Tulsa is the home of the original hamburger on a bun (Weber's Root Beer Stand):
Today my love affair will take me to Brownies for a double meat and cheese...
...along with a frosty mug of root beer and a heaping slice of coconut cream pie.
Posted on 01/01/2011 12:10:18 PM PST by wizkid
Welcome to my search for the perfect burger. My mission is to search and inform one burger at a time.
(Excerpt) Read more at joesburgersearch.com ...
Tulsa is the home of the original hamburger on a bun (Weber's Root Beer Stand):
Today my love affair will take me to Brownies for a double meat and cheese...
...along with a frosty mug of root beer and a heaping slice of coconut cream pie.
Michelle Obama will not like this.
According to her, fast food is one of the foods hurting people in the “food deserts”.
I wonder if Michelle likes a nice veggie burger.
Keep us up to date on this vital topic!
Green chile buffalo burger.
Ever heard of a Taco Burger? A local (Taco Inn) place use to (still?) sells taco meat, cheese, lettice etc on a bun. Kind of different if a bit odd, but nothing too special.
is that thing sitting on a bag of fries or is that a health insurance policy?
No fries in pic, just a great burger.
Buffalo’s pretty lean... that’s my story and I’m sticking to it.
Whenever ground beef goes on sale, I head out and buy fifty pounds of it.
I have a stainless steel pipe section about 5” in diameter, 34” thick. I use it to patty up the beef -three five pound tubes at a time, 1/3 pound per patty.
Now if I could learn the recipe for Fuddruckers’s burger buns....
This should get you pretty close....
2 cups whole milk 1/4 cup warm water (105-115°F)
2 (1/4-oz) packages active dry yeast
1/4 cup plus 1/2 tsp sugar, divided
1/2 stick unsalted butter, cut into Tbsp pieces and softened
2 large eggs, lightly beaten
1 Tbsp salt
6 cups all-purpose flour, divided
1 large egg mixed with 1 Tbsp water for egg wash
Equipment: a stand mixer with paddle and dough-hook attachments; a 3-inch round cookie cutter
Bring milk to a bare simmer in a small saucepan over medium heat. Remove from heat and cool to 105 to 115°F.
Meanwhile, stir together warm water, yeast, and 1/2 tsp sugar in mixer bowl until yeast has dissolved. Let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)
Add butter, warm milk, and remaining 1/4 cup sugar to yeast mixture and mix with paddle attachment at low speed until butter has melted, then mix in eggs until combined well. Add salt and 4 cups flour and mix, scraping down side of bowl as necessary, until flour is incorporated. Beat at medium speed 1 minute.
Switch to dough hook and beat in remaining 2 cups flour at medium speed until dough pulls away from side of bowl, about 2 minutes; if necessary, add more flour, 1 Tbsp at a time. Beat 5 minutes more. (Dough will be sticky.)
Transfer dough to a lightly oiled large bowl and turn to coat. Cover tightly with plastic wrap and let rise in a warm draft-free place until doubled, about 2 1/2 hours.
Butter 2 large baking sheets. Punch down dough, then roll out on a lightly floured surface with a floured rolling pin into a 14-inch round (about 1/2 inch thick). Cut out as many rounds as possible with floured cutter and arrange 3 inches apart on baking sheets. Gather and reroll scraps, then cut out more rounds.
Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they hold a finger mark when gently poked, 1 1/2 to 2 hours.
Preheat oven to 375°F with racks in upper and lower thirds.
Brush buns with egg wash and bake, switching position of sheets halfway through baking, until tops are golden and undersides are golden brown and sound hollow when tapped, 14 to 20 minutes. Transfer to racks to cool completely.
Cooks’ notes:
•If you don’t have a stand mixer, stir ingredients together in same sequence with a wooden spoon until a dough forms. Knead dough on a floured surface, incorporating just enough flour to keep dough from sticking, until smooth and elastic, 7 to 8 minutes.
•Buns can be frozen, wrapped well, up to 1 month.
The candy store on 83rd and Lex - they still make their Coke w/syrup. And there’s a sports bar in St Petersburg I can’t remember the name of that has about the best burger anywhere.
ML/NJ
baker bookmark. Thanks, I’ll try this recipe.
Personally I make sure I toast all my buns (buttered) on a pan to brown them first. I also use white American cheese, not yellow.
Great thread. I look forward to the pics and follow ups. But one minor quibble. Those are the ugliest and most unappetizing pies I have ever seen. I wouldn’t feed them to my dog. (pie snob alert!)
Whoa!, when did taco bell offer that?
Nice. We eat our share of green chile cheeseburgers here too.
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