Those who checked into All Things Considered on NPR yesterday were treated to a breakdown of all things In-N’-Out when Stacy Perman, author of In-N-Out Burger: A Behind-the-Counter Look at the Fast-Food Chain That Breaks the Rules, took to the airwaves for an interview.
In addition to illuminating founder Harry Snyder’s “keep it simple” philosophy that has saved us from In-N-Out burgers in bread bowls, Perman details one of our favorite ways to do a double-double: Animal Style from the sorta secret menu.
One story relating to the chain’s adoption of the sloppy style, which sees a patty grilled and fried in mustard before adding pickles, extra sauce and onions, says that gnarly local surfers terrified the Richie Cunninghams behind the counter with their post-swell appearances. Supposedly, the servers started referring to the burger as “animal-style” since the surfers looked a little feral to the clean-cut crew, and a legend was born.
For a complete listen of Perman’s revelatory interview, visit NPR.org