Old Burgers are New Again.

“Don't throw the past away.

You might need it some rainy day.

Dreams can come true again.

When everything old is new again.”

Everything Old Is New Again

Song by Peter Allen ‧ 1974

Another “new” trend seems to have hit the culinary world, smashed burgers.  Sorry to burst the bubbles of those who love to follow trends, but smashed burgers are nothing new.  Growing up during the 60s and 70s, of the 1900s, a large thin burger on a toasted bun was the norm at any diner, restaurant or hole in the wall, quick bite to eat place.  Condiments and other toppings could be added on which created a double fisted filling meal; no forks and knives around as that was too hoity toity.

While many a restaurant, in various states, claim to have created the smashed burger, it is the Dairy Cheer, a diner in Ashland, Kentucky, located in the Appalachian Mountains, which gets the full recognition.  The story, traced back to the 1950s, is that a cook, for some unknown reason, decided to use a can of beans to smash out a burger patty while cooking on a grill.  Basically, the smashing process creates more surface area for the Maillard reaction, which results in a caramelized, crispy exterior and intense flavor. It was a huge success, and became a new standard for cooking burgers.

Around the 1980s, when life seemed to have become easier and financially sound, people wanted more than the usual standards.  Bigger was better, and that included simple items like the hamburger.  Instead of thin burgers, restaurants began to create thick burgers, sometimes putting ingredients, like cheese, into the burger’s middle.  Now here’s where the joke was on everyone, those thick burgers were actually smaller than the smashed burgers.

Alright, for the math impaired, 1/3 is larger than ¼, but1/3 is smaller than ½; now stay with me here.  Smashed burgers are larger in diameter, but smaller in thickness; perfect example is the Whopper at Burger King.  Typically, a smashed burger is 1/3 of a pound of meat, however, those thick burgers that cost more were typically only ¼ of a pound.  So, folks were eating less for more money; wow, what a bargain…not!

In the 2000s, a new chain restaurant began in Denver, Colorado, Smashburger.  The old way of cooking burgers was being reintroduced to diners, and folks were loving it.  This has become a popular trend, and even fast-food places, like Sonic Drive-In are riding this train.  However, how the smashed burger is created, and cooked, makes a huge difference in texture and taste.

 

To make a delicious, full of juice and flavor, burger, make sure to use 80/20 ground beef.  It will have enough fat to help cook the burger, but not make the burger overly greasy.  For a 1/3 lb. burger, measure out 2/3s cup of meat, packed loosely.  Place either on a sheet of plastic wrap, or, when I make them, a plastic plate, with another sheet of plastic, or plastic plate on top.  Using the heel of one hand, start in the center of the meat and begin pushing it outward in a circular motion.  When it feels even, slowly lift off the top plastic; use fingertips to pat the edges of the patty into a circle; the diameter should be about five inches.

Using a long thin spatula (5”x2”, known as an omelet spatula) carefully lift the smashed patty to place on a sheet of wax paper.  Continue until all the ground beef has been used up; 2 lbs. of 80/20 will give six burgers.  Place the burgers in a plastic freezer bag, place in freezer for 30 minutes to one hour to firm them up before cooking.

Why smash the ground beef patties before cooking?  Excellent question.  Now that the meat is thin, it will not only cook more quickly, but the Maillard reaction, mentioned before, will immediately begin to take effect.  If the patty is thick, cooked on one side, flipped and then smashed, all the flavorful juices will ooze out, and you will end up with a dry burger.

 

Can you add spices to the ground beef before-hand?  Of course, but we do not as we want the full flavor of the beef to be tasted after adding condiments, or fixings like cheese, lettuce, pickles, sliced tomatoes, or oven fried onion rings. Also, make sure to use a good flavored bun, and I highly recommend Sara Lee’s Artesano brand.

 

 

 

 

Lunch is Served!

 

Perfectly Cooked All the Way Through.

 

 

 

 

 

 

 

 

Which is better, stove top nonstick griddle or outdoor barbecue grill?  Both methods work just as well. For the griddle, set the stove temperature to medium-high, 350F.  Place burgers on griddle and let cook for three minutes; let them sit, no poking!  After three minutes, flip them over and let cook for another three minutes.  If you want melted cheese on them before serving, flip the burgers once again, place two slices of cheese on top, and let it melt for one minute before removing to serving platter.  The shrinkage of the burgers will be about 3/4s of an inch around, so a 5-inch diameter will go down to a 4 and ¼-inch diameter.  Sounds like a lot, but that means that all the juicy flavor has been trapped inside the meat itself.

