EDIBLE SAN DIEGO: SEVEN DRY-AGED BURGERS TO EAT NOW IN SAN DIEGO COUNTY
Juniper & Ivy – In-N-Haute Burger
Recreating the iconic In-N-Out burger with a gourmet twist is a daunting task. Executive Chef Anthony Wells did so with shocking success, presenting a burger with similar flavors to those found in a Double Double Animal Style, but made with arguably superior ingredients.
Two beef patties are made from meat sourced from Flannery Beef in San Rafael, CA, which is then dry aged 28 days. The onions are local and are sous vide with mustard until tender and then tossed on the grill. The pickles are house-made with local cucumbers, and the french fries involve a two day prep process and are served with a side of housemade kimchi ketchup.
“Besides making the overall product absolutely delicious, we decided on using dry-aged beef in our burger because it fit with our identity,” explained Chef Wells, who talked about the profound labor of love this drive-thru recreation involved. “At Juniper & Ivy, we try to straddle the line between familiar and unique. We want to take things that diners might be used to, but use only the best ingredients and our signature J&I creativity to create something that is on another level.”
In another nod to In-N-Out, this burger is a “secret menu item” at Juniper & Ivy, available only upon request by in-the-know patrons.