Hidden Heat at In-N-Out Burger

In-N-Out Burger is a much-fabled West Coast institution.  Formerly located only in California, they've started expanding to surrounding states only recently.  Because it's one of those burger places they don't have everywhere, people tend to elevate its reputation to near-mythical status.  People visiting California make a point to get In-N-Out and show it off on social media, inspiring the fierce jealousy of their friends.  From its inflated reputation, you'd think the burgers are made of magic and the fries cure genital warts.

Well, I checked, and they don't.

But In-N-Out makes really decent fast food and sells it for really cheap.  Part of how they do that is by having a very limited menu.  There's no $8 Ghost Pepper Aioli and Parmesan Double Bacon Burger.  There's no Southwestern Teriyaki Squid Bowl.  You can get a burger, with or without cheese, with one or two patties, some fries and a soda or shake.  Period.

Yes, there's a whole "secret menu", but the secret is they can mix the same ingredients in various ways and then give those creations cute names.  For example, a burger ordered "animal style" has all the usual stuff, plus some mustard on the burger patty and some grilled onions mushed into the cheese.  But it's the same onions, meat, cheese, etc. that you'd get on their regular cheeseburger, just with a little flair added to the preparation.

I enjoy In-N-Out.  Aside from the usual fake-cheese-itis that seems to be a universal fact of life at fast food places,the ingredients are fresh and of high quality.  And the limited menu actually lets you know what you're getting every time.  Consistent quality at a price that doesn't break the $4/item mark in most areas.

So why am I talking about a fast food place with a very limited, traditional burger joint menu on a blog about hot and spicy foods?  It's because of these hot little peppers you can get on the side.

A little Internet research tells me these are probably Cascabella peppers.

These pickled yellow peppers are surprisingly hot considering the other generic American fare available at In-N-Out.  Definitely hotter than gringo hot. Just a really respectable burn.  They're very similar in flavor to a typical pickled banana peppers or peperoncini, but far spicier.

You can ask for them chopped up on your burger or you can get them on the side.  I highly recommend them.

One warning:  Since they stopped handing these out in little cellophane-wrapped packets and started insisting you fish them out of a little trough at the ketchup station, I've encountered a few batches that are WAY too salty.  I don't go to In-N-Out very often, so I can't swear to how often batches of peppers get oversalted.  But the last time I went, they were just fine.

I should also note that in spring of 2016, there was a shortage of the peppers at the source, so In-N-Out locations were forced to ration them or even deny them to customers.  But on a recent visit, they were sitting at the ketchup station in abundance, so I think the shortage has passed.