To celebrate the Summer of Elvis, Philadelphia-area chefs were asked to create their own versions of Elvis’ favorite dishes.

Warning: For most of these delights, you’ll need a love of sugar, tons of napkins and a linebacker’s appetite.

So without further ado, a feast fit for the King.

Elvis, who died on Aug. 16, 1977, commanded that the kitchen at Graceland should be stocked with fresh ground beef and all the fixings to make the giant cheeseburgers he loved. Guillermo Pernot, executive chef at Trust, offered a different take but in the same kingly proportions.

Hamburger Abroad

1/4 pound ground chuck
Salt and pepper to taste
1/4-inch slice vine-ripened tomato
4 kosher pickle slices
2 small leaves bibb lettuce
1 soft brioche roll
Choice of gorgonzola, mozzarella or manchego cheese

Shape the beef into a 3-inch disc. Season heavily with salt and pepper. Place on a hot grill, 5 minutes per side for medium. Melt cheese on top. Stack pickles, tomato and lettuce on bun with burger.

Makes one hamburger, to be served with:

Truffled French Fries

1 Idaho potato
5 cups peanut oil
1 tablespoon grated parmigiano reggiano
1 tablespoon black truffle oil
Salt and pepper

Cut potatoes into 1/4-inch-thick strips and fry in 375-degree oil.

When fries reach the desired color, put them in a bowl and top with salt, pepper, truffle oil and cheese.

The More than Just Ice Cream Ice Cream Soda would have been perfect for the King, who kept case upon case of Pepsi and two flavors of ice cream in stock at all times. The ice cream heaven offered this twist on Pepsi Cola.

Pepsi Cola Float

8 ounces soda
2 tablespoons vanilla extract
3 spoonfuls vanilla ice cream
4 ounces whipped cream
1 cherry, with stem

Mix all ingredients into the 11-ounce glass, starting with soda, then adding vanilla extract, ice cream, whipped cream and cherry on top.

The King had a passion for biscuits like his momma made, and his Graceland refrigerator always contained some ready-made biscuit dough. At Philly’s Reading Terminal Market, Delilah Winder, queen of Southern food, makes biscuits Elvis would have scarfed by the dozen.

Delilah’s Buttermilk Biscuits

1 pound unbleached all-purpose flour
2 teaspoons salt
2 tablespoons single-acting baking powder
4 ounces chilled lard, cut into pieces
1 cup, plus 2 tablespoons buttermilk

Preheat oven to 450 degrees. Combine flour, salt and baking powder in a large mixing bowl. Mix well. Add the chilled lard and blend quickly with a pastry blender or your fingertips until the mixture has the texture of cornmeal. Add the milk all at once, then stir vigorously for a few seconds with a stout wooden spoon.

Work the dough into a ball and turn onto a lightly floured surface. Knead the dough vigorously for 3 seconds, then shape the dough into a round cake.

Dust rolling pin and rolling surface lightly with flour. Roll the dough evenly from the center outward to a quarter-inch thickness. Pierce the surface of the dough with a dinner fork, then cut out biscuits using a 2-inch biscuit cutter dipped in flour.

For nice, straight-edged biscuits, do not wiggle the cutter. Press straight down and pull up sharply. It is best to start cutting biscuits from the outer edge of the circle. Cut very close to the edge to waste as little of the dough as possible. You can’t re-roll the leftover dough.

Place biscuits a quarter-inch apart on a heavy cookie sheet with a shiny surface (biscuits will brown better). Bake in a preheated, 450-degree oven for 12 to 13 minutes. Remove the biscuits from the oven and leave for a few minutes, then serve hot. Biscuits can be reheated by setting them in a 375-degree oven on a baking sheet, uncovered, for 4 to 5 minutes.

When it comes time for dessert, why not try Blue Suede Choux? This pate a choux pastry comes from Angela Tustin, pastry chef at Circa. Pate a choux is a traditional French pastry used in such desserts and confections as cream puffs and eclairs.

Elvis had a thing for good old Southern bacon especially with tomato on a sandwich. Al Paris at Zanzibar Blue offers his take on the King’s favorite.

Elvis’ Bacon, Lettuce, Tomato and Fried Onion Sandwich

3 slices toasted white bread, heavily buttered
6 slices thick-cut, applewood-smoked bacon
4 slices tomato, heavily salted and peppered
2 leaves iceberg lettuce
4 big, angry onion rings (dip in buttermilk and cayenne-spiced flour before frying)
1/2 cup extra-heavy mayonnaise

Roast bacon until golden brown. Toast bread, then butter on one side. Place onion rings and bacon on slices of bread. Spread this bottom layer heavily with mayonnaise. Add lettuce and tomato as top layer. Spread more mayo.

Top with bread slice, spear sandwich with toothpicks and slice in half. Serve with jalepeno chili fries and an ice cold beer.

