Got an e-mail today from John, who writes:
Greetings! I grew up in Great Falls and worked at the West side BurgerMaster in the 70s. Mordy Boyd was my boss and a great guy. I have the recipe for the ramp sauce which we continue to make at home (in Los Angeles…long story) however, the pizza sauce was always made at the 10th Ave store and I never learned it. I would love to exchange recipes with someone who knows it and loves it as we do!
My wife and I figure you would be the guy who could put out the word and solve our culinary dilemma for us! Thank you. (We enjoy reading your blog and keeping up with all the goings on!)
First - thanks, John! I love hearing from folks who used to live in Great Falls and have fond memories of our community!
Second: OK, folks – surely somebody out there can crack this code, right?
Third: Ah, Burger Master – provided one of my most memorable Great Falls experiences…
Can’t help you with the sauce, but you sure made me hungry for a flying pizza burger!!! Bring back the burg!!!
WOW! I have been looking for anyone with the recipe for the Rampburger sauce. Some things you can kind of get close on when trying to replace those things you loved from Burgermaster, but I have no clue what the Rampburger sauce would have in it. Please, please, please can you share with me?
greatfallsgirl@gmail.com
Thank you!
I am looking for the recipe for the onion ring batter.
Hi Rick, a couple years ago I ran across a mention about the onion rings (I forget just where I saw it but wanted to save it), and just recently put on my website:
http://greatfallsgirl.wordpress.com/2011/05/23/burger-master/
Last week’s request for onion rings like the Burgie made brought a prompt phone call from the Great Falls cook. Sharon‘s niece was a co-owner of Burgermaster at one time. So Sharon knows what she’s talking about.
To duplicate the Burg’s onion rings here’s what she said to do.
“Mix Krusteaz’s Bake and Fry Mix with water to desired thickness. Toss onion rings in a little flour before dipping them in the batter. Fry in hot grease.” Sharon noted that a home cook will probably not achieve the golden brown hue of the Burg’s onion rings because the oil will not be as well used as a drive-in’s.
Did anyone ever get the recipe for the burgers? I would love to even come close to duplicating the burgers from there!
Tucker: I haven’t heard anything yet, even though I shamelessly begged!
Someone just stopped by my website and left the recipe for ramp sauce! YAY!!!
It is eight big cans of cream of mushroom soup and a bottle of cooking sherry.
http://greatfallsgirl.wordpress.com/2011/05/23/burger-master/
I would love to have the receipe for The Bob’s Special sauce and the Linn’s Special Deluxe.
Also, does anyone know the receipe for the famous JACK CLUB SPAGHETTI SAUCE. I grew up in Great Falls and would love to share these with my family.
Thanks
I’ve only lived here 5 years. I did have the onion rings at Burger Master but what was the Ramp Sauce served with??
I was once told that the sauce on the Bob’s Special and the Linn’s Burger was made of catsup, mustard and dill relish. I tried it and I think it is pretty close.
I am still looking for the Jack Club Spaghetti Sauce. Can anyone help me?
I have jack club recipe spaghetti sauce n also have raviolas somewhere n my files. I paid 250$ 4 sauce recipe n charge the same 2 others who want it with a promise n signature it will not be used 4 restaurant purposes.
What r measurements of cream of mushroom n what size bottle cooking sherry 4 rampburgers. Thanks alot
@lori, re: ramp sauce request. I just hope that Sharon does not charge you $250 for the details. Just sayin.
I agree with Ron….I would be happy to share the Jack Club Spaghetti Sauce receipe with everyone for no charge and I will continue to look for it.
Would absolutely consider paying for the Jack Club spaghetti sauce and ravioli recipes,only if you have both.
Grew up on the westside and used to eat at the Jack Club when we were kids with our parents for very special occations. Occasionally bought the frozen suace and rav’s from Club Cigar after the restauant closed but now dont seem to be able to find either anywhere. The Borries sauce recipe runs a close second and would absolutely consider paying for the Jack Club spaghetti sauce and ravioli recipes,only if you have both, although $250 seems alittle much.
5 generations of my family ate at The Jack Club starting with my Grandparents taking us there. Before they closed I took my Grandkids and am glad they had the chance to enjoy the best Half and Half ever made. Borries is great for steaks but the Half and Half falls short of Jacks. I would love to the recipe but 250 is way too much.
