Greenbrier, AR

#1 Oct 3, 2008
any one know how to make one?

Olathe, KS

#2 Oct 4, 2008
No . I have been searching the web for years.
Mugs up really has done well on keeping the secret.
The best I have been able to do is the following
Brown off 2-4 pounds of hamburger in a large skillet and drain. Add diced onions ( 1 to 2 cups ) and cook till translucent. add a little oil ( olive or grape seed if needed with the onions.
Transfer the meat to a large pot and salt and pepper ( you decide how much) add water to cover. bring ti a boil, reduce heat and simmer to get the remaining fat to float to the top. i - 2 hours.
Remove the fat, I prefer one of those fat separators ( Williams Sanoma have them) which is a Glass handled measuring cup with the spout output attached to the bottom of the cup.( fat floats to the top, when you pour the water or broth flows out only )
Skim the fat and water from the pot at the top and put it in the fat separator. pour the fat free water back in to the pot and repeat until there is hardly any noticeable fat left floating.
Add more seasonings your call.
reduce till the is hardly any water, carful don't scorch meat.
In a separate skillet start a rue. use butter or olive or grape seed oil (neutral flavor) and flour. then start adding beef broth to thicken. Also add more ground pepper and seasonings of your choice. after you have a gravy like consistency add it to the meat mix well and you should have a semi loose consistency. the over very low heat till the mixture is almost like a wet paste, that can be scooped with an ice cream scoop and put on a bun. Bottom line experiment with this basic recipe. Because one on the thins I did get from a Mugs up owner who shall remain nameless ( I can't even remember him) was the the mixture was basically fat free. And what ever fat was in it was minimal and better for you. I try this a least once a year and I keep working on perfecting it. I change things when the light bulb goes off in my head. Do the same When you think you got it!
I how you share it. I would only say that because there are fewer of those restaurants around. a And it would be a shame to to be able to enjoy them at all one day because they took the secret to the grave.
Best Wishes
R Ellison

Junction City, KS

#3 Feb 16, 2009
Hey did they tear down the mugs up? Went to look for it (was in town) and couldn't find it. Only a Sonic. Going to try recipe.
Brenda B

Kansas City, KS

#4 Sep 2, 2013
Best Zip Burger in town was at Heckey's on Merriam Lane in Kansas City, KS. Mugs Up could not compare to their recipe. I too have searched for years and can not find the recipe. So if anyone finds it please post it.
Terry Huffhines

Chagrin Falls, OH

#5 Feb 2, 2014
Brenda B wrote:
Best Zip Burger in town was at Heckey's on Merriam Lane in Kansas City, KS. Mugs Up could not compare to their recipe. I too have searched for years and can not find the recipe. So if anyone finds it please post it.
The Mugs Up that used to be in Riverside had the best Zip Burgers and had the same recipe as Heckey's. I worked at the Riverside location and knew the owner, Fred who's daughter later owned Heckey's on Merriam Lane in KS. She brought the recipe with her and served up Zip Burgers and Whiz Burgers. Loved them. Nothing better.

I remember cooking the zip burger mix at Mugs Up. Slow cooked over night. The smell was just delicious. Even after 40 yrs I can still smell that in my mind.

The Mugs Up in Independence, MO is now the only one in existence (that I know of)...and " "They Sell Zip Burger Mix in packages" that you can make at home. I bought a package that was good for about 15-20 Zip Burgers. They were pretty good. They may even ship?

Columbia, MO

#6 Apr 5, 2014
There is still a Mugs Up in Columbia Missouri. Not open all year round like the one in Independence, but still cooking after all these years. Just ate there last week.

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