How to wrap a burger in paper like in-n-out

The late Anthony Bourdain once quipped, in what has become a bit of a viral video since, that if he posted a picture to Instagram of him, Keith Richards, Christopher Walken, and the Dalai Lama all doing bong rips together, it would get far fewer likes than a picture of his In-N-Out burger all by itself on table.

While I'd love to see the former (especially in an Instagram Reel), I can also attest to the popularity of a quality In-N-Out burger pic. And part of its beauty comes down to one crucial element of burger-making: a technique I've dubbed the wrap and hold.

The "wrap and hold" means just that: After you have assembled a burger (cooked patty, toppings, bun), you wrap said burger in food-grade paper, like most fast food restaurants do, and let the burger rest for a few minutes before serving it.

I spoke with chefs and burger connoisseurs about the phenomenon in an effort to validate my hypothesis that when a burger is wrapped in paper and held for just a few minutes, the burger tastes better.

First up was Denny Warnick, COO of In-N-O

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