Bleu Bacon Cheeseburger

Bleu cheese crumbles, bacon, mayo, swiss cheese, pickle, onion, tomato.

Bleu Cheese Burger

FRIED PICKLES

ONION RINGS

TATER CEMS

FRESH CUT (IDAHO) FRIES

SUPER BACON BURGER

CHEESEBURGER

HAMBURGER

V.FOOD BURGER

BACON MAN SINGLE

JUD SPECIAL CHEESEBURGER

HAWAIIAN BURGER

JALAPENO BURGER

SAUTEED MUSHROOMS, SWISS CHEESE, ONIONS, MAYO, LETTUCE

MUSHROOM BURGER

SOUR CREAM, ONION, CHEDDAR CHEESE, ORTEGA CHILE

ORTEGA BURGER

FRANKS RED HOT SANDWICH SAUCE, PICKLE, ONION, TOMATO, LETTUCE, BACON, PEPPERJACK CHEESE

HOT BUFF BURGER

SUBSTITUTE PEPPERJACK, BLEU CHEESE OR SWISS FOR CHEESE

SUPER BURGER

BACON CHEESEBURGER

BLEU CHEESE CRUMBLES, BACON, MAYO, SWISS CHEESE, PICKLE, ONION, TOMATO

BLEU BACON BURGER

HICKORY BURGER

SERVED WITH LARGE FRESH CUT FRIES AND ONE AVOCADO SPREAD, BACON, ONION, TOMATO, LETTUCE

AVOCADO BACON BURGER

2 ONE POUND PATTIES, 10 PIECES OF BACON, 2 LAYERS OF PEPPERJACK CHEESE, 2 LAYERS OF BLUE CHEESE CRUMBLES AND SWISS CHEESE, MAYO, TOMATO, LETTUCE

MAN V. FOOD BURGER

WORLD FAMOUS 1LB CHEESEBURGER SAUTEED MUSHROOMS AND ONIONS, MAYO, LETTUCE SERVED WITH LARGE FRESH CUT FRIES AND ONE BACON, SWISS CHEESE

BIG JUD SPECIAL

Divide the ground beef into four 4-oz portions (or two 8-oz portions if making two large burgers). Gently form each portion into a patty about 3/4-inch thick, making a slight dimple in the center of each patty with your thumb to prevent doming as it cooks. Do not overwork the meat.

Form Patties

Season both sides of each patty with kosher salt and freshly ground black pepper. Lightly brush or rub 1 teaspoon Worcestershire sauce across both sides of the patties.

Season

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until hot (about 3–4 minutes). Add 1 tablespoon unsalted butter and swirl to coat. Place patties in the skillet (do not overcrowd). Cook for 3–4 minutes on the first side without moving to develop a crust. Flip and cook 2–3 minutes for medium-rare to medium (adjust time for desired doneness). During the last 1–1.5 minutes of cooking, top each patty with a slice of Swiss cheese and about 2 tablespoons of crumbled blue cheese so it softens and begins to melt.

Cook Patties

While patties rest, cook bacon: lay bacon strips in a cold skillet and cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer to a paper towel–lined plate to drain and cool slightly, then cut or fold to fit buns (about 1–2 strips per burger, or 3 strips per burger for extra bacon).

Cook Bacon

Wash and dry lettuce leaves thoroughly. Stack leaves if necessary and tear to fit bun size. Thinly slice red onion and separate into rings. Keep pickles ready if using.

Prepare Lettuce & Onion

If you want extra blue-cheese flavor, reserve about 2 tablespoons crumbled blue cheese per burger to add on top of the melted cheese and bacon just before serving.

Assemble Blue Cheese

Spread softened butter on the cut sides of the buns. In a clean skillet over medium heat or on a griddle, toast the buns cut-side down until golden and slightly crisp, about 1–2 minutes. Remove and keep warm.

Toast Buns

In a small bowl, mix 1/2 cup mayonnaise with 1 tablespoon Dijon mustard and 1/2 teaspoon lemon juice. Taste and adjust seasoning; add a pinch of salt and pepper if desired. This will be the burger spread.

Make Sauce

Spread about 1 tablespoon of the mayo-Dijon sauce on the bottom bun. Place 1–2 lettuce leaves on the sauce, then add the cooked patty topped with melted Swiss and softened blue cheese. Lay 1–3 strips of bacon over the cheese, add a few red onion rings and a pickle slice if using. Spoon a little extra crumbled blue cheese on top if you reserved any. Spread a little sauce on the top bun and close the burger.

