cheese and I want ALL THE CHEESE so I put extra on top. And yeah. I love real cheese. I will cheese plate the F— out of a cheese plate. That doesn’t even make sense. But on a cheeseburger I need the fake stuff. Why am I so rude tonight?! Mama needs a glass of wine and a nap. And to stop cursing.

This plating is horrible! I was in a rush!!! But at least you can see the special sauce which I forgot to take a picture of earlier! All over the top of the bun no less - oops.  I also had to eat this monster in 7 minutes in order to make it out of the house in time to pick up a kidlet from Akiido. But daaaaaaammmnnnnn was it goood. I used so much extra sauce on every bite and about 15 napkins. This burger is Animal Style but I was the real animal here. Sorry vegetarians. Don't hate me. I tried for 11 years. But sometimes I just need to eat red meat. It's an instinct. I'm a cavewoman except with processed cheese and... this could go on and on. Stop typing. Now. No really. Stop. Okay. Bye.

This plating is horrible! I was in a rush!!! But at least you can see the special sauce which I forgot to take a picture of earlier! All over the top of the bun no less – oops. I also had to eat this monster in 7 minutes in order to make it out of the house in time to pick up a kidlet from Akiido. But daaaaaaammmnnnnn was it goood. I used so much extra sauce on every bite and about 15 napkins. This burger is Animal Style but I was the real animal here. Sorry vegetarians. Don’t hate me. I tried for 11 years. But sometimes I just need to eat red meat. It’s an instinct. I’m a cavewoman except with processed cheese and… this could go on and on. Stop typing. Now. No really. Stop. Okay. Bye.

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