Tuna

Single Cheeseburger

Double Hamburger

Half Frings

A Combo of Onion Rings & French Fries! Serves 5 to 6

Frings

12 oz. Topped with cheddar cheese onions by request

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Chili Fries

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Single Hamburger

Mini Cheeseburger

Mini Hamburger

Mini Bacon Hamburger

Bacon Cheeseburger served with our blue cheese sauce & grilled onions

Blue Jay Burger

Inspired by triple D’s Guy Fieri. Our Burger served with Pastrami, Ketchup, Pickles, Swiss Cheese, Grilled Onions and Spicy Brown Mustard

Guido Burger

Single Bacon Cheeseburger

Open the cans of tuna and drain thoroughly. Transfer the tuna to a medium mixing bowl and use a fork to flake it into bite-sized pieces, breaking up large chunks but leaving some texture.

Drain and flake tuna

Add the mayonnaise, Greek yogurt (if using), and Dijon mustard to the flaked tuna. Stir gently until combined and the mixture is creamy.

Mix base

Fold in the diced celery, finely diced red onion, chopped capers, and chopped parsley. Add the lemon juice and mix to distribute evenly.

Add vegetables and flavorings

Season the mixture with salt and freshly ground black pepper. Taste and adjust seasoning—add more lemon juice for brightness, more mustard for tang, or more mayo/yogurt for creaminess.

Season

If desired, stir in fresh dill and/or a pinch of crushed red pepper flakes for heat. Mix gently until evenly incorporated.

Optional additions

Serve the tuna salad chilled or at room temperature. Spoon onto bread for sandwiches, onto crackers for a snack, or onto a bed of salad greens with sliced cucumber or tomato.

To store, transfer the tuna salad to an airtight container and refrigerate. It will keep well for 3–4 days. Stir before serving if ingredients have settled.

canned tuna (in water), drained and flaked

mayonnaise

plain Greek yogurt (optional, to lighten)

Dijon mustard

lemon juice (fresh)

celery, finely diced

red onion, very finely diced

capers, drained and chopped

fresh parsley, chopped

salt

black pepper, freshly ground

dill (fresh or dried), chopped

crushed red pepper flakes

sliced cucumber or tomato (for serving)

bread, crackers, or salad greens (for serving)

Preheat the oven to 400°F (200°C). Arrange the 8 bacon strips in a single layer on a rimmed baking sheet lined with foil or parchment. Bake for 15–20 minutes, turning the pan once if needed, until bacon is deep golden and crisp to your liking. Remove bacon to a paper-towel–lined plate to drain and cool slightly.

Prepare bacon

While the bacon cooks (or after), spread about 1 teaspoon of butter on one side of each of the 8 bread slices if using butter. Toast the bread in a skillet over medium heat (buttered side down) or in a toaster/oven until golden and crisp. Keep warm.

Toast bread

Wash and core the large tomato. Slice it into 1/4-inch (6 mm) thick slices. Arrange slices on a plate and lightly sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper, distributing evenly. (Reserving remaining salt and pepper for final seasoning.)

Slice tomato and season

Spread about 1 tablespoon of mayonnaise on the unbuttered side of 4 toasted bread slices (the remaining 4 will be tops). On each mayo-coated slice, layer 2 leaves of lettuce (lightly torn if large), 2–3 slices of the seasoned tomato, and 2 slices of cooked bacon (or 3 if you prefer thicker bacon). Lightly sprinkle each tomato layer with a pinch of the remaining salt and pepper to taste.

Assemble sandwiches

Top each sandwich with a remaining toasted bread slice, buttered side out if used. Press gently, then cut each sandwich in half diagonally or straight down the middle. Serve immediately while bacon is warm and bread is crisp.

Finish and serve

sliced sandwich bread (white or sourdough)

bacon strips (thick-cut preferred)

ripe tomato

romaine or butter lettuce leaves

unsalted butter (optional, for toasting)

black pepper

Gently shape the 6 oz ground beef into a round patty about 3.5 to 4 inches in diameter and roughly 3/4 inch thick. Avoid overworking the meat to keep the burger tender. Make a shallow 1/2-inch-wide dimple in the center with your thumb to reduce puffing during cooking.

