Why In-N-Out Is Gordon Ramsay's All-Time Favorite Fast Food Burger

Celebrity chef, TV star, and meme-inspiration Gordon Ramsay is famous for his blunt opinions about food. It's easy to forget that he first built his reputation as an award-winning chef and restaurateur. Before this Scottish-born Brit made his mark on American dining, however, he fell in love with a beloved West Coast burger joint.

Ramsay — who detailed his ideal last meal to chef Josh Scherer from "Mythical Kitchen" — has his routine down pat. He rolls through the In-N-Out drive-thru with a crisp hundred-dollar bill, and a hankering for a Double-Double, animal style. For the uninitiated, animal style features pickles, extra sauce, grilled onions, and a beef patty basted with mustard. Ordering a Double-Double means you'll get two patties and two slices of cheese as well.

But the chef's affinity for the chain goes beyond its food. He points to its locally sourced ingredients and the hassle-free drive-thru experience as two of the reasons why he has remained a loyal fan of In-N-Out for more than a decade. Of course, the decadent burgers don't hurt either.

Burger connoisseur Gordon Ramsay is in good company with his Double-Double, animal style order. In-N-Out launched the animal style burger in 1961 after requests from diners. Chefs like Anthony Bourdain, David Chang, and Julia Child, as well as legions of Californians, have flocked to the drive-thrus ever since.

Ramsay's order comes from the chain's not-so-secret menu, which features popular insider orders. Though many visitors still like to customize their own, the codified offerings cover most of what first-timers need to know. Milkshake enthusiasts can still get a taste of the off-menu adventure, however, by consulting employees before ordering one of fast food's most unforgettable milkshakes.

The fast food company's other trade secret is its spread, which comes smeared across Ramsay's burger order. The tangy pink sauce has inspired countless dupes and copycat recipes online. A Thousand Island-inspired blend of ketchup, mayonnaise, relish, and vinegar, the topping acts as a welcome foil for the rich beef.

The "Hell's Kitchen" chef's experiences with In-N-Out resonated so much that he credits the chain's caramelized mustard coating as inspiration for one of his own burger offerings. Gordon Ramsay's version relies on the fat from rich Devonshire butter to achieve a crusty exterior. Thankfully, for home cooks, there's no need to travel across the pond or the country to create the same culinary effect at home.

All you need is a pastry brush, a hot surface, and your favorite sauce. Embrace the tang and encourage caramelization by coating your burger patty in a vinegary mustard barbecue sauce, or add sugary ketchup for a milder mixture. Vegetarians can experiment with this technique too, using the condiment baste on plant-based meat to amp up the flavor.

Grill masters can also take a page from Ramsay and make their own compound butter. Enhance the umami by infusing the butter with soy sauce, roasted garlic, or a rich alcohol like red wine, port, or bourbon. Though not necessary, we suggest opting for a rich European-style block, which has more butterfat, to encourage maximum browning. After you've finished brushing the protein, let the heat do the work and try to leave the patties to cook undisturbed.