Chef Josh Capon of Lure Fishbar in New York City describes how he picked up a few burger-making tips from In-N-Out to develop his restaurant's burger, including smearing one side of the patty in mustard and cooking it. "The Dijon flavor cooks off but the application deepens the flavor of the meat," says Feast.
Is that a secret, or an Animal Style burger, which In-N-Out's menu describes as, "Burger of your choice with hand-leafed lettuce, tomato, a mustard-cooked beef patty; add pickle, extra spread, with grilled onions"? We may have do some mustard-smearing experimentation soon. [via Vincent F.]
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