FIREWOOD BURGER

2 Famous Star con Queso, 1 Western Bacon Cheeseburger, 1 The Big Carl (doble carne), 2 Papas Crisscut Medianas y 2 Papas Chicas

FAMILY PACK

12 Hand – Breaded Chicken Tenders, 1 Papas Crisscut Medianas y 2 Papas Chicas

TENDERS PACK

Super Cono

Chocolate Chip Cookie

Vanilla Hand-Scooped® Ice Cream Shake

Té Helado

Strawberry Hand-Scooped® Ice Cream Shake

Refresco

OREO® Cookie Hand-Scooped® Ice Cream Shake

Jugo de Naranja

Chocolate Hand-Scooped® Ice Cream Shake

Café

Side Salad

Original Grilled Chicken Salad

Crispy Chicken Salad

Onion Rings

Natural-Cut French Fries

CrissCut® Fries

Chili Cheese Fries

Jalapeño Hand-Breaded Chicken Tender Sandwich

Jalapeño Hand-Breaded Chicken Sandwich

Honey Mustard Hand-Breaded Chicken Tender Sandwich

Chicken Stars

Place the ground beef in a bowl. Sprinkle kosher salt, black pepper, garlic powder, smoked paprika and Worcestershire sauce over the meat. Gently fold the seasonings into the meat with a spatula or your hands until just combined — do not overwork. Divide into 4 equal portions (about 4 oz each). Lightly shape into loose balls and press a shallow dimple in the center of each with your thumb to promote even cooking.

Form and season

Set the formed patties on a plate, cover lightly, and refrigerate for 10–15 minutes to help them hold shape during searing.

Chill briefly

While patties chill, soak hardwood chips in hot water for 30 minutes, then drain and pat mostly dry. Preheat a heavy cast-iron skillet or griddle over high heat until smoking hot (about 5–7 minutes). Add 1 tablespoon neutral oil and spread to coat the surface.

Prepare wood chips and pan

If you want a strong firewood smoke finish on the stovetop: place drained chips in a small square of heavy-duty aluminum foil, fold into a tight packet leaving a small vent, then set the packet on an outer corner of the hot skillet for 30–60 seconds to begin producing smoke. Move to the side so it doesn't burn. (If using an outdoor grill, place chips in a smoker box or directly on coals.)

Create smoke pouch (optional stovetop)

Working two at a time, place two meat balls on the hot skillet and immediately press down firmly with a heavy metal spatula or a second skillet until patties are about 1/4" thick with crisped edges. Hold pressure for 10–12 seconds, then release. Cook undisturbed for 2 minutes to develop a deep crust. Flip once. Immediately place a slice of cheddar on each patty and cover the skillet with a lid or foil for 30–45 seconds to melt the cheese and allow a touch of steam and smoke to infuse.

Smash-sear the burgers

Remove cooked patties to a plate and tent loosely with foil for 2–3 minutes. Repeat with remaining patties. If you used the wood-chip packet, allow the residual smoke in the pan to flavor each batch quickly before discarding the spent chips.

Finish and rest

Melt 2 tablespoons butter in a clean skillet over medium heat. Split brioche buns and place cut-sides down in the butter. Toast until golden brown, about 1–2 minutes. Remove and keep warm.

Toast buns

Spread about 1 tablespoon of burger sauce on each bottom bun. Place a butter lettuce leaf, then a tomato slice, then a cheesed patty. Top with a spoonful (about 1 tablespoon) of smoked onion jam, a few pickle slices and some red onion. Add the top bun and press gently to finish. Repeat for remaining burgers.

Assemble burgers

Serve the Firewood Burgers immediately while hot, with extra pickles and remaining burger sauce on the side.

Serve

ground beef (80/20)

kosher salt

black pepper, freshly ground

garlic powder

Worcestershire sauce

smoked paprika

unsalted butter

hardwood chips (hickory or oak), soaked 30 min and drained

neutral oil (canola or vegetable) for skillet

sharp cheddar cheese, sliced

smoked onion jam (or caramelized onion jam)

house pickles, sliced

butter lettuce leaves

ripe tomato, 1/4" slices

red onion, very thin slices

brioche burger buns

unsalted butter (for toasting)

burger sauce (mayonnaise-based) or aioli

En una sartén a fuego medio, calienta 1 tbs de mantequilla. Añade 1 cup de carne molida sazonada y cocina hasta que esté dorada y bien cocida, aproximadamente 5-7 minutos. Ajusta sal y pimienta al gusto. Retira el exceso de grasa si es necesario.

