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Hardee's 1/4-Pound Hamburger
In 1975 Hardee's opened its 1,000th restaurant. The 2,000th unit was opened in 1983, and shortly after that, in 1988, the 3,000th unit opened its doors. This pattern of expansion has continued: a new Hardee's restaurant now opens on the average of one each workday. With the acquisition of the Roy Rogers chain in 1990, Hardee's neared the 4,000-unit mark, ringing up system-wide sales of more than $3 billion. This is a chain that has come a long way since its first menu in 1961, which contained only eight items, including fifteen-cent hamburgers and ten-cent soft drinks.
As part of its continuing effort to offer nutrition-conscious customers a range of menu choices, Hardee's was one of the first of the "Big Four" burger chains to switch to low-calorie mayonnaise for its sandwiches.
Source: Top Secret Recipes by Todd Wilbur.
- 1 sesame-seed hamburger bun
- 1/4 pound ground beef
- Pinch salt
- 2 onion rings
- 3 sliced dill pickles
- 1 large tomato slice
- 1 leaf lettuce
- 1 teaspoon low-calorie mayonniase
- 1 teaspoon ketchup
1. Preheat a griddle or frying pan to medium temperature.
2. Toast both halves of the hamburger bun, face down. Set aside.
3. Form the ground beef into a patty slightly larger than the bun. Salt it lightly.
4. Cook the patty for 2 to 3 minutes on each side.
5. Build the burger in the following stacking order from the bottom up:
Makes 1 hamburger.
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