60's DINERS SIRLOIN STEAK BURGER
The 1962 Diner Burger Recipe
Method
From 1 lb. of ground sirloin, portion to roll into 4 or 5 same size balls, place each ball between two sheets of wax paper, pat with palm of hand or use a rolling pin to thin patty.
Heat a large skillet under a medium low heat, drop in a pad of butter. Lay a patty on butter, sprinkle on a very small amount of oregano and basil, place one ice cube on top of patty then cover patty with a small lid that will fit inside the skillet. Flip patty over only once during frying, fry (medium) only long enough for juices to start running clear. Over cooking will toughen and dry the meat.
Use a standard size bun; Use the top ½ of a sliced bun, add 1 slice tomato, next 1 thin slice onion, next one leaf of lettuce (slice of American cheese is optional,) then the still hot cooked patty and other half of the bun, turn burger over to right-side-up, add a handful of potato chips and one wedge of a dill pickle to the plate.
Condiments on table should be, salt and pepper shaker, mustard, ketchup, mayonnaise and steak sauce.
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