Today, Josh is combining two favorites from InNOut and Taco Bell. Make your own InNOut Animal Style Crunchwrap with the recipe below! MK #039

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Time Code:

Hash Brown: 0:44
Tortilla & Spread: 3:19
Burgers: 9:13

Recipe

Step 1: French Fry Hash Brown
Ingredients
* 1 in n out french fries, light
* 1 egg white
* 2 Tbsp flour
* ½ tsp baking powder
* ¼ tsp salt
* ½ cup Canola Oil

1) Finely chop the cold fries with a knife and add to a large mixing bowl.
2) Add egg white, flour, and baking powder, then whisk together until the mixture is slightly pasty. Form a 6 inch patty, about ½ inch thick of potato mixture.
3) Heat oil in a large nonstick skillet on medium high heat. When the oil is shimmering and hot, add in your french fry pancake thing and fry for about 4 minutes, until golden and crispy, then flip and repeat. Remove from the pan, dust with a little bit of salt, then let drain on a wire rack and reserve.

Equipment
* Cutting board
* Knife
* Mixing bowl
* Fork
* Skillet
* Metal slotted spatula

Step 2: Flour Tortilla & Spicy Spread
* Ingredients
* 2 cups flour
* ½ tsp salt
* ½ cup cold butter
* ¾ cup water + ¼ cup water
Spicy Spread
* ½ cup mayo
* 1 tsp habanero hot sauce
* 2 tbsp finely chopped pickled habanero
* ½ tsp paprika
* ¼ tsp chipotle chili powder
* ¼ tsp cumin
* ¼ tsp garlic powder

1) Whisk together flour and salt. Cut butter into small cubes, add to flour, then rub together with your hands until the fat disappears into the flour.
2) Stir in 110 degree water to the flour and mix with a fork until a shaggy dough forms. Add additional ¼ cup of water.
3) Dump out onto surface and knead briefly with your hands until it forms a solid ball. If too sticky, add some more flour. Divide the dough into 4 pieces, round them into discs, and let sit covered for about 30 minutes.
4) Roll dough out into very thin circles then griddle in a hot, dry, nonstick pan just until no longer translucent.
5) Whisk all the sauce stuff together.

Equipment
* Large mixing bowl
* Small mixing bowl
* Rolling pin
* Plastic wrap
* Sheet pan with silpat

Step 3: MustardGrilled Burgers & Assembly
Ingredients
* 8 ounces ground beef
* 2 slices American cheese
* ¾ tsp salt
* Fresh cracked black pepper
* 1 Tbsp mustard
* 2 Tbsp oil
* 1 tortilla
* Shredded lettuce
* Sliced Tomato
* Pickles
* Caramelized onions
* Spread

1) Heat oil in a large nonstick pan on medium heat.
2) Mold the ground meat into a large, thin patty, about 6 inches in diameter, making sure it is no more than ½ inch thick. Thinboy patties, not thiccboi patties here. Season the meat with salt and pepper, and shmear with ½ of the yellow mustard on one side.
3) Drop patty, mustardside down, into the pan, then shmear mustard on the other side.
4) Flip patty after about 3 minutes, checking every minute to make sure the mustard hasn’t burnt, then immediately add american cheese and a scoop of caramelized onions spread across the top. Pull the patty and reserve.
5) Griddle the tortilla in resulting beef fat just so it’s warm and pliable. Add burger patty with cheese and grilled onions in the middle of the tortilla. Add the potato circle on that. Add spread, lettuce, tomato, and pickles on that. Fold in a hexagonal formation, then griddle for 1 minute, fold side down, until sealed. Griddle the other half, then enjoy.

Equipment
* Griddle
* Metal spatula
* Various spoons