BusinessWeek‘s Web site has a new gallery hailing the world’s most original burgers, including such unique twists as kangaroo meat patties, a cheeseburger in a can, and a tempura burger “made of shrimp, squid, scallops, onion, carrots, sesame-flavored edamame, and a special salty sauce.” Also included, apparently due to its massive size, is a 20×20 cheeseburger from In-N-Out.
There’s just one problem: In-N-Out policy forbids restaurants from serving anything larger than a 4×4. The rule went into effect soon after unappetizing photos of the infamous 100×100 circulated around the Internet a few years back.
What makes this oversight particularly puzzling is that Stacy Perman, who literally wrote the book on In-N-Out, works at BusinessWeek. That got us thinking: Had the 4×4 rule been dropped? Could it have just been a rumor all along? Was there really no limit to the stack of cheesy meat we could order, aside from our wallet and our imagination?
We called up In-N-Out to get the answer. Sadly, it’s true: A 4×4 is biggest you can get. Perhaps BusinessWeek should add a “some assembly required” note in its gallery, because the only way you’re getting a 20×20 is by ordering five 4x4s and building it yourself.
Update: If you’re curious what it’s like to consume such a colossal cheeseburger, Eric Albertoni ate one in 2005 and lived to blog about it.