In-N-Out Spread Recipe

We've heard of the 4x4, the 10x10, with it's layers of cheese
and beef patties, but only in the USA can you order a 100x100
 patty cheeseburger with 19,490 calories, and only pay $97.88.
In 1948, Esther Snyder and her husband Harry opened up a tiny ten-square-foot burger shack in Baldwin Park, California. Their concept combined Harry's ability to obtain fresh market meats and garden vegetables, locally grown, with Esther's business skills. The concept, called In-N-Out, was a drive-thru concept designed to serve customers from their vehicles at breakneck speed. Their mantra "no delay" embodied the philosophy of fast, fresh and delicious burgers.

Clearly traditional condiments were too slow for In-N-Out's Double Double. Many diners at the time were serving up a what today is known as classic burger sauce. In-N-Out had their own take on the matter, and labeled it In-N-Out Spread. It's In-N-Out's secret sauce, and they put it on their burgers, and Animal Style French fries.

Many people think In-N-Out's sauce is just a re-incarnation of Thousand Island, but they'd be wrong. The other mistake is to use hot-dog relish. Has In-N-Out ever sold hot-dogs? Why would they put sweet relish in their sauce? Remember, Esther and Harry loved fresh ingredients, and their ultimate goal was speeding up the condiment process by mixing the traditional toppings of a cheeseburger into one single sauce. The result was this:

In-N-Out Spread Recipe

Now I won't bore you with building the burger, the secret is in the sauce:
2 tablespoons mayonnaise, rounded and heaping
Spread it on your double-double.
1 tablespoon ketchup
1/4 teaspoon mustard
2 teaspoons dill pickles (and juice), minced.
Dash of black pepper (1/8 teaspoon)
Pinch of sugar (1/16 teaspoon)
Smidgen of salt (1/32 teaspoon)
1. Mince dill pickles
2. Add all ingredients and stir.
3. Spread on hamburger bun lid.
Prep time: 5 min
Cook time: 0
Total time: 0 hr 5 min
Yield: 6 servings
Serving size:  1.5 teaspoons

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