Ed's White Front: Hamburgers Ed’s White Front was know for its famous but unusual hamburgers. The meat cutters would set aside scraps trimmed from the pork butt, pork spare ribs and beef brisket served at the restaurant. That meat would be put through a grinder along with heels from the loaves of bread used for sandwiches. The resulting mixture would be formed into patties and coated with Golden Dipt seasoning, then dropped into one of the restaurant’s deep-fryers. The fried burgers were then placed in a double broiler with Ed’s White Front sauce, which had a thin consistency when first produced but reduced as it was kept hot in the double boiler. The Golden Dipt coating would soak up the concentrated sauce, and the burger became the stuff of legends.
Hamburgers Source: St. Louis Post-Dispatch, January 3, 2006 Yield: 6 servings Ingredients
Preparation Pour oil into deep-fryer; heat to 360 degrees. Pour
barbecue sauce into a medium pan and place over medium-high heat.
When In a large bowl, gently but thoroughly mix ground beef, ground pork and bread crumbs. Separate into six equal portions; press into thin patties, about 3 1/2 inches in diameter. Place breading in another bowl; coat patties completely, shaking off excess breading. Deep-fry patties until cooked through, 5 to 6 minutes, working in batches if necessary. Remove patties to a paper-towel-lined plate for 1 to 2 minutes, patting with another paper towel if necessary to remove oil. Transfer patties to pan of barbecue sauce, coating them entirely, and simmer for at least 5 minutes or until ready to serve. Serve on a hamburger bun topped with slaw or a dollop of pickle relish. Dip underside of top of bun in sauce before serving. Note: Ed's White Front sauce is much thinner than most store-bought barbecue sauces; for a substitute, use Maull's or another St. Louis-style sauce thinned slightly with water and flavored to taste with paprika, dry mustard and a pinch of dried red (cayenne) pepper. Copyright © 2018 LostDishes.com |
