I almost fell over when I came across this recipe on Tasty Kitchen. Submitted by AlishaGibb, the recipe’s from an old (and still open!) haunt in my hometown called Murphy’s.
I can’t even begin to adequately summarize what it is about Murphy’s that’s so wonderful. The burgers…the garlic salad dressing (I have that recipe, too)…the incredibly delicious French fries. A meal at Murphy’s is a treat, a splurge (calorically speaking), an unparalleled burger experience. Anyone who’s ever eaten there knows exactly what I mean. Kids come home from college? They go straight to Murphy’s. Adults come to town to visit their parents for Christmas? They pick up Murphy’s to go on the first night they’re there. Murphy’s is simply a part of the soul of anyone who grew up there.
The most famous item on the Murphy’s menu has to be their Hot Hamburger. I…I…I can’t even describe it. And I won’t even try. Instead, I’ll just show you.
Before I begin, just remember one thing: “Gravy Over All“.
We’ll revisit that in a minute.
Thank you, Alisha, for sharing this!
Here’s what you need. I didn’t have any beef broth, so I did beef bouillon cubes in hot water.
First thing we’re gonna do is make some fries, baby.
I have this lovely little french fry cutter. It’s a miracle, and it gets fries into my mouth much faster than if I have to slice them by hand.
These are about the thickness of fries at Murphy’s, if I remember correctly.
Drizzle some canola oil all over the fries and toss them around with your hands.
Then sprinkle on some salt or seasoned salt. I used Slap Ya Mama Cajun seasoning.
Slap Ya Mama on fries is so, so good.
Now pop the pan into a 425 degree oven and bake for 45 minutes, shaking them around a few times here and there so they don’t totally stick to the pan.
When the fries have about 15 minutes left, mix the hamburger meat with minced garlic, onion powder, and seasoned salt (or just plain salt would be fine.) Note: I went a little heavy on the garlic for this one pound of meat. If you’re unsure, cut the seasonings by half.
Use your hands to knead the meat mixture together until it’s thoroughly combined.
Divide the meat into fourths, then make the hamburgers. But Murphy’s doesn’t have lovely, uniform patties.
They just slap a wad of meat on the grill and flatten it into a rustic shape. At least I think that’s how they do it.
Either way, these are not perfectly formed patties. Imperfection is the way to go.
Cook the burgers on both sides until done…
Then remove them to a paper towel-lined plate. Cover them with another plate to keep warm!
There should be plenty of grease in the pan, but if not, feel free to splash in a little oil. Turn the heat to medium-low.
Sprinkle on 4 to 5 tablespoons flour, whisking as you sprinkle it in to make sure the flour evenly distributes in the grease.
Whisk it all together until combined. Ideally, you would cook this roux for a good 3 to 5 minutes in order to get the color as dark as possible without burning. (Murphy’s gravy is very dark brown.) But I was in a bit of a hurry.
Then pour in the beef broth slowly, whisking as you pour.
Now you just need to cook the gravy until it bubbles and thickens, about ten minutes or so.
Whisk as you go, scraping the sides of the pan to make sure you loosen all the bits.
Sometime during the cooking process, throw in a bunch (ya THINK?) of black pepper. Black pepper is a must.
Cook and whisk until it’s nice and thick.
By now the fries are ready. And they’re divine!
And now…I need to talk to you brace yourself. Place some fries on a plate.
Then place one of the burger patties on top.
And then…and then…GRAVY OVER ALL.
Yes, I just poured brown gravy over everything on the plate. Who wants to know?
And that’s the beauty of a hot hamburger. And if you don’t want to go through all the steps, you can take a shortcut and buy a packet of brown gravy mix—or even better, buy the stuff in the jar! I won’t tell anyone.
I’m pretty sure Murphy’s serves bread underneath the burger patty, then the fries over to the side, then drowns it all with the delicious brown gravy. That way, the bread underneath is not only soft from the grease of the burger…it’s deliciously soaked with gravy. Perfect!
You have to experience it once in your life.
Another option would be to serve the burger in its normal state—with a bun and everything—then serve the fries with a bowl of gravy. When ballet season was over every year and I felt like I could eat something besides carrot sticks, I’d go straight to Murphy’s and order fries with a side of gravy. It was my own brand of teenage rebellion.
Whatever you do, the fries must go with the gravy.
It’s a universal mandate.
Enjoy, and thanks again to Alisha for sharing this hometown treat!
Love,
Pioneer Woman
Here’s the printable recipe: Murphy’s Hot Hamburgers, by AlishaGibb
314 Comments
Comments are closed for this recipe.
Suzy on 3.25.2010
OMG!!!! Made it and my husband fell in love all over again!!!
He is still smiling a day later!
Sandy ( Your Life, Organized ) on 3.25.2010
This looks soooo goood!! I can’t wait to try it!