 

 

Smashed Burgers Made on Stove Top Grill

 

 

For the barbecue grill, oil the cooking surface with non-stick spray as you do not want your burgers to stick.  Fire it up and get the temperature to 400F, place burgers down and cook one side for two minutes; do not bring the top down on the barbecue, leave it open to the air.  Flip the burgers, cook another two minutes.  Melted cheese before-hand, follow the same direction as for the stove top griddle.  Remove to serving platter.

Smashed Burgers Made on Barbecue Grill

 

Smashed Burgers Made Two Ways

Now you have perfectly cooked smashed burgers that can be made at home, and you know exactly what is in them, and the cooking method used.  Just in case my directions were not clear, photos of each step will be on the food blog.  Smash’em up and enjoy good eating!

Mary Cokenour 

French Toast and Onion Rings - A Love Story.

 In October, Roy and I celebrated 19 years of togetherness, and that anniversary day began in an interesting way.  In desperation, a coworker had texted him about not understanding some duties of the third shift.  After coming home, from helping his coworker, well the dogs had to make the huge announcement, and I was dragged, kicking and screaming, out of a lovely dream.  6am, on a Saturday morning, but it was our anniversary, and the Fates had a plan.

We suddenly began to reminisce about the third shift jobs we had back in Pennsylvania.  While we enjoyed working by ourselves, or we only another coworker present, it was a difficult life at times.  While the world outside was in full swing during the daylight hours, we were sleeping it all away.  Our next-door neighbor, retired, would wake us at 2pm daily, using a leaf blower to clean his driveway which was across from our bedroom. Oh yes, we spoke to him about it, but even though he, himself, had been a third shift worker, he was retired, and, “no one can tell me what to do anymore”. 

There was one thing though, that made our lives a bit special, every Saturday morning, between the hours of 2am-4am, a meal at Jennie’s Diner.  It was located on Highway 30, open 24/7, considered a dive by tourists, but loved by all locals.  The waitresses were sassy, yet sweet; the food was comforting and better than any a five-star restaurant could serve.  Some dinner items were still available, and the breakfast menu was full of the most delicious choices and combos.  Lancaster County was still farming country, at that time, so a full, hearty, yet heart stopping meal, was still looked forward to.

Saturday mornings, at these ungodly hours, were the time for the third shifters, long haul truckers, and Friday night (oh, so drunk party goers) to get together.  Each booth had a small jukebox, songs were a quarter each, or 5 for a buck; and the Saturday morning crowd had favorites.  Everyone, and I mean even the police that came in for their meal breaks, sang along!  “She Thinks My Tractor’s Sexy” was a personal favorite, but when Neil Diamond’s “Sweet Caroline” came on, oh, the place erupted loudly in song.  It was not unusual to see someone get up, walk up and down the aisle, leading us like a symphony conductor.  Surprisingly, we were all in tune, and cheered when the song ended.  Talk about, “it was the best of times”! (Please, someone get the A Tale of Two Cities reference)

 

So, while reminiscing, Roy remembered that once, he had ordered French toast and onion rings; and a man sitting at another booth exclaimed, “Hey, just hearing that order is giving me a heart attack”.  Technically, it was our dinner time, but, again, only a few dinner items were available, the rest was from the breakfast menu.  Then it dawned on both of us, didn’t we have a bag of frozen onion rings in the freezer?  Oh yes, we did, and I had just purchased a loaf of Sara Lee’s Artesano Brioche bread, eggs and milk from the local market the day before.  It was our anniversary, and we were going to recreate that French toast and onion rings meal.  I guess this is where, those previous references to French toast, were all leading towards.

After cooking, eating and cleanup, and yes, we sang “Sweet Caroline” in tune, we both agreed that this was the start of the best anniversary day ever!  Later on, we took the drive up, the only paved road, up into the mountains, down Harts Draw Road, along Route 211.  Of course, many stops were made for photography, or to just take in the most beautiful scenery.  That night, pizza, chips and onion dip were enjoyed during our usual Saturday night anime marathon.  Yeppers, best anniversary day ever!

 

Being together, for 19 years now, we have realized that memories, making wonderful memories together, is what keeps our togetherness alive.  Of course, there have been bad times, no relationship is 100% perfect; well, maybe except for Barbie and Ken’s, but they’re an inanimate couple anyway.  We are grateful for each other; we cherish each day we were given, to be together; and now we wake up each day, and wonder what year number 20 will throw at us.

French Toast

Ingredients:

2 cups milk

4 eggs

1 Tbsp. pure vanilla extract (not needed if brioche or challah bread is being used)

6 slices thick style bread

Cinnamon

Butter

Syrup

Preparation:

In a wide, one-inch deep, bowl, whisk together milk and eggs (and vanilla if needed).  Place two slices of bread into bowl.  At this time, place stove top griddle pan on medium-high heat; or turn on electric flat top griddle to 350F.

