7/16/2023 0 Comments Double decker burger![]() They had their Jumbo Burger with a special red sauce –that was neither tarter or thousand island – which people craved and still talk about.Ĭarter’s was another drive in that popped up in several locations in the 1950s. Parkmour Drive-Ins popped up in the 1950s in Cincinnati. It’s served with mayo, while ketchup and mustard are left tableside. Quatman’s Cafe, founded in 1965 in Norwood, had a double decker much like Zips. It may have predated both the Big Tucker and the Derby Boy, but it’s dressed with neither tartar or thousand island, just mayo, but only if requested. Unfortunately, their Double Zip Burger’s first introduction is lost to history. Lookout, has been serving burgers since opening in 1926. They either mimicked the McDonald’s Big Mac (Thousand Island) or the local Frisch’s Big Boy (tartar sauce). Frisch’s started dressing their Big Boy with tartar sauce later in 1946 and early 1947.Īs we moved out of wartime shortages and into the 1950s and further into the 1960s, other local double decker burgers popped up. References to tartar sauce date back much earlier, to the mid 19 th century, but mostly for seafood, not beef.īoth the Derby Boy and the Big Tucker were dressed with tartar sauce in 1946. Earliest references to its existence date back to 1912 as a salad dressing, not a protein condiment. Lawrence River, between the United States and Canada. Thousand Island dressing is named after that island region in the upper St. And there was no Sysco Corporation back in 1946 you could call at any hour to order a tub of red sauce when you ran out. Thousand Island was much harder to make if ketchup wasn’t available. Chop up some readily available pickles and you had basic tartar sauce. Mayo was a lot easier to make and just required whisking together eggs, vinegar and oil. Even though a lot of people did make their own ketchup in the World War II era, they also made their own mayonnaise. But did the tomato shortage extend into the U.S.? We do know that the “Blue Stamp” rationing in the United States during the war covered canned, bottled, and processed foods like soups, baby food and ketchup. It’s alarmingly chunky and has an unnaturally iridescent red dye to make it look like real tomato ketchup. In the Phillipines a product called Banana Ketchup was invented during a World War II shortage of tomatoes on the islands. Was there a shortage of ketchup in the Midwest after World War II? Or was tartar sauce a Kentucky Appalachian condiment first? Tartar sauce is just mayo and chopped pickles, but Thousand Island is mayo with ketchup. The land was named for their earliest ancestor Gabriel Tucker, who settled there just when Kentucky was becoming a state.Įscom and Maynie Tucker behind the counter at their original East 13th Street Diner.īut why did Green Derby and Tucker’s choose tartar sauce over the more popular Thousand Island dressing for their double decker burgers? Both California burger powerhouses McDonald’s and Big Boy dressed theirs with Thousand Island. Escom’s family hailed from a fifth generation farming family whose land was named Tucker Ridge. They came north from the rural crossroads town of Ono, Kentucky, looking for factory jobs and a better life. Escom Garth Tucker, and his wife Maynie Gosser founded Tucker’s Restaurant on East 13 th Street in 1946. The Big Tucker, is a product of Tucker’s restaurant, an Over-the-Rhine, Cincinnati institution. Like the Derby Boy, the Big Tucker, also has Kentucky roots, deep into Appalachia in Russell County, Kentucky, near today’s Lake Cumberland. Digging deeper, we find even another that predates Frisch’s. We know that one local double decker burger dressed theirs in white, with tartar sauce, before Frisch’s – Green Derby’s Derby Boy. You’re either a white sauce or a red sauce consumer. Repeat with the remaining ingredients.Double decker burger eaters can be divided into two categories. To finish, top with the lettuce mixture, and then stack a second burger on top. Place the first burger on the bun, then layer with tomatoes, onions and pickles. Then spread the spicy ketchup on the bottom bun. Place the burgers on the oiled surface and cook for 2 minutes on each side.Īssemble the tomatoes, onions and pickles on a cutting board. Next, add 2 tablespoons grape seed oil to the flat top. Preheat a flattop to medium-high heat, 300 degrees F, and then place the buttered interior of the buns face down on the flat top, cooking until golden brown. Do not over mix because it will make for a tough burger. Add the iceberg lettuce and toss to combine.įor the spicy ketchup: Combine the ketchup, Cajun spice and hot sauce in a bowl.įor the burger: Mix the ground beef and salt and pepper blend in a bowl until well mixed. ![]() For the horseradish cream: Combine the sour cream, horseradish, salt and some pepper in a bowl.
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