Make sure you have hot fries and sprinkle them with the Ollie Fry Seasoning. We were very generous with the seasoning on the fries. We use a shaker with large holes. That’s it!
To make the bun sauce
Mix two heaping tablespoon of Ollieburger spices into two cups of thousand dressing and refrigerate overnight.
To make the Ollieburger Seasoning
Measure out 1/4 cup (four tablespoons) of seasoning and add to 3/4 cup of water for two lbs. of beef. Make sure you use a glass or stainless steel container to hold this mixture, No plastic.
Refrigerate at least eight hours.
To make burgers in skillet or a George Forman grill, paint the Ollieburger generously on the top and bottom of burger and cook to medium or desired temperature. On a toasted bun, spread the bun toping on both the crown and bottom of the bun. Place the burger on the bun and add a slice of Mozzarella cheese and enjoy your Ollieburger.
This was the way we made them at LUMS after talking to people who ate at the original OLLIES at Miami Beach.
Mix one teaspoon of Ollieburger Spices to each 1/3 lb. of hamburger and let sit for about 20 minutes before grilling or cooking. Captain Rick who ate there four times a week stated this way tasted like the ORIGINAL OLLIE BURGER. He also stated no bun sauce. Ollie would throw you out if you put anything on his masterpiece.
I tried his way and it is much easier and taste great. I still like the LUMS way since I have eaten Ollieburgers this way for many years.
You haven’t eaten a hot dog until it was steamed in beer as only Lums could do it. Top it off with sauerkraut or coleslaw – mmmm good!!!
We hardly ever had any dogs left at the end of the night. Guests would come in right up to closing to buy a Lums dog. It makes me hungry just writing about the dogs.
LUMS’ Hot Dog Menu included the following:
Lum dog, kraut dog, slaw dog, cheese dog, gourmet dog, chili dog, bacon & cheese dog & italian dog.
We now sell the original recipe on how we cooked the Lums dog steamed in beer. It is very simple and very good. We used all beef hot dogs.
Key lime pie is an American dessert made of key lime juice, egg yokes, and sweet and condensed milk in pie crust. The traditional conch version uses the egg whites and has a meringue topping. The dish is named after the small key limes that are naturalized throughout the Florida keys. While their thorns make them less tractable, and their thin yellow rind more perishable key limes are more tart and aromatic than the common Persian limes seen year round in most U.S. grocery stores.
Key lime pie is made with canned sweetened condensed milk, since fresh milk was not a common commodity in the Florida keys before modern refrigerated distribution methods.
Key lime juice, unlike regular lime juice, is a pale yellow. The filling in key lime pie is also yellow, largely due to the egg yolks. Some cooks add food coloring to give the pie filling a green color. This practice is frowned upon by those who make traditional key lime pies.
During mixing, a reaction between the condensed milk and the acidic lime juice occurs which causes the filling to thicken on its own without requiring baking. Many early recipes for key lime pie did not instruct the cook to ever bake the pie, relying on this chemical reaction(called souring to produce the proper consistency of the filling. Today, in the interest of safety due to consumption of raw eggs, pies of this nature are usually baked for a short time. The baking also thickens the texture more than the reaction alone.
At Lums we made key lime pies daily. It was our most popular dessert. We didn’t make meringue to put on top as we smothered it with whipped cream. We used sweet and condensed milk as stated above, lime juice, egg yokes and a graham cracker crust. A piece of key lime pie was a must after eating an Ollieburger!! What a great restaurant Lums was!!