Home Plates: Secret to Linda's Parisi...

Home Plates: Secret to Linda's Parisian burger eludes devotees

There are 34 comments on the San Jose Mercury News story from Jan 2, 2008, titled Home Plates: Secret to Linda's Parisian burger eludes devotees. In it, San Jose Mercury News reports that:

“Friends have said this recipe for romaine salad with Caesar dressing from a 2005 issue of Everyday Food magazine resembles the Caesar salad at Pizza Antica”

A good burger is probably worthy of some degree of devotion, but fans of Linda's and its Parisian burger remain downright reverential. via San Jose Mercury News

Join the discussion below, or Read more at San Jose Mercury News.

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“One of the Beaker People”

Since: Aug 07

Way Out West

#1 Jan 3, 2008
mmmmm Linda's Tater Tots....mmmm....

San Francisco, CA

#2 Apr 20, 2008
OK...its been too many years. Where can I find Linda's famous Parisian Burgers and tater tots?

Since: Feb 08

Location hidden

#3 Apr 20, 2008
Only in your memories I am afraid

Santa Maria, CA

#4 May 1, 2008
Here is the basic "bill of materials" for Linda's famous Parisian Burger:
Small round sour dough french roll (a little bigger in diameter than a normal hamburger bun.)

Two beef Patties (a little thicker than regular hamburger patties usually made from very high grade Denver Meat Company meat)

One piece of cheese (usually Kraft or similar high quality American sliced cheese)

A glob of sauce

Preparing the hamburger:

The meat was cooked on a gas fired grill/griddle at 350 degrees. The hamburger was cooked just long enugh to see gray juice come up through the meat while cooking the first side and then it was turned over. By the time the buns were ready, and the sauce and cheese on the meat, the patties were done.

The split sourdough rolls were heated on a covered grill at about 250 degrees, just until the inside was starting to toast a little.

When the meat was done on side one it was turned over, about 1-1/2 tablespoons of sauce was put on one patty and cheese was put on the other.

The bottom half of the French roll was removed from the grill and put on a heated counter. The pattie that had the sauce on it was removed from the grill and placed on the pattie with the cheese on it and then the whole 'stack' was removed from the grill, using the top half of the French roll to balance the stack and absorb the sauce The stack was then placed onto the bottom part of the French roll. The whole thing was then wrapped in waxed paper and served to the customer.

Assembling the ingredients:

ketsup 8 oz
mustard 4 tbsp
dehydrated onion 1½ tsp
celery seed 1 tbsp
pepper 1½ tsp

Putting it all together:
Rehydrate the dried onions by adding some warm water to the onions and letting stand for an hour or so.
Combine the other ingredients, mixing thoroughly.
Heat the mixture over low heat
Add the onions and let simmer for a while

The sauce is best served when warm and can be used as a general purpose meat sauce in addition to its original use at Linda's.


Since: Feb 08

Location hidden

#5 May 1, 2008
wow thanks

Brentwood, CA

#6 Jun 18, 2008
Owen wrote:
OK...its been too many years. Where can I find Linda's famous Parisian Burgers and tater tots?
Try Pezzella's Villa Napoli in Sunnyvale. It is regularly on the menu as a special.
Aka Indiana Girl

United States

#7 Aug 25, 2008
That recipe is a good one. My mom used to work there. She actually does the recipe by taste. But in order to have the burger you must acompany it with tater tots and an ice cold RC Cola.

It is a hit in my family. We have them at least once a month.

Memphis, TN

#8 Dec 4, 2008
I use to eat one of those almost everyday!! They were the BEST. Years later there was a bar in Sunnyvale along the railroad tracks that had the Parisian Burgers, but the tater tots were not the same. I have been looking all over the net for this receipe...Thank you sooooooo much. Now I have to try it!

Memphis, TN

#9 Dec 12, 2008
I tried the receipe for the sauce is really good! I've looked all over for the buns, but can't find...anyone know ;-)

Since: Feb 08

Location hidden

#10 Jan 12, 2009
OH MY, It's BACK at Armadillo Willys


I am going tonight!

Gilroy, CA

#11 Jan 12, 2009
It's also at Pezzellas in sunnyvale.


San Jose, CA

#12 Jan 13, 2009
I'm eating one of the Parisian's from Armadillo Willy's and the sauce tastes different than when I was a kid eating millions of Parisian burgers at Linda's... It tastes more like a plain marinara sauce to me... I'm going to try the recipe above and see if it tastes any different... Still good...bun good, tasters good...yum.
Beverly Mountian View

Palo Alto, CA

#13 Jan 13, 2009
My daughter and I are going to try Armadillo Willy's tonight, but I don't hold much hope. The guy that was in Sunnyvale at a bar. Did a real good job with the burgers, but the tater tots were not the same. They knew how to make them cripy on the outside and soft in the middle and they weren't greasy. I wonder how close they are to the orginal roll. I understand that it was baked at a place that was in Mt. View, where Hwy 85 is right now.

Since: Feb 08

Location hidden

#14 Jan 13, 2009
Has anyone tried the ones at Pezzellas?

San Jose, CA

#15 Jan 14, 2009
We went to Armadillo Willy's last night for the Parisian burger. It was very very close, but not exactly it. They use one large burger instead of two small, the bun was not toasted enough and isn't the same sour dough that was served originally, and they were stingy on the sauce. The tots were great. I mixed their Pepsi and Dr. Pepper and got as close as I could to an RC cola. No ice chips or styrofoam cups though.

I grew up on Linda's burgers and my entire family was in love with them. I never had any other type of burger (McDonalds, etc) until after Linda's closed. I will never forget the joy of going to Linda's with my mom and aunts. I was around 11 years old when she retired, and even now at 38, I can still smell that sauce and remember picking up all the sauce off the paper with my tater tots.

Thanks Linda.
lupe sanchez

Alviso, CA

#16 Jan 16, 2009
I've gone to Pezzellas and Armadillos they are good but the bun is still missing...Not the same sour bun from Linda's ..
pat pezzella

Brentwood, CA

#17 Jan 16, 2009
went to Mt. View high class 61 been doing linda burger at Pezzellas restaurant in Sunnyvale for last five months and the bun is very very close to originial sauce is perfect also don't forget double patty....come try it
pat pezzella

Brentwood, CA

#18 Jan 16, 2009
Owen wrote:
OK...its been too many years. Where can I find Linda's famous Parisian Burgers and tater tots?
Try Pezzella's in Sunnyvale. Served during Lunch with tater tots!!

Englewood, CO

#19 Jan 16, 2009
My husband and I were big Linda Parisian Burger Fans. We Went there all the time. We tried the burgers at Armadillo's last night and they were pretty close to the original. You do have to ask for extra sauce. The buns are not as sour but still good. Brought back some good memories!
John Berwald

San Francisco, CA

#20 Jan 19, 2009
Hi all - Cubberley HS, class of 66'- spent just about every lunch and many dinners eating Parisian Burgers and Super Fries at Linda's all thru high school. Founded Armadillo Willy's in 1983 but have been toying with the recipe for Parisian Burgers for years and finally got Le Boulanger to custom make a sourdough bun for us - we think we are pretty darn close to the original. You want more sauce - just ask. Love reading all the memories and comments about Linda's. Happy New Year!

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