Last week I wrote about burgers at Umami. A delicious burger indeed, but NOT my favorite. My favorite burger of all time was the “Double Chili and Cheese – no pickle, no onion”…..”Down at the Sunset Grill”
The Sunset Grill has been a Hollywood institution since 1957, originally owned and operated by an Austrian couple, Joe and Eva. It was sold to new owners several years ago, razed and re-built in the same location, next to the Guitar Center on Sunset Boulevard.
My first trip to The Sunset Grill (we used to call it “Joe’s”) was on my first date with my husband…a date that began at the movies the night before, then segued into a walk on the beach at dawn, where somehow the conversation turned to “the best burger you ever ate.” I hadn’t been to The Sunset Grill, but my husband went frequently and said “I have to take you there sometime” so in what would become the longest first date in history, we continued into Hollywood and I had my first ever “Double Chili and Cheese – no pickle, no onion.”
Back then, the Sunset Grill was a small hamburger “shack” with two small tables inside and only about 12 barstools around the outside perimeter. The kitchen was barely big enough for the large grill, where Joe cooked burgers by the hundreds everyday and just like the song says “he knew all his customers by name.” Whenever he would see us walk up to the counter, he would throw the patties on the grill and start making our burgers, without even asking our order.
The “Double Chili and Cheese, no pickle, no onion” was a combination of great flavors. Joe had a special “beanless” chili he used, along with Iceberg lettuce, a thick slice of Beefsteak tomato and an even thicker slice of Velveeta cheese melted over each patty. It was the messiest burger you could eat – served with about 15-20 napkins!
Although it’s not quite the same without the old grill, the barstools, and Joe, the new owners have done their best to stay true to Joe’s original “Double Chili and Cheese, no pickle, no onion” – and it’s delicious!
I’ve never been able to find the special chili Joe used for his burgers. I’ve tried, in vain. Surprisingly, I tried making them with a can of Hormel “beanless” chili and it was the closest I ever got to the original – VERY yummy. So here’s my take on the Sunset Grill’s, “Double Chili and Cheese, no pickle no onion.”
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- ingredients
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- season the patties
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- castiron skillet
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- lettuce and tomato
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- lots o’ salt and pepper
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- mayo
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- mustard & ketchup
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- lightly toast the buns
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- a thick slice of Velveeta
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- add chili
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- melt the velveeta
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- double chili cheese – no pickle no onion
“2 Double Chili and Cheese – no pickle, no onion”
4 ground sirloin patties, pounded 1/2-inch thick
1 can Hormel “No Bean” Chili
2 thick slices red-ripe tomato
2 leaves Iceberg lettuce
4 thick slices Velveeta Cheese
Hamburger Buns sliced in half and lightly toasted
Mayonnaise, Mustard and Ketchup
On a griddle, or cast-iron skillet, cook the hamburger patties to desired “doneness” (I prefer mine on the “medium” side.) Place a slice of Velveeta on each patty 1 minute prior to removing them from the skillet, so they start to melt.
While the patties are cooking, lightly toast the hamburger buns under the broiler. Spread the mayonnaise, mustard and ketchup on each side. Add the lettuce and tomato.
Place a patty on the bun and cover with a dollop of chili. Repeat with the second patty. Serve with LOTS of napkins!
Cheers!
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