Classic Combos Digital Signage For Restaurants Recipe

Heat burger patties

If using pre-cooked frozen patties: thaw briefly under refrigeration if time allows. For direct cook from frozen, heat a skillet over medium-high and add 1 tablespoon oil. Cook patties 4–5 minutes per side until heated through and internal temperature reaches 74°C (165°F). If using chilled patties, cook 3–4 minutes per side. During the last minute of cooking, place a slice of cheddar on each patty, cover skillet briefly to melt cheese.

Toast buns

Butter cut sides of burger and hot dog buns with softened butter. In a clean skillet over medium heat or on a flat top, toast bun interior sides 30–60 seconds until golden and fragrant. Keep toasted buns warm in a low oven (100–120°C) or wrapped in foil.

Cook hot dogs

Heat a separate skillet over medium heat with 1 tablespoon oil or use a grill. Cook hot dog sausages, turning frequently, 5–7 minutes until browned and heated through. Alternatively, simmer in water 4–6 minutes then sear briefly for color.

Bake or fry fries according to package instructions: for oven-baked frozen fries, preheat oven to 220°C (425°F), spread fries in a single layer on baking sheet, toss with 1 tablespoon oil, and bake 18–22 minutes, flipping halfway, until crisp. For fresh cut fries, par-cook in oil (160°C/320°F) until tender, then finish at 190°C/375°F until golden and crisp. Season immediately with salt. Keep fries warm in oven until plating.

Portion coleslaw into small ramekins (about 1/3 cup each) if serving as combo side. Keep chilled until plating.

Classic cheeseburger assembly

Place toasted bottom bun on work surface. Add 1 tablespoon signature burger sauce, 1–2 leaves shredded lettuce (about 1/3 cup), one cheeseburger patty with melted cheddar, 1–2 tomato slices, 2–3 pickle slices, and a few thin red onion rings. Spread 1 teaspoon ketchup and 1 teaspoon mustard on the toasted top bun, then close burger. Serve with fries and coleslaw on the side.

Classic hot dog assembly

Place a toasted hot dog bun on the counter. Add the cooked hot dog sausage, top with 1 tablespoon spicy ketchup (or regular ketchup if preferred), 1 teaspoon yellow mustard, a sprinkle of finely chopped onion (use leftover sliced red onion), and optional pickled jalapeños to taste. Serve with fries.

For variety combos: offer 'double burger' by stacking two patties and extra cheese; offer 'loaded fries' by topping fries with shredded cheddar, warm burger sauce and pickled jalapeños—return to oven briefly to melt cheese.

Prepare or warm signature burger sauce: if using store-bought, stir and portion. For quick homemade sauce: mix 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon finely chopped pickles or relish, 1 teaspoon Dijon mustard, 1 teaspoon white wine vinegar, and a pinch of smoked paprika; whisk until smooth. Adjust seasoning to taste.

Prepare spicy ketchup by stirring 3 parts ketchup with 1 part sriracha (adjust heat to preference). Portion into squeeze bottles for quick service.

Garnish plates with extra pickle slices and offer additional condiments on the side. Ensure all hot items are served hot and cold sides remain chilled.