Premium Dried Aged Patty, Smoked Pulled BBQ Brisket, Fried egg, Jalapeno Pimento gouda blend cheese, tomato on Cha’s Sauce

COWBOY BRISKET BURGER

7 Oz Angus Dried Aged Patty, Slab Nacho Cheese, Black Bean Salsa, Cha Sauce, Tortilla Crisp, Braised Tomato BBQ

SOUTHWEST NACHO CHEESE

7 Oz Angus Dried Aged Patty ,Chopped Green Lettuce, Tomato, Fire wood Braised Tomato BBQ, Cha’s Burger Sauce

THE HA-M-BAGUR

7 Oz Angus Dried Aged Patty, American Cheese, Jalapeno, Stout Onion Marmalade, Braised Tomato BBQ, Cha’s Sauce, Firewood Charred Beef Shank Gravy

DIP & FLIP JALAPENO PUB BURGER

7 Oz Angus Dried Aged Patty, Pimento Cheese, Grilled Teriyaki Glaze Pineapple, Cha’s Sauce

HAWAIIAN TERIYAKI PINEAPPLE

7 Oz Angus Dried Aged Patty, Triple Cream Brie Cheese, Stout Onion Marmalade, Cha’s Sauce

Bourbon Brie Cheese

Fountain/Bottled soft Drinks

Charred Chicken Breast, Parmesan Shredded, Croutons, Caesar Dressing

CHICKEN CAESAR DRESSING

Chopped Green Lettuce, Charred Cut Corn, Onion, Chopped Tomato Shredded Cheese, Nacho Crisp, Black Bean Salsa, Ranch

SOUTH WEST CORN SALAD

If using leftover smoked brisket, shred meat with two forks. Place shredded brisket in a small saucepan over low heat.

Add BBQ sauce and beef broth (or water) to the saucepan and gently warm, stirring to coat. Simmer on low 6–8 minutes until heated through and saucy. Keep warm until assembly.

In a small bowl combine mayonnaise, ketchup, Dijon mustard, brown sugar, apple cider vinegar, hot sauce, smoked paprika, and garlic powder. Whisk until smooth and taste; adjust heat or sweetness to preference. Refrigerate until ready to use.

In a bowl combine shredded gouda, diced pimento, diced pickled jalapeño, mayonnaise, and black pepper. Mix until evenly distributed. Reserve for melting on the patties.

Bring the dried-aged patties to room temperature for 15–20 minutes. Season both sides with salt and freshly ground black pepper.

Season & Cook Patties

Heat a cast-iron skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, place patties in the pan without crowding. Cook 3–4 minutes on the first side until a brown crust forms.

Flip patties and immediately top each patty with half the jalapeño pimento gouda blend (about 1/2 cup per patty). Cover the skillet with a lid or tent with foil and cook 3–4 minutes more for medium (adjust time for desired doneness) until cheese is melted and patties reach desired internal temp (160°F for medium-well). Remove patties to a warm plate and keep covered.

Wipe skillet if needed and melt 2 tablespoons butter over medium heat. Add buns cut-side down and toast until golden, about 1–2 minutes. Remove and set aside.

Toast Buns & Fry Eggs

In the same skillet, heat 1 tablespoon butter or oil over medium. Crack eggs into skillet and fry sunny-side up or over-easy per preference. Season with 1/4 tsp salt and 1/4 tsp pepper. Cook until whites are set and yolk reaches preferred doneness (approximately 2–3 minutes for runny yolk). If you prefer a firmer yolk, cover skillet for another minute.

Spread about 1 tablespoon Cha’s Sauce on the bottom half of each toasted bun.

Place one cheese-topped patty on each sauced bun bottom.

Pile warmed smoked pulled BBQ brisket (about 4 oz) evenly over each patty.

Top the brisket with a slice or two of tomato.

Place the fried egg on top of the tomato, then spread 1 teaspoon Cha’s Sauce on the inside of each top bun and set on the egg.

Press gently to compact the burger slightly, serve immediately while hot.

dried-aged ground beef patties (80/20), 6 oz each

salt

black pepper, freshly ground

vegetable oil (for cooking)

burger buns (brioche or potato), split

unsalted butter (for toasting buns)

ripe tomato, sliced 1/4-inch

smoked brisket, shredded (leftover or prepared)

your favorite BBQ sauce

beef broth or water

aged gouda cheese, shredded

pimento (roasted red pepper), finely diced

pickled jalapeño, finely diced (remove seeds to reduce heat)

mayonnaise (to bind cheese blend)

black pepper

large eggs

butter or oil (for frying)

mayonnaise

ketchup

Dijon mustard

brown sugar

apple cider vinegar

hot sauce (or chipotle in adobo, minced)

smoked paprika

garlic powder

Gently form the 7 oz dried-aged Angus ground beef into a flat patty about 3/4" thick with a slightly dimpled center to prevent doming. Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Form and Season

Heat a cast-iron skillet or heavy pan over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat. Place patty in the pan and sear undisturbed for 3-4 minutes until a deep brown crust forms. Flip and cook an additional 3-4 minutes for medium (adjust 1-2 minutes each side for desired doneness). Remove to a warm plate and tent with foil to rest for 4 minutes.