Preparar relleno

Baja el fuego a bajo, mezcla la carne cocida con 1 cup de queso cheddar rallado para fundir ligeramente y 0.5 cup de salsa estilo pico de gallo. Si deseas picante, incorpora las rodajas de jalapeño.

Coloca una tortilla de harina sobre una plancha o sartén antiadherente a fuego medio-alto y unta ligeramente con mantequilla. Añade la mezcla de queso y carne en el centro, dobla o cubre con la otra tortilla y presiona con una espátula.

Cocina 2-3 minutos por lado, hasta que la tortilla esté dorada y el queso completamente derretido. Repite para la segunda Star con Queso. Cortar por la mitad y servir caliente.

En una sartén, fríe las rebanadas de tocino a fuego medio hasta que estén crujientes, 6-8 minutos. Retira y escurre sobre papel absorbente. Si los aros de cebolla son congelados, fríelos o hornéalos según instrucciones del paquete hasta dorar y crujir.

Cocinar tocino y aros de cebolla

Forma la carne de res en una hamburguesa de aprox 150 g. Sazona ambos lados con sal y pimienta. Cocina en sartén o plancha a fuego medio-alto 3-4 minutos por lado para término medio, o hasta el punto deseado. Coloca la loncha de queso cheddar sobre la carne en el último minuto para que se funda.

Cocinar la carne

Unta mantequilla (0.5 tbs) en el interior del pan y tuéstalo en la plancha 30-60 segundos hasta dorar. Sobre la base del pan coloca la carne con queso, añade las tiras de tocino crujientes, 6 aros de cebolla empanizados, 2 tbs de salsa BBQ y la lechuga si la usas. Cubre con la parte superior del pan y sirve.

Divide 0.5 lb de carne en dos patties iguales (~113 g cada uno). Sazona con sal y pimienta. Cocina en sartén o plancha a fuego medio-alto 3-4 minutos por lado o hasta el punto deseado. Coloca una loncha de queso americano sobre cada patty en el último minuto de cocción para que se funda.

Formar y cocinar las patties

Unta mantequilla (0.5 tbs) en el interior del pan y tuéstalo 30-60 segundos en la plancha hasta dorar. Sobre la base del pan coloca una capa de salsa especial (aprox 1 tbs), añade la primera patty con queso, coloca unas rodajas de pepinillo y 1 tbs adicional de salsa. Añade la segunda patty con queso, espolvorea la cebolla picada y finaliza con la tapa del pan.

Si fríes: calienta aceite vegetal en una freidora o sartén a 175°C (350°F). Fríe las porciones crisscut congeladas (2 medianas + 2 chicas) en tandas según capacidad, 3-5 minutos por tanda o hasta que estén doradas y crujientes. Escurre sobre papel absorbente y sala al gusto.
Si horneas: precalienta el horno a 220°C (425°F). Coloca las porciones en una bandeja en una sola capa y hornea 12-18 minutos, volteando a la mitad, hasta que estén doradas y crujientes. Sala al gusto al salir del horno.

Freír o hornear las papas

Sirve inmediatamente en porciones: 2 porciones medianas y 2 porciones chicas, distribuidas en los envases para llevar.

Coloca las 2 Star con Queso en su envase o envuélvelas de forma segura. Empaca la Western Bacon Cheeseburger y The Big Carl en sus cajas o papel. Añade las 4 porciones de papas (2 medianas y 2 chicas) en sus recipientes. Incluye servilletas y envases extra según sea necesario.

Asegúrate de que todos los elementos calientes se mantengan separados de las papas para evitar humedecimiento. Entrega caliente.

tortilla de harina grande

carne molida sazonada (estilo taco)

queso cheddar rallado

salsa estilo pico de gallo (tomate, cebolla, cilantro)

jalapeño en rodajas (opcional)

mantequilla o aceite para dorar

pan de hamburguesa con semillas (top+bottom)

carne de res molida formada en burger (aprox 150 g)

tocino ahumado

queso cheddar en lonchas

aros de cebolla empanizados y fritos

salsa BBQ

lechuga (opcional)

mantequilla para tostar pan

sal y pimienta

pan de hamburguesa grande (top+bottom)

carne de res molida formada en patties (2 x 113 g)

queso americano en lonchas

rodajas de pepinillo

salsa especial (tipo Big Mac)

cebolla picada

papas crisscut congeladas (porción mediana)

papas crisscut congeladas (porción chica)

aceite vegetal para freír

envases o papel para servir

servilletas

Trim any fat from the chicken breasts and cut each breast into 3–4 long strips (roughly 12 strips total), about 1 to 1 1/4 inches wide so you have 12 uniform tenders. Pat dry with paper towels.