Assemble Burgers

Serve the Bleu Bacon Cheeseburgers immediately while hot with fries or a side salad. If making ahead, keep components separate (patties, bacon, and toasted buns) and assemble just before serving to maintain texture.

ground beef (80/20)

kosher salt

black pepper, freshly ground

Worcestershire sauce

unsalted butter

bacon strips

crumbled blue cheese

Swiss cheese slices

iceberg or romaine lettuce leaves, washed and dried

red onion, thinly sliced

dill pickles, optional

burger buns (sesame or potato)

mayonnaise

Dijon mustard

lemon juice (for mayo)

butter, softened (for toasting buns)

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4-inch thick and slightly wider than the bun. Avoid overworking the meat to keep patties tender.

Form patties

Season both sides of each patty with kosher salt and freshly ground black pepper. If using, brush or sprinkle 1 tsp Worcestershire sauce over the top of each patty and rub lightly.

Cook the bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer cooked bacon to a paper towel-lined plate to drain. Keep skillet with bacon fat for optional toasting of buns (or wipe and use separate pan for patties).

Heat a cast-iron skillet or grill over medium-high heat. Add 1 tsp neutral oil if pan is dry. When hot, add patties and cook undisturbed for about 3–4 minutes per side for medium (adjust time for desired doneness).

During the last 1–2 minutes of cooking, place one Swiss cheese slice on each patty and cover the skillet briefly (or close grill lid) to melt the cheese, about 1 minute. Remove patties and let rest for 2 minutes.

While patties finish, halve the hamburger buns. Butter the cut sides with about 1/2 tbsp butter per bun half. Toast cut sides in a skillet (using reserved bacon fat if desired) over medium heat until golden, about 1–2 minutes.

Spread mayonnaise evenly on the bottom halves of the toasted buns (about 1½ tbsp total; adjust to taste).

On the bottom bun with mayo, place the Swiss-topped beef patty. Sprinkle approximately 2 tablespoons of bleu cheese crumbles onto each patty (total about 1/4 cup per burger). The warmth of the patty will soften the bleu cheese.

Top the bleu cheese with two slices of crisp bacon (2 slices per burger).

Add 3–4 dill pickle chips on top of the bacon, then a couple of thin red onion rings (about 3–4 slices) and one thick tomato slice per burger.

Place the top bun and press down gently. If desired, sprinkle minced fresh parsley over the mayo or cheese for a touch of color.

Serve immediately while hot with your choice of side (fries, salad). Provide extra bleu cheese on the side if guests want more.

Worcestershire sauce (optional)

neutral oil (for grill or pan)

streaky bacon (slices)

bleu cheese crumbles

hamburger buns

tomato

red onion

dill pickle chips

butter (for toasting buns)

fresh parsley (optional, minced)

Drain pickle slices in a colander and pat them dry very well with paper towels. Excess moisture will prevent the batter from sticking and make oil splatter. If slices are large, halve them so they are bite-size.

Prepare pickles

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder. In a separate small bowl whisk the egg, then add 3/4 cup cold club soda or beer. Pour the wet into the dry and whisk just until combined; it should be slightly lumpy and thick enough to coat but still runny (adjust with a tablespoon of soda if too thick). Chill batter in the refrigerator for 10–15 minutes while heating the oil.

Make the batter

If using panko, mix 1 cup panko breadcrumbs with 1/4 cup grated Parmesan in a shallow dish. This will be used after battering for an extra-crispy crust. If you prefer only battered pickles, skip this step.

Place 1/2 cup additional flour in a shallow bowl. In another bowl whisk 1 egg with 2 tablespoons milk or water to make an egg wash. Keep the batter bowl next to these. Heat 4 cups of neutral oil in a deep, heavy pot or deep fryer to 350°F (175°C). If you don't have a thermometer, heat oil until a 1-inch cube of bread browns in about 45–60 seconds.

Set up dredging station

Working in small batches (4–6 slices at a time), dredge each dried pickle slice in the plain flour, shaking off excess. Dip into the egg wash, then into the chilled batter, allowing excess to drip off. For extra crunch, press battered pickle into the panko-Parmesan mixture to coat. Place coated pickles on a wire rack while you fry the first batch.

