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Big Papa's Beef Patty

Big Papa's Beef Patty

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Named one of the 10 "Best New Restaurants in America," by GQ in 2009, Serpas True Food receives a lot of its praise for its custom-blend beef patty served on a homemade brioche bun. It’s seared to perfection on a flattop griddle and served on a buttery toasted bun.

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  • 5 Ounces blended ground chuck, brisket, and sirloin
  • Salt and pepper, to taste
  • 2 Tablespoons grated smoked Cheddar and Monterey Jack cheese
  • 1 brioche bun
  • 1 Tablespoon clarified butter
  • 2 Tablespoons clarified butter
  • 2 Tablespoons chipotle-aioli or a favorite mayonnaise-based condiment
  • 1 Tablespoon caramelized onions
  • 1 strip thick-cut applewood-smoked bacon
  • 2-3 leaves lettuce

Big Papa's Double Beef Patty

This place is very comfortable from the get-go. The usual modern Southern decor. Laid back service. Southern, but a little Louisiana spin.

It is VERY EASY to overorder here.

Let me write that again: It is VERY EASY to overorder here.

There are so many items on the menu and each one makes you want to go "I want that!" We said that. A lot. And we ordered a lot. A dinner for two went as follows. We started with many appetizers, which were excellent across the board: the tuna tartare with chile-sesame dressing, green apple, house chips eggplant hushpuppies with bleu cheese and red gravy smoked salmon on house chips with chipotle cream cheese & onions and crispy duck rolls with chili syrup & five spice. These four appetizers were probably enough food for a normal sized dinner for two people. Then the entrees came.

Forget about loosening the belts. Belts will likely end up on the floor.

Big Papa's burger involves a ridiculously tender patty with smoked cheddar, red wine dressing, and bacon. This should be considered in the rank of Atlanta's best burgers. This thing is flat out AWESOME. Any quality deemed to be necessary in a good burger is not only met, it is ridiculously exceeded. For me, before I was even done eating the burger, I was already trying to consider when I would come back to have another. It also came with house fries. Delicious. Our other entree was a stuffed chicken breast with spinach, goat cheese, basil, and mashed potatoes. This was some mutant chicken. The portion here was so ridiculously generous. It must have bullied many other chickens before it ended up at Serpas. When my friend said she was finished, she pushed the dish over to me. It looked like she hadn't touched it. But this was delicious chicken. Absurdly good. Juicy, tender, and full of flavor.

Yes, we ordered dessert. The Georgia peach upside down cake was the perfect counter to a whole lot of savory. The beignets were good, but all beignets not from Cafe du Monde will fall short. At least, that's my opinion.

To be honest, I didn't have any expectations when we first came here. Why? I didn't know much about the place. I don't why that is. When I ask around, this isn't as well-known as an Abattoir or Miller Union or Empire State South. All I know is that I'm glad I came across it. It's fantastic.


- Mix all togethor in large mixing bowl

- Refrigerate for at least 2x hours

- Salt patty and spray with olive oil

- Sit it directly on piping hot charcoal grill and do not turn for min 3mins - (they will fall apart if you turn)

- wipe with mustard and then turn again

- immediately place cheese slice on top of patty and cook until cheese melts nicely

- Fry bacon in a pan at the same time as patties are cooking

- Place small cubes of butter on top of mushrooms in a baking tray and salt thoroughly, then grill on 180°C for 15mins

The bun

The McDonald's sesame seed bun isn't the standard bun you can pick up at your local grocery store. It's actually a little smaller than standard, and of course there's a middle "club" piece of bread. That can make creating an exact copy troublesome. Occasionally, you'll find the three-piece sesame seed buns in a grocery store or mega-mart, but if you can't, there are two ways we can replicate it.

The first is rather simple just use the bottom part of another bun. The other option is to cut off a little less than half of the top bun and use that as the middle portion. The problem with cutting off a portion is the bun sort of sits funny that way and you don't have enough bread on top. You're better off just using the bottom from another bun to make it work. If you're one of those people that can't handle the thought of wasting a top bun and the notion of putting two top buns together to eat something is inconceivable, go ahead and cut the top part.

Portillo’s Italian Beef

Most major cities in the U.S. have a sandwich that locals proudly claim as their own. For Chicagoans that sandwich is the Italian Beef.

Thin-sliced roast beef is dunked in herbed gravy to soak up the flavor, then it’s stacked on a warm Italian sandwich roll and topped with sweet peppers or spicy hot Giardiniera. The recipe may seem like a simple one, but if any component of this iconic sandwich isn’t faithful to the Chi-Town original, true beef fanatics will cry “foul” quicker than bleacher bums at Wrigley field.