Flip over bread in bowl, sprinkle cinnamon on top; place bread on griddle, cinnamon side down, and sprinkle more cinnamon on top side.  Griddles are usually non-stick, but if not, melt two teaspoons of butter, and spread across griddle before placing bread on top.  Cook for 5 minutes, flip, and cook another 5 minutes.  While doing the 2^nd-5 minutes, I usually place a half teaspoon, of butter, on top, and just let it melt into the browned side of the French toast.

Also, begin prepping the next two slices of bread; remove finished slices, add more butter to griddle, if needed, and begin cooking the new slices.  Repeat instructions for first two slices till done with all. Pour syrup over, and enjoy!

Makes 2 or 3 servings, depending on how many slices you consider a serving to be.

Mary Cokenour

Good Eating at DC Rack Haus

DC Rack Haus

330 Highway 491

Dove Creek, CO, 81324

Phone: (970) 677-2656

Website:  https://www.facebook.com/dcrackhaus/

Hours of Operation:  Monday thru Saturday, 7am to 2pm

                                      Closed Sunday

A little over one and ½ years ago, Beth Spigner, was working at The Dinner Bell, in quiet Dove Creek, Colorado.  Then it happened, the owners decided to pull up stakes and sell.  Beth talked it over with mom, Athena Spigner, and the decision was made.  Purchasing the restaurant and becoming co-owners, revamping the interior and menu; these two ladies were on a mission.  A mission to become the culinary goddesses of Dove Creek, and strong goddesses they are!

A military family, formerly from California, the move to Dove Creek, 16 years ago, was another easy decision.  Though they had traveled far and wide, retirement brought the Spigner family to a place they enjoyed visiting often, Colorado.  What better way to put down solid roots within the community, then to purchase a business to cater to it?

Now many locals were a bit concerned, “What about the Dinner Bell’s menu!?!”  Little by little, new menu items were phased in, older ones phased out.  You know, like that Whole Foods Thanksgiving commercial, “They’ll never know, we’ll just phase it in.”   There are three tried and true dishes that remain, “Open Face Burger”, “Green Smothered Burrito”, and the “DC Steak”.  DC Rack Haus uses the same tried and true recipe, so makes the best green chili around.  There was no way that was coming off the menu.  Well, unless the new owners wanted to find themselves at the open end of a hanging rope.

Third easy decision was the days and hours of operation.  Monday thru Saturday, 7am to 2pm, are prime time, and busy they are.  Locals flock in for deliciously prepared breakfasts and lunches; mainly house made with ingredients sourced locally.  During hunting season, hunters eagerly find the time for fluffy flapjacks and waffles; crispy French toast, and omelettes bulging with cheeses, meats and veggies of choice.  There are other egg dishes to choose from, biscuits and gravy, and, of course, the breakfast burrito.

Lunch time features are geared towards American and Mexican cuisines.  The burgers are half pounders, perfectly grilled with oozing delectable juices.  Try out the Snow-Cap with grilled mushrooms, onions, ooey-gooey Jack cheese on a toasted bun.  The veggies served are alongside the burger, so they are cool and crisp before adding to your burger.  The burgers are two fisted, so come hungry, and ask for extra napkins.  Side is crispy French fries, but sweet potato fries or crunchy onions rings can be substituted for an extra $1.50.  The portions are large, so once again, come hungry!  Let me tell you, for the portions you receive, the prices on the menu are spot on as well.

Patty Melt

Snow-Cap

Inside the Snow-Cap

There are wraps with or without meats; there is the “everyone’s favorite”, Country Fried Steak served with fries, toast and country style gravy.  The Country Fried Steak is also a breakfast feature with eggs and home style potatoes.  Looking for something more filling and vegetarian; try out a Veggie Wrap, Salad or Green Chili Cheese Fries.  The Cole slaw is house made, and that includes the dressing.  Do not be afraid to ask about ingredients, the Spigners want to make sure you have exactly what you are craving.

DC Rack Haus is family friendly as well, with a Kiddie Menu that will satisfy a child with choices of PBJ, Grilled Cheese, Mac n’ Cheese, burgers that small hands can manage and chicken strips.

While the high season does bring in more visitor business, having tour groups scheduling meals breaks, in Dove Creek, would be a huge boon to the community.   Well, to any small community where tourism is becoming a major attraction.  Tour companies need to get smarter about including breaks within small towns, where the service is more homegrown and comfortable.