I just got the Jack Club spaghetti sauce recipe from someone I trust that it is the real thing. I would like to trade it for the rav recipe.
MY FAMILY ORIGINATED THIS RECIPE OWNERS OF THE HI HAT RESTAURANT IN BLACK EAGLE. THEY RETIRED.AND CLOSED AND SOLD THE RECIPE 4 THE SAUCE N RAVS ( half n half .). TO THE JACK CLUB. I OWN BOTH SPAGHETTI N ALSO THE RAVIOLI RECIPE. $ I WAS CHARGING 2 HELP MEDICAL EXPENCES FOR A VERY SICK PERSON. I WAS NOT INTENDING TO MAKE A PROFIT. IN LIEU OF NEGATIVE COMMENTS POSTED ABOVE I AM NO LONGER SELLING OR SHARING IT. I HAVE INTEGRITY.
First time I ate the H&H it was at the Hi Hat. The best sauce and ravs every made. 5 generations of my family ate at the Jack Club and I was sick when they closed. I could feed my family of 6 for just a bit more than Pizza Hut. I have cancer and that is why I started looking for it. Sorry about the negative comments posted. Don’t blame you about your decision to not sell or trade. I will not give what I have unless someone gives me the Rav recipe which if they have the rav recipe they have the sauce one .
GARY I RESPONDED TO YOUR LATEST STORY ON MY FAMILY OWNED HI HAT RESTAURANT. I DON’T KNOW IF U RECEIVED IT. I WILL CONDENSE THE MESSAGE I HAD THOUGHT HAD BEEN SENT BUT DON’T IT POSTED HERE. PERHAPS IT ARRIVED IN YOUR EMAIL ACCOUNT? AS A CHILD I AT TIMES GOT TO HELP TAD N DORA DURING EARLY MORNING HOURS HELPING TAD WITH THE SAUCE AND DORA WITH THE RAVS. AS MY PAYMENT I WAS ALLOWED TO MAKE SHIRLEY TEMPLES AT THE BAR AS IT WAS DURING CLOSING HOURS. THE RECIPE FILLS 2 LARGE CANNING KETTLES OF SAUCE N SO MANY RAVS. OUR FAMILY HAS TRIED TO MAKE IN SMALLER BATCHES BUT IT NEVER TASTES THE SAME. WE GET TOGETHER AND MAKE THE SAUCE AND CAN IT IN GLASS QUART JARS. WE FREEZE THE RAVS LAYERING THEM USING WAXED PAPER SPRINKLED WITH A LITTLE CORN MEAL. I HAVE SEEN RECIPES FROM OTHERS AND THEY R NOT ACCURATE. YOU WERE SO NICE TO ME IN YOUR MESSAGE. WHEN WE COOK OUR NEXT BATCH I WILL BRING U A JACK CLUB HALF N HALF FOR YOUR ENTIRE FAMILY. KINDNESS GOES A LONG WAY WITH ME! U SAY U HAVE THE RAVS RECIPE. I WOULD BE HAPPY TO AUTHENTICATE IT FOR YOU. AS I MENTIONED EARLIER IN A POST I HAVE NEVER PROFITED FROM SELLING THE HALF N HALF RECIPE $. IT GETS DONATED TO HELP DEFRAY MEDICAL COSTS FOR BOTH ADULTS N CHILDREN SUFFERING FROM TRAGIC ILLNESSES. THE ONE RECIPE I DON’T HAVE BUT WOULD LOVE IS THE HOMEMADE BREADSTICKS. I HAVE MANY RESTAURANT RECIPES I.E. FLUFFY TACO SHELLS EL COMEDOR N THE TREATS ENCHILADA SAUCE N MANY MORE BUT THESE RECIPES I WOULDN’T SHARE UNLESS THE RESTAURANTS CLOSE UP. GOD BLESS ;!
PS TO GARY. IF U WANT ME TO AUTHENTIC YOUR RECIPE ? I DON’T WANT TO DO IT ON A PUBLIC POST. JUST LEAVE A POST ON HOW I CAN CONTACT U.
LB Sorry it took so long to get back to you but I have been out of town. You can send me an email and then we can figure another way to communicate.
Lori, Meant to say here is my email address: gdock1947@yahoo.com. Sorry about that.