Then look no further than Vicky’s Burger. With two locations conveniently located in Riverside and San Bernardino, Vicky’s Burger is the place to experience a delicious burger. We use only the freshest, high-quality ingredients to satisfy your burger craving. Stop by Vicky’s Burger to experience the Vicky’s Burger difference. Open Monday through Friday, 6am-6pm and Weekends, 7am-3pm.
Are French Fries Really French?
The French are responsible for giving the world a lot of things. They gave us the hot air balloon, bikinis and the sewing machine. However, what they can’t claim is the french fry!
Despite its name, french fries aren’t French at all. They actually date back to the late 1600’s in Belgium. Belgian lore states that poor villagers from Meuse Valley often ate small fried fish that were caught in the river. However, during the winter months, when fishing was scarce, they had to rely on other foods for nourishment…enter the potato.
The villagers turned to the humble potato, slicing and frying the same way they did the fish. Just like that, the earliest french fries were born. But, what about that name? “French” fries…
During World War I, American soldiers stationed in Belgium were first introduced to french fries. The official language of the Belgian army was French, so, soldiers nicknamed the delicious fried spuds “French fries.” Now you know.
What Makes a Great Burger?
Often overlooked, the bun in the burger aficionado world seems to be the soft, rich brioche style. This, in my opinion, is the choice of someone who hasn’t thought through the practicalities in sufficient detail. A deftly cooked burger, dripping with greasy juices, and topped with piquant sauces, will see off such a bun in minutes, leading to its inevitable sad, soggy abandonment – how many times have you had to pick up a knife and fork to finish things off? (In the case of Patty and Bun, notorious for its gloriously messy creations, it’s advisable to keep the burger in its paper wrapping to the very last bite to save your dignity).
A high fat content is key to success – John Torode reckons “the best formula will be about 40% fat, otherwise it will not be moist.” Chuck or brisket are good places to start, but the main thing to ensure is that there’s enough flavor, which means well-aged beef: New Jersey butchers Pat LaFrieda uses 50-day dry-aged prime rib in their patties, which may or may not be going too far. A coarser grind will give a more satisfyingly meaty texture – if you don’t have your own machine, the butchers you’ll no doubt have had to visit to source your decent beef should be happy to do it for you. Real burger purists will stop there, but for a really juicy, intensely savory result, add breadcrumbs soaked in stout. For a decent crust, salt your burgers just before searing them on a smoking hot grill or pan – and go no further than medium rare. A well-done burger is nothing short of a chewy tragedy.
Not mandatory, of course – but a very welcome addition. American cheese, is amazingly popular among modern burger pushers, mainly because it melts very easily. Most prefer a cheese you can actually taste, even if it doesn’t drip so fetchingly down the sides of the burger – a mature cheddar is a great choice, added to the patty during cooking so it drapes round it like a cloak.
With enough decent pickles, you won’t miss that salad – spicy Korean kimchi is the latest fermented fad. Add a few thin slices of red onion, briefly soaked in vinegar to rob them of their anti-social bite, and you’re in pickle heaven.
You can get as fancy as you like here. A popular choice is a Thousand Island type dressing. A good burger only deserves the best.
I remember as a child when, on the rare occasion, my mom would make breakfast for dinner. My sister and I would squeal with excitement. However, it usually ended up with pancakes or French toast and not the glorious breakfast burger. Let’s face it, the hamburger is nearly the perfect food (at least in my mind) and can be eaten at any time of day. So, it naturally made sense to have it for breakfast. This breakfast burger is full of all those juicy delicious ingredients that you love on your lunch or dinner burgers but with the addition of fluffy egg and hashbrowns. Yum! (4 servings)
4 hamburger buns
4 hashbrown patties, cooked in oven until golden and crispy
1 lb. ground beef (I prefer 80/20 for the fat content)
4 slices American cheese (other cheese works well but I like the melting quotient)
1 tbl. butter
4 eggs, scrambled
8 slices thick cut bacon
Salt and pepper, to taste
1/2 c ketchup
- Using a large cast iron pan, cook your bacon until crisp, removing all but one tablespoon of fat.
- Form the ground beef into 4 patties, pressing your thumb in the middle to create a little cavern (this keeps the pattie in shape as it cooks).
- Season with salt and pepper.
