The Unexpected Technique Behind Pete's Legendary Burgers
Pete’s Hamburger Stand is a Wisconsin landmark. Located in Prairie du Chien, it is a family owned burger stand that has been around since 1909. They are famous for their “boiled burgers”.
Things to know:
What is the famous burger place in Prairie du Chien Wisconsin?
The walk-up stand Pete’s Hamburgers operates in Prairie du Chien, Wisconsin. It is open Friday through Sunday from April through October. Pete’s serves a hamburger that is poached in shallow water with thinly sliced onions that are poached along with the burgers.
What are boiled hamburgers?
Boiled hamburgers, sometimes known as “tavern burgers” or “water burgers”, are a vintage cooking method involving simmering ground beef patties in water, broth, or with onions, resulting in an exceptionally moist, tender, and lower-fat, yet very savory, burger. This method is often used to preserve moisture and is a nostalgic, tavern-style, or sometimes healthier, alternative to grilling.
How do you know when boiled hamburger is done?
Cook ground beef to an internal temperature of 160 degrees F as measured with a food thermometer. The color of cooked ground beef can be quite variable. At 160 degrees F, a safely cooked patty may look brown, pink or some variation of brown or pink.
Where was the hamburger invented?
The hamburger’s origin is debated, but many American stories point to the late 19th century, with popular claims involving the Menches Brothers at the 1885 Erie County Fair in Hamburg, New York, and Louis Lassen at Louis’ Lunch in New Haven, Connecticut, around 1900, both serving ground beef patties on bread/toast. The name itself comes from Hamburg, Germany, referencing the “Hamburg steak” (minced beef) that was popular in the U.S., but the sandwich form with a bun emerged in America.
What was the first hamburger chain restaurant?
White Castle, founded in 1921, in Wichita, Kansas. White Castle has been generally credited as the world’s first fast food hamburger chain.
Ingredients
2 lbs ground beef (we are using our aged ground beef)
2 thinly sliced Vidalia Onions
Burger Seasoning (we used equal amounts of salt, pepper, onion powder and garlic powder)
8 Brioche Buns
1. Divide your ground cow into 8 4 oz. balls.
2. Find a baking sheet with a good sized lip that will set on your griddle.
3. Turn your griddle to high heat, place the baking sheet on the griddle and add enough water to go about a half inch deep. Keep water available to replenish as necessary.
4. Fire up your griddle on high heat until the water begins to boil, then dial the heat down to keep it at a simmer.
5. Place your onions onto the tray and spread out until most are partially submerged. Simmer for about 10 minutes.
6. Pile up your onions in the middle of the tray, and add the balls of meat to the tray.
7. Gently smash each burger until they are at least bun sized. A little bigger than bun sized are even better.
8. Once smashed, season your burgers.
9. Once the burgers begin to turn gray, flip them and season again.
10. Remove the burgers and place on a wire rack to allow some moisture to drip away.
11. Place the patty on a bun, top generously with onions, then add your favorite condiment. The options at Pete’s are ketchup, mustard and creamy horseradish. Serve and ENJOY!
Equipment used:
Blackstone Griddle
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