Sear

In a small saucepan over medium heat, melt 1 tablespoon unsalted butter. Whisk in 1 tablespoon flour and cook, stirring, for 30-45 seconds until lightly golden (do not brown).

Make Roux

Slowly whisk in 1/2 cup whole milk until smooth. Cook 1-2 minutes until slightly thickened. Reduce heat to low and add 1 cup grated sharp cheddar and 1/2 cup grated Monterey Jack in batches, stirring until melted and smooth. Stir in 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/8 tsp cayenne, and 1/4 tsp salt. Keep warm. For a thicker 'slab' texture (spreadable), cook an extra minute to reduce slightly, or for a thinner pourable cheese, add 1-2 tablespoons more milk.

Finish Cheese Sauce

Combine 1/2 cup rinsed black beans, diced tomato, 2 tablespoons finely diced red onion, 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, 1 teaspoon olive oil, 1/4 tsp ground cumin, 1/4 tsp salt and 1/8 tsp black pepper in a bowl. Mix gently to combine. Taste and adjust lime or salt as needed. Let sit 10 minutes to allow flavors to marry.

Whisk together 2 tablespoons mayonnaise, 1 tablespoon sour cream, 1/2 teaspoon minced chipotle in adobo, 1/2 teaspoon honey, 1/2 tablespoon lime juice, 1/8 teaspoon smoked paprika and 1/8 teaspoon salt until smooth. Taste and adjust chipotle for heat. Chill briefly if making ahead.

Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add 1 clove minced garlic and sauté 30 seconds until fragrant. Add 1 cup diced tomatoes, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar, 1/2 teaspoon Worcestershire sauce, 1/2 tsp smoked paprika, 1/4 tsp ground cumin and 1/4 tsp salt. Bring to a simmer, then reduce heat to low and gently braise, uncovered, for 12-15 minutes until thickened and slightly jammy. Mash with a spoon if needed and taste for seasoning. Keep warm.

If using whole tortillas, preheat oven to 350°F (175°C). Cut corn tortillas into triangles, toss with 1/2 tsp olive oil and a pinch of salt, and bake on a sheet for 8-10 minutes until crisp and golden. If using ready-made chips, lightly toss in 1/2 tsp olive oil and warm briefly in a 325°F oven for 3-4 minutes.

To assemble: place a bed of tortilla crisps on the serving plate. Set the rested Angus patty on top of the crisps. Spoon or ladle a generous layer of warm slab nacho cheese over the patty, creating a 'slab' of cheese that drapes over the edges. Scatter 2-3 tablespoons of black bean salsa across the top, then drizzle 1-2 tablespoons of Cha sauce in a zigzag. Dot the plate with 1-2 tablespoons braised tomato BBQ around the patty for sweet-smoky contrast. Garnish with fresh cilantro leaves and optional pickled jalapeño slices.

Serve immediately while the cheese is hot and the chips remain crisp.

Angus dried-aged ground beef

Kosher salt

Black pepper, freshly ground

Vegetable oil (for searing)

Sharp cheddar cheese, grated

Monterey Jack cheese, grated

Whole milk

Unsalted butter

All-purpose flour

Ground cumin

Smoked paprika

Cayenne pepper

Salt

Canned black beans, rinsed and drained

Small tomato, seeded and finely diced

Red onion, finely diced

Fresh cilantro, chopped

Fresh lime juice

Olive oil

Black pepper

Mayonnaise

Sour cream

Chipotle in adobo, minced

Honey

Lime juice

Tortilla chips or large corn tortillas (to cut into crisps)

Olive oil (for tossing chips)

Fresh cilantro leaves (for garnish)

Pickled jalapeños (optional)

Tomatoes, diced (canned or fresh)

Brown sugar

Apple cider vinegar

Worcestershire sauce

Garlic, minced

Remove the 7 oz Angus dried/aged patty from refrigeration and bring to room temperature for 15–20 minutes. Pat dry with paper towel. Lightly brush both sides with 1 tbs neutral oil. Season evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, pressing seasoning gently into the meat.