- Cook patties on medium-high for 3 minutes per side
- Remove patties, reduce heat to low and add the buns, cut side down to toast. Remove when golden.
- Meanwhile, in a large separate large pan, melt butter, adding the scrambled eggs. Cook low and slow until they are cooked through (this will take a while). You don’t want any browned or lacy edges so make sure you pay attention.
- Stack the bottom bun with a hashbrown pattie, ketchup, slice American cheese, 1/4 of the folded egg, ketchup and the top bun.
- Serve immediately and ENJOY!
Hashbrowns: the history behind this delectable side dish
“Hashing” foods is a concept that has been around since the 1500’s.
As further evidence that hash browns came about earlier, the Minnesota Farmers’ Institute Annual of 1835 is the first time a hash brown recipe was printed. There were three recipes in fact, for hash potatoes, brown hashed potatoes, and brown creamed hash potatoes.
Indeed, hash browns were called hashed brown potatoes, and the name shortened over time. The term “hashed brown potatoes” was first mentioned by food author Maria Parloa in 1888.
The “hashed brown potatoes” gained popularity in New York City hotels during the 1890’s, and officially became hash browns as recently as 1970.
To further add to the confusion, the term “hash browns” was mentioned in America prior to 1970 – it was used by a character in the pilot episode of The Twilight Zone, in 1959.
Hash browns can be made several different ways, incorporating a variety of ingredients, including leftovers or whatever the heck happens to be in the fridge. A few of the popular hash brown variations are. . .chopped or cubed, patties, or “cakes”, shredded, And of course, in a casserole style
What is a diner?
A true “diner” is a prefabricated structure built at an assembly site and transported to a permanent location for installation to serve prepared food. Webster’s Dictionary defines a diner as “a restaurant in the shape of a railroad car.” The word “diner” is a derivative of “dining car” and diner designs reflected the styling that manufacturers borrowed from railroad dining cars. A diner is usually outfitted with a counter, stools and a food preparation or service area along the back wall. Decommissioned railroad passenger cars and trolleys were often converted into diners by those who could not afford to purchase a new diner.
How Diners began?
The origins of the diner can be traced to Walter Scott, a part-time pressman and type compositor in Providence, Rhode Island. Around 1858 when Scott was 17 years old he supplemented his income by selling sandwiches and coffee from a basket to newspaper night workers and patrons of men’s club rooms. By 1872, business became so lucrative that Scott quit his printing work and began to sell food at night from a horse-drawn covered express wagon parked outside the Providence Journal newspaper office. In doing so, Walter Scott unknowingly inspired the birth of what would become one of America’s most recognized icons — the diner.
Over the decades
The success of the early converted wagons inspired a few individuals to form companies and manufacture lunch wagons for sale. These improved wagons allowed customers to stand inside, protected from inclement weather or sit on stools at counters. Night lunch wagons or “Nite Owls” began to appear in many New England towns and cities during the late 1800’s. Some models were elaborate and were fitted with stained and etched glass windows, intricately painted murals and fancy woodwork. The lunch wagons became very popular because workers and pedestrians could purchase inexpensive meals during the day but especially at night when most restaurants closed by 8:00 pm.
Because of the attraction to the lucrative trade, lunch wagon vendors became so abundant on the streets that many towns and cities passed ordinances to restrict hours of operation. This prompted some owners to circumvent the law by positioning their wagons on semi-permanent locations . At the same time that lunch wagons were becoming popular, obsolete horse drawn streetcars were being replaced by electrified models. Many of the displaced cars were purchased and converted into food venues for a fraction of the cost of a new dining car. Operating on meager budgets, most owners were more concerned with making a living than maintaining their car. Dining cars took on the reputation of the “greasy spoon” and gathering places for the unsavory elements of the community.
In order to increase business, particularly from women who secured the right to vote in 1920, diner owners cleaned up their image, adding shrubs and flower boxes, offering booth service and repainting their diners. Many dining car owners included the word “Miss” in their names to help feminize and soften their image.
The builders constructed cars with innovations such as indoor bathrooms, tables, longer length dimensions and re-positioned counters to accommodate a larger food selection. Dining cars of the 1920’s, although manufactured by different companies, were similar in style. The cars were an evolved version of the earlier lunch wagon. A few of the companies offered credit and financing in conjunction with fully equipped dining cars.