Overall, the atmosphere is cozy, the service is friendly, and the food is just what the comfort doctor ordered.  Whether in Dove Creek, Colorado, another nearby town, or simply passing through, stop into DC Rack Haus for a homestyle breakfast or lunch that will make your eyes roll with dining pleasure.  You will not be disappointed!

Breakfast Menu

Lunch Menu

Mary Cokenour

Good Food, not Fast Food, at the Patio Drive-In.

Patio Drive-In

95 N Grayson Pkwy. (Route 191)

Blanding, Utah, 84511

Phone: (435) 678-2177

Hours of Operation: Monday-Saturday, 10:30am – 9pm; Closed Sunday






In the late 1950s, an A&W opened up in Blanding, Utah; with a secondary franchise in Monticello.  While the Monticello location went bust after only two years due to lack of business; the Blanding location was holding strong.  Not wanting to be reigned over by A&W overlords, the owner left the franchise in the mid-1960s and the Patio Drive-In was born.  Since then, as told by Steve Bronson at the Blanding Visitors Center, “The list of people who didn’t own it at one time is far shorter than those who did.”

Patio Drive-In is an example of the 1950s drive-in diner; not as large as “Al’s” on Happy Days, but just as busy with both happy customers and employees.  The current owners, Lana and Ricky Arthur, have owned the restaurant since 2009; they have developed a strict vision statement, “WE ARE NOT A FAST FOOD RESTAURANT. We are a food establishment reminiscent of a bygone era where the quality of the food meant more to America than how fast it could be served.”  Anyone visiting the Patio can see, and experience, the truth of this statement; people talking, laughing and eating without worrying about the time; no one is rushed out.  Warmer weather can find visitors and locals alike sitting under covered umbrellas at the tables outside, or even sitting on the grassy lawn. 

 

Where's Waldo and Carmen Sandiego; probably at Patio Drive-In.

Order Area

Menu and Server, Heidi

 At Patio, the food is made to order; there are no heat lamp units, the one microwave is for employee personal use only; the food is freshly prepped and freshly cooked…period!  To make the quarter, or half, pound burgers (dependent on type ordered), the meat is partially cooked on the grill, then take a bath in house made au jus before going back onto the grill.  Did you ever wonder why they tasted so beefy and juicy? Now you know the secret, and here’s one more; the grilled chicken soaks in Sierra Mist soda, and another ingredient I swore not to reveal, before hitting the grill.  Do you love melt in the mouth onion rings?  Thinly sliced, separated and soaked in a buttermilk bath; hand dredged through a seasoned flour mixture; then deep fried to a golden brown.  Excuse me while I wipe the drool off the side of my chin.

Cheddar Melt

Chicken Ham and Swiss

Chicken Philly

Lil Buff Burger - 1/4 pound real Buffalo meat

Buttermilk soaked, hand dredged Onion Rings

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Orders can be called in for pick up, or use the drive-thru window, but be prepared to turn off the engine and wait.  Freshly cooked means freshly cooked; this ain’t no McDonald’s and everyone is so happy for that!  Welcoming atmosphere, friendly owners and staff, fresh made to order food; there is no way I could not put a positive perspective on Patio Drive-In.  Visit them, if you have not already, and I bet you will feel the same as I do.

 

Mary Cokenour

Shake Shack Built on Frozen Royalty.

Shake Shack

364 North Main Street (Route 191)
Monticello, Utah, 84535

Phone: (435) 587-2966

Facebook Page: https://www.facebook.com/frosteezshakeshack

Hours of Operation: Tuesday - Saturday; 12pm to 9pm

I first reviewed Shake Shack in August 2011, and I've got good news and good news.  First, the good news is that Shake Shack is still open every year during the warmer months.  Second, the good news is that the service, food, ice cream products and 1950s atmosphere is still going strong.

After the sale of the “Bailey and Wood Market”, Ralph Arthur Bailey needed a new venture. In 1954, the Dairy Queen Company was offering franchises throughout the United States. With his experience with freezers and food sales, Ralph decided bringing ice cream to Monticello would be a great idea, and he was correct. Monticello’s Dairy Queen (original address 612 North Main Street) opened that year; a simple walk up to the window store that offered up soft serve cones or in cups, and other frozen treats.

In 1972, Ralph passed on; the store was purchased by Jan and Grayson Redd; 1975 the interior dining room was added to the building. Their relationship with Dairy Queen ended in 1987; Shake Shack was born, but here’s a nifty piece of history for you…they are still using the original ice cream maker from 1954! The ice cream and dining menus built up over the years, and it was in 2007 that the Redds decided it was time to go on a diet. The parents of Teresa Brooks purchased the Shack, but quickly sold it off to their daughter and she is still running it today…thank you Teresa!