Prepare chicken

In a medium bowl whisk together the buttermilk and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken strips, cover, and refrigerate for 20–30 minutes (this tenderizes and flavors the meat).

Buttermilk soak

In a shallow dish combine the all-purpose flour, cornstarch, remaining 1 1/2 teaspoons salt, 3/4 teaspoon black pepper, paprika, garlic powder, onion powder, and cayenne. In a separate shallow dish place the breadcrumbs.

Dry mixes

In a third shallow bowl whisk the eggs until smooth.

Egg wash

Working one at a time, remove a chicken strip from the buttermilk, let excess drip off, dredge first in the flour mixture (pressing to coat), dip into the beaten eggs, then press into the breadcrumbs to fully coat. Place on a wire rack and repeat until all 12 tenders are breaded. For extra-crispy tenders, double-dip: after breadcrumbs, briefly return to egg then breadcrumbs again.

Bread the tenders

In a heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 45–60 seconds.

Heat oil

Fry the tenders in batches (do not overcrowd) for 3–4 minutes per side, about 6–8 minutes total per batch, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or tongs to turn as needed.

Transfer cooked tenders to a wire rack set over a baking sheet lined with paper towels to drain for 3–5 minutes. Keep warm in a 200°F (95°C) oven if making multiple batches.

Drain and rest

Use a crinkle/mandoline cutter with a crisscut blade to slice the two russet potatoes into medium-thickness crisscut chips. Rinse the cut potatoes in cold water until water runs clear to remove excess starch, then pat dry thoroughly with clean kitchen towels or paper towels.

Make crisscut potatoes

Heat 1 to 1 1/2 cups vegetable oil in a pot to 325°F (160°C). Fry the potato pieces in batches for 2–3 minutes until soft but not colored. Remove and drain on paper towels.

Par-fry (optional for extra crispness)

Increase oil heat to 375°F (190°C). Fry the par-fried crisscut potatoes in batches for 2–3 minutes until golden and crisp. Remove to a paper towel-lined tray and immediately sprinkle with 1 teaspoon salt and 1/4 teaspoon paprika while hot.

Final fry and season

Wash the 12 small potatoes and, if desired, halve or quarter them so pieces are roughly 1–1.5 inches. Pat dry.

Prepare small potatoes

In a bowl toss the potato pieces with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper to evenly coat.

Toss with oil and seasoning

Option A - Roast: Preheat oven to 425°F (220°C). Spread potatoes in a single layer on a baking sheet and roast 20–25 minutes, turning halfway, until golden and crisp. Option B - Fry: Heat remaining 1/2–1 cup vegetable oil to 350°F (175°C) and fry potatoes in batches 4–6 minutes until golden and cooked through; drain on paper towels.

Roast (or fry)

Arrange 12 hand-breaded chicken tenders on a platter with the medium crisscut fries and two small fries portions. Serve immediately with ketchup, ranch, and lemon wedges on the side. Provide napkins and dipping bowls.

boneless skinless chicken breasts

all-purpose flour

fine dry breadcrumbs (or panko)

large eggs

buttermilk

salt

black pepper

paprika

onion powder

cayenne pepper

vegetable oil (for frying)

cornstarch

medium russet potatoes

small Yukon Gold or baby potatoes

olive oil

ketchup

ranch dressing

lemon wedges

Chop the semi-sweet chocolate finely. In a heatproof bowl set over barely simmering water (double boiler), melt chocolate with the unsalted butter, stirring until smooth and glossy. Remove from heat.

Melt chocolate for the shell

Dip the rim and inside top 2 inches of each waffle cone into the melted chocolate, rotating to coat evenly. Shake off excess and immediately dip the chocolate-coated area into the sprinkles (or chopped nuts) to decorate and create a crunchy rim. Stand cones upright in a cone rack or in a deep narrow glass so shells hold shape. Refrigerate until chocolate is set, about 15–20 minutes.

In a medium saucepan, combine whole milk, heavy cream, and half of the granulated sugar (measure 0.375 cups) and warm over medium heat until it begins to steam and small bubbles form at the edge — do not boil. Remove from heat and scrape in the vanilla paste (or add extract).

Prepare the custard base

While the milk mixture warms, whisk the egg yolks with the remaining sugar and salt in a heatproof bowl until the mixture is pale and slightly thickened (about 2–3 minutes). Slowly temper the warm milk mixture into the yolks in a thin stream while whisking constantly to avoid curdling.

