There is nothing like the taste of a perfectly grilled burger for that summer backyard party! Some recipes have interesting stories behind them (I’m sure you have heard the phrase, “My grandmother used to make…” or “My Uncle’s special seasoning is…” and of course, “…it’s the family secret!”). The Skeen Burger is not only delicious, but it has its own interesting history.
I have the recipe for the Der Shed burger which was passed down to my husband. I was looking online for the basis of this burger when I came across a recipe for the Skeen burger, which appeared identical. It turns out both recipes are from small cities in North Carolina. According to the book, Growing up in the Piedmont Triad, the Skeen family developed the recipe in 1947. They opened the Morning Glory restaurant in Thomasville, NC where the Skeen burger put Thomasville on the culinary map. It quickly became the burger of choice. It was rumored he was approached to sell the recipe for $10,000, and he turned it down. Later, he eventually sold it to the Der Shed restaurant in Highpoint, NC.
Unfortunately, neither original restaurant is open today, but fortunately, the recipe lives on! If you are looking for that moist and flavorful patty, look no further. Here’s the recipe that is guaranteed to please!
Recipe
1 lb ground beef
1/3 c Ritz crackers (crushed)
1/3 c applesauce
1 tsp Worcestershire sauce
½ envelope dry onion soup mix (for more beefy taste, I recommend the Lipton Beefy Onion flavor)
½ tsp Tabasco (optional)
*Yields up to 3 to 4 patties
Directions
1. Fire up the grill.
2. Crush Ritz crackers (you may use any crackers or breadcrumbs to bind; the buttery flavor of the Ritz works best).
Tip: Put the crackers in a Ziploc bag and run a rolling pin over it.
3. Add all ingredients together and mix well.
4. Form the patties. I usually size them slightly bigger than the bun (nobody wants a mouth full of bread).
Tip: To make sure burgers gets evenly cooked, make a slight thumbprint indent in the middle of the patty.
Tip: To make sure burgers gets evenly cooked, make a slight thumbprint indent in the middle of the patty.
5. Put on the grill and cook until done.
Tip: It’s recommended to cook hamburger meat to an internal temperature of 160 degrees (minimum).
Note: Feel free to make extras, so you may freeze and enjoy later!
Bon Appetite and enjoy!
What’s your favorite burger recipe? Do you have a burger story to share? Tell us in the comments section below!
Moist and flavorful Skeen Burger