The Shake Shack is reminiscent of those 50s style diners where you can still get a burger, fries, with a drink or shake, and not leave your wallet empty. It's the type of place where you can sit down with friends and/or family, enjoy a good meal or just dessert; not feel rushed out or unwelcome. The menu is not huge in variety which is fine as it gives Teresa, and her friendly staff, the benefit of getting orders done up quickly and correctly. Another important point, the beef for burgers, potatoes for fries, and ice cream ingredients are locally sourced through Blue Mountain Meats.

Enough history, let’s get to the good stuff; the food and desserts! All food is cooked to order, not premade and sitting under a heat lamp; burgers are juicy half pounders with a variety of toppings offered, even an old fashioned patty melt. Chicken sandwiches, grilled sandwiches, hot dogs, French or curly fries, and the yummiest onion rings. 

Mushroom Melt, Patty Melt, Onion Rings, French Fries

Inside the Patty Melt
 

So, you already know that the soft serve is still made with the original Dairy Queen machine from 1954. But did you know that the shakes are thick, hand mixed and…wait for it…above the rim!?! Dairy Queen’s Blizzards may have started the trend, but Shake Shack has perfected it with real pieces of fruit, and cake, yes, cake! Take, for example, the raspberry cheesecake shake; real chopped up raspberries and cheesecake pieces…cheesecake!!! Not in the mood for a shake, how about a whopping banana split, sundae, float or freezer? Soft serve or hard served, the ice cream is awesomely great in a cone or dish. You so want to try out the newest item on the menu, homemade waffle cones; crunchy goodness! Teresa loves to play inventor and come up with winning combinations for our taste buds.

Real Cheesecake pieces folded into the shake.

Built on ice cream royalty, Dairy Queen; Shake Shack is proving to locals and visitors alike that a brand name can be outdone when you love and enjoy what you do.

Mary Cokenour

Old West Comfort Food at the Horse Head Grill.

Horse Head Grill

380 South Main Street (Route 191)
Monticello, Utah, 84535

Phone: (435) 587-3058

 

A new chef has come into Monticello, taken over the old MD Ranch Cookhouse; serving up comfort food to all us cowboys and girls. Lou Jean Cressler’s her name; cooking, grilling and baking are her claim to fame. After perfecting her skills in southern San Juan County, Lou Jean decided that Monticello was in need; to the rescue she came. Open six days a week (being open on Sunday is in the works) from 7am to 9pm, Lou Jean and her friendly staff serve up breakfast, lunch and dinner. The exterior and interior of the restaurant still have the looks of an old, rustic cookhouse; the memorabilia on the walls is dedicated to that most beautiful animal, the horse.

 

While the menu for breakfast offers up such delectables as French Toast, Pancakes, Burritos and Omelets; and the dinner menu gives you hearty Country Fried Steak, Ribs, Pork Chops and juicy Steaks; we were there for lunch.

Bacon Cheeseburger

Lunch is a dream for anyone who has just finished a long hike or busy morning at work. Horse Head Grill’s burgers are made for them special at Blue Mountain Meats; that’s right, they source in locally! The burgers are half pounders that are cooked on a charcoal grill; one bite and you’re sighing, “Charcoal…yum!"    Make sure to order something with bacon…thick cut, crispy and a generous portion make any burger or sandwich totally complete. Sides are fries, chips or a small salad; I recommend the onion rings that are lightly battered, whole onion and not greasy. The onion rings are also an appetizer, so a portion can be shared between two people; that is if you want to share after you taste one.


Big Boss Burger

Big Boss Burger cut in half.

Onion Rings - Great as an Appetizer or Side.

The lunch menu includes other items like Philly Cheesesteak, Chicken Strips (4 large tenderloins), Navajo Taco, BLT and more.  There is also a salad bar that can be added to any meal; or made into the meal itself.





Desserts are house made by Lou Jean; cakes, pies and most awesome brownies.  I had the chocolate mint brownie; cake like brownie on the bottom; a layer of minty gooeyness in the middle; with a chocolate frosty layer topping it off.  I was in such ecstasy, I almost slid out of the booth seat; half was eaten there, the other half went home for later on.

Occasionally there is live music at the Horse Head, so keep an eye open when reading the San Juan Record (local newspaper) for announcements; or the Grill's Facebook page.  Hungry little cowpokes, yes, there is a children’s menu; and don’t be stealing that corndog off your child’s plate if you want to keep that hand.

Horse Head Grill has Old West décor, comfort food, welcoming attitude; don’t pass this place by when driving through Monticello, Utah.

Mary Cokenour