Kentucky Fried Chicken KFC Hamburger (From 1960's) - Recipe

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KENTUCKY FRIED CHICKEN KFC
HAMBURGER (FROM 1960'S)

In the mid to late 1960's The Colonel sold hamburgers. I remember buying them at KFC's in northern and southern California. It was a single patty burger between griddle toasted hamburger buns. Condiments included slices of fresh tomato, white onions sliced into thin rings, a leaf of iceberg lettuce and Thousand Island dressing. You could order french fries on the side.

1 lb. lean ground beef
salt and freshly ground pepper, to taste
6 plain hamburger buns (toasted on the griddle)
1/3 to 1/2 cup Thousand Island dressing (recipe below)
2 medium tomatoes, sliced
6 leaves iceberg lettuce, large pieces torn to fit bun (not chopped)
1 medium white onion, sliced into thin separated rings

Preheat a frying pan over medium heat on stove top.

Divide the 1 pound of ground beef into six even portions. Form into patties the size of the bun. Lightly salt and pepper each patty and cook for 2 or 3 minutes on the first side.

Flip the patties over and cook for an additional 2 or 3 minutes until a meat thermometer reads 165°F in the center of each hamburger patty.

After cooking the hamburgers, remove excess fat from pan and lightly toast the top and bottom buns on the skillet.

HOW TO ASSEMBLE THE KFC BURGER:

Spread a tablespoon or two of Thousand Island dressing on bottom toasted bun. Place a tomato slice or two on bottom bun. Add iceberg lettuce leaves on top of tomato slices. Place cooked hamburger patty on lettuce leaves. Top with a couple of rings of sliced white onions. Cover with toasted top bun. Repeat 5 more times.

Makes 6 KFC hamburgers.

THOUSAND ISLAND DRESSING:

1/4 cup mayonnaise
1 tbsp. ketchup (Hunts)
1 1/2 tsp. distilled white vinegar
2 tsp. confectioners' sugar
1 tsp. sweet pickle relish
1 tsp. finely minced white onion
dash of salt and black pepper, to taste

Stir all ingredients together. Mix well.

Makes about 1/3 cup of Thousand Island dressing.

Submitted by: Rusty Barton

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