Size Royal
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Many years ago as a student at The University of Texas in Austin, I frequented a restaurant called the Night Hawk, which was known for its excellent steaks. What I remember most, however, was a specialty dish called “Size Royal” and a unique hamburger called “Frisco.” I have found only one other Size Royal in my travels and this was at a small roadside restaurant in Florida, undoubtedly managed by former Austinites!
The recipe given here
is my attempt to reconstruct the Size Royal and is not altogether
unsuccessful. Serves 2.
| 1 can | -- | RANCH STYLE BEANS (15 oz) undrained |
| 1 can | -- | ENCHILADA
SAUCE (10 oz; e.g.,
Gebhardt’s)
 Mix ingredients in a
sauce pan, heat to boiling, and simmer 10-15 minutes. Set aside but keep hot. |
| ½-¾ lb | -- | GROUND BEEF, 90% lean formed into 4 thin patties about 4 inches in diameter |
| 1 C chop’ | -- | ONIONS |
| ½-1 t | -- | CHILI MIX (e.g., Gebhardt’s Chili Quik) |
| ⅛ t | -- | PEPPER |
| to taste | -- | SALT
[1] Spread onions, chili mix, pepper, and salt evenly over two
of the meat patties. [2]
Cover each of these patties with an unseasoned patty and mash the
two patties together. [3] Fry over
moderate heat until the meat patties are done.
[4] Place one meat
patty on each of two warm serving plates.
Alternatively, mix the onion, chili mix, salt and
pepper into the meat and then form and fry the patties. |
| 2 slices | -- | CHEDDAR CHEESE or cheese of choice |
| 1 | -- | SCALLION
with leaves, sliced, or diced ONION
[1] Cover each patty with a slice of cheese, and then cover the
whole thing with ½ of the very hot bean mixture from
above. [2]
Sprinkle with the scallion leaves and serve.
[3] Serve with
Texas Toast. |
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