Are there foodservice recipes that merit sharing?

Yes indeedy do!
Traditional Hamburger

The answer is a resounding, “Yes indeedy do!” Some touch a part of us that hasn’t felt such a touch in years. Something very primal and at the same time comforting. Ya know? Maybe not totally earthy but harking back to a safe time and place. So here are a few recipes and the restaurants where they’re featured, as well as the link so you can dig deeper. Very cool site, no?

Top Secret Recipes Version of In-N-Out Double-Double By Todd Wilbur

Todd writes: This is a recipe for making a homegrown clone of what I believe is the best hamburger in the world. The ingredients are fresh, and simple. The stacking order is crucial. Certainly one of the secrets to duplicating this and other fast-food burgers is getting the beef patties super thin…about 1/4 inch-thick. If you like, you can press the ground beef into uniform shapes onto wax paper and freeze the patties ahead of time. This makes the thin patties easier to work with on the stovetop. As for the secret sauce, Kraft thousand island dressing hits the mark. 


1 plain hamburger bun1/3 pound ground beef

dash salt

1 tablespoon Kraft thousand island dressing

1 large tomato slice (or 2 small slices)

1 large lettuce leaf

2 slices real American cheese

1 whole onion slice (sliced thin)Directions:


  1. Preheat a frying pan over medium heat.
  2. Lightly toast the both halves of the hamburger bun, face down in the pan. Set aside.
  3. Separate the beef into two even portions, and form each half into a thin patty slightly larger than the bun.
  4. Lightly salt each patty and cook for 2-3 minutes on the first side.
  5. Flip the patties over and immediately place one slice of cheese on each one. Cook for 2-3 minutes.
  6. Assemble the burger in the following stacking order from the bottom up:

bottom bun




beef patty with cheese

onion slice

beef patty with cheese

top bun.

Makes one hamburger.

Top Secret Recipes Version of Original Pancake House German Pancake By Todd Wilbur

Todd writes:  It was in 1953 when Les Highet and Erma Huenke opened their first Original Pancake House in Portland, Oregon using traditional pancake recipes handed down through the generations. Now, with over 100 restaurants in 25 states, this breakfast chain is generating a huge cult following. that’s probably because many of the authentic ethnic pancake recipes can’t be found at IHOP, and this is a clone recipe for one of them. The German Pancake is baked at high temperature in a skillet where it puffs up radically in the oven, then settles down as it comes out. Its dusted with powdered sugar, and serve with whipped butter and lemon wedges on the side – delicious! They also make a smaller version called the Dutch Baby. A cast-iron skillet seems to work best for this recipe just as they used back in the day, but you can get away with non-stick, if that’s all you’ve got. If that’s the case, you should know that the pancake will morph more radically in a non-stick pan and practically overflow the skillet – especially if it isn’t a deep one. Even so, once you get it out of the oven it will shrink back down and taste just as amazing. 


3 large eggs

1/3 cup whole milk

1/3 cup heavy cream

2 tablespoons granulated sugar

1/4 teaspoon salt

1/4 teaspoon vanilla

1/2 cup all-purpose flour

1 tablespoon melted butter (salted)


powdered sugar

Serve With

lemon wedges



  1. Preheat oven to 475 degrees F.
  2. In a medium bowl, beat eggs with an electric mixer. Mix in milk, cream, sugar, salt, and vanilla. Mix until sugar is dissolved. Sift in flour and mix until smooth. Let batter rest for about 10 minutes.
  3. Coat the bottom of a 9- or 10-inch oven-safe skillet (cast iron is best) with melted butter. Pour batter into the pan, and bake for 14 to 16 minutes or until golden brown on top and dark brown around the edges. Pancake will rise substantially while cooking. Remove the pancake from the oven and let it sit for about a minute. Loosen the pancake around the edge with a spatula, then slide it out of the pan onto a plate. Dust with powdered sugar, and serve with lemon wedges, butter and syrup on the side.

Makes 1 large pancake.

Tidbits: You can substitute 2/3 cup half-and-half for the 1/3 cup heavy cream and 1/3 cup whole milk, but I found that using the cream and milk separately makes for a fluffier texture and better clone.

Now, get to that site and search out your own favorite restaurant and your own favorite dish. And you’re welcome.




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