Jackson’s was a much lamented watering hole in Valparaiso, Indiana, l where I and Frau van Food attended university, within stumbling distance of my fraternity house. Dark, smoky and greasy, it was perfect for disguising who was hooking who wa
Jackson’s was a much lamented, watering hole in Valparaiso, Indiana, l where I and Frau van Food attended university, within stumbling distance of my fraternity house. stumbling distance of my fraternity house. Dark, smoky and greasy, it was perfect for disguising who was hooking up with whom. And no, we didn’t hook up there – just everywhere else.
as hooking up with whom. And no, we didn’t hook up there – just everywhere else.
The perfect thing for soaking up a bunch of beer at Jackson’s were their cheeseburgers. Juicy and greasy, with a square of American artificial cheese food product (it’s not real cheese), a pillowy bun, and a choice of onions, raw or grilled. I always opted for grilled instead of the in-your-face bite of raw.
If you turn the lights off, smoke a cigar or two and eat this burger, you will recreate an authentic Jackson’s experience. Some things are best left at college, but not these burgers.
Equipment and Supplies
- griddle
- spatula
- 10-inch skillet
Ingredients
- 1 pound ground beef, (85% lean or leaner)
- 1 tablespoon thyme, chopped
- 1 teaspoon garlic, pressed
- 1 tablespoon Worcestershire sauce
- 1 large owhite onion, cut into ½ inch thick slices
- 4 slices American cheese, I actually prefer cojack for basic cheeseburgers
- SPG, to taste
- 4 hamburger buns
Method
For the onions
- Heat the oil in a skillet over medium-low heat.
- Add the onions, and if you want, a pinch of sugar to hasten the caramelization provess. procesz1 large owhite onion
- Simmer for about 20 minutes, until the onions are brown in color but not crispy. Turn the heat to low and keep warm.
Make the burgers
- Plop the beef, garlic, thyme and Worcestershire sauce into a mixing bowl and combine well.1 pound ground beef, 1 tablespoon thyme, 1 teaspoon garlic, 1 tablespoon Worcestershire sauce
- Divide the meat into 4 equal parts. Squish each part in a burger press. Presentation counts.
- Drop the patties on a grill, season to taste with SPG, and fry for 5 minutes.SPG
- Slide te burgers on a bun, top with your favorite condiments, and enjoy.
- Flip the burges, put a slice of each, and fry for another 4-5 minutes for medium-rare.
- Slide each burger (or 2, if you want half-pounders) garnish with your favorite condiment and serve.
