In this episode of Consuming Cinema we will show you how to make a White Russian with an In-N-Out Burger from The Coen Brothers' 1998 cult classic, The Big Lebowski.



  • 2 oz Vodka

  • 1 oz Kahlua 

  • 1 oz Half n Half


  • 1 Russet Potato 

  • Salt

  • Bowl of Cold Water

  • 4 C Vegetable Oil 


  • 1/2 Dill Pickle 

  • 1/2 C Mayo

  • 3 Tbsps Ketchup

  • 1 tsp Onion 

  • 1 tsp Salt

  • 1 tsp Black Pepper

  • 1 tsp Paprika


  • 1/3 lb 80/20 Ground Beef (Divided in 2)

  • 2 leafs Lettuce

  • 1 slice Tomato

  • 2 Slices American Cheese 

  • 1 Onion 

  • Sliced Hot Chili Peppers (Optional)

First start your fries by first peeling 1 russet potato. Peel and cut the potato into a long cube. Then cut that into thin discs, which you will then cut into the traditional shoestring fry shape.

Once the fries are cut, put them in a bowl of cold water immediately to remove starch and keep crisp.

Next make the famous In-N-Out Spread by combining 1/2 cup mayo, 3 tablespoons ketchup, 1 tsp grated onion, 1 tsp black pepper, 1 tsp salt, and 1 tsp paprika in a bowl. Mix well and refrigerate.

Give the fries an initial fry in a dutch oven filled with 4 cups of 350 degree vegetable oil. Stir so the fries don't stick to the bottom. After about 5-7 minutes, remove from oil and strain on a gated sheet pan.

Now it is time to grill onions to make the burger "Animal Style". In a small skillet, heat a Tbsp of vegetable oil and then cook your onions, periodically deglazing with 1 oz of water until the onions reach a caramel brown onion jam.

For your burgers, divide your 1/3 lb beef into two beef balls. Season the tops of the beef balls with salt and pepper and then place in a piping hot cast iron skillet. Smash with a spatula or spatulas so the patty becomes nice and thin. Season with salt and pepper and spread a layer of yellow mustard over the top of the patty.

After a few minutes, flip the patties, making sure to get the spatula well underneath the patty to retain a crisp crust. Add a slice of American cheese to top of each burger and steam with lid.

Re-fry fries until they are golden brown and crispy.

Strain burger patties and fries on gated sheet pan.

Toast brioche bun in the juices of the burger while pan is still hot.

Build burger by first spreading spread to bottom of toasted pun. Add sliced dill pickles. Followed by an optional layer of hot chili peppers. Then one sliced tomato. Followed by two leafs of lettuce. Then your two burger patties. And finally top with grilled onions and extra heaping of spread.

To make the White Russian, simply add ice to a rocks glass and top with 2 oz vodka, 1 oz Kahlua, and 1 oz Half n Half.