Hamburger Queen

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


For three Hamburger Queen burgers:
1 lb. ground chuck formed into three one-third-pound hamburger patties.
3 deluxe size hamburger buns, toasted.
3 slices of onion
3 slices Big Boy or comparable tomato
3 portions of Romaine lettuce broadleaf
3 portions sliced hamburger dill pickles
3 heaping teaspoons yellow mustard
3 heaping teaspoons mayonnaise
*optional 3 slices cheese, either American or a fine pepper jack.



Now, for the building process secret that the Hamburger Queen revealed to me fifty years ago and I continue to enjoy them (in fact, we had them today): On the toasted bun bottoms, spread heaping one teaspoon of mustard. Add 4 or 5 hamburger dill pickle mini slices atop the mustard. Place generous slice of raw onion (The Texas 1015 Bermuda is favored). Next, position the cooked hamburger patty (from the griddle or the grill) on the bottom bun atop the onion, pickles, and mustard, allowing juice dripping from the meat patty to soak into the aforementioned three items and bottom bun. Atop the meat patty, place two generous tomato slices. Next, select leaf of lettuce and top it over the tomato slices. And, finally, comes the top bun slathered with mayonnaise. Before putting the mayo on the top bun, she sometimes lets the top bun rest atop the sizzling meat patty and then adds the mayo and puts the top bun on top of the burger. And voila!!! *If you option to add cheese, it should go atop the meat patty beneath the tomato and lettuce.