There are many good Italian Beefs to be had in Chicago. Great beefs are produced every day in small corner joints with names like Bubba’s, Johnnie’s, Jay’s, Tony’s, Pop’s and Mr. Beef. And there are top-level chains with beefs so good and business so robust that they have exploded into multiple locations across the city, and even into other states. Al’s Beef, Buono Beef, and Portillo’s are such superstars.

You’ll get truly fantastic Italian beefs at any of these popular restaurants, and any of them would be great hacks. But since Portillo’s is the largest, with 41 locations across the country and more to come, that’s the Italian beef sandwich I’ll be hacking here today.

And this is the easiest method you’ll find. You won’t need to spend hours roasting meat, making scratch gravy, and then trying to slice the beef thin enough by hand without losing a fingertip. I’ve got a gravy hack for you that shortens the process considerably, and we’ll let your deli clerk handle the sharp blades.

We’ll start with the rolls…

A good sandwich is only as good as the roll it’s built on.

Portillo’s uses Turano rolls which are tough enough to withstand some heavy gravy pours and dunks. If you can’t find Turano, look for Gonnella rolls which are nearly identical. You can also use Amoroso rolls from Philadelphia which are longer, softer, and typically used for cheesesteak sandwiches (a.k.a Philly’s favorite sandwich). They don’t hold up as well to liquid as the other rolls, but they taste great.

If you can’t track any of these down, use the chewiest French rolls you can find.

As important as the roll is what goes into your roll. Portillo’s uses thinly-sliced bottom round roast beef, which is the tougher of the two (top and bottom) back end round cuts.

For this hack you’ll need to get freshly sliced roast beef from your deli. It will likely be from top round cuts (as these are), which means it will be more tender than the bottom round used at the beef shops, and that’s a good thing. Get your beef in any of these preparations: regular roast beef (or Angus), London broil, or Italian-seasoned beef. They all work fine, but the Angus roast beef is the best of the bunch.

Whatever you decide to get, you’ll want a pound of it.

And you’ll want it sliced like this…

Tell your deli clerk to slice it thin. As thin as possible. When the beef is thin it stays tender and you can use more slices on the sandwich. Which means the meat holds more gravy. Which means you get a more flavorful sandwich. Which means more happy mouths.

If the beef starts to tear and won’t slice into whole clean slices, have your deli clerk go a little thicker until the slices come out clean.

It’s not an Italian beef without the added burst of flavor that comes from the peppers on top.

Marconi brand hot Italian giardiniera is a spicy blend of pickled vegetables that includes peppers, carrots, celery, and cauliflower in an oily brine. Marconi is the brand Portillo’s uses, but you can use any brand you prefer, including milder varieties. Giardiniera is the most popular topping and it’s the way I roll, but it’s pretty spicy stuff and you may want something milder.

In that case, find or make some sweet peppers. The sweet peppers can be prepared by roasting sweet bell peppers and adding a little vinegar to them, or you can use a canned product.

Let’s begin cooking with a magic trick.

We want to make beef gravy that tastes like it was created in the traditional time-sucking method usually requiring hours of roasting and reducing. Rendered fat is an important component of long-form beef gravy that is created as the beef cooks over several hours. We do want fat, but we want it quick.

To do that we’ll turn these solid beef fat trimmings (a.k.a. suet) into liquid fat (a.k.a. tallow) in the quickest way possible.

Get some fat trimmings from your butcher (cheap!) or trim them from uncooked beef steaks and roasts. You can do this over time and save the trimmings in your freezer. You only need 1/4 pound for this.

You can’t beat a food processor for chopping up the fat into little bits. Just be sure your fat trimmings are cold before they go in to help get it chopped into small pieces.

Put the fat in your freezer for 1/2 hour if you want to chill it quickly.

Chop the fat until it looks like this.

If you don’t have a food processor, you can chop the fat by hand with a knife. Your pieces won’t be as small, and the cooking will take longer, but the fat will still render.

Now cook this down, stirring often.

It’ll crackle and pop, and soon you’ll have enough fat for the gravy.

Separate the fat from the browned bits. This is where your strainer comes in handy.

Save the fat for the gravy and toss out the browned bits.

Now that we have our fat, we need to combine all of the ingredients for the gravy in a saucepan of water. The gravy is made with two large Knorr bouillon cubes, Kitchen Bouquet for color, oregano, salt, pepper, garlic, cayenne, MSG (not bad for you), some lemon juice (not shown) and 3 tablespoons of the rendered fat.