Elvis’ favorite dish was the infamous fried peanut butter and banana sandwich. He ordered it at home and on the road. Here’s Cuba Libre’s amazingly sweet, decadent version, created by pastry chef Jen Martin.

Fat Elvis’ Cuban Banana & Peanut Butter Toast

For the banana bread:
5 ounces unsalted butter
9 ounces bread flour
1 teaspoon salt
1 teaspoon baking soda
9 ounces sugar
1 tablespoon ground cinnamon
15 ounces overripe bananas, pureed
2 eggs
1 teaspoon vanilla extract

Melt the butter in a medium saucepan. Set aside to cool. Combine all dry ingredients in a large bowl. Set aside.

To the melted butter, add the banana puree, eggs and vanilla. Add the butter/banana mixture to the dry ingredients and whisk until no lumps remain.

Pour the batter into a greased, standard loaf pan. Bake at 350 degrees for about 40 minutes, or until a skewer inserted into the center of the loaf comes out clean. Unmold the banana loaf as soon as it is removed from the oven and cool on a wire rack.

For the French toast batter:

1 vanilla bean, split
2 cups heavy cream
2 eggs
6 egg yolks
4 ounces brown sugar

Combine the heavy cream and vanilla bean in a medium saucepan and bring to a boil. Immediately remove from heat and let steep for 10 minutes.

Meanwhile, whisk together the eggs, yolks and brown sugar. Slowly whisk in the warm cream, a ladle at a time, until all the cream is incorporated into the mixture. Strain and set aside until needed.

To make the French toast: Soak a few slices of banana bread in French toast batter until moist all the way through. Saute the slices in butter until crisp on the outside and cooked through. Set the toast aside for assembly.

To assemble sandwich:

Peanut butter
Nino bananas, sliced in half (2 per sandwich)
Toasted peanuts
Melted bittersweet chocolate

Spread each slice of French toast with peanut butter and sprinkle with toasted nuts. Place nino banana slice on a slice of bread, top with another bread slice and dip sandwich in melted chocolate.

Recipe makes 4 to 5 small sandwiches.

Bananas weren’t just for fried sandwiches at Graceland. Books document Elvis’ need for fresh banana pudding every day. Chef Ben Bynum of Warmdaddy’s on Front Street offers his version.

Ben Bynum’s Banana Pudding

3/4 cup sugar
3 tablespoons cornstarch
4 cups milk
5 egg yolks
1/2 cup sour cream
1 tablespoon banana extract
1 box vanilla wafers or ginger snap cookies
6 ripe bananas, peeled and sliced
Powdered sugar for dusting

In a saucepan, combine sugar and cornstarch. Slowly stir in the milk. Place over medium heat and bring to a slow boil, stirring constantly. Cook for one minute, then remove from heat.

Slowly whisk about a quarter of the hot milk into the egg yolks, then stir this mixture back into the saucepan and add the rest of the milk.

Return to medium heat and cook until mixture is thick and bubbly, about 6 minutes. Remove from heat and fold in sour cream and the banana extract. Cover with plastic and let cool completely, about a half-hour.

Lightly butter a 2-quart glass baking dish. Arrange half the cookies in the bottom and along the sides of the baking dish. Top with half of the banana slices. Uncover the cooled custard and whisk until smooth. Pour the custard over the cookies.

Chill in refrigerator for 1 hour, then top with remaining cookies and garnish with powdered sugar.

Serves 8-10 people.

Blue Suede Choux

For the pastry:

1 pint half-and-half
1/2 pound butter
9 ounces all-purpose flour
8 whole eggs
1/4 ounce salt

Bring half-and-half and butter to a boil over medium heat in a saucepan. Add all-purpose flour all at once and continue cooking until thick. (Dough will form a skin on sides and bottom of pot.)

Transfer dough from pot to mixing bowl. Beat with a paddle attachment until cooled to room temperature. Add eggs one at a time, scraping between each addition.

Fill a pastry bag (fitted with a large, round tip) and pipe dough in quarter-size rounds onto parchment paper.

Bake at 400 degrees until pastry rises and sets (approximately 10 minutes). Lower oven to 300 degrees and bake pastry until dry on inside (approximately 20 minutes).

Cool in refrigerator until ready to use.

For the blueberry white chocolate mousse:

1 pint fresh blueberries
2 ounces white chocolate, chopped
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 pint heavy cream (whipped to medium peak)

Place all ingredients except whipped cream in a saucepan and bring to a boil, stirring occasionally.

Strain liquid from berries and retain for use in presentation. Cool berries to room temperature. The mixture will thicken slightly.

Fold whipped cream into cooled berry mixture. Place in pastry bag fitted with a small round tip (about half the size of the one used for the pastry).

To assemble Blue Suede Choux: Poke a hole into the underside of each pate a choux. Fill with blueberry mousse.

Dust pastries with powdered sugar or dip in caramel, and arrange as desired on plate. Spoon leftover blueberry sauce around the filled pate a choux.