I’ve been in Phoenix for the last four days working at a trade show. We’ve been eating hotel bar food most of the time and nothing has been very good – until last night when I got treated to something very special… a Doyle Hamburg. That’s hamburg, not hamburger, okay? I guess it’s a regional thing… Anyway, thanks to my business partner, Tom Grant, and his cousin, Tom Doyle, there was a true culinary bright spot on this otherwise ordinary trip.
I know it looks messy in the picture, but this hamburger was unbelievably good. And there is a great story behind it, too. Tom Doyle grew up in Michigan where he flipped burgers as a kid at the family business, Doyle’s Hamburgers – a favorite Saginaw restaurant during the 1950’s and 60’s. A Doyle hamburg is a hand-formed, loose and crumbly patty that some people refer to as a scrambled burger, cooked to perfection and topped with yellow mustard, ketchup, onions, and a melted slice of American cheese, served on the softest bun imaginable, wrapped in white paper, and made with love. (You really can taste the love).
Tom Doyle is a retired attorney now and he and his wife, Patty, split their time between Scottsdale and Michigan. Tom still loves to cook authentic Doyle style hamburgs for family and friends. When given the chance, he sets up a grill outside and even uses the original spatula saved from his days working at the restaurant. Tom Grant made the drive out to Scottsdale to taste the legendary family recipe, and fortunately for me, he came back to our hotel with a bag of three extras. I only finished one, but it was possibly the best hamburg I’ve ever eaten. Thanks so much, Tom and Patty, for sharing such a delicious piece of culinary history with me!