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

Mustard

A little squirt of mustard goes directly on a hot griddle.

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

The patties are seasoned generously with salt and pepper.

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

The meat should be completely coated with a layer of onion.

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 buns go directly on the cheese...

Bottom Bun

...followed by the bottom bun, cut-side down.

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

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

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.