In-N-Out and Animal Style

A family burger stand

Harry and Esther Snyder opened the first In-N-Out Burger in Baldwin Park, California, in 1948. The chain is still owned by the family today, led by their only grandchild, Lynsi Snyder.

In-N-Out has chosen not to franchise or sell shares to the public. The family has said that growing too fast could hurt food quality, so every restaurant is company-owned and new areas open slowly, near the chain's own distribution centers.

A tiny menu

The official menu is short: burgers, cheeseburgers, the Double-Double, fries and drinks. Fries are cut from whole potatoes in the restaurant, and the burgers are cooked to order.

That simplicity is part of the appeal. Fans say it lets the chain focus on doing a few things well.

Animal Style explained

The most famous item is not on the main board. Animal Style is a way of ordering a burger: the patty is cooked with mustard on the grill and served with extra spread, grilled onions and pickles. Animal Style fries are topped with cheese, spread and grilled onions.

These extras add flavour and calories. A plain burger with fresh vegetables is a lighter option, and the chain's nutrition information lists each item.

Why fans travel for it

Because the chain grows slowly and stays mostly in the western and southwestern United States, many visitors make a point of stopping at In-N-Out when they travel there.

It has become a symbol of California road trips, where a Double-Double and a shake are part of the journey.

More not-so-secret orders

Animal Style is only the beginning. Fans order burgers protein style, wrapped in lettuce instead of a bun, which cuts carbohydrates and calories. Others ask for extra toasted buns, chopped chillies, or burgers with more patties than the regular menu shows.

Fries can be ordered well done for extra crunch or light for a softer bite. The chain's website lists some of these popular requests, so they are less secret than they sound, but ordering one still feels like being in on the joke.

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