Return the tempered mixture to the saucepan and cook over low-medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon (target temperature 170–175°F / 77–80°C). Do not boil. Immediately remove from heat.

Cook the custard

Divide the hot custard into two bowls: about 2/3 in one for vanilla and 1/3 in the other for chocolate swirl. To the smaller portion, whisk in the unsweetened cocoa powder and melt the dark chocolate over a double boiler or briefly in the microwave, then whisk the melted chocolate into the cocoa portion until smooth and fully incorporated. Taste and adjust sweetness as needed.

Divide and flavor

Cover both bowls with plastic wrap pressed directly onto the surface to prevent a skin. Chill in the refrigerator until completely cold, at least 2 hours or up to overnight.

Chill base

Once chilled, churn the vanilla custard in an ice cream maker according to manufacturer instructions until soft-serve stage (usually 20–30 minutes). Remove the vanilla and churn the chocolate portion separately until just set. If you don't have an ice cream maker, pour the custards into a shallow container and freeze, stirring vigorously every 20–30 minutes until smooth and set (about 3–4 hours).

Churn

To assemble a chocolate-vanilla swirl inside the cone: alternately spoon small amounts of vanilla and chocolate gelato into a piping bag or a wide-mouthed squeeze bottle. Fill each chilled chocolate-lined cone, starting with a little vanilla, then a little chocolate, and repeat until the cone is filled, creating visible swirls. Tap gently to remove air pockets.

Layer into cones (optional swirls)

Press a few mini chocolate chips into the exposed top of the gelato in each cone for texture. Drizzle about 1 tablespoon of caramel sauce over the top of each cone and sprinkle with chopped toasted almonds. Finish with a light pinch of sea salt flakes to enhance flavor contrast.

Serve immediately for a soft-serve style Super Cono, or freeze the filled cones upright for 45–60 minutes for a firmer, scoopable texture. If frozen solid, allow cones to sit 3–5 minutes at room temperature before serving so gelato softens slightly.

large waffle cones

semi-sweet chocolate

sprinkles (rainbow or chopped nuts)

whole milk

heavy cream

granulated sugar

vanilla bean paste or extract

pasteurized egg yolks

high-quality dark chocolate (60–70%)

unsweetened cocoa powder

mini chocolate chips

chopped toasted almonds

caramel sauce

sea salt flakes

Remove butter from the refrigerator 30–60 minutes before starting so it's softened but still cool. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Prepare

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 3/4 cup packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Cream butter and sugars

Add 2 large eggs, one at a time, mixing on low-medium speed until each is incorporated. Add 2 teaspoons pure vanilla extract and mix until combined, scraping the bowl once more.

Add eggs and vanilla

In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt until evenly distributed.

Combine dry ingredients

With the mixer on low speed, add the flour mixture to the butter mixture in two additions, mixing just until no streaks of flour remain. Avoid overmixing to keep cookies tender.

Mix wet and dry

Using a spatula, fold in 1 1/2 cups semisweet chocolate chips and optional 1/2 cup chopped walnuts or pecans until evenly distributed throughout the dough.

Stir in chocolate and nuts

For thicker, more flavorful cookies, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes and up to 24 hours. If chilled, let dough sit at room temperature 10–15 minutes before scooping to make scooping easier.

Chill (optional but recommended)

Use a 1.5 tablespoon cookie scoop (or a heaping tablespoon) to portion dough into 12–16 equal mounds, spacing them about 2 inches apart on the prepared baking sheets. Slightly flatten each mound with the back of the scoop or your fingers for a uniform shape.

Portion dough

Bake in the preheated 350°F (175°C) oven for 9–12 minutes, rotating the pans halfway through if baking two sheets. Cookies should be golden at the edges but still soft in the center — they will continue to set as they cool.

Firewood Burger

Family Pack

Tenders Pack

Super Cono

Chocolate Chip Cookie

Vanilla Hand-scooped® Ice Cream Shake

Té Helado

Strawberry Hand-scooped® Ice Cream Shake

Refresco

Oreo® Cookie Hand-scooped® Ice Cream Shake

Jugo De Naranja

Chocolate Hand-scooped® Ice Cream Shake

Café

Side Salad

Original Grilled Chicken Salad

Crispy Chicken Salad

Onion Rings

Natural-cut French Fries

Crisscut® Fries

Chili Cheese Fries

Jalapeño Hand-breaded Chicken Tender Sandwich

Jalapeño Hand-breaded Chicken Sandwich

Honey Mustard Hand-breaded Chicken Tender Sandwich

Chicken Stars