The Duane Purvis All American

As of writing this post, we are a few weeks into the COVID-19 crisis. For me, this has included moving my classes online, which has left me as busy as ever without leaving the house. Even as cabin fever sets in, cooking and blogging are pleasures still available to us in these strange times. I have a few more posts planned as Passover arrives next week, so stay tuned!

We recently found ourselves reminiscing about the West Lafayette days. The Triple XXX restaurant, located a short walk down the hill from my old office in the Krannert Building, has been a Purdue icon for nearly 100 years. The restaurant came to wider attention from an early appearance on Diners, Drive-Ins, and Dives. 

The Duane Purvis All American (like many menu items, named for a Purdue football star) is arguably the most famous offering at Triple XXX. It's a classic diner cheeseburger with one unusual addition: peanut butter. It sounds strange, but for some reason, it just works. The hot hamburger on top the peanut butter turns it into a bit of a mess, but a delightful one. I've done my best to recreate the burger based on my recollection and the restaurant's online menu. Although Guy Fieri didn't enjoy his Duane Purvis All American, I certainly do. As they say in West Lafayette, "don't be nervous, try the Purvis!"

Ingredients (per hamburger)

• 5 oz. ground beef (85% lean, 15% fat)
• 1 slice American cheese
• 1 hamburger bun
• Creamy peanut butter
• Sliced tomato
• Sliced onion
• Sliced dill pickle
• Lettuce
• Salt and pepper
• Vegetable oil

Instructions

Form ground beef into burgers, a little larger in diameter than the buns. They will shrink a bit when they cook. Heat vegetable oil in a cast iron skillet on high heat. While the oil heats up, generously season both sides of the burgers with salt and pepper. 

Place burgers in the pan and cook until well-browned on one side, about four minutes. Flip over and cook until browned on the other side, about four more minutes. With one minute remaining, place a piece of cheese on each burger and cover the pan.

Spread with confidence!

After flipping the burgers, lightly toast the buns. When the burgers are done, spread peanut butter on the bottom halves of the buns. Place burgers on top of the peanut butter, which will start to melt. Top with tomato, pickles, onions, and lettuce.

Note the oozing!

Serve with ketchup and plenty of napkins. I paired with baked zucchini coated with panko.