Why Are In-N-Out Burgers So Good?

As far as fast food chains go, In-N-Out is one of the most beloved and elusive, with a cult-like following. The California-based chain was, until very recently, only in a select few states, mainly on the West Coast and in Texas. It nearly broke the internet when In-N-Out announced it was coming to Tennessee, its first location East of the Mississippi River.

But it's not just the exclusivity and novelty that makes people love In-N-Out. The chain has devoted masses in its home states, with consistent lines down and around the block at all hours of the day. It even has a loyal fanbase of celebrities, too.

So what makes In-N-Out so good? Its not-so-secret secret menu is undoubtedly behind some of the hype on social media (hello, Animal-Style Fries!). But there's a simple reason its burgers are so reliable and irresistible—and it's also the reason why they're probably not available in your neighborhood (yet!).

What Makes In-N-Out Burgers So Good

The main reason those super satisfying smash burgers are so good? In-N-Out abides by one straightforward principle: Keep it simple; do one thing, and do it the best you can. That was actually the motto of In-N-Out's founder, Harry Snyder.

Since its founding in Baldwin Park, CA in 1948, In-N-Out has kept its menu pared down to a few staple items with very few additions or limited-time offerings (don't expect any chicken nuggets, either!) The chain does burgers, fries, and drinks, and that's about it. But, with a menu that small and simplified, every item has to be dang-near-perfect. And they are.

That's because In-N-Out makes no compromises on quality. According to a 2018 "Forbes" interview with Lynsi Snyder, In-N-Out's president (and Harry Snyder's granddaughter), In-N-Out grinds its own beef chuck for its hamburger patties, which are shipped fresh to locations daily.

And the quality control starts before the patties are even formed. According to In-N-Out's website, said chuck is, "individually inspected...from premium cattle selected especially for In-N-Out Burger." The 100% USDA ground chuck is free of additives, fillers, and preservatives. And no, the patties are never, ever frozen.

It's actually those high standards that create the biggest hindrance to the chain's expansion. Carl Van Fleet, the former vice president of development at In-N-Out, once told Business Insider, "Our new restaurant locations are limited by the distance we can travel from our patty-making facilities and distribution centers."

By some estimates that distance is no more than 300 miles from its patty-making facilities in Baldwin Park, CA, Lathrop, CA, and Dallas, TX. That's why, until In-N-Out decides to make a big investment into building more facilities, it's probably not expanding anytime soon (hence why the Tennessee location announcement came as such a shock to fans!).

So the beef is a big reason the burgers taste so good. But the rest of the burger is not lacking in quality or freshness either. Just as they get deliveries of beef, the locations also receive fresh vegetables for toppings near-daily, and the only items that come pre-packaged are its condiments. Even the buns are made locally, "using old-fashioned, slow-rising sponge dough," according to the website.

The final reason that smash burger tastes as good as homemade is because it's always made fresh to order. The chain claims it doesn't even own a microwave, freezer, or heat lamp. The patty goes from fridge to griddle to bun to your mouth and doesn't sit on an assembly line in the meantime.

That explains why it's so easy to customize your In-N-Out and order "secret menu" additions like grilled onions, Animal-style secret spread (the chain's version of Thousand Island dressing), or "protein-style" in a lettuce wrap.

Needless to say, if you were looking for some magic secret ingredient behind In-N-Out's burgers, you probably won't find it. What you will find is a commitment to quality and freshness that has stayed steadfast for 75 years; and that may just be the secret to In-N-Out's success.