The incorporation of the railroad car look and use of the word “diner” were efforts by manufacturers to change the image of the dilapidated dining cars and night lunches. The design of dining cars had remained relatively unchanged until the streamline modern style appeared in the 1930’s. Modern materials were fabricated into streamline forms to symbolize speed and mobility. Streamline design identified with the new and futuristic modes of transportation and the efficiency of the machine age.
During the Depression most diners remained in business because they offered inexpensive places to eat. The replacement of street cars and interurbans in the late 1930’s and early 1940’s with internal combustion buses provided another low cost opportunity to own a converted trolley / diner. Several diner builders were forced out of business from the lack of sales during the Depression.
After World War II, the demand for diners increased dramatically. Servicemen eligible for G.I. loans were returning from the War and the economy was shifting back to non-military production. Americans were eager to spend money and make up for the years that they had to do without. In 1948, a dozen diner manufacturers were competing for part of the economic pie. Technological innovations developed before and during the war were shifted to the commercial production of new materials such as Formica, Naugahyde and terrazzo floors.
As the population shifted from the cities to the suburbs the look of diners began to change. All stainless steel exteriors and large windows were new stylistic features incorporated into designs as a way to attract passing motorists. New developments in the mechanical systems (air conditioning, ventilation, and lighting) of diners in the 1950s liberated design from “form follows function”.
The arrival of the Space Age reflected an obsession with rocket and jet transport, emphasizing upward and outward mobility. Space was the new frontier and it was reflected in the design of diners in the mid to late 1950’s.
Diners began to lose a share of their market to the new fast food establishments. The newcomers satisfied Americans’ desire for affordable food geared to a population on the move and in a hurry. The few remaining diner manufacturers responded to this new threat by marketing their diner-restaurants with Neoclassical, Tudor, and Mediterranean styles. Artificial stonework, dark stained wood, earth-tone colors, and fabrics replaced the flashy look of stainless steel, neon, and bold colors. Many old diners were remodeled and covered with brick walls and mansard roofs.
A revival begun in the late 1970’s spurned a new interest in the American diner. The three remaining old diner builders began to fabricate new diners in the old styles. New companies joined the growing market to build new retro looking diners. The renewed interest in diners can be attributed to Americans looking backwards for inspiration and the values of yesterday in a time of moral and economic uncertainty. Several national corporate franchises such as Denny’s, Silver Diners and Johnny Rockets adapted the look and feel of the diner as part of new marketing concepts. A trend in diner restaurants developed in Europe that brought increased sales to American diner manufacturers.
The interest in the American Diner continues today. A significant number of vintage diners have been rescued from demolition and relocated to new sites in the United States and Europe. Manufacturers of diner structures are experiencing new orders or remodeling projects in a retro style. Some Museums have assembled temporary exhibits on diners or incorporated a historical diner for permanent display or as venue for food service. Conferences about history, historic preservation or popular culture have includes presentations or tours of diners. The Massachusetts Historical Commisssion has placed all vintage functioning diners on the National Register of Historic Places. Along with nominations from other states the list of diners on the National Register is increasing annually. In conjunction with saving diner structures it is equally important to help preserve and promote diner culture. Diners evolved into community gathering places were people from all walks of life and origin shared a home cooked meal in a small and comforting atmosphere. Whenever possible visit a diner to share a meal and conversation with others.
At Vicky’s Restaurant our burgers are made of fresh beef from local farmers. Not “natural”, partially local or mixed with all sorts of fillers. Our beef is good for your taste buds and your body. Our produce is locally sourced and always the freshest possible, all at an affordable price.
Vicky’s Burgers — a true pioneer in this age of compromised taste and quality. It’s real food, really delicious!
Vicky’s Burgers, an American Classic
A Traditional Mexican Breakfast
Let’s face it. Here in Southern California, we’re hard pressed to find a better breakfast idea than a traditional Mexican breakfast. Its satisfying, filling, not to mention delicious. A Mexican breakfast is the perfect start to any day and Vicky’s Burgers is here to accommodate. With a great selection of Mexican breakfast favorites, we have something for everyone. We offer a large selection of traditional breakfast items as well as our one-of-a-kind breakfast burritos.