Hamburgers Tavern Style Recipes

Steps:

• In a medium skillet, brown ground beef until no longer pink, drain fat.
• Over medium heat add additional ingredients to ground beef.
• Simmer a minimum of 30 minutes, stirring occasionally.
• Serve on buns.

Steps:

• Place meat balls in a hot pan or flat-top griddle.
• Add a good pinch of the onions to the top of each meat ball (about 1/2 teaspoon each).
• Smash each meat ball flat with a spatula and cook for a minute or so.
• Flip each burger, add salt and pepper to taste.
• If you wish, toast/fry the split rolls in the burger grease as the meat is cooking (this is optional).
• Remove rolls from grill and place a slice of pickle on each one.
• Once the burgers are cooked (they are very small, it won't take any time at all) place one on each roll.
• At the restaurant, the burgers were put in a steamer drawer to hold until sale. You may have to come up with some sort of steaming device. Try paper towels or "Handiwipe" towels, soaked in water (and squeezed out to "damp"), to cover the burgers while in the steamer drawer.
• Serve with condiments of your choice.

Steps:

• Heat a cast-iron griddle over medium heat until hot.
• Spread 2 tablespoons of the mayonnaise equally on the split sides of the buns and griddle mayo-side down until golden brown, 1 to 2 minutes. Set aside.
• Combine the ketchup and mustard with the remaining 1 tablespoon mayonnaise in a small bowl and stir until just combined. Spoon the sauce onto the top buns.
• Heat a large cast-iron skillet over medium-high heat. Season the beef with salt and pepper. Divide into 4 equal patties and transfer to the skillet. Cook for 4 to 5 minutes. Add the butter, flip the patties, then remove from the heat (or bake in a 500 degree F oven until the patties are cooked to your desired temperature). Top each patty with a slice of cheese and let it melt.
• Transfer the patties to the bottom buns. Top with the pickles and chopped onion, as desired. Close the burgers and serve hot.

Steps:

• Soak Onion Flakes in Water. Combine Beef and Onions into small Balls and put into medium pre-heated fry pan and as they "hit" the pan, Flatten them. Turn and Cook on second side. Top with Pickle Slice. Serve on Small Dinner Roll For Cheeseburgers, Add small piece of Cheese after turning to cook second side. Top with 1/2 roll while still in pan and till cheese melts.

Steps:

• Get out a cast iron skillet-they are the best for loosemeats-or other kind if you have no iron skillet.
• Melt fat over medium heat and lightly salt bottom of skillet.
• Break ground beef up in skillet and start crumbling it with the back of a wooden spoon-this is very important-the meat must end up being cooked up into small crumbles.
• Add chopped onion while browning meat.
• Keep working with the back of spoon to break up meat.
• When meat is browned, drain off any fat and return meat to skillet.
• Add mustard, vinegar, sugar, and just enough water to barely cover meat in the pan.
• Cook, at a simmer, till water is all cooked out-between 15-20 minutes.
• Adjust salt and pepper to taste.
• Heat your hamburger buns-they're traditionally steamed for loosemeats-I like mine toasted lightly-do it the way you like it.
• When buns are warm, put yellow mustard on them and add some dill pickle slices-I put on lots!
• *If you start changing this recipe and using things like olive oil for the fat and Dijon or honey mustard for the yellow mustard, you will not get the traditional yummy taste of a loosemeat sandwich.
• Likewise, don't add any liquid smoke or Worcestershire sauce.
• Make them just like this the first time so you can sample the simplicity of this famous Midwestern treat.
• If you want to start making changes after that by all means do so but I'd like you to taste the original recipe at least once.
• Serve with homemade potato salad and chips or with my Easy Cheesy Potato recipe.