Season patty

Heat a cast-iron skillet or heavy griddle over medium-high heat until very hot (about 3–5 minutes). Add the patty and sear without moving 3–4 minutes to form a crust. Flip and cook 3–4 minutes for medium (adjust 1–2 minutes for desired doneness). If using a thermometer, target 130–135°F for medium-rare, 140–145°F for medium. Remove patty to a tray and let rest 4–5 minutes (carryover will finish cooking).

Cook patty

While the patty comes to room temperature (or while it rests), combine 1/2 cup canned crushed tomatoes, 1 tbs apple cider vinegar, 1 tbs brown sugar, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1 tsp minced garlic, 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp liquid smoke (optional) in a small saucepan. Bring to a gentle simmer over medium heat, then reduce to low and simmer 6–8 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust sweetness, acidity, or smokiness as needed. Remove from heat and keep warm.

Make BBQ sauce

In a small bowl, whisk together 3 tbs mayonnaise, 1 tsp ketchup, 1/2 tsp Dijon mustard, 1 tsp sweet pickle relish, 1/2 tsp hot sauce, 1/2 tsp lemon juice, 1/8 tsp garlic powder, 1/8 tsp onion powder, 1/64 tsp salt, and 1/64 tsp black pepper until smooth. Taste and adjust: more hot sauce for heat or more relish for sweetness. Refrigerate until assembly.

Make sauce

Brush cut sides of the bun with 1 tbs softened butter. Place cut-side down on the hot skillet (after patty is removed) over medium heat and toast 1–2 minutes until golden and slightly crisp. Remove and set aside.

Toast bun

Spread about 1–1.5 tbs of Cha’s Burger Sauce on the bottom bun. Place a layer of chopped green lettuce (about 3/4 cup) over the sauce to create a moisture barrier. Add the rested patty on top of the lettuce, then spoon 1–2 tbs of the firewood-braised tomato BBQ over the patty (more if you like it saucier). Add 2 slices of tomato on top of the BBQ. Spread a thin layer (optional 1 tsp) of sauce on the top bun, then crown the burger. Press gently to compact and serve immediately.

Assemble burger

Serve hot with fries or a side salad. Offer extra Cha’s Burger Sauce and extra BBQ on the side for dipping.

Serving suggestion

7 oz Angus dried/aged beef patty (formed)

Freshly ground black pepper

Neutral oil (grapeseed or vegetable)

Burger bun (brioche or potato), split

Unsalted butter (room temperature)

Chopped green lettuce (crisp leaf like romaine or iceberg)

Tomato, ripe (sliced 1/4" thick)

Canned crushed tomatoes

Brown sugar (packed)

Optional liquid smoke (to emulate firewood smoke)

Ketchup

Sweet pickle relish

Hot sauce (eg. sriracha)

Lemon juice

Garlic powder

Onion powder

Heat 1 tsp olive oil in a medium skillet over medium-low heat. Add the thinly sliced yellow onions and 0.25 tsp salt. Cook, stirring occasionally, until onions are soft and starting to caramelize, about 12–15 minutes.

Cook onions

Raise heat to medium, add 1/2 cup stout beer and 1 tbsp brown sugar. Stir and simmer until liquid reduces and onions are jammy, about 6–8 minutes. Stir in 1 tsp apple cider vinegar, adjust salt to taste, then remove from heat and set aside.

Add stout and finish

Combine 1/2 cup crushed tomatoes, 1 tsp tomato paste, 1/2 tbsp brown sugar, 1/2 tsp Worcestershire, 1/2 tsp apple cider vinegar, 1/4 tsp smoked paprika and 1/8 tsp salt in a small saucepan. Bring to a gentle simmer over medium heat and cook 8–10 minutes until slightly thickened and flavors meld. Taste and adjust sweetness or acidity as desired. Keep warm.

Whisk together 2 tbsp mayonnaise, 1 tsp ketchup, 1/2 tsp Dijon, 1/2 tsp rice wine vinegar, 1/2 tsp hot sauce and 1/8 tsp garlic powder in a small bowl until smooth. Chill until ready to use.

Pat the 8 oz beef shank pieces dry and season lightly with salt and pepper. In a heavy skillet over medium-high heat add 1 tsp vegetable oil. Sear shank pieces until well browned on all sides, about 4–5 minutes total. (If you have a grill or char method, briefly char over high heat for a smoky note.) Remove shank and set aside.

Sear beef shank

Reduce heat to medium, add 1/4 cup diced onion and 1 minced garlic clove to the same pan and cook 2–3 minutes until softened. Deglaze with 2 tbsp red wine, scraping browned bits. Add 1 cup beef stock and 1/2 tsp Worcestershire sauce. Bring to a simmer and reduce by about one-third, 6–8 minutes. Mix 1/2 tsp cornstarch with 1 tbsp water to make a slurry and stir into simmering liquid to thicken to gravy consistency. Return small pieces of seared shank to warm through for 1–2 minutes. Taste and season with 1/4 tsp salt and 1/8 tsp pepper. Keep warm.

