I grew up in a very small town. It was so small that the only fast-food restaurant we had for the longest time was Hardee’s. McDonald’s and Taco Bell came along eventually and we also got a Pizza Hut. And just this past year Starbucks finally came to town (along with a Qdoba).
The burger featured in this post is an homage to my hometown and the Hardee’s that fed me as a child. Hardee’s is famous for the Frisco burger. While there’s no Frisco burger on the menu these days back in 2005 they introduced the Frisco Thickburger which was made with swiss cheese, bacon, and tomato with onion-flavored mayonnaise sandwiched between grilled sourdough bread. I modeled my sandwich after theirs subbing American cheese for Swiss. I also nixed the tomato.
I like the Frisco burger over a patty melt any day because I prefer sourdough bread over rye. Truth be told, I started out making what I considered to be a patty melt with sourdough bread until I realized the burger was more Frisco, less patty melt. The only thing I would have changed about this burger was to use a different cheese. I think I’ve realized that the only time and place for eating American cheese is when you’re eating an actual fast food burger – not a copy cat you’re making at home. The tastes of my hometown grew up eventually, and I guess so have I.
- 1/2 lb kobe beef, grass-fed beef or ground chuck or sirloin
- sea salt & fresh ground pepper
- 4 slices cheese American
- 2 slices sourdough bread
- grilled onion
- cooked bacon
- Divide ground beef into two thin patties; shape into ovals or rectangles based on the shape of your bread. Sprinkle with salt and pepper, and cook over medium heat in a large skillet for about two to three minutes.
- While the burger patties are cooking, butter one side of each slice of sourdough bread. Top the opposite side of the bread with American cheese and place in a different skillet. Cook until golden brown and cheese has melted.
- Flip the burger patties over. Place two slices of cheese on top of one of the patties and a few strips of bacon. Allow to melt.
- Assemble the burger by topping one of the pieces of sourdough bread with the patty topped with cheese and bacon. Top with grilled onions. Add the second patty on top of the onions and the final slice of toasted bread and cheese.