7 In-N-Out Hacks Wisconsin Locals Rave About (Even Without A Single Spot In The State)
Wisconsin may be the land of cheese curds and bratwursts, but that doesn’t stop us cheeseheads from craving In-N-Out Burger.
With no locations anywhere near the Badger State, every trip west feels like a culinary pilgrimage. That first sight of the red-and-yellow sign after landing in California?
Pure magic. Over the years, we’ve built our own underground culture of In-N-Out hacks—tricks and secret menu moves traded as fiercely as Packers playoff tickets. Here are the tips Wisconsin locals swear by to make the most of every rare In-N-Out visit.
1. The Animal Style Revolution
My first Animal Style experience happened after a Brewers game in Phoenix. The combination of mustard-grilled patties, pickles, extra spread, and grilled onions sent my taste buds into overdrive!
Most Wisconsinites don’t realize you can order both burgers AND fries Animal Style. The fries come smothered with cheese, spread, and grilled onions – basically our version of cheese curds when we’re homesick. Pro tip: ask for extra spread on the side for maximum dipping potential.
Fun fact: Animal Style isn’t even on the regular menu. It’s part of In-N-Out’s not-so-secret “secret menu” that’s been around since the 1970s. When we Wisconsin folks finally get our hands on it, we don’t hold back!
2. Quad Power: The 4×4 Challenge
Nothing says “I’ve been away from Wisconsin too long” like ordering a 4×4 – that’s four beef patties and four slices of cheese stacked between those perfect toasted buns. My brother-in-law from Eau Claire once finished two in one sitting after a 6-month In-N-Out drought!
The beauty of In-N-Out’s numbered system means you can customize to your hunger level. A 2×2 (Double-Double) works for normal appetites, while a 3×3 hits the spot for serious eaters. Some Wisconsin travelers even create a tradition of adding one patty per day of their California visit.
Cheese lovers rejoice – you can request extra cheese without adding more meat. It’s like having your own personal cheese shop between two buns!
3. Protein Style: Keto-Friendly Midwest Magic
When my Waukesha running club discovered Protein Style, it was like finding gold at the end of a rainbow! The burger comes wrapped in crisp lettuce instead of a bun, making it perfect for low-carb devotees.
Wisconsin folks have perfected the Protein Style experience by asking for extra lettuce to prevent mid-meal collapse. The crunch factor is amazing, and somehow the lettuce actually enhances the flavor of the beef. We’ve even started wrapping our hometown burgers this way when we’re back home in the Badger State.
The real genius move? Combining Protein Style with Animal Style for a low-carb feast that doesn’t sacrifice flavor. Just be prepared for some serious napkin action – these babies are deliciously messy!
4. Extra Toasty Bun Bliss
During a blizzard last February, my Milwaukee book club spent an entire meeting discussing the perfect level of bun toastiness at In-N-Out. The consensus? Always ask for an “extra toasty bun” for that golden-brown crunch that prevents soggy burger syndrome.
The extra time on the grill creates a barrier against the juices and sauce, keeping everything structurally sound until the last bite. Plus, those slightly charred edges add a subtle smoky flavor that pairs perfectly with the fresh ingredients.
Some Wisconsin travelers even request one side more toasted than the other – creating a textural wonderland with one super-crunchy side and one just-right side. It’s the kind of customization that makes each visit special when you’re traveling 2,000 miles for a burger!
5. Fry Perfection: The Doneness Spectrum
“Well-done fries” changed my life at a roadside In-N-Out in Barstow! As a Green Bay native who knows her way around a fried potato, I was blown away by how a simple request transforms those fresh-cut spuds into crispy golden treasures.
Wisconsin travelers have mapped the entire spectrum of fry doneness. “Light” fries are softer and potato-forward, perfect for folks who enjoy a more tender texture. Standard fries hit the middle ground. “Well-done” creates a crunchy exterior with a fluffy interior, while “extra well-done” delivers maximum crispiness.
My personal hack combines well-done fries with a side of spread AND a side of melted cheese for Wisconsin-style animal fries without the grilled onions. Sometimes I dream about these between California trips!
6. Roadkill Fries: The Ultimate Cheese Indulgence
We Wisconsinites know cheese, and Roadkill Fries speak to our dairy-loving souls! I first discovered this magnificent creation during a layover in Phoenix – fries topped with cheese, spread, grilled onions, AND two burger patties crumbled on top.
The name might sound unappetizing, but the flavor is pure heaven. The meat-to-potato ratio is perfect, and the melted cheese binds everything into a cohesive masterpiece. My Madison poker group has a tradition of ordering one batch to share before our individual meals whenever we make a pilgrimage west.
Order tip: Since “Roadkill” isn’t an official menu term, ask for Animal Style fries with chopped burger patties on top. Some locations know it as “Wild Style” instead. Either way, prepare for cheesy, meaty bliss!
7. Grilled Cheese: Vegetarian Nirvana
My vegetarian sister from La Crosse nearly wept when she discovered In-N-Out’s grilled cheese – all the flavor without the meat! It’s basically a cheeseburger minus the patty, with extra cheese to compensate for the protein gap.
The secret to maximizing this veggie delight is customization. Add grilled onions for sweetness, extra lettuce and tomato for freshness, and chopped chilies for a kick. Some Wisconsin travelers even request avocado (when available) for healthy fats and creaminess.
For the ultimate Wisconsin-approved veggie hack, order it Animal Style with extra spread and grilled mustard on the bun. You’ll forget there’s no meat involved! Plus, it’s significantly cheaper than the regular burgers, leaving more cash for those chocolate shakes we crave during our dairy state winters.