In-N-Out Burger Reconstructed

Kenji Lopez Alt, Chief Culinary Consultant at Serious Eats, NYT Columnist, and all around best scientific chef ever (well, next to Alton Brown's Good Eats), author of "The Food Lab", Instagrammer, You-Tuber, owner of Wursthall in San Mateo, is one of my go-to recipe resources.

Perhaps only the West-Coasters will appreciate this, but In-N-Out has a cult following like no other burger chain. I won't get into their politics, as that is NOT what this site is about! There was one within a quarter mile of my house in La Mesa. I think I went about once or twice a year as I was never really into fast food (No, Mexican food doesn't count!)

Kenji very kindly de-constructed the Double-Double Burger in the Burger Lab and Barry was itching to give it a go on New Year's Day.

It definitely came out a lot taller than the real thing and was a complete mess in my hands by the end, but deliciously tasty. Served with French fries baked with duck fat.

This is how you cook the patties. Yes that is yellow mustard! We did grind our own local Beef Chuck from Taney Place Farm, Battle Creek Beef in PF. I made sure we had the required 60/40 lean/fat ratio!

I drew the line at American Cheese and went with a nice aged cheddar!