Hamburger Shakedown

Feast. Double Hamburger.


Yes. Everyone wants to know. “How does the Shake Shack burger compare to In and Out? East versus West? Who’s the best?”

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You've got my attention.

I’ll go into a definitive answer right now. We begin.

The bun:
In and out: Plump, soft, warm. Matte finish. If you’re lucky it’ll sometimes look like it’s been brushed with oil. Nice, yeasty finish (which most likely helped it rise?)
Shake shack: A bit deflated. Soft, not as warm. Matte finish. Not enough yeast?
Win: In and Out.
Science: Toasting it can prevent sogginess.

Lettuce/tomato/pickles/mustard/ketchup:
Win: If you mess this up…really? Pretty much the same. In and Out’s tomatoes are slightly thicker, more watery, and doesn’t taste very tomato-y.
Technical win: Shake Shack.
Science: Mealy tomatoes can be a result of not taking care of your tomato plant. Bad watering cycles and too much nitrogen in the soil can lead to mushy sadness.

Meat:
In and Out: Flat, a bit textureless. A bit anemic looking. Dry.
Shake shack: A bit more plump, more textured. Slightly anemic looking. Not dry, nicely seasoned. Just a bitttt pink. Lovely.
Win: Shake Shack.
Tweak: Grind your own meat. It’ll be a steak in burger format. Also, you won’t get mystery meat.

Sauce:
In and Out: Relish-y, mayo-ey, nicely balanced, makes the burger.
Shake Shack: Can’t remember it very well. Forgettable?
Win: In and Out.
Tip: If you mix all the sauces a restaurant provides you (like getting all the sodas at the fountain), you might end up with In-and-Out’s sauce. Maybe.

Well, looks like a tie.

Tiebreaker:
User: Frank
Origin: West Coast
Technical win: In and Out.

That’s settled…I guess I’m a bit biased.