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.
elizabee on 3.23.2010
My sons will LOVE this (DO tell where one can find the slicer! – pretty, please!) I would love too the recipe for Garlic dressing – there was one to die for at a place my Dad loved to take our family. The owner even sold the dressing for awhile in local stores…MMM!
Thanks for sharing!!
KristiB on 3.23.2010
There is nothing like a Murhpy’s Hot Hamburger and a side salad with that AWESOME garlic dressing!! Eating a salad right now with that wonderful garlic dressing!
However, went back to B’ville OK a few years ago and Murphy’s is not the same. :o(
Good thing this is not hard to make at home!!
Joyce on 3.23.2010
Looks more like punishment! Hamburger gravy?
Crystal on 3.23.2010
Julie,,,,, Fellow Canuck here.. ummmm hmmmmmmmmmmmm poutine… Fries and Gravy are a match made in heaven.. throw cheese in there and its just SINFUL.. sinfully good
Kari Baker on 3.23.2010
Sounds great!! Can’t wait to make it and EAT IT!!!
Michelle Skinner Turner on 3.23.2010
MEMORIES! I can not wait to make this hometown favorite for my family!
Lindsay on 3.23.2010
One of the things I wish I would have known about my husband before we got married (not that I would have changed my mind, just clarified the details) was that, although he is a southern boy, through and through, he does not like gravy on any or everything. I, on the other hand, would have it as a side to every dish. And since it’s mostly milk (or broth) it can’t be THAT bad for you. I think I will make these anyways, and he can just deal with the gravy. I’m pregnant, so I’m the boss! Thanks for the recipe!
Susie on 3.23.2010
oh this is so going to be made this week! Being from Indiana, we love gravy on EVERYTHING!! LOL!
becky45 on 3.23.2010
I am going to try this at home; if it doesn’t turn out I can call in an order to Murphy’s and go get one. I would imagine I won’t have to make the call though.
Sorta Southern Single Mom on 3.23.2010
I’m sitting here at work, the only day of the week I have to go in to the office, thinking how I have NO CLUE what to make for dinner tonight. I popped over for a quick peek while eating lunch and LO AND BEHOLD, I have ALL the ingredients for this and the kids *should* eat it! I’m sure I’ll be blogging about it as well! THANK YOU THANK YOU THANK YOU!
lauren4176 on 3.23.2010
Would it be sacrilegious to put cheese on that baby?
Melissa on 3.23.2010
Clearly you have never sampled the wonder that is POUTINE. No offense Canada, but in my opinion its the best thing about heading north from Seattle to Vancouver.
Pam K. on 3.23.2010
I have the very same french fry cutter–love it! I use it a lot to dice potatoes by cutting the fries in cubes. Yes, Carol, you can get it at Amazon and numerous other places online.
Melissa on 3.23.2010
My husband and I are some of the adults that when we come into town we go to Murphy’s for a meal! In fact, my husband is coming home from his R&R in April and Murphy’s is the first place on his list to go. I’ll have to show him that I finally have the recipe for hot hamburgers though. Thanks for sharing!
John K. on 3.23.2010
As a Bartlesville native, this recipe looks awfully close to the real thang! But, if you’d like to make it more authentic, place some un-toasted, white bread on the plate, followed by the burger (cheese optional for the hot cheeseburger), pile on the fries, and then bring on the gravy!
Dottie on 3.23.2010
That’s almost a Loco Moco from Hawaii!
A Loco is a bed of white sticky rice with a hamburger patty on top followed by a fried egg and finally topped with brown gravy. ONO!!!
Kelly on 3.23.2010
Mmmmmmm I went to college in B’ville and going to Murphy’s was such a treat! It was smokey as all get out but the food was soooooo yummy! We used to put the dressing on the alba toast and call it an appetizer. Poor college kids! I wish I could eat one of those yummy hot cheeseburgers right NOW!! Almost worth the 3 1/2 hour drive…
judyincarefree on 3.23.2010
Oh!!!!!!!!!!!!!!!!!! I want this NOW!
Allison on 3.23.2010
Slap Ya Mamma is must have seasoning. We love it!
Murphy Hot Hamburgers sound sinful.
jill on 3.23.2010
I love the nostalgia of this type of recipe. Where my hubby is from in upstate NY, they have what they call the Michigans. When he first took me there, he described them to me as, “It’s a Hot Dog with cheap Hamburger Sauce.” I wasn’t all that thrilled with the sound of that, but never does a trip go by now with the first stop at a Michigan Stand in Plattsburgh, NY.
Thanks for sharing!!