Dredge and coat

Carefully lower a few coated pickles into the hot oil (do not overcrowd). Fry for 2 to 3 minutes, flipping if needed, until golden brown and crisp. Use a slotted spoon or spider to remove and transfer to a wire rack set over a rimmed sheet pan to drain—do not use paper towels directly under them or they will steam and lose crispness. Maintain oil temperature between 340–360°F (170–180°C); adjust heat as needed. Repeat with remaining pickles.

If desired, sprinkle hot fried pickles with a light pinch of salt and chopped parsley. Let cool for 1–2 minutes; they will be very hot inside.

Finish

While pickles chill and oil warms, make the ranch dip: in a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 1 tablespoon milk, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tablespoon lemon juice, 1/4 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning. Chill until ready to serve.

Serve fried pickles hot with the ranch dip and lemon wedges on the side. Provide extra napkins—they are best eaten immediately while crisp.

dill pickle slices (jarred, drained)

all-purpose flour

cornstarch

baking powder

black pepper

paprika (smoked or sweet)

garlic powder

cold club soda or beer

large egg

panko breadcrumbs

grated Parmesan (optional)

additional all-purpose flour (for dredging)

large egg (for egg wash)

milk or water (for egg wash)

neutral frying oil (vegetable, canola, or peanut)

sour cream or Greek yogurt

milk (to thin)

dried dill

dried parsley

onion powder

fresh lemon juice

fresh parsley, chopped (optional)

lemon wedges (optional)

Peel the onions and trim off the stem ends. Slice the onions into 1/4- to 1/2-inch thick rings. Separate the rings and set them on a paper towel-lined tray to absorb surface moisture.

If you have very large rings, break them into smaller two- or three-ring stacks so each piece will cook evenly.

Combine 1/2 cup all-purpose flour and 1/4 tsp salt in a shallow bowl or plate. Lightly dust each onion ring in the flour mixture, shaking off excess. This helps the batter adhere and creates a crisper result.

Prepare dredge

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika until evenly combined.

Beat 1 large egg in a separate small bowl. Add the egg to the dry mixture, then slowly whisk in 1 cup cold sparkling water until just combined. The batter should be thick enough to coat the back of a spoon but still pourable. Do not overmix; a few small lumps are fine.

Place 1 cup panko breadcrumbs (if using) in a shallow bowl or plate. For extra crunch, you will double-coat each ring: dredge in flour, dip in batter, then press into panko. If you prefer a single-coat, skip the panko and fry directly from the batter-dipped rings.

Pour oil into a heavy, deep skillet or a Dutch oven to a depth of about 2 inches (or use a deep fryer). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil: it should sizzle and float up quickly without browning immediately.

Working in small batches (to avoid crowding and temperature drop), dredge each floured ring (if using dredge) through the batter, letting excess drip back into the bowl. If using panko, press the battered ring into the breadcrumbs to coat thoroughly, gently tapping off loose crumbs.

Carefully lower the coated rings into the hot oil using a slotted spoon or spider. Fry 3–5 rings at a time depending on pan size so oil temperature remains steady. Fry until golden brown and crisp, about 2 to 3 minutes per side; flip once if rings brown unevenly. Total frying time per batch is about 4–6 minutes.

Use a slotted spoon to transfer cooked rings to a wire rack set over a baking sheet or to paper towels to drain. While still hot, sprinkle lightly with 1 tsp fine sea salt or kosher salt.

Allow oil to return to 350°F between batches. Continue until all rings are fried.

Let the onion rings rest 1–2 minutes to crisp up. Serve immediately with lemon wedges and 1/2 cup dipping sauce of your choice.

If making ahead: keep finished rings warm in a single layer on a wire rack in a 200°F (95°C) oven for up to 15–20 minutes. For best texture, serve right away.

large yellow onions

salt

paprika

cold sparkling water

panko breadcrumbs (optional for extra crispiness)

all-purpose flour for dredging

vegetable oil or canola oil

fine sea salt or kosher salt

dipping sauce (ranch, spicy mayo, or ketchup)

Peel the russet potatoes (leaving skin on is optional for texture). Grate them on the large holes of a box grater or in a food processor. Immediately transfer grated potato to a large bowl of cold water and swish to remove surface starch.

Prep potatoes

Line a fine-mesh sieve or colander with a clean kitchen towel or several layers of paper towel. Drain the bowl of potatoes into the sieve. Gather the towel and squeeze very firmly to remove as much liquid as possible — at least 2–3 minutes of strong squeezing. Excess moisture prevents crisping.

