Burger Master Recipe?

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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…

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54 Comments

  1. I have the Borries rav recipe…thought I should clarify that. I will trade for the spagetti sauce recipe

  2. The Borries sauce recipe was published in the Tribune some time ago. Check the archives under Borries spagetti sauce. If you can’t find it, I will send it, just don’t have it with me right now.

  3. I have lived in Iowa the last 20 plus years and would get a gallon of Borries sauce when I or my wife would fly home however homeland security has taken care of that so anyone who is willing to share that recipe would make my day. I miss so many great dining estabishments as we dont come home often anymore. Thank you in advance Chad

  4. Chad and mw
    Leave a post on the best way to get this Borries sauce recipe to you both. Would love to have the rav recipe also.

  5. I grew up in Black Eagle and tasted the spaghetti and rev dishes at the Miami, High Hat Borries the 3D and later the Jack Club. Gave receipe for High Hat Spaghetti and would be willing to exchange for the High Hat/Jack Club rav receipe. Know that both High hat & Jack Club were owned by Rudy Carney. Hope to hear from someone.

    Gene

  6. I grew up in Black Eagle and tasted spaghetti and rav dishes at the Miami, High Hat Borries 3d and later the Jack Club. I have the original High Hat spaghetti sauce receipe and would be willing to exchange it for the rav receipe from High Hat or Jack Club. I know that both High Hat and jack Club were operated by Rudy Carney. Hope to hear from someone regarding exchange.

    Gene

  7. Hi all I was only 8 when we moved from Great Falls, but I still remember going to the Jack Club with my dad and our pot and getting half and half. My father passed away suddenly 4 weeks ago and we were reminiscing about the Jack Club. If anyone does have the recipes for the sauce and the ravs I would really appreciate them. I would like to do this for Christmas this year since we don’t have dad anymore. Thank you in advance for your time. P

  8. Hi Paula
    I have the sauce recipe from the Tribune publication. If you want to give give me your email, I will gladly send it.
    R

  9. Can someone also forward the meat sauce recipe to me in Austin, TX? My dad faithfully would sit for hours, cutting up the ingredients and cooking slowly as he watched a sports event..Sadly, I did not get the recipe before he passed….I appreciate any help. [email protected]

  10. Thanks again Rena, for sending me the Jacks Club sauce recipe. After reading all the note about the similarities between Borries and Jacks, I’m a bit confused. I’ve had both many times and Jacks is much better. If it is Lori that says she has both the recipe for Jacks sauce and the rav. I would be willing to pay though not $250.

  11. Does anyone have the minstrone soup recipe from Borries? My husband and I love that soup and would love to make it at home in Colorado. Thanks!

  12. Does anyone have the recipe for the minestrone soup from Borries? My husband and I love that soup and would like to have it at home in Colorado. Thanks!

  13. SPAGHETTI SAUCE – BORRIE’S

    12 ounces tomato paste
    1 1/2 quarts water
    2 cups beef broth
    1 tbsp. salt
    2 tsp. pepper
    1 tbsp. Kitchen Bouquet
    2 dried sage leaves
    1 package Lipton Onion Soup Mix
    3 small bay leaves
    1 1/2 tsp. sweet basil
    1/2 tsp. cinnamon
    1/2 tsp. nutmeg
    1 tsp. dried beef bouillon
    Combine above ingredients in large deep pan, bring to a boil, then simmer.

    Meanwhile brown meats and vegetables listed below:
    4 to 5 pounds ground chuck
    1 pound ground pork or bulk sausage
    2 tsp. salt
    1 1/2 tsp. pepper
    4 to 5 cloves garlic
    2 medium onions
    Half of a stalk of celery, leaves and all, finely chopped
    2 or 3 handfuls fresh parsley
    Brown above ingredients in large frying pan or electric fry pan slowly for at least an hour. Then add to tomato mixture and simmer for at least six hours until quite thick. Add more broth if too thick. When done, cool and pour into freezer containers and freeze.
    Makes five quarts.

    SPAGHETTI SAUCE – Jack Club

    12 ounces Tomato Sauce
    2 quarts water
    2 cups beef broth
    2 tsp. pepper
    1 tbsp. salt
    1 tbsp. Kitchen Bouquet
    1 package Lipton Onion Soup Mix
    3 small bay leaves
    1 1/2 tsp. sweet basil
    1/2 tsp. cinnamon
    1/2 tsp. nutmeg
    1 tsp. dried beef bouillon
    2 tsp. sage
    Combine above ingredients in large deep pan, bring to a boil, then simmer for an hour while browning the meat and veggies listed below.

    5 pounds ground beef
    1 pound ground sausage
    2 tsp. salt
    1 1/2 tsp. pepper
    5 cloves crushed garlic
    2 medium onions chopped
    Celery leaves chopped plus one stalk chopped small
    2 handfuls fresh parsley
    After browning, drain and add to the sauce. Simmer for six to seven hours. Thicken with cornstarch slurry (mixture of equal parts cornstarch and liquid) or add less water to sauce. Bring to boil before serving.
    Personal cooking notes: I like Borrie’s best as I like tomato paste. I made half recipe and reduced water to 2 cups and added 1 cup dry red wine. Substituted 2 Tbl. Worchester instead of Kitch. Bqt.; added sliced mushrooms, 1 chopped jalapeno pepper, a chopped green pepper, and 1 14oz can diced tomatoes. Simmered only for 2 hrs. Patti loved it!

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