Essays: The Best Burger in the World
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Bigjim May 2, 2014
Oh man! my first job (at 15 was at Burger Chef in Waukegan, IL. Buck an hour. Bags of potatoes that we peeled, cut into fries, washed three times before double duty in the frier. Dunk those babies in a chocolate shake and you are in heaven. Tarter sauce for the fish sndwiches made on site. Makes today's factory fast food places just can't compare. But what can from 1963?
James S. February 15, 2015
in June , 1971 I arrived at the Navy' School Command at the Great Lakes Naval Training Center in Waukegan. I would be training for the next 4 months to be a Radarman.....my roommates and I loved going to Burger Chef and also a bar called The Talk of the Town around the corner and up the street from the Burger Chef.....good memories... I was 21 at the time........
Eric W. May 1, 2014
Steelbill, your mother and mine must have been Sisters! I remember that Lawry's Seasoned Salt flavor along with those buns being toasted in butter in that cast iron skillet! That cheese burger sat beside french fries and baked beans and don't forget that big glass of Kool-Aid! Blessings!
Florence M. May 1, 2014
Deacon Henry, We called him Deek and he had a shop in our little town of Midland, PA. Made the best burgers after a game you'd ever want to eat. Fried on that grill that looked like it hadn't been cleaned in years with onions, pickle and mustard and seasoned with something he had in a tin can (his secret). MM MM
steelbill May 1, 2014
Ahh, burger love. One of my fondest food memories was my mothers burger fried in a cast iron skillet seasoned with black pepper ans Lawry's seasoned salt. Served on poppyseed bun with raw onions and mustard, pickle on the side. No cheese. Perfect.
Johnny R. May 1, 2014
Love this essay!! The Hinkle burger sounds amazing! Are the carmelized onions mixed throughout, or just sort of mashed to the exterior of the burger?
Linda May 1, 2014
Cooks Illustrated has a recipe for them. You have to slice the onions very thin, lightly salt them, and let the water drip from them. Then squeeze them in a clean dish cloth until almost dry. Form the burgers into a ball, mash them down on the onions. Heat iron frying pan with a little oil, and a TBS of butter. Salt and pepper the burgers, put face down in the hot pan on medium high heat. Mash burgers so onions caramelize.Flip, turn heat up to high so burgers get that little burnt edge. Serve on bun with pickle, mustard,and cheese. I prefer bleu cheese.
Daniel D. November 14, 2013
Have you seen the burger contest episode of Parks &Rec? Highly recommend!
emery August 30, 2013
Still eat the same burger --poppyseed roll -raw onion -s&p -medium rare
WellFedWit August 30, 2013
Did you go to college at IU?!? I only know of one place where you can get a Hinkle Burger!!
WellFedWit August 30, 2013
Me too. Heading back next weekend for a wedding, so now I'll have to get one. I saw on your blog that you're back in Indiana- some very dear friends doing good things there are John and Abbi of Bluebeard and Genesis and Eli of Full Hand Farm. Maybe you already know them! It's a small world, after all.
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