1947 Burger Recipe
The original Skylight Inn Burger with American cheese, onion, tomato, lettuce, pickles, mustard and ketchup on a toasted bun, cooked to order on our griddle.
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Ingredients
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Burger
Method
Burger
- 1
Prepare produce and buns
Halve the onion and slice into thin rings. Slice the tomato into four 1/4-inch rounds. Rinse and pat dry lettuce leaves. Split buns and spread about 1/2 teaspoon butter on each cut side (use remaining butter for griddle if desired).
- 2
Form patties
Divide 1 lb ground beef into four equal portions (about 4 oz each). Gently form each portion into a loose patty roughly 3.5 to 4 inches in diameter and about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to help even cooking. Do not overwork the meat. Season both sides of each patty with coarse kosher salt and freshly ground black pepper (approx 1/4 tsp salt and a pinch of pepper per patty).
- 3
Preheat griddle or skillet
Heat a heavy griddle or cast-iron skillet over medium-high heat until very hot (about 375–400°F surface). If using a stovetop, let it heat for 5 minutes. Add 1/2 tablespoon of butter and spread it to coat the cooking surface.
- 4
Toast buns
Place buttered cut sides of the buns face down on the hot griddle and toast until golden brown, about 30–60 seconds. Remove toasted buns and keep warm on a plate, cut side up.
- 5
Cook patties
Place patties on the hot griddle leaving space between them. Cook without moving for 3 minutes to develop a good sear. Flip once and cook 2–3 minutes for medium-rare to medium (adjust time for desired doneness: add 1–2 minutes per side for medium-well/well). During the last 30–45 seconds of cooking, place one American cheese slice on each patty and cover the griddle briefly with a lid or a large bowl to melt the cheese, about 30–45 seconds.
- 6
Assemble burgers
Spread about 1/2 tablespoon yellow mustard on the bottom half of each toasted bun, and 1/2 tablespoon ketchup on the top half. Place a lettuce leaf on the bottom bun, then the cheeseburger patty (cheese-side up). Top with two pickle slices, a couple of onion rings, and one tomato slice. Cap with the top bun.
- 7