The company originated with a drive-in restaurant called "Parkette" in Charleston, West Virginia. Alex Shoenbaum opened the restaurant in 1947, then acquired a Big Boy franchise in 1951. Two years later, Shoenbaum renamed the Parkette "Shoney's Big Boy." During this time, Ray Danner was building a restaurant business in central Tennessee and opened his first Big Boy franchise in 1959 in Madison, Tennessee. He incorporated his privately owned company in 1968

Headquartered in Nashville, Tennessee, Shoney's, Inc., is one of the restaurant industry's most respected companies. As of 1998 the restaurant chain operated or franchised over 1,300 restaurants in 34 states, including Shoney's, Captain D's, and the Pargo's and Fifth Quarter specialty restaurants. The company owned 893 restaurants and franchised 494 others.

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Garlic Mushroom and Swiss Burger


GARLIC MUSHROOM and SWISS BURGER
Big Boy Restaurant Copycat Recipe

Burgers:
1.5 lbs 10% lean ground sirloin
1.5 lbs 15% lean ground beef
Worcestershire sauce
liquid smoke
seasoned Salt
garlic pepper shopping list
1 tablespoon chopped garlic
1 packet dry Italian dressing mix
3 tablespoons grated parmesan

Toppings:
1 large white or yellow onion, sliced thin
1 tub fresh mushrooms, wiped clean and sliced
1 tablespoon butter or margarine
Worcestershire sauce
splash Jack Daniels
1/2 cup grated Swiss cheese
1/2 c grated Provolone cheese
garlic herb

Mayonnaise:
1/2 cup mayonnaise
1 large clove garlic
1/2 tablespoon lemon juice
zest from 1/2 lemon
1/2 teaspoon fresh rosemary
1/2 tablespoon fresh oregano
1 tablespoon fresh basil

BURGERS: Preheat grill to medium heat Mix all ingredients by hand in large mixing bowl Shape into 6 large patties (leaving edges uneven helps burger to cook more evenly inside) Grill 8 to 12 minutes per side to desired doneness Turning only once

TOPPING:  Drizzle saute pan with evoo and add 1 tablespoon butter, Worcestershire sauce, and a splash of Jack Daniels. Saute onions and mushrooms. Fry slices of thick cut peppered bacon and crumble
Mix bacon with mushrooms and onions.

MAYONNAISE:  Place the mayonnaise in a small food processor. Finely mince garlic, or press, and add to mayonnaise. Add the lemon zest then juice. Chop all herbs and add to mayo mixture.

PUTTING IT TOGETHER: Spread insides of buns with melted butter and place on grill for a couple of minutes, until lightly browned. Top each burger while on the grill with onion/mushroom/bacon mixture, then each type of cheese. Spread buns with mayo, top with burger and big slice of tomato


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