Recipe(tried): Kentucky Fried Chicken KFC Hamburger from the 1960's

KENTUCKY FRIED CHICKEN KFC HAMBURGER
from the 1960's

In the mid to late 1960's The Colonel sold hamburgers.
I remember buying them at KFC's in northern and southern California. It was a single patty burger between griddle toasted hamburger buns.

Condiments included slices of fresh tomato, white onions sliced into thin rings, a leaf of iceberg lettuce and Thousand Island dressing. You could order french fries on the side.

1 pound lean ground beef
salt and freshly ground pepper to taste
6 plain hamburger buns - toasted on the griddle
1/3 to 1/2 cup of Thousand Island Dressing (recipe below)
2 medium tomatoes, sliced
6 leaves of iceberg lettuce, large pieces torn to fit bun (not chopped)
1 medium white onion, sliced into thin separated rings

Preheat a frying pan over medium heat on stove top.

Divide the 1 pound of ground beef into six even portions. Form into patties the size of the bun. Lightly salt and pepper each patty and cook for 2 or 3 minutes on the first side.

Flip the patties over and cook for an additional 2 or 3 minutes until a meat thermometer reads 165 degrees F in the center of each hamburger patty.

After cooking the hamburgers, remove excess fat from pan and lightly toast the top and bottom buns on the skillet.

HERE'S HOW TO ASSEMBLE A KFC BURGER:
-Spread a tablespoon or two of Thousand Island dressing on bottom toasted bun.
-Place a tomato slice or two on bottom bun.
-Add iceberg lettuce leaves on top of tomato slices.
-Place cooked hamburger patty on lettuce leaves.
-Top with a couple of rings of sliced white onions.
-Cover with toasted top bun.
Repeat 5 more times.

Makes 6 KFC Hamburgers.

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THOUSAND ISLAND DRESSING
Makes about 1/3 cup

1/4 cup mayonnaise
1 Tbsp ketchup
1 1/2 tsp distilled white vinegar
2 tsp Confectioners' sugar
1 tsp Sweet Pickle Relish
1 tsp finely minced white onion
dash of salt and black pepper to taste

Stir all ingredients together. Mix well.