These ingredients are what you find in the real gravy as listed on the plastic tub it comes in. I know this because Portillo’s ships frozen Italian beef kits, which I ordered and the law requires ingredients to be printed on the package when sold as a shipped retail product. I found that most other Portillo’s beef copycats include random ingredients like Worcestershire sauce, basil, and salad dressing mix (?) while leaving out essential additions like ground cayenne or umami components that are listed right on the package.

Mix all this together, cook for 5 minutes, and you’re done. That’s it. You won’t believe how good it is.

Now preheat your oven to 400 degrees.

When you’re ready to build each sandwich, warm the rolls in the hot oven for 3 to 4 minutes.

This will make them crispy on the outside and warm in the middle.

While the bread is warming up give your beef a hot gravy Jacuzzi bath. First, be sure your gravy is not boiling. It should be just below boiling (around 180 degrees is good) so that the beef doesn’t toughen as it soaks.

Separate the slices of beef and add them to the gravy for 2 minutes.

Use tongs to add the beef into the sandwich roll. Don’t let the gravy drip off. You want the beef wet and flavorful. We’ll also add more gravy at the end.

Some people like the whole sandwich dunked in the gravy. Now’s the time to do that. Use tongs and dunk it real quick if you decide to go for it.

Now add some peppers on top. Oh, that’s nice.

I can practically smell Lake Michigan.

Finish up your masterpiece Italian beef sandwich with more gravy over the top, and dig in.



View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 366

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

What Type of Steak is Used for a Steak Burger?

You might notice a restaurant with a broad variety of steak burgers on the menu. There might be a sirloin steak burger, rib steak burger, or even lamb steak burgers. Why so many options?

Just like restaurants offer several steak cuts to choose from, they often do the same with burgers made from steak. One of the biggest reasons they do this is so people with all budgets can still enjoy this type of burger by choosing a less expensive cut. Plus, some people prefer the flavor of specific steak cuts over others and want that flavor to translate to their burgers.

It you’re not necessarily a beef steak fan, some restaurants offer other options, like a lamb steak or pork steak burger.

One of the most common steaks to use is a beefsteak. However, Angus, sirloin, and prime rib burgers are all quite popular in today’s steakhouses. Chuck steak is the perfect choice for a steak burger recipe because it has a decent amount of fat content to keep it juicy in addition to its bold flavor.

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Bob’s Big Boy Hamburger and Sauce Recipe

The recipe to make Bob’s Big Boy hamburger and Big Boy hamburger sauce

Bob’s Big Boy hamburger Ingredients

  • 1 Cup shredded lettuce
  • 8 Jumbo sesame seed buns
  • 1 Pound of ground beef chuck
  • Salt
  • 4 Slices of real American cheese

Bob’s Big Boy Hamburger Sauce Ingredients

  • 2 Teaspoons water
  • 2 Tablespoons sweet relish
  • 1/4 cup mayonnaise
  • 2 Tablespoons ketchup

How to Make Bob’s Big Boy Sauce
This is really easy just combine the relish, mayonnaise,water and ketchup. That’s your big boy sauce

How to Make Bob’s Big Boy Burger
On waxed paper form the beef into eight equal sized, round patties about
4″ in diameter.

Discard the top half of four of the eight buns. Now toast the the buns until golden. The extra bottom, is your middle bun.

After the buns are toasted, now grill your beef patties and salt liberally. Cook for about two minutes, then turn and add another sprinkle of salt. Cook for about another two minutes.

Now dress your Big Boy buns while the beef is cooking.
Put half the sauce on the toasted bottom, and the other half on the
middle, adding 1/8 cup of lettuce to each. The slice of cheese goes
on top of the lettuce on the true bottom bun.

When the beef patty is cooked, drain excess fat by tilting the patty to the side while holding it to the spatula with your free hand. Put one
patty on each dressed bun, stack the center, non-cheese patty/bun
on top of the bottom cheese patty/bun. Finish by placing the
toasted crowns on top.

75 Easy, Delicious Family Dinner Ideas For Any Day of the Week

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There&rsquos nothing better than a home-cooked meal. These uncomplicated family dinner ideas will please everyone. From cozy casseroles to veggie-filled healthy soup and stews and easy pasta recipes, you&rsquoll have endless delicious quick dinner ideas to choose from night after night, whether you have all day to prep or just minutes. If you're on the hunt for hearty ideas to add to your menu, these deliciously cheap and easy dinner recipes are both impressive and flavorful, and they will certainly make the whole crew happy.

Liven up staples like chicken and linguine with a creamy tangy sauce of cream cheese and lemon.