How to Make a Frisco Burger ~ This classic variation of the patty melt will surely please a crowd with its tangy sauce, juicy patty, and two cheeses on grilled sourdough bread.
This post is part of an AWESOME burger grill giveaway hosted by GirlCarnivore but the burger epicness is all my own.
When I was a kid, maybe ten, twelve years old, I wanted to try a patty melt. I had been eyeing that particular item for quite some time on the menu of a local family-run restaurant my family ate at a couple times a month.
The problem was I didn’t like rye bread. I asked my waitress (that’s what they were called back in the 80’s) if I could have it on sourdough bread instead of rye. Snapping her gum, she said ‘Sure thing little miss.’
Talk about delicious! And I thought I created something unique. ‘A patty melt on sourdough’ remained a diner order of mine for years. Then as a teen, my grandparents took me to this nostalgic 50’s era diner near their home in Downey, CA, whose speciality was a Frisco Burger.
That’s when I learned my speciality burger was actually a thing, a very well-known and popular, thing. At least I knew I had good taste in burgers.
For reasons I still don’t know, I never made a patty melt (I like rye bread now) or a Frisco burger until a couple of years ago. Maybe it was one of those things I just preferred eating out in a diner, but who knows. But when the time finally came that I decided to make one at home, I needed to learn how to make a Frisco burger, or more specifically that sauce, which was more than just thousand island dressing.
How to Make a Frisco Burger?
First, you need the patties. For my own dietary purposes, I like to use leaner meat, but as we all know, too lean does not make a burger great. Today, I went with 85% and was pleasantly surprised at how little it rendered.
Next, is the cheese. Both Swiss and American is needed. I am not overly fond of using processed products, but from time to time, they are required. If you want to know how to make a Frisco burger and want to be authentic about it, you’re going to need to use American cheese, cheddar will not do.
Third, the bread. As the name dictates, Frisco is San Francisco and, well, all know that sourdough is the bread of that locale. Pan grilling it in butter is also part of what makes this a delectable burger. Toasting it a toaster (as I have done in the past) will work, but sadly, it does not yield that classic flavor, just fewer calories and fat grams–totally your call.
Frisco Burger Sauce Recipe
Ah the sauce.
Before I explain the sauce, you should know that since I was a kid, I have been dipping my fries in thousand island dressing. Then when I moved to Utah nearly 20 years ago, I discovered they used a pickle-less version of thousand island and called it fry sauce. I know my mayo and ketchup mixtures quite well.
The sauce on a Frisco burger is more than just your every day thousand island. But it is the base.
This sauce ends up being a glorious combination of thousand island dressing, French dressing (side note: which what is mass sold is not actually French dressing, but I will get to that in another post), some ketchup, and Worcestershire sauce.
How to Make a Frisco Burger
This classic variation of the patty melt will surely please a crowd with its tangy sauce, juicy patty, and two cheeses on grilled sourdough bread
Frisco Burger Sauce
- 1/2 cup thousand island dressing
- 1/4 cup French dressing
- 3 tbsp ketchup
- 1/4 tsp Worcestershire sauce
- 2 lbs ground beef
- 1/2 tsp salt, +/- to taste
- 1/2 tsp black pepper, +/- to taste
- 1/2 tsp granulated garlic, +/- taste
- 8 slices sourdough bread
- 4 tbsp butter
- 4 slices American cheese
- 4 slices Swiss cheese
- 4 leaves lettuce
- 8 slices roma tomatoes
Frisco Burger Sauce
In a bowl, combine the thousand island dressing, French dressing, ketchup, and Worcestershire sauce; mix well, cover, and refrigerate.
Crumble or chunk the ground beef into a large mixing bowl.
Sprinkle evenly as possible the salt, pepper, and granulated garlic over the meat.
Mix the seasonings into the meat by hand.
Once mixed, form 4 oval patties at approximately 1/2 pound each. Take care to not make them too thick or thin, and try to create the ovals to the size of the bread.
Heat a non-stick skillet over medium high heat.
Once hot, place each of the patties down and allow to cook for 3-5 minutes or as the pink fades from the side of patties.
Flip, add a slice of Swiss and American cheese, and cook for 2-3 more minutes for medium rare, but no more than 5 minutes.
Remove from heat and allow to rest.
Wipe out the skillet, return to burner, heat on medium, and place 1-2 tbsp of butter.
Once the butter has melted, place 2-4 slices of sourdough bread down in the butter (or as many as can comfortably fit in the skillet).
Grill one side of the bread to desired toastiness and color, 2-3 minutes, watching closely so it doesn't burn.
Frisco Burger Assembly.
Spread Frisco Burger sauce on the inside of both bread slices.
Layer with lettuce and tomato.
Place the warm burger on the bed of veggies and replace the top bun.
Cut diagonally, garnish with chips, fries, pickles, etc.
Serve and enjoy.
Last year I participated in #BurgerMonth with Girl Carnivore. She assembled a talented group of bloggers to participate and asked us all to create one delicious offering. I made a Chicken Tikka Masala Burger.
I had so much fun, I had to come back for Burger Month 2018.
This year is even more EPIC! The burgers! The Sponsors!
A huge thanks to the #BurgerMonth sponsors:
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