Mary Jane Jones on 3.23.2010
garlic salad dressing recipe, too, please ??? I searched the site and found 76 matches… which one???
Amy H. on 3.23.2010
This was a staple of my growing-up years in the rural Oklahoma panhandle. I hated it as a child and love it as an adult (my children are not too fond of it, however). Thanks for the memories and recipe. I’m thinking this sounds like supper to me!
tammy on 3.23.2010
I picked a bad day to start a diet….
Chrissi on 3.23.2010
Well I am not from Bartlesville, but am from Oklahoma and know Murphys well, it looks almost as good as the original!
Drea on 3.23.2010
I have been eating fries and gray my entire life ( It’s a Canadian thing) never thought of adding a beef patty! yummy! Add some cheese curds and you got yourself a hot hamburger poutine! Double yummo!
Beth N on 3.23.2010
I also would like to know where you got your fry cutter?? I really need a good one! Thanks!
GeauxMrsG on 3.23.2010
So glad to see that you’re using Slap Ya Mama!!! You’re pulling at my heartstrings.
50centlove on 3.23.2010
WHA?????
MimiShar on 3.23.2010
Well, if you add kitchen bouquet to the gravy it makes the gravy dark brown like Murphy’s and you forgot the toast with cheese on the bottom of the meat and french fries you know a little more fat and calories. lol
Lee Ann Yahle on 3.23.2010
Gotta. Stop. Reading. This. Blog!
My butt is gonna be bigger than big!
LoriB67 on 3.23.2010
Oh, this looks so good I’m going to try this one tonight…
Flouron my apron on 3.23.2010
Sweet Jumpin Jehosaphat! Talk about greasy, fat fillin goodness…….Can’t wait to make it!
Melody on 3.23.2010
Oh my gosh…Throw in a thick Chocolate Shake and I could seriously die happy!!
Mary on 3.23.2010
I lived on fries and gravy in high school, and it’s a common thing here. Throw in some cheese curds for poutine and a patty on top and you’re laughing!
Daphneinramona on 3.23.2010
need the recipe for garlic dressing, PLEASE love me some murphy’s
pacnwgirl on 3.23.2010
Looks delicious and…. Slap Ya Mama is the best seasoning on the entire planet.
Lisa Cain on 3.23.2010
I am so going to make this!!! My husband will love me even beyond forever!
Elizabeth on 3.23.2010
Murphy’s Hot Hamburger is a favorite of mine! Murphy’s is an institution. Thank you for this recipe!
Susan on 3.23.2010
We called’em “Wets” where I lived as a kid! Fries and gravy were my snack of choice after school at the drug store food counter (yes, we had the equivalent of a diner, in a drug store!) as a teenager. I’ve made them for my husband and kids. They were grossed out at first, but they have religon now! So good!
Emily S. on 3.23.2010
So there are others out there? I though I was the only crazy person who made gravy to go over my fries and burger. We like chicken gravy, it’s what my mother and I make when we are hung over. She was born in Thunder Bay. Down town they have a Coney Island where we go for hot pork nips the second we get into town. Pulled pork on a bun and fries,covered in gravy. I wish I could teleport there now!
kittyhere on 3.23.2010
Oh, pan gravy, seasoned fries, and hamburg – yum! Much better than a hot hamburg sandwiches!
colleen on 3.23.2010
I thought I was the only one that used Slap Ya Mama from NO. I order it by the case…love it!
Mary Herrera on 3.23.2010
I don’t eat red meat but this made my mouth water…….
Erin on 3.23.2010
Buggers….I was going to make cajun meatloaf tonight, but I think I need to go get potatoes now.
Kristan Roland on 3.23.2010
GASP!! I want a fry cutter!! I want a hot hamburger!! I must have both!!!
Shelley C on 3.23.2010
I don’t suppose serving it with a salad would make it any more respectable? I’m going right now to take burger out of the freezer for dinner tonight.
KristyB on 3.23.2010
In my town we have a local place to eat. We get hamburger steak and steak fries with gravy over both. I have been eating that for years. That is the best thing around.
Angela @Homegrown Mom on 3.23.2010
My husband always says that if you cut him open, gravy would come out. I’ll have to make this for him!
GinaS on 3.23.2010
OMG! Printing now! Making as soon as I go out and get one of those french fry cutters! Who would have thunk there was such a thing!
Kelly H. on 3.23.2010
I was just thinking, you can make this a little healthier by using leaner hamburger. Since my dad had a heart attack over a year ago, we’ve been using the 93/7 lean hamburger. I just used it last night in homemade meat loaf and we cannot tell the difference. Just thought I’d through that out there for those who want something with less fat. : )