Today’s Kitchen is a series of posts documenting my adventures cooking through the recipes from my grandmother’s 1950′s-era cooking show of the same name. These are genuine retro recipes, updated (as needed) for a modern table.
Isn’t that just the best name ever??
I mean, it conjures up all kinds of images for me. Mostly, I see a white guy with poofy blond hair and a striped polo shirt with a tennis racket swung over his shoulder. Maybe he’s the smarmy anchor man for some local TV news channel…
“Live, at seven o’clock, it’s the channel 27 evening news with Chip Bunburger. Chip?”
Or maybe he’s a kind of wannabe socialite trying to elbow his way into all the best parties and events this season…
“Oh, you know Chip Bunburger, dahling. Of the North Hampton Bunburgers? He was in our yachting club. He’s married to Muffy Tatterton and they have that dreadful yippy little dog…”
Or maybe not.
Maybe it’s just a fancy, dressed up hamburger coated in potato chips. That wouldn’t be bad, either, right?
(Crappy photo, yummy burger.)
This is one of those awesome gems from the Today’s Kitchen cookbook that just needed a little tweaking. The original recipe just had you incorporating crushed potato chips into the patties. We tried it that way, but the chips just kind of melted into the meat; if I didn’t tell you they were there, you’d never know.
And, well, with a name like CHIP BUNBURGERS, I wanted them to really be, you know…
So, I ended up adding the chips to the meat AND coating the patties with potato chip crumbs.
I believe it’s what Chip would have wanted.
To make up for the calorie bomb of all those extra chips, I switched to fat free evaporated milk and used reduced fat potato chips. (I like the Kettle Chips brand.) I wouldn’t suggest using Baked Lays, because I think they would just sort of dissolve. You want some actual potato action going on, not potato flakes.
Crush those puppies up as fine as you can manage to get a breading-like consistency for the outside of the burger. I used bigger chunks (pictured above), and they fell off a lot.
- 2/3 cup fat free evaporated milk
- 1 egg
- 1 1/2 pounds ground beef
- 2 cups crushed low fat potato chips (like Kettle Baked Chips), divided
- 1 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp dry mustard
- 1/4 cup chopped onion
- 1/2 cup chopped green bell pepper
- 6 whole wheat hamburger buns
- Preheat your broiler on high.
- Combine evaporated milk, egg, beef, 1 cup crushed potato chips, salt, pepper, mustard, onion and green peppers and mix well with your hands.
- Arrange the hamburger bun halves, cut side up, on a broiler-safe baking pan.
- Form meat mixture into 12 thin patties (about 1/3 cup each) the same size as your hamburger buns. Place the remaining potato chips in a shallow dish and carefully press one side of each patty into the chips, getting as many to stick to the meat as possible. Place each patty on top of one bun half, covering as much of the bun as possible.
- Broil for 5–7 minutes about 5 inches from heat (or to taste).
Serving suggestions from Today’s Kitchen: “Serve with your favorite hearty salad with ice cream cones for dessert… Or use assorted raw relishes for salad, pass extra potato chips, and serve a deep dish fruit pie a la mode for dessert.”
Kids LOVE the idea of potato chips inside their sandwich, so this is a very kid-friendly dish.
Don’t lie. You know you want to invite Chip Bunburger over on Friday night. He’s a lot of fun at parties.