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Big Boy

Swiss Miss

  • 700 kcal

A Big Boy classic that came from the Frisch’s side of the family. Melted Swiss cheese, shredded lettuce and tartar sauce on a toasted rye bun. Tartar sauce on a burger sounds odd, but it is a Frisch’s hallmark, and with nutty Swiss and rye bread it works surprisingly well.

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The story

Big Boy was never one company. It grew through regional franchisees — Bob’s in California, Frisch’s in Cincinnati, Shoney’s in the South, Elias Brothers in Michigan — each licensed to run the name and the mascot in its own territory and each free to invent its own dishes. The Swiss Miss came from the Frisch’s side and spread outward from there, which is how a burger created by one franchisee in Ohio ended up on menus that had nothing else to do with it.

What’s inside

Make it at home

There is no copycat of the Swiss Miss yet. Until there is, these recipes on the site come closest to it, judged by what goes into the bun.

Similar burgers at other chains

Built around the same things as the Swiss Miss.

More from Big Boy

About Big Boy

  • United States
  • Since 1936
  • $$

Bob Wian opened a small diner called Bob’s Pantry in Glendale, California, in 1936. A year later he invented a burger so tall it looked like a leaning tower, and when a chubby six-year-old named Richard Woodruff walked in, Wian greeted him with “Hello, Big Boy.” The name stuck, and the boy became one of America’s best-known restaurant mascots: pompadour, red-and-white checked overalls, burger held high.

About 50 Big Boy restaurants in Michigan, Ohio, Nevada and North Dakota, four Bob’s Big Boys in California, Frisch’s Big Boy in the Cincinnati area, and a separate Big Boy chain in Japan.

The full Big Boy burger menu and story →

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