Make gravy

Thinly slice the fresh jalapeño into rounds, removing seeds if you prefer less heat. Butter the cut faces of the burger bun with 1 tbsp butter total (spread thinly across both halves).

Prepare jalapeño and buns

Preheat a heavy skillet or griddle over medium-high heat. Season the 7 oz Angus patty on both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Place the patty on the hot surface and cook for 4–5 minutes on the first side without pressing. Flip the patty and immediately top with 1 slice American cheese; cook another 3–4 minutes for medium (adjust time for desired doneness). Remove patty and let rest 2 minutes.

Cook patties

While the patty rests, toast the buttered bun halves cut-side down on the same skillet until golden and slightly crisp, about 1–2 minutes.

Toast buns

Spread 1–1.5 tbsp Cha's Sauce on the bottom bun. Place the cheesy patty on top. Spoon 1–2 tbsp stout onion marmalade over the cheese. Add 1 tbsp braised tomato BBQ across the marmalade. Arrange 3–4 jalapeño slices on top (adjust to taste). Drizzle 1–2 tbsp firewood charred beef shank gravy around the edges of the patty (some will run onto bun — this is intentional). Cap with top bun.

Serve immediately while hot. Provide extra gravy and Cha's Sauce on the side if desired.

7 oz Angus dried-aged ground beef patties

American cheese slices

Potato burger buns (split)

Fresh jalapeño

Unsalted butter (for toasting buns)

Yellow onions, thinly sliced

Stout beer (or dark ale)

Tomato paste

Rice wine vinegar

Hot sauce (or Sriracha)

Beef shank, trimmed (or beef bones for stock)

Vegetable oil

Small onion, diced

Beef stock

Red wine

Cornstarch

Water (for slurry)

In a small saucepan, combine soy sauce, mirin, brown sugar, minced garlic, grated ginger and sesame oil. Warm over medium heat, stirring until sugar dissolves and mixture slightly thickens, about 2–3 minutes. Remove from heat and set aside.

Make glaze

Heat a grill pan or cast-iron skillet over medium-high heat and brush with 1 tsp neutral oil. Pat pineapple slices dry. Brush both sides of each pineapple slice with the teriyaki glaze. Place pineapple on the hot pan and cook 2–3 minutes per side, brushing additional glaze once more as they cook, until caramelized and grill marks form. Transfer to a plate and keep warm.

Glaze and grill pineapple

In a mixing bowl combine grated sharp cheddar, Monterey Jack, chopped pimentos, mayonnaise, softened cream cheese, Worcestershire sauce, smoked paprika, salt and pepper. Stir until evenly combined and smooth. Taste and adjust seasoning. Refrigerate until ready to build the burger; bring to room temperature about 10 minutes before assembling if chilled.

Whisk together Kewpie mayo, sriracha, soy sauce, rice vinegar, honey, sesame oil and lime juice in a small bowl until smooth. Taste and adjust heat or acidity. Reserve chilled until assembly.

Season the 7 oz aged Angus patty evenly on both sides with kosher salt and freshly ground black pepper just before cooking to avoid drawing out moisture.

Prepare patty

Heat a heavy skillet or griddle over medium-high heat until hot. Add 1 tbsp neutral oil and spread. Place the patty on the hot surface and cook for 3–4 minutes on the first side for medium-rare to medium (internal temp ~130–140°F / 54–60°C), then flip and cook another 3–4 minutes. If you prefer cheese melted into the patty, spread about half of the pimento cheese onto the patty during the last 1 minute of cooking and cover pan briefly to melt.

Remove the patty to a resting plate and let rest 3–4 minutes to redistribute juices.

Rest patty

Melt 1/2 tbsp butter in a skillet over medium heat. Place cut sides of the bun in butter and toast until golden, about 1–2 minutes. Remove and set bottom and top apart.

Spread a thin layer (about 1 tsp) of Cha's Sauce on the bottom bun. Place optional lettuce leaf on the sauce (if using) to create a moisture barrier. Set the rested Angus patty on the bun. Spoon or dollop about 2–3 tbsp pimento cheese on top of the patty (or use leftover pimento cheese from inside the patty if melted). Place a teriyaki-glazed pineapple slice on top of the cheese. Add optional red onion rings. Finish with another small drizzle of Cha's Sauce on the top bun and close the burger.

Cowboy Brisket Burger

Southwest Nacho Cheese

The Ha-m-bagur

Dip & Flip Jalapeno Pub Burger

Hawaiian Teriyaki Pineapple

Bourbon Brie Cheese

Fountain/bottled Soft Drinks

Chicken Caesar Dressing

South West Corn Salad