In honor of May, being National Hamburger Month, and Thursday, being National Beef Burger Day AND National Hamburger Day, here’s Mom’s copycat recipe for…
LUMP’S GOLLY BURGERS
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 17). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).] As always, I’m asking only for proper credit if you care to re-share it.
[NOTE: The Ollie Burger, created by Ollie Greichenhaus (Miami Beach, FL) was a 1970s legendary and uniquely seasoned burger, featuring a secret 32-spice blend that was marinated into the beef. Lum’s restaurant chain traditionally served these burgers on toasted buns, topped with mozzarella cheese and Thousand Island dressing.]
Best when, first, kept in this liquid marinade overnight…
INGREDIENTS:
[1 ½ to 2 pounds ground round]
3 tablespoons lemon juice
1 teaspoon pepper
1 ½ teaspoons season salt
1 tablespoon each: Worcestershire sauce, soy sauce, A-1 Steak Sauce and corn oil
½ cup canned beef broth (or 1 teaspoon beef bouillon powder, dissolved in ½ cup boiling water)
1 teaspoon Heinz 57 Sauce
¼ teaspoon garlic salt
1 teaspoon vinegar
INSTRUCTIONS:
Shape… ground round into 6 to 8 [1/4-lb] round patties, 3/4-inch thick & 3 ½ inches across. Mix the [rest of the] ingredients together in a refrigerator container that will also accommodate the patties and seal tightly with a lid.
Refrigerate at least 12 hours, turning the patties frequently in the marinade. Just before preparing, remove from the marinade and sear as suggested in my Country Club Burger recipe [on page 14 (see copy below)].
To sear [hamburgers] properly, use 1-tsp oil and 1-tsp margarine for each patty; melting it and getting the grill hot, but not hot enough to burn the margarine. Don’t use butter with oil because that changes color too quickly with heat.
Make a small slit in the patty as it sears on the second side, to check the color of the meat. You can also broil the patties on a rack in a shallow pan, placing them about 3” from the broiler heat, allowing about 5-minutes on each side (or as you desire doneness.)
See also…
