What a Big Boy!

Bob’s Big Boy Restaurants are about as iconic as Mel’s Drive In. It all began in 1936 when Bob Wian sold his prized Desoto Roadster and used the money to buy a hamburger stand in Glendale, California. He named his tiny restaurant Bob’s Pantry.

Long before McDonald’s introduced the world to a three-bun double decker burger, Bob created his own Big Mac. Bob had a regular following of loyal customers. He was just that kind of a guy, quick with a smile and always aiming to please. When one of his regulars said he was looking for something different, more substantial than the usual burger, Bob quickly went to work. Back then buns weren’t pre-sliced. He cut the bun into three sections, a top, bottom and middle section. He then cooked up two hamburger patties, topped them with cheese and stacked them onto his three-section bun. Just like that, a double decker cheeseburger was born.

People flocked to Bob’s hamburger stand. Seems the public couldn’t get enough of his new burger sensation. One fan was a precocious six year old boy in droopy overalls. This little guy couldn’t afford to buy a burger, but he would sweep up the floors of the diner in exchange for one. It was this little guy who inspired Bob to call his burger the Big Boy. It was also this boy who inspired a movie studio animator, another regular, to sketch the now famous character Big Boy Bob on a napkin.

While I’ve never had a Big Boy Burger, I do recognize Big Boy Bob. Each time we visit Yellowstone and stay at Rand Creek Ranch outside the eastern gate, we drive by a lonely Big Boy standing in the middle of a cattle pasture. He’s become almost as famous as the burgers themselves.

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Big Boy Bob’s Double Bacon Cheeseburger
Big Boy Burger Sauce
1 cup Mayonnaise
3 tablespoons Dill Pickle Relish, drained well
2 teaspoons Lemon Juice
Pinch Onion Powder
Dash Paprika
Pinch Garlic Powder

Place mayonnaise in a blender. Drain as much juice as possible from the pickle relish, add to the blender. Sprinkle with lemon juice. Season with onion powder, paprika and garlic powder.

Note: A muddler works well to squeeze out the juices.

Blend sauce until smooth. Transfer to a small bowl or squeeze bottle with a larger opening to prevent clogs. Chill well until ready to use.

Double Bacon Cheeseburger
4 slices Red Onions
4 Tomato slices
1 cup shredded Iceberg Lettuce
8 slices Bacon
8 Quarter-Pound Burger Patties
Salt to taste
Black Pepper to taste
12 slices American cheese
4 Brioche Hamburger Buns

Peel onion, cut in half then slice into half-moon rounds for the burgers. Slice tomato into rounds. Stack lettuce leaves, roll tight and shred. Set vegetable toppings aside.

Fry bacon until crisp. Remove from skillet, drain on paper towels, then break in half to fit better. Spread a little of the bacon drippings on a griddle. Season burgers with salt and pepper or your favorite Hamburger Seasoning. Grill burger patties about 3 minutes or so per side, until cooked to desired doneness.

Spread Big Boy Sauce on cut sides of the top and bottom buns. Scatter shredded lettuce over the sauce on the bottom buns, then a slice of tomato, onion, and 1 slice of cheese. Top with burger, 2 slices bacon, then a second burger patty. Top with remaining bacon, then close with the top bun.

Serve with fries and your favorite beverage.

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A lamp to my feet is Your word,
a light to my path.