Form the patty

Pat both sides of the patty lightly with a paper towel to remove excess moisture. Season both sides evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper immediately before cooking.

Heat a heavy skillet or cast-iron pan over medium-high heat for about 3 minutes until very hot. Add 1 teaspoon vegetable oil and swirl to coat the surface; the oil should shimmer but not smoke heavily.

Preheat pan

Place the patty in the hot skillet. Cook undisturbed for 3 to 3½ minutes to form a brown crust. Flip once and cook the second side 2½ to 3 minutes for medium (internal temperature about 145–150°F / 63–66°C). If you prefer medium-well, cook 3½ to 4 minutes on the second side.

Cook the patty

About 1 minute before the patty is done, place the slice of cheddar on top. Reduce heat to medium-low, cover the pan with a lid or a large bowl for about 1 minute to melt the cheese evenly.

Add cheese

Remove the patty from the pan and let it rest on a plate for 1 to 2 minutes while you toast the bun. Resting helps juices redistribute and prevents them from running out when you bite the burger.

While the patty rests, spread 1 teaspoon softened butter evenly on the cut sides of the hamburger bun. Return the same skillet to medium heat (wipe out excess fat if there's a lot). Place buns cut-side down in the skillet and toast 30 to 60 seconds until golden and fragrant. Remove from pan.

Toast the bun

In a small bowl or directly on the bottom bun, combine 1 tablespoon mayonnaise, 1/2 teaspoon yellow mustard and 1 teaspoon ketchup. Spread the sauce evenly onto the bottom half of the toasted bun.

Assemble sauce

Place the sauced bottom bun on a plate. Add the lettuce leaf, then the resting cheeseburger patty (cheese side up). Top the patty with 2 slices of tomato and 2 thin slices of red onion. Spread a little mayonnaise or leave plain on the top bun if desired, then place the top bun over the stack.

Build the burger

Serve immediately while hot. Optionally provide pickles and extra condiments on the side.

ground beef (80/20)

kosher salt

freshly ground black pepper

cheddar cheese slice

vegetable oil or canola oil

hamburger bun (sesame or plain)

unsalted butter, softened

yellow mustard

ketchup

red onion, thinly sliced

tomato, sliced

iceberg lettuce leaf

Divide the ground beef into four equal portions (about 4 oz / 113 g each) to make two patties per burger. Lightly shape each portion into a loose ball and then press into 3.5–4 inch (9–10 cm) discs about 3/4 inch (2 cm) thick. Do not overwork the meat to keep patties tender.

Form patties

Just before cooking, season both sides of each patty with a pinch of kosher salt and a crack of freshly ground black pepper (about 1 tsp salt and 1 tsp pepper divided across all patties). If using, brush or sprinkle Worcestershire sauce on one side of each patty.

Split the buns and spread softened butter evenly on the cut sides. Preheat a skillet or griddle over medium heat. When ready to cook the patties, place buns butter-side down on the pan and toast until golden and crisp, about 1–2 minutes. Remove and keep warm.

Have the American cheese slices ready. You will use one slice per patty so each double burger ends up with two slices melted between the patties.

Heat a heavy skillet, cast-iron pan, or griddle over medium-high heat until hot. Add 1 tsp neutral oil if the pan is not well seasoned to prevent sticking.

Place two patties in the hot pan, seasoned side up/cooked side down. Cook undisturbed for 2.5–3 minutes until a brown crust forms. Flip the patties and cook another 2–3 minutes for medium doneness. Adjust time ±1 minute for rarer or more well-done preferences.

After flipping and with about 1 minute remaining, place a slice of American cheese on each patty so it begins to melt. If you prefer, stack one patty on top of another in the pan for the last 30–45 seconds to help cheese melt between them; otherwise assemble when plating.

Remove patties to a plate and let rest 1–2 minutes. This keeps juices in the meat and helps assembly.

Mix or spread the condiments: on the bottom bun spread 1 tsp mayonnaise and 1 tsp ketchup; on the top bun spread remaining mayonnaise, ketchup, and mustard as desired.

Place a lettuce leaf on the mayo-ketchup-coated bottom bun to act as a moisture barrier, then one cooked cheeseburger patty. Top that patty with another patty to create the double stack so there are two patties and two cheese slices between bun and toppings.

