Where I work, we have guys who come from all regions of Eastern Pennsylvania, heck we even have guys coming from New Jersey. I get glimpses of Dutchie cooking, Jersey cooking, Philly cooking, but one of the most interesting creations comes from the coal regions of Schuylkill County. “The Skooks” are a different bunch. Keilbo mit Keppich and a couple tree beers would make sense to some folks from the Skook. An outsider like me is like huh? Translation, Kielbasa sandwiches with ketchup and a few Yuengling Lagers. Once in a while even a Skook needs a little change. Nothing says change like a little bit of Marshmallow Fluff hence the Skook Fluffburger.
Just before the Blizzard of 2016 I’ve never heard of a Fluffburger. One of the guys in my firehouse has a girlfriend who stopped in to work to eat lunch. She had this sandwich, and I was like what the f@*k is that? She explained the story, then I had to do some research on this burger. It turns out the Fluffburger was created at Tony’s Lunch in Girardville, Schuylkill County Pennsylvania. I was like sweet!….. get it fluffburger… sweet….. Anyways…. I said that I was ready to road trip the 52 miles up to Tony’s Lunch from work and score a Fluffburger for lunch. The Skook named Griff was like don’t bother, and I was like why? Tony’s Lunch doesn’t open till around 8pm…… Only in Schuylkill County would a lunch joint not open till after dinner! But that is OK if it works for the hard working, hard drinking people of Schuylkill County then God Bless. Here is the breakdown of the awkward looking but tasty sandwich.
Burger rolls or nice Brioche Bun
Finely Minced Onion
Hot, or Sriracha Sauce
You can buy already formed burgers but I chose to make my burgers from scratch. There was a last chance sale on 80% ground beef. I picked up a 4+ pound bundle figuring that would be 2 days worth of lunches at the firehouse for four guys. For the recipe you want at least a 1/4 pound but more likely a 1/3 pound per patty. I made very simple patties. I added 2 eggs to the to a large mixing bowl, crumbled in the beef, added a little salt and pepper and gently mix. Grab a handful of beef and form a patty. Voilà! Yes, you can dimple the tops if you want to prevent doming.
Grab a skillet, cast iron preferred or a griddle if you have one. If not use what you got to get the job done. Cook the burgers on medium high heat till they are done to your temperature likening. I like mine just a little pink in the center so that is where I cook mine. I let the burger rest for a few minutes. Take your bun and split it if it is not already done. Your goal is to heavily butter both sides of the bun and melt the butter in to the bun. I used another skillet and melted butter and then placed the open side in to the butter and repeated the process till it was super saturated with butter but not soaked through falling apart.
Take the bottom roll and add the burger. Next grab your hot sauce, I like to use Sriracha, don’t be afraid to add copious amounts. Next comes a cold slice of American cheese. Then grab a handful of the finely minced onions and place them on top. Here comes the fun part. Spoon out a dollop of marshmallow fluff and place it on top. Place the Bun top on and serve. The dish goes excellent with tater tots or french fries. Enjoy!
- 1 1/4 to 1 1/2 lbs ofGround Beef
- Burger rolls or nice Brioche Bun
- Finely minced onion
- American Cheese
- Hot or Sriracha Sauce
- Marshmallow Fluff
- Olive Oil
For the recipe you want at least a 1/4 pound but more likely a 1/3 pound patty. Add an egg to a large mixing bowl, crumble in the beef, add a little salt and pepper and gently mix. Grab a handful of beef and form a patty. You can dimple the tops if you want to prevent doming.
Grab a skillet, cook the burgers on medium high heat till the are done to your temperature likening. Let the burgers rest for a few minutes while you get ready to assemble the sandwich
Take the bun and split it if it is not already done. Grab another skillet and melt butter and then placed the open side in to the butter and repeated the process till it is super saturated with butter but not soaked through falling apart.
Take the bottom roll and add the burger. Next add hot sauce or Sriracha, don’t be afraid to add copious amounts. Place a cold slice of American cheese on top next. Then grab a handful of the finely minced onions and place them on top. Spoon out a dollop of marshmallow fluff and put it on top. Place the Bun top on and serve.
Tony’s Lunch is located at
23 East Main Street, Girardville, PA