Here is the preciously unknown top secret highly prized lost recipe; In honor of Oliver G. Gleichenhaus (Ollie); (supposedly)
"The Worlds Greatest Hamburger"
1/4 C Sugar
2 tbsp Paprika
¼ tsp Turmeric
½ tsp Onion Powder
1 tsp Ground Coriander
½ tsp Cornstarch
1 tbsp Ground Celery Seed
1 tbsp Ground Cumin
1 tbsp Garlic Powder
2 tsp Fennel Seed
1 tbsp Crushed Red Pepper
½ tsp Cayenne Pepper
1 tsp Ground Black Pepper
2 EA Crushed Beef Bouillon Cubes
6 tbsp Lemon Juice
2 tbsp Worcestershire sauce
2 tbsp Soy Sauce
2 tbsp Steak Sauce (A-1)
2 tsp Vegetable Oil
2 tsp Heinz 57 Sauce
2 tsp Cider Vinegar
¼ cup Miracle Whip
¼ cup mayonnaise
2 tbsp orange, French dressing
½ tsp sweet relish
2 tsp dill pickle relish
1 tsp sugar
1 tsp dried, minced onion
1 tsp white vinegar
1 tsp ketchup
2 tbsp prepared Ollie Seasoning Marinade
1 tsp Montreal Steak Seasoning
In a large measuring bowl, add all dry Ingredients together by hand. DO NOT INHALE MIX as the dust is very overwhelming. In a separate bowl, mix liquid ingredients together until well mixed. Carefully add to dry ingredients and slowly mix by hand. Cover and refrigerate for 2 hours.
-For bun sauce, mix all ingredients and refrigerate for 2 hours as well.
-When preparing an Ollieburger, place a 1/3 pound burger in prepared marinade and allow to soak for 15 minutes.
-Place on a 2 sided grill (such as a sandwich grill) and cook until Medium Rare.
-Serve with a slice of Mozzarella cheese on a seeded bun with bun sauce top and bottom, and a garlic pickle spear.
-Potato chips are optional.
-Discard any remaining sauce after the day’s preparation.
Notes: Ollie would throw you out if you put anything on his masterpiece.
Recipe courtesy this website: of http://ollieburger.wordpress.com/2008/06/18/the-lums-ollieburger/, courtesy of Ollie.
According to Dennis, former LUMS director of operations for 12 years... "No one ever had the original recipe for the Ollieburger seasoning. They purchased Ollieburger spices in one lb bags and the bun sauce in gallon jars. This is the closest anyone's come to the original sauce as designed by Ollie.
You can purchase the original Ollieburger seasonings and the Ollie fry seasonings from Dennis. Visit his website at www.ollieburgerspicescom or email him at: email@example.com to place an order. Dennis also offers the LUMS hotdogs steamed in beer recipe and the Lime Pie recipe served at LUMS, among others.
We don't know who has the original recipe or if Ollie was using the force when he made burgers, so research further and if you come up with a better recipe or story, let me know
LUMS was founded in 1956 by Stuart and Clifford S. Perlman when they purchased Lum’s hot dog stand in Miami Beach for $10,000. Over the next few years, the Perlman brothers opened three additional Lum’s restaurants, for a total of four by 1961. Clifford Perlman, who in addition to owning Lum’s, had been serving as the president of Southern Wood Industries, Inc., resigned that position to work full time for Lum’s. Under the brothers, Lum’s began aggressively expanding and franchising. In 1969, Lum’s, Inc. was admitted to the New York Stock Exchange.
In 1969, Lum’s, Inc. purchased Caesars Palace, then a 500 room hotel casino on the famous Las Vegas Strip, for $60 million. The food operations of Lum’s, Inc. were sold in 1971 to John Y. Brown, then Chairman of Kentucky Fried Chicken and a group of investors. At the time of sale, the company owned and franchised 400 stores in the U.S., Hawaii, Puerto Rico, and Europe. In 1978, Wienerwald Holdings A.G., a Swiss holding company and parent of the Wienerwald restaurant chain, under the direction of Friedrich Jahn, purchased the 273 restaurant chain from Brown. However, Wienerwald had overextended itself and was forced to file for bankruptcy in 1982. The original Lum’s location closed in 1983. The last remaining LUMS location, in Davie, Florida, closed on June 28, 2009.