During the turbulent ’60s, I grew up in a little town back in Indiana along the Wabash River. West Lafayette was the birthplace of the Purdue Boilermakers then, as it is now.
The town is also home to an old-fashioned, drive-in restaurant named the Triple XXX, a low-lying area that divides much of the town from the river just five blocks east of the main Purdue campus, situated halfway up the hill from the levy. I guess, at least, the restaurant is still there.
One might think that the name is a little risky, but when I grew up X was just another letter in the Greek alphabet, so back then the restaurant was known as the “Tri Chi” not the Triple XXX ..
I was sitting at my desk many years ago, nostalgic of my youth, when I remembered how nice the hamburgers were there. Of course, the buns were buttered and toasted, but that really wasn’t what made them special. There was something that made my mouth water about that hamburger even as I remembered the memory.Find additional information at good hamburger restaurants near me Montana.
Sitting back in my chair, I closed my eyes and remembered sitting on one of the aluminium stools covered with black leather on the left side of the horseshoe counter. There were no tables here, and the room wasn’t big enough for that. I glanced to my left with my eyes closed. There he was, standing a few feet away at the grill just below the large picture window facing the parking lot, on the back of that anonymous, short order chef.
That day, I had an out of body experience, you know, one of those awesome mind trips that everyone sometimes takes without the use of synthetic drugs to another time and place. “I wonder what made the hamburgers so excellent,” I asked myself.
I remembered watching him intimately, wondering to myself. “Could it be that they were just not using hamburgers? Maybe they had a hidden agreement with the School of Agriculture of Purdue to try some new kind of hormonalized meat product.” Eyes still closed, I recall shaking my head and murmuring something barely coherent like “Nope, that couldn’t be.”
“Did he put on them with seasonings? No, no, and no.” That wasn’t the answer either.
It hit me then. I finally saw what I had failed to see after 40 years as it was looking at me right in the face. Burgers haven’t been red. They’ve been white.
I immediately drove to the supermarket to pick up some hamburger and flour, motivated by the need to test the merits of my recollections. My tastebuds were reintroduced to the wonders of a Tri Chi burger an hour later. I succeeded in duplicating my early childhood hamburger.
From time to time, I have experimented and found that the closest I can come to replicating the recipe of Tri Chi is to ensure that I use hamburgers with at least 10 percent fat content. The higher the fat content, the more juicy the burger is. Lean meat is just not cutting it.
Second , it is important to cover the entire patty with flour, not only the top and bottom, but also the sides. Not only does flouring add an unbelievable taste and texture, it keeps the burger juicy and hot.
Finally, on a medium heat setting, the hamburger has to be cooked on a flat grill. If you use high heat, the flower is burned and this causes a taste less than desirable. If you use a flat baking sheet, this recipe will not fit on an open outdoor grill. I prefer cast iron personally.