“After the patty goes on the grill, smear just the raw side with a healthy dose of mustard before flipping. The Dijon flavor cooks off but the application deepens the flavor of the meat.” Via.
You don’t have to be in the kitchen to watch the cooking done at In-n-Out. I have never seen them do any of this dijon mustard BS. And who the fuck just slowly edges their way into the kitchen as if they wouldn’t be noticed? And why did he need to see the end? Did he want to learn In-n-Out’s secret burger wrapping method?
Back in 1965-66-67, I would get my I & O, after school ( Pomona High School) let out, round 3:00PM. This was one of IN-an-Out`s old store types, location. A true drive up and through. If you were the driver, or left side back seat window person, then your face was only about 4’ to 5’ ft from the grill face. One person cooked, and one person took the money, made change and handed you, your order. You could watch them, working in that tiny little drive-up, while waiting your cars turn in line. What anyone, but a blind person would see, was the un-frozen meat patties, being slapped on the flat steel grill, with a shake, or two, from the big salt shaker. That was it, people. No, dijon mustard crap, on the raw side. BEST burgers in the world!! I`ve lived in Virginia Beach, Virginia going on 34 years, but my car has a IN-an-Out license plate frame around my VA plate, and i`m 61 years old. That`s how good they are. Long live the Red and White.
I love new recipes, especially with “secret sauces” from the fridge!
(here’s a great quickie… HOT skillet, brown four chicken lags fast, throw in a 1/4 cup low fat italian dressing and 1/4 cup good red wine. Cover, turn down to simmer [way, way low] and set the timer for an hour. Go watch tv, read a book, take a quiet walk…timer goes off, uncover, turn legs over, poke a couple of bakers in the nuke. When the taters are done, the chicken’s ready, too. I call it “Lazy Man’s Chicken” )
(secret family recipe…)