Gallery: The Burger Lab: The In-N-Out, Telway, White Manna Ultimate Animal-Style Slider Mashup

In-N-Out/Telway/White Manna Ultimate Animal-Style Mashup Sliders
In-N-Out/Telway/White Manna Ultimate Animal-Style Mashup Sliders
Mustard
Mustard
A little squirt of mustard goes directly on a hot griddle.
Placing Meat
Placing Meat
Next, 2-ounce pucks of ground beef (we used a short rib, brisket, chuck blend from Pat LaFrieda) are placed directly on top of the mustard.
Seasoning
Seasoning
The patties are seasoned generously with salt and pepper.
Tons O' Onions
Tons O' Onions
Lots and lots of shaved onions are spread over the sizzling patties. I use a mandoline to slice the onions in order to get them as thin as possible.
And More Onions
And More Onions
The meat should be completely coated with a layer of onion.
Flip and Cheese
Flip and Cheese
Next, the patties are flipped and topped with a half slice of American cheese. The onions should now be steaming underneath.
Top Bun
Top Bun
Top buns go directly on the cheese...
Bottom Bun
Bottom Bun
...followed by the bottom bun, cut-side down.
Steam Towel
Steam Towel
The whole thing is draped with a towel to trap in the onion steam, heating the buns and cooking the burgers through.
Burger Spread
Burger Spread
The bottom buns are placed on a tray and squirted with a good squeeze of In-N-Out style spread (essentially Thousand Island Dressing).
Finished Assembly
Finished Assembly
The burgers are picked up, onions and all, and slid onto the waiting bottom buns. Any extra onions and grease from the griddle should be scooped in between the buns as well for extra juiciness and flavor.