In-N-Out in OZ

[Julian Macassey]

In-N-Out burger have a "Pop up" in Sidney, Australia.

https://www.broadsheet.com.au/sydney/food-and-drink/article/out-popped-sydney-we-saw-action

Published on 26 February 2019
by Che-Marie Trigg
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This morning in Darlinghurst, burger fans lined up – and continue
to line up – to get their taste of American cult fast food chain
In-N-Out. At 11am the line stretched for more than 100 metres
from the pop-up location, a bar called Wood and Smoke on Stanley
Street, around the corner onto Riley Street. Wristbands were
handed out for crowd control.

The queue didn’t seem to be as long as queues at previous
In-N-Out Sydney pop-ups (there have been three others, at Love
Tilly Devine, Dead Ringer and Parramatta Mixology Lounge),
although punters still waited for more than half an hour to get
served.

Burger bloggers Scott Gordon and Jesse Freeman were both wearing
their best burger socks and were placed towards the end of the
line when Broadsheet arrived. They had been in line for 15
minutes, and when we asked how long they were prepared to queue
they said they’d happily wait for 30 to 45 minutes.

“I haven’t actually tried them before,” says Gordon, who runs The
Wolf of Eat Street Instagram account. “There’s a lot of hype
around it, so it’s worth trying.”

“For our Instagram engagement, it’s worth lining up,” says
Freeman, of Food Coma Eats. “It’s a recognisable product.”

Inside, the bar has been decked out with the fast food outlet’s
traditional red, yellow and white branding. The compact menu
features just three burgers: the double-double (double meat and
double cheese), a cheeseburger and a hamburger. Punters have the
choice of adding grilled onions, mustard, extra Thousand Island
dressing and pickles to make their burgers “animal style”, or
replacing the bun with lettuce for a “protein-style” burger.

Fries, Coke and Diet Coke are also on the menu; pricepoints for
all items reflect American pricing. That means between $3 to $5
for a burger, $1 to $2 for fries, $1 for drinks and T-shirts for
$4.

“I’m thinking [I’ll get] a couple of the double-double burgers,”
says Freeman.

“We’ll fill a tray,” Gordon adds.

(Unfortunately that won’t be possible – In-N-Out has confirmed a
limit of one burger per customer.) And, given they’re burger
aficionados, we couldn’t help but ask them: what makes a good
burger?

“I think a lot of it for me is the whole balance of it all,” says
Freeman. “I think if you’ve got a really flavoursome crust on the
outside of the beef, where they’ve really heated it up to a high
level and caramelised the fat, that crunch is one of the best
things in a burger.

“And I think a good cheese melt; if the cheese isn’t melted it’s
a weird texture. You’ve got to have the right flavours, even just
a classic mustard and ketchup with a bun and cheese and meat is
one of the best burgers you can have. It’s just about the whole
experience together.”

The In-N-Out pop-up is at 77 Stanley Street, Darlinghurst from
11am to 3pm today (or until sold out).



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