Cher Sale on 3.25.2010
I used to be a cook at Murphey’s. The only thing that I see different (and it may have changed- it was 30 years ago) we cooked the onions on the side instead of in the meat but we added a large scoop if upon request. They do cook their fries fresh and that is one of the good things about them. They make awesome gravy too. Love your site.
Tina on 3.25.2010
The only thing you forgot was the toast that it all goes on toast the meat fries then gravy.
nicole rogers on 3.25.2010
Seriously, that looks like the most disgusting mess of grease. Sorry Ree, I love you but that is horrible! Blah!
Amanda on 3.25.2010
Yum! We love brown gravy and fries here. I’m learning how to cook gluten free, and this recipe looks very easy to convert. We eat burgers and fries with gravy. My brain wouldn’t have thought to put them together like this. Thanks!
Karin on 3.24.2010
I’m one of those people that goes to Murphy’s every time I come back to Oklahoma (about twice a year). My husband is originally from that same town. Yes, you’re right that there’s a slice of bread underneath the hamburger patty and then I order mine with a slice of cheese on top of the patty (hot cheeseburger) and then the fries on top with gravy over all . . . did you know that the original owners of Murphy’s have “Gravy Over All” on their tombstone in town? Not kidding!
J.P. on 3.24.2010
Murphy’s is the greatest restaurant on Earth!
jans on 3.24.2010
OMG i LOVE HAMBURGERS AND FRIES, AND THEN THERES THE GRAVY, MMMMMMMMMMMMMMMM
kate p. @ melange a trois on 3.24.2010
My husband says that since I started my blogging project, I have not been cooking him enough meaty, heavy food. This looks like it would fit the bill. I’ll have to give it a try!
Sheena on 3.24.2010
Had to make these for supper tonight…. So incredibly easy and had all the ingredients on hand… This is going in the dinner rotation…. YUMMY…
Amber on 3.24.2010
Slap Ya Mama seasoning is the best.
Diane on 3.24.2010
What a way to die! lol
Aimee on 3.24.2010
Delicious! I made this last night and loved it!
Bridget Ofczarzak on 3.24.2010
French Fries and gravy was my standard lunch all through high school..still love it and when I decide to be really bad……that’s what I have!
krysten on 3.24.2010
It’s halfway to a garbage plate. Man oh Man! It’s worth coming to western NY just for a garbage plate. Throw some mac salad, baked beans and fries on a plate, then cover with 2 juicy cheeseburgers, a handful of chopped onions on top, then drown the entire thing in a meaty hot sauce (homemade, not red) top with mustard (and ketchup!) and go to town. best thing ever. ever. especially when pregnant. http://en.wikipedia.org/wiki/Nick_Tahou_Hots
Marta Manning on 3.24.2010
First time I’ve ever seen a recipe for Murphy’s Hot Hamburgers. I’ve read the comments and the locals’ additions to the dish will make it more authentic. Also, I think Murphy’s baked potatoes are the best I’ve ever eaten. Don’t know what that secret is.
Amity on 3.24.2010
Okay…so here lately, I’ve been visiting Murphy’s at least once a week. My husband said, “We’ve eaten here more this past couple of months than all the years we’ve been married!” ha! Now….I LOVE the Hot Hamburgers, and the Hamburger Steaks, and the fries, and the dressing…and so on and so on…..
NOW….I want the receipe for the Garlic Dressing!!!! Please, please post that!
dwear1218 on 3.24.2010
Do you even know what you do to stomachs everywhere?????
Liz Lockman on 3.24.2010
We loving going to Bartlesville and having a Murphys – thanks for sharing the recipe!
Fortune Cookies on 3.24.2010
kinda like Poutine, but with meat! mmmmm!
Spoiler Alert on 3.24.2010
This is not the real recipe.
Fan on 3.24.2010
The gravy is darker in color at the Murphys location. Where did this recipe come from?
April on 3.24.2010
this looks seriously mouth watering and is making me soooo hungry for some right now~
Anne Kurek on 3.24.2010
WOW!!!! My men are going to LOVE this! I’ll surprise them soon.
llautar on 3.24.2010
what’s the recipe for the garlic dressing?
cindilu on 3.24.2010
you know….i made this recipe last night (tues) for dinner. It was missing something. spouse said onions. child #1 said to let burgers sit in gravey for ahwile to soak up flavors. child #2 said more spice to french fries….
hhhhhmmmmm…..
I didn’t have any cause I just can’t eat burgers….
Shelley Heckenkemper on 3.24.2010
First had Murphy’s when I was 7 months pregnant with my first child…I’m pretty sure I was the only one at the table who finished and licked her plate clean!
The ride back home to Tulsa was long—- happy baby kicking all the way home.