Drain and dry

Return the dried grated potatoes to a clean bowl. Add the flour, beaten egg, grated cheddar, chopped green onions, chopped parsley, garlic powder, onion powder, salt, and pepper. Mix with your hands or a spatula until well combined into a slightly sticky but cohesive mixture. Taste a small bit of the mixture (cook a pinch in a skillet first if you prefer) and adjust seasoning if needed.

Combine dry and binders

Divide the mixture into 10–12 equal portions (about 2 tablespoons each). Shape each portion into a compact oval or round patty about 2.5–3 inches across and 1/2 inch thick. Press edges to compact so they hold together while frying.

Form tater cems

Pour the neutral oil into a large nonstick or cast-iron skillet to a depth of about 1/8–1/4 inch (approx. 1 cup for a 10–12 inch skillet). Heat over medium-high until shimmering and a small pinch of potato sizzles immediately but doesn’t burn (about 350°F/175°C if using a thermometer).

Heat oil

Carefully place 3–4 patties in the hot oil without crowding; leave space for flipping. Fry until the underside is deep golden brown and crisp, 3–4 minutes. Using a thin spatula, flip and fry the other side 3–4 minutes until deep golden and cooked through. Adjust heat as needed to prevent burning while allowing full crisping.

Fry the tater cems

When patties are crisp and cooked, add 1 tablespoon unsalted butter to the pan, tilt pan and spoon the foaming butter and a little oil over the patties to glaze them, about 20–30 seconds. Transfer cooked tater cems to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish the remaining batches. Add remaining butter between batches as needed.

Butter finish and keep warm

Sprinkle a light dusting of smoked paprika and a pinch of salt over the hot tater cems. Serve immediately with the prepared sauce or sour cream on the side.

Season and serve

In a small bowl combine the sour cream, mayonnaise, Dijon mustard, lemon juice, hot sauce, salt, and pepper. Whisk until smooth and taste; adjust acidity or heat. Refrigerate until ready to serve. This sauce complements the cheesy, crispy tater cems.

Make the sauce

russet potatoes

finely grated sharp cheddar cheese

finely chopped green onions

finely chopped fresh parsley

freshly ground black pepper

neutral oil (vegetable or canola)

smoked paprika (for sprinkling)

sour cream

lemon juice

hot sauce

Wash and scrub the russet potatoes thoroughly to remove dirt. Do not peel unless you prefer peeled fries; leaving the skin on gives texture and flavor.

Trim any bad spots and cut each potato into 1/4- to 3/8-inch thick sticks: halve lengthwise, then cut each half lengthwise into 1/4–3/8-inch slices, then stack and slice into sticks. Aim for uniform thickness for even cooking.

Place the cut fries in a large bowl and cover with cold water and ice (if using). Soak at least 30 minutes, preferably 1–2 hours, to remove surface starch. For best results, soak up to 4 hours in the refrigerator.

After soaking, drain the potatoes and rinse briefly under cold water. Spread the fries on clean kitchen towels or paper towels and pat completely dry. Excess moisture will cause oil splatter and soggy fries.

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (enough to cover fries in a single batch). Attach a deep-fry thermometer and heat oil to 300°F (150°C) for the first blanch/fry.

Heat the oil

Working in small batches (about a handful or roughly 8–10 ounces per batch), add fries to the oil carefully. Fry at 300°F for 4–6 minutes until the fries are softened and pale, not browned. Use a slotted spoon or spider to transfer blanched fries to a wire rack set over a sheet tray to drain and cool. Repeat with remaining fries.

First fry (blanch)

Increase oil temperature to 375–400°F (190–205°C). Let oil come to full temperature between batches.

Raise temperature

Fry the blanched fries in batches again at 375–400°F for 2–4 minutes, until golden brown and crisp. Work quickly but do not overcrowd the pot. Transfer fries to a wire rack set over a sheet tray or to paper towels to drain briefly.

Second fry (crisp)

While fries are still hot, sprinkle with kosher salt and, if using, garlic powder and freshly ground black pepper. Toss gently to distribute seasoning evenly.

Allow fries to rest 1–2 minutes so salt adheres and fries crisp up. If preparing many batches, keep finished fries warm on a sheet tray in a 200°F (95°C) oven, spread in a single layer, until serving.

Just before serving, taste and adjust salt. If desired, sprinkle with finishing salt for a crunchy burst and with chopped fresh parsley for color and a fresh note.

Serve immediately with ketchup, mayonnaise, aioli, or your preferred dipping sauces.

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