Add tomato slices, a few rings of red onion, and pickle slices on top of the stacked patties. Close with the toasted top bun.

Serve the double hamburger immediately while hot with optional side items (fries, potato chips, or a simple salad). Provide napkins — these are juicy burgers.

Worcestershire sauce (optional)

burger buns (soft hamburger buns)

butter, softened

American cheese slices

lettuce leaves (iceberg or romaine, washed)

tomato

pickles (sliced)

neutral oil (vegetable or canola)

Wash and scrub the russet potatoes well. Leave the skin on for texture. Cut each potato in half lengthwise, then place each half cut-side down and slice into 1/2-inch thick wedges so you end up with 'half-fries' (thicker than shoestrings, thinner than steak fries). Rinse the cut pieces under cold water until the water runs clear to remove excess starch.

Prepare potatoes

Transfer the rinsed potato pieces to a bowl of cold water and let soak for at least 30 minutes (or up to 2 hours) in the refrigerator. This removes more starch and helps crisping. After soaking, drain and spread the potatoes on a clean kitchen towel or paper towels and pat thoroughly dry.

Soak and dry

Toss the dried potato pieces in a large bowl with 1 tablespoon cornstarch, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until each piece is lightly dusted. The cornstarch forms a light crust when fried.

Coat with cornstarch and season

Pour about 2 cups of canola (or vegetable) oil into a deep heavy skillet or a medium saucepan. 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 piece of potato in the oil — it should sizzle steadily and bubble around the piece.

Heat oil

Working in 2–3 batches to avoid crowding, carefully add the seasoned potato pieces to the hot oil. Fry for 4–6 minutes per batch, turning occasionally, until the half-fries are golden brown and crisp on the edges but cooked through. Use a slotted spoon to transfer fries to a paper towel-lined tray to drain. Maintain oil temperature between batches; allow it to come back up to ~350°F before adding the next batch.

Fry in batches

If you prefer extra-crisp fries, return each drained batch to the oil at 375°F (190°C) for an additional 30–60 seconds to crisp the exterior, then drain again on paper towels.

Finish with high heat (optional)

While the last batch finishes draining, melt 2 tablespoons unsalted butter in a small skillet or microwave-safe bowl. Stir in 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon dried parsley, and 1/2 teaspoon red pepper flakes (if using) until combined. Immediately toss the hot fries with the butter-spice mixture in a large bowl so the seasoning coats the fries evenly.

Sprinkle 2 tablespoons grated Parmesan cheese over the tossed fries and give one final gentle toss so the cheese melts and clings to the warm fries. Taste and adjust salt if needed.

For simple dipping sauces, combine 1/2 cup ketchup with 1/4 cup mayonnaise and 1 teaspoon mustard to make a quick fry sauce. Serve alongside the hot half-fries.

russet potatoes (medium)

canola oil (or vegetable oil) for frying

cornstarch

unsalted butter

garlic powder

smoked paprika

dried parsley

grated Parmesan cheese

red pepper flakes (optional)

mustard

Wash and peel the russet potatoes. Cut into 1/4- to 1/3-inch thick sticks for classic fries. Place cut potatoes in a large bowl of cold water to remove excess starch. Add 1–2 cups more cold water if needed to fully cover.

Soak the cut potatoes in cold water for at least 30 minutes, preferably 1 hour. For best texture, you can soak up to 4 hours in the refrigerator.

Soak

Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. Toss the dried fries with 2 tablespoons cornstarch and 1 teaspoon fine sea salt until evenly coated. This helps create a crispy exterior.

Par-dry and coat

Heat 1–1.5 liters vegetable oil in a heavy pot or deep-fryer to 325°F (160°C). Fry the potatoes in batches (do not overcrowd) for 3–4 minutes until they are cooked through but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest 10 minutes.

First fry (blanch)

Increase the oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden and crisp, 2–3 minutes per batch. Drain on paper towels or a wire rack. Immediately sprinkle with remaining 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper, and 1 teaspoon fry seasoning or paprika. Toss gently to coat.

Final fry

Peel the onions and slice into 1/3- to 1/2-inch rings. Separate rings from each other and discard any small rings that won't hold batter (or reserve for another use). Pat rings dry with paper towels to remove surface moisture.

