“I hear they got some tasty burgers!”
So said Jules Winnfield (Samuel Jackson’s character) from Pulp Fiction. Full disclaimer: I’m just guessing what is in that Big Kahuna Burger from watching the movie dozens of times. Truth be told, there is no Big Kahuna Burger, it’s a fictional L.A. Hawaiian burger joint dreamed up by Quentin Tarantino and actually mentioned in a couple of this movies (Pulp Fiction and Reservoir Dogs). Also, if you research “Hawaiian Burger”, you’ll find that it has grilled pineapple and teriyaki sauce along with the ketchup and mayo seen in the movie. Not gonna happen here! No pineapple, no teriyaki sauce on my Big Kahuna Burger! This one is a double smash cheeseburger with ketchup, mustard, and mayonnaise.
Here’s a recipe for 2 of my version of The Big Kahuna Burger from Pulp Fiction. The most basic of basic burger.
The fries are hand cut (3/8 inch) Russet potatoes. Par-boiled by placing in a saucepan of cold water, then bringing to a boil and cooking for 3 minutes. Drain thoroughly and place in the refrigerator to cool. Dry the fries completely. Then deep fry at 350 degrees for about 3 1/2 minutes.
- 1/2 pound ground beef, divided into 4 (2 oz) balls
- 1 tsp canola oil
- Kosher salt and black pepper
- 4 slices of American cheese
- 2 small hamburger buns
- Unsalted butter
- Heat a cast-iron griddle over medium high heat. Lightly butter both sides of the buns and lace on the griddle, letting them get golden brown. Remove to a cutting board. Spread mayonnaise on the bottom bun, mustard on the top bun.
- After forming your ground beef into 4 (2 oz) balls, place on the griddle over medium high heat. Add a little canola oil. Place the ground beef balls on the griddle and smash with a sturdy spatula or meat press. Yes, we’re making smash burgers here.
- Let them cook until you see some fat appearing on the surface, about 2 minutes. Then using that sturdy spatula, scrape the burger off the griddle and flip, allowing it to finish cooking, another minute. Add the sliced cheese to each slice then pile one patty on top of the other, cover with a large pan lid, and let the cheese melt for about 30 seconds.
- Place each double stack on the buns, add ketchup to the top of the cheese, and let sit for about 5 minutes before serving.