We go back about onc ea eayr and I am STILL the only one who finishes and licks her plate clean– pregnant or not!
Melissa on 3.24.2010
gotta try this one tonite goods very very good
Territory Mom on 3.24.2010
Yummy!!! Where did you get the french cutter?
scottishellie on 3.24.2010
In Britain we call fries with gravy “chips and splat”. mmm….
mandy on 3.24.2010
oh my word…. you are from bartlesville??? how have i missed this bit of info? my husband is from there and we lived there together for three years. we will croak when he finds out that i have this recipe!!! thanks so much! i mean really…. THANK YOU!
cthomas on 3.24.2010
an American version of Loco Moco, sans the egg, and a french fry bottom instead of the rice.
How cool is that.
C thomas
beadnfun.wordpress.com
Lauren W on 3.24.2010
My dh is from El Paso Texas and he loves a southwest take on this called, for an unknown reason, The Roberto. Same concept of burger patty and fries but with queso on top (green chili cheese dip, the kind made with Velveeta but with extra Hatch chilis thrown in). I’m glad you reminded me. I’m not a big fan but I think I see one in his very near future.
Emma sweeney on 3.24.2010
In northern Ireland we call this a gravy chip! (chip being the fries) even better than this is a cheesy gravy chip you can get this calorific delicacy in any local chip shop – yum
dick on 3.24.2010
Funny but I don’t like gravy on most things. The exceptions are something like this, susage gravy on biscuits and Hot Ham platter. Other than that you can skip the gravy totally.
This is speaking to me and I will be breaking out the stuff tomorrow.
K8e on 3.23.2010
I will be trying this soon!!! And Miz Booshay I,too, think gravy is the best thing in the world….it should be it’s own food group!!!! Growing up I wanted to open a restraunt called”The Gravy Boat” and everything you ordered came with gravy on it!!!!! Back in the days when I used to dream big!!!!
emily on 3.23.2010
This is very similar to something I used to get at 2AM , yes I said 2AM at a joint called Gabbys about a million years ago. They served Gabby’s Gravy fries and this is essentially it.
So thank you. This is definitely getting road tested.
hollase on 3.23.2010
Oh, I meant to ask if you could please get someone to post the house garlic dressing my life would be complete!!!!!!! I don’t do gluten anymore and make my own Murphy’s wanna be hot hamburgers at home but have never been able to figure out that dressing!!! My hubby still has to go to Murphy’s every time we are in town. He has to go by and make sure no one has beaten his high score on Mrs. Pac-Man and of course get his fill of the real deal gravy!!!
hollase on 3.23.2010
So I haven’t bothered to read all the comments yet, but I’m assuming someone has pointed out that you forgot the slice of white bread between the fries and meat! I like to add a bit of onion powder to my Murphy’s gravy when at home.
I’ll never forget hubby and I were at our favorite diner in St. Louis and there was an older lady complaining that she had ordered a hot hamburger…she wanted to know why did they bring her this french fries covered in gravy thing and where was the bun? “All I ordered was a hot hamburger, not this mess!” We were trying so hard not to crack up
snowbandit on 3.23.2010
Well… the minute I saw the post I knew what was for dinner — and it was a real hit with my family! This is a nice, quick &delicious meal. Thanks!
Cici on 3.23.2010
This is a hot roast beef sandwich with SPICE!! My hubby will love it!! ♥
shannon@bakeandbloom on 3.23.2010
gurgle, gurgle blurp (thats the sound of me drooling profusely) O—-M—G that looks good
Jackie on 3.23.2010
Ree,
Pretty pretty pretty please—–could you please post the recipe for the garlic salad dressing? I’ve been salad grazing of late, and NEED some yummy homemade dressing….especially one that contains lots of garlic!!
Puleeeeeze? I’m begging you…..
sonyainboise on 3.23.2010
This reminded me of salsbury steak instead of mashed potatoes it was fries. It was yummy and made a nice weeknight dinner since I just made regular hamburgers for the kids.
Vanalee Carruth on 3.23.2010
MMMMMM!!!! Fries and gravy!
Wendy May on 3.23.2010
Another variation up here is fries with stuffing/dressing, sometimes cheese curds topped with gravy. The call them Newfie fries.
Wendy May on 3.23.2010
I’m from Ontario, Canada….its kind of funny to see people surprised at the idea of fries and gravy. Its a staple here. You can’t order fries in a restaurant without the waitress/waiter asking you if you want gravy on them. The best part of summer time is visiting a chip truck (we call fries , chips) in the summer for a box of fresh cuts with gravy. We take our chip trucks very seriously lol
MaryW on 3.23.2010
This was delicious!! A new family favorite for sure. I added some sauteed mushrooms and some caramelized onions on the side just for the buttery extra calories. It was fantastic!
Ellen on 3.23.2010
it’s poutine of Oklahoma!