Prepare onions

In a bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. In a separate small bowl whisk the large egg with 1 cup cold sparkling water or cold beer. Pour the wet mixture into the dry and whisk just until combined; batter should be slightly lumpy and thick enough to coat. If using, spread 1 cup panko breadcrumbs on a plate for a double-crisp finish.

Make batter

Heat about 1 liter vegetable oil in a deep skillet or fryer to 350–360°F (175–180°C). Maintain temperature; do not let it climb above 365°F to avoid burning the batter.

Working in small batches, dip each onion ring into the batter, allowing excess to drip off. For extra crunch, transfer battered rings to the panko plate and gently press to coat. Fry rings in the hot oil until deep golden and crisp, 2–3 minutes per side, turning as needed. Remove with a slotted spoon and drain on a wire rack or paper towels.

Coat and fry

While still hot, sprinkle onion rings lightly with a pinch of kosher salt (approximately 1/4 teaspoon per batch) and a tiny dusting of paprika if desired.

Combine the cooked fries and onion rings on a large platter or divide onto plates. Garnish with chopped fresh parsley if using. Serve immediately with ketchup and other dipping sauces alongside. For best texture, keep fries and rings in a single layer on a wire rack in a low oven (around 200°F / 95°C) if holding briefly; avoid stacking so they stay crisp.

Leftovers: Cool completely, store in an airtight container, and re-crisp in a 425°F (220°C) oven on a baking sheet for 6–8 minutes.

russet potatoes

vegetable oil (for frying)

fine sea salt

cold water (for soaking)

large yellow onions

all-purpose flour

baking powder

ground black pepper

cold sparkling water or beer

large egg

panko breadcrumbs (optional for extra crunch)

fry seasoning or paprika

fresh parsley (chopped, optional)

ketchup and dipping sauces (ranch, spicy mayo)

Heat a large skillet over medium-high heat. Add 1 teaspoon neutral oil. When shimmering, add the finely diced onion and cook, stirring occasionally, until softened and beginning to brown, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Prepare pan and aromatics

Add the ground beef to the skillet, breaking it up with a spatula. Cook until no longer pink and nicely browned, about 6–8 minutes. Drain off excess fat if desired, leaving a little for flavor (about 1 teaspoon).

Brown the beef

Stir in the tomato paste, Worcestershire sauce, smoked paprika, chili powder, ground cumin, kosher salt, and black pepper. Toast the spices for 30 seconds. Pour in 120 ml beef broth (or water), stir to combine, bring to a gentle simmer, and reduce heat to medium-low. Let simmer until slightly thickened, about 6–8 minutes, stirring occasionally. Adjust seasoning to taste.

Season and simmer

If the mixture seems too thin, simmer a couple minutes longer until it reaches a loose, saucy consistency that will sit well in a 12 oz bowl. Turn off heat and keep warm.

Finish the beef

Prepare base: If using rice, fluff 1.5 cups warm cooked rice with 1 teaspoon butter and spoon into a 12 oz bowl leaving room (about 3/4 inch) at the top for toppings. If using mashed potatoes, spoon 1.5 cups warm mashed potatoes into the bowl and smooth the surface.

Ladle beef: Spoon approximately 10–12 ounces (by volume equivalent to fill a 12 oz container when combined with base) of the warm seasoned beef mixture over the rice or potatoes, letting some meat cascade over the center.

Cheese and optional onions: Immediately sprinkle 1/2 cup shredded sharp cheddar evenly over the hot beef so it softens and melts. If the cheese needs to be fully melted, place the bowl briefly under a broiler for 30–45 seconds or microwave on high for 20–30 seconds (use an ovenproof bowl for broiler). If onions were requested, scatter 1/4 cup diced raw onion on top so they provide a crisp bite.

Add tang and garnish: If desired, dot 1 tablespoon pickle relish around the edge or drizzle 1 teaspoon pickle juice over the top for that Hodad's-style tang. Finish with a pinch (about 1 teaspoon) of chopped fresh parsley or chives for color.

Serve: Serve hot immediately with a fork. Provide optional extra shredded cheddar and raw onions at the table for guests to add to taste.