MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fatburger
Categories: Burgers, Copycat
Yield: 1 Burger

1/3 lb Lean ground beef
Seasoned salt
Ground black pepper
1 Plain hamburger bun
1/2 tb Mayonnaise
1/4 c Iceberg lettuce; chopped
1 Tomato slice
1/2 tb Mustard
1/2 tb Sweet pickle relish
1 tb Onion; chopped
3 Dill pickle slices
- (hamburger slices)
1 sl American cheese (optional)

Southern California--the birthplace of famous hamburgers from
McDonald's, Carl's Jr., and In-n-Out Burger--is home to another
thriving burger chain that opened its first outlet in 1952. Lovie
Yancey thought of the perfect name for the 1/3-pound burgers she sold
at her Los Angeles burger joint: Fatburger. Now with over 41 units in
California, Nevada, and moving into Washington and Arizona, Fatburger
has become the food critics' favorite, winning "best burger in town"
honors with regularity. The secret is the seasoned salt used on a big
'ol lean beef patty. And there's no ketchup on the stock version,
just mayonnaise, mustard, and relish. Replace the ground beef with
ground turkey and you've got Fatburger's Turkeyburger all up and
cloned.

Form the ground beef into a patty that is about 1" wider than the
circumference of the hamburger bun.

Preheat a non-stick frying pan to medium/high heat. Fry the patty in
the pan for 3 to 4 minutes per side or until done. Season both sides
of the beef with seasoned salt and ground black pepper.

As the meat cooks prepare the bun by spreading approximately 1/2 tb of
mayonnaise on the face of the top bun.

Place the lettuce on the mayonnaise, followed by the tomato slice.

When the beef is done place the patty on the bottom bun.

Spread about 1/2 tb mustard over the top of the beef patty.

Spoon about 1/2 tb relish over the mustard.

Sprinkle the chopped onion onto the relish.

Arrange the pickles on the chopped onion.

Bring the two halves of the burger together and serve with gumption.

If you want cheese on your burger, put a slice of American cheese on
the face of the bottom bun before adding the beef patty. The heat
from the meat will melt the cheese.

Recipe FROM:
<gopher://sdf.org/0/users/myst32yt/recipes/Fatburger#253.txt>

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fatburger
Categories: Burgers, Copycat
Yield: 1 Burger

Why do a copycat when you can have the original recipe from Fatburger
(below)? My source for copycat recipes is Stephanie Manley who does a
betterjob (IMO) than either Gloria Pitzer or Todd Wilbur. Her web site
is https://copykat.com/ - a word of warning, though. She has good stuff
and it's freely given. But, if you sigfn up for her email list your in
boxs will soon be overwhelmed. Bv)=

Here's the real McCoy Fatburger as provided by Fatburger its own self:

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Fatburger
Categories: Five, Beef, Cheese, Breads
Yield: 4 burgers

Vegetable oil; for the grill
1 lb Ground beef chuck
Salt & fresh ground pepper
4 sl American cheese
4 Hamburger buns; split

Recipe courtesy of Fatburger

Diced onions, relish, mustard, ketchup, sliced pickles,
sliced tomatoes and shredded lettuce, for topping

Hheat a grill to medium and brush the grates w/oil.
Season the beef with salt & pepper. Form into four 1/2"
thick patties; make a small indentation in the top of
each patty using your finger or a small spoon.

Grill the burgers about 6 minutes per side for medium
well. Top each with a slice of cheese and let melt,
about 2 more minutes. Meanwhile, lightly toast the buns
on the grill.

Serve the burgers cheese-side down on the buns; top with
onions, relish, mustard, ketchup, pickles, tomatoes and
lettuce.

Yield: 4 servings

RECIPE FROM: https://www.foodnetwork.com

Uncle Dirty Dave's Archives

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Re: Re: Copycat Fatburger
By: Dave Drum to Ben Collver on Wed Apr 16 2025 10:32:00

Why do a copycat when you can have the original recipe from Fatburger (below)?

Thanks, i was unaware of the original.

Speaking of originals, here is an ancient Babylonian recipe for lamb stew.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Babylonian Lamb Stew With Beets
Categories: Stews
Yield: 2 Servings

1 lb Leg of mutton or lamb; diced
1/2 c Rendered sheep fat
1/2 ts Salt
1 c Beer
1/2 c Water
1 sm Onion; chopped
1 c Arugula; chopped
1 c Persian shallots or
- spring onions
1/2 c Fresh cilantro; chopped
1 ts Cumin
1 lb Fresh red beets; peeled and
- diced
1/2 c Leek; chopped
2 cl Garlic

MMMMM--------------------------GARNISH-------------------------------
2 ts Dry coriander seed
1/2 c Cilantro; finely chopped
1/2 c Kurrat or ramps (wild
- leek); finely chopped

Heat the fat in a pot wide enough for the diced lamb to spread in one
layer.

Add lamb and sear on high heat until all moisture evaporates.

Fold in the onion, and keep cooking until it is almost transparent.

Fold in red beet, arugula, cilantro, Persian shallots, and cumin.
Keep on folding until the moisture evaporates and ingredients emit a
pleasant aroma.

Pour in the beer. Add water. Give the pot a light stir. Bring the pot
to a boil.

Reduce heat and add leek and garlic that you crush in a mortar.

Let the stew simmer until the sauce thickens after about 1 hour.

Chop kurrat and fresh cilantro and pound it into a paste using a
mortar.

Ladle the stew into plates and sprinkle with dry coriander seed and
the kurrat and cilantro paste. The dish can be served with steamed
bulgur and naan-bread.

Recipe by Anonymous, 1730 BCE

Recipe FROM:
<https://babylonian-collection.yale.edu/about/babylonian-cooking>

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Re: Re: Copycat Fatburger
By: Dave Drum to Ben Collver on Thu Apr 17 2025 10:34:00

If you make this be aware that mutton is much more strongly flavoured
than lamb. If you use sheep fat be sure it's tail fat. Tail fat is
still a highly regarded delicacy and cooking fat in some parts of
the world.

Thanks for these tips. I don't believe i have ever cooked lamb or mutton
in my life. These days i am mostly vegetarian. Someone did give me some frozen catfish and i have been deliberating how to cook them. Do you
have any suggestions? One idea i had was adobo in the crockpot.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Adobong Isda (Fish In Tangy Sauce)
Categories: Fish, Filipino
Yield: 4 Servings

2 lb Hito (catfish; pickerel, or
- trout); dressed
4 cl Garlic; crushed
1/3 c Vinegar
1/4 c Water
1 tb Salt
1/4 ts Pepper
1 sm Bay leaf
3 tb Cooking oil

Cooking time: 30 Minutes

Put fish in porcelain or teflon skillet. Combine the rest of
ingredients except cooking oil, and pour over the fish.

Over medium heat, bring to a boil. Cover, lower heat and simmer for
about 10 minutes turning fish once.

Transfer fish to a dish. Let sauce in skillet simmer until reduced.
Transfer to a small bowl and set aside.

Heat oil in skillet. Fry fish until brown on all sides. Place on
serving dish. Pour sauce over it.

Yield: 4 Servings

Recipe by Dennis Santiago, TWS BBS (1-310-676-0492)

Formatted by: Manny Rothstein (1/24/94)

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