Total Time
30mins
Prep 15 mins
Cook 15 mins

Lum's was a restaurant back in the '60s and early '70s that was unique in that it was modeled after a trolley. The burgers were HUGE, messy and delicious! It was the first place I had ever eaten what would now be considered "seasoned fries". I found this recipe while surfing the net a few years ago and had forgotten about it. I have tried it and it does taste remarkably like I remember it. Times and portions are approximate.

Ingredients Nutrition

Directions

  1. Shape the ground chuck into 6 patties, approximately 3/4" thick.
  2. Combine all other ingredients in a resealable bag and mix well. Add the patties and marinate, refrigerated, 12 hours or overnight.
  3. Grill, panfry or broil to your desired degree of doneness.
  4. Remove from heat, pass the napkins and enjoy!
  5. NOTE: Prep time does not includes marinating time.
Most Helpful

I'm afraid I have to disagree with Brad and add a plug for Dennis ("Director of Operations"). I searched far and wide for the Ollie Burger recipe, tried this one awhile back but it was not close enough to review as an Ollie Burger. I got the entire collections of spices from Dennis for Ollie Burgers, Ollie Fries, Roast Chicken, Roast Beef and the directions of the hot dogs steamed in beer -- thus far I have only tried the Ollie Burgers and Fries (as has my British wife and my parents). My parents and I both agree that the Ollie Burgers with the Bun sauce are EXACTLY what we remember and are incredible. My wifie says it's the best "beef burger" she's ever had (although her british taste buds didn't appreciate the ollie fries....sorry Dennis!). I DID THOUGH! This recipe by Lexie does make a pretty good tasting burger - but alas, if it's an Ollie Burger you're after you're only going to find it from Dennis and only as long as he is able to provide it to us....and then I'm pretty sure we'll have to do without unless Dennis passes on his place of purchase to some one else to carry on the legacy of what I think is the best hamburger on the planet. The recipe posted here is a partial recipe from http://ollieburger.wordpress.com/2007/12/24/the-worlds-greatest-hamburger/ which is yet another attempt to try and duplicate the Ollie Burger... The full recipe they list is below... but alas, it's not the same! DRY INGREDIENTS* 1/4 C Sugar 2 tbsp Paprika ¼ tsp Turmeric ½ tsp Onion Powder 1 tsp Ground Coriander ½ tsp Cornstarch 1 tbsp Ground Celery Seed 1 tbsp Ground Cumin 1 tbsp Garlic Powder 2 tsp Fennel Seed 1 tbsp Crushed Red Pepper ½ tsp Cayenne Pepper 1 tsp Ground Black Pepper 2 EA Crushed Beef Bouillon Cubes LIQUID INGREDIENTS* 6 tbsp Lemon Juice 2 tbsp Worcestershire sauce 2 tbsp Soy Sauce 2 tbsp Steak Sauce (A-1) 2 tsp Vegetable Oil 2 tsp Heinz 57 Sauce 2 tsp Cider Vinegar BUN SAUCE* ¼ cup Miracle Whip ¼ cup mayonnaise 2 tbsp orange, French dressing ½ tsp sweet relish 2 tsp dill pickle relish 1 tsp sugar 1 tsp dried, minced onion 1 tsp white vinegar 1 tsp ketchup 2 tbsp prepared Ollie Seasoning Marinade 1 tsp Montreal Steak Seasoning

We did not use any liquid seasonings in the ollieburger spices. It came into the LUMS & OLLIES TROLLEYS in one lb bags. The spices hand to have water added to them and sit overnight so they could bloom. I sell the original OLLIEBURGER and OLLIE FRENCH RY seasonings. I am a former Director of operations for LUMS restaurants,now retired, order from my blog www.lums-recipes.com or read about the spices i sell on roadfood.com and type in ollieburger

5 5

This is it! Just like the Ollie Burgers at LUMS in Winter Park, FL. 30 years ago. I made four 1/2 lb. patties and cooked them on the grill. I formed the patties as thin as I could get them so the marinade would penetrate completely and so the burgers would not shrink smaller than large bun size while cooking. Served with sliced tomatoes and onions with baked beans, slaw and fries on the side. Mmmmm-mmm.