And now for something a little different:
Anyone remember Lum’s Restaurant or Ollie’s Trolley? The only reason to go to Lum’s was the Ollie Burger created by Oliver G. Gleichenhaus and the recipe eventually sold to Lum’s. Only one Lum’s remains open, in Nebraska, and that Lum’s sadly has no Ollie Burger.
I have been on the search for a copycat Ollie Burger recipe for years and finally found what claims to be the original recipe (http://www.recipelink.com/msgbrd/board_14/2008/JAN/29430.html) and developed a method to use it to get the original flavor profile. The suggested method did not impart the marinade spices into the burger enough.
The change I made was to marinate 3/4 lbs of boneless Short Ribs and 3/4 lbs of Sirloin, each cut into 1 inch cubes, in the Ollie Burger marinade for 2 hours and then course ground it into ground beef. After forming 6 oz. burgers, I bagged them and cooked them sous vide for 45 minutes at 135F. Once out of the water bath, I let the burgers rest for 10 minutes, basted them with more marinade and seared them on a super hot grill for about 1 minute on each side topping the burgers with mozzarella after flipping. I then slathered a toasted multi-grain bun, not original, with Ollie’s Bun Sauce, plated the burger, and enjoyed. This is the Ollie Burger. I used one slice of mozzarella. Next time, I will use two.
No reason to fret if you have not yet explored Sous Vide cooking. The key here is marinating the meat in the Ollie Burger Sauce and grinding it into the ground beef.
Again not original, I served with a Japanese Potato Salad; recipe from this month’s Milk Street Magazine. The potato salad almost stole the show, but not quite. You need to get this recipe and try it. I was able to snag Kewpie mayo at my local Wegmans, but will have to try the work-around (extra egg yolk and sugar) when the wife is around since she is MSG sensitive.