4 Reviews

The best thing was their unique mustard.

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Chef J. Bradford July 20, 2016

Yes I use to see the folks behind the counter do all the things you mentioned, and I thank you so much with your precision. I have one question though, that one seems to address about those burgers... Please tell me what kind of BREAD or BUNS did little tavern use? Also, there seems to be some confusion as to whether they used dehydrated (chopped) or (minced) onions by mc cormick... Could you clarify? Thanks so much Molly...

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majesticgoldeneagle November 18, 2015

! worked behind the counter at the Silver Spring, College Park, Wheaton, and Bethesda Little Taverns in the early 1980s, and the recipe is exactly the one we used back then. Loved the burgers, and loved these places! The UMD students in College Park used to call me "Tavern Man" because when I wasn't on duty behind the counter cooking the burgers, I could usually be found on the other side of the counter buying and eating them by the dozen! They were cooked on a heavy iron grill, but if you don't have one a heavy cast iron pan would probably most closely approximate the heat distribution.

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Buster G. August 07, 2015

Molly53-Recipe is correct, but a few items have been added to our
processing. Little Tavern Store's, became to small, taking us (2)Years to close and bring forth our new Franchise Store Operation, with plans for the first New Resturant to open in 2012 in Balto. We have retained the oringinal look,style,Product and(Buy'Em by the Bag")operation. Say Hello to Molly, James @ Little Tavern Shops.Com

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Cumbest September 09, 2011
Little Tavern Shops Hamburgers