Herbed Goat Cheese, Poblano Sweet Corn Relish, Cholula Lemon Vinaigrette, Buttermilk Breaded Deep Fried Red Onions

5.5oz Goatsnake

5.5oz Hamburger

Bun, Burger, Applewood Smoked Bacon, Frizzled Onions, BBQ Sauce

5.5oz Mastodon

House Made Hot Sauce, Cheddar, Jalapeno Popper

5.5oz Brujeria

Bun, Burger, Crushed Garlic, Housemade Hot Sauce, Pepperjack, Jalapenos, Tortilla Strips, and Roasted Garlic Mayo

5.5oz Plague Bringer

5.5oz Cheeseburger

Horseradish Dusseldorf Mayo, Two Slices of Swiss, Caramelized Onions, Mushrooms

5.5oz W.A.S.P.

Bun, Burger, Applewood Smoked Bacon, BBQ Pulled Pork, Cheddar, Pickles

5.5oz Led Zeppelin

Bun, Burger, Applewood Smoked Bacon, Cheddar, Farm Fresh Egg, Lettuce, Tomato, Red Onion

5.5oz Kuma

Avocado, Cherry Poppers, Pepperjack, Chipotle Mayo, Lettuce, Tomato, Onion

5.5oz Iron Maiden

Applewood Smoked Bacon, Buffalo Sauce, Blue Cheese Dressing, Buttermilk Frizzled Onions

5.5oz Metallica

Bun, Burger, Applewood Smoked Bacon, Bleu Cheese Crumbles, Mushrooms

5.5oz Skid Row

Goatsnake*

Deep Fried Panko Breaded Dill Chips, Chipotle Mayo

Fried Pickles

Fried Chicken Tender, Bacon, spicy marinara, deep fried mac & cheese medallion, parmesan cheese, Basil

REZN

Applewood Smoked Bacon, Cheddar, Frizzled Onion, BBQ Sauce

Mastodon*

Slow Cooked Pulled Pork, BBQ Sauce, Frizzled Onions, & Pickles

Pig Destroyer*

Bacon, Buffalo Sauce, Bleu Cheese, Fried Buffalo Tender, & Scallions

Buffalo Chicken Mac

Deep Fried Chicken Tenders, Buffalo Sauce, Monterey Jack, Lettuce, Tomato, Red Onion, Bleu Cheese Dressing

Hatebeak*

Brujeria

Crispy Chicken Tenders, Blackening Spice, Cheddar, Ranch, BBQ, Chipotle Pepper, Lettuce, Tomato, Onion

DEATHKLUCK

Bacon, Jalapenos, Cherry Peppers, Monterey Jack Cheese, Scallions

Loaded Cheese Fries

Deep Fried Blackened Chicken Tenders, Applewood Smoked Bacon, Cheddar Cheese, Belgian Waffle Strips, Maple Syrup Drizzle, Raspberry Aioli

Sourvein*

Deep Fried Chicken Tenders, Buffalo Sauce, Bleu Cheese Dressing, Celery

Buffalo Chicken Tenders

In a bowl, combine goat cheese, parsley, chives, garlic powder, salt, and black pepper. Mix until well combined.

Herbed Goat Cheese

Roast the poblano pepper over an open flame until charred. Once charred, place it in a bowl covered with plastic wrap to steam. After about 10 minutes, peel off the skin, remove the seeds, and dice. In a bowl, combine diced poblano, sweet corn, red onion, cilantro, lime juice, and salt.

Poblano Sweet Corn Relish

In a small bowl, whisk together Cholula hot sauce, lemon juice, olive oil, honey, and salt until emulsified.

Cholula Lemon Vinaigrette

Soak the sliced onion rings in buttermilk for at least 30 minutes. In a separate bowl, combine flour, cornmeal, salt, and black pepper. Heat oil in a frying pan to 350°F (175°C). Dredge the soaked onion rings in the flour mixture and fry them in batches until golden brown, about 2-3 minutes. Drain on paper towels.

Buttermilk Breaded Deep Fried Red Onions

Red onion, sliced into rings

Buttermilk

All-purpose flour

Cornmeal

Salt

Black pepper

Oil for frying

In a bowl, season the ground beef with salt and black pepper. Form the beef into a burger patty about 5.5 ounces in weight.

Prepare the Patty

Heat a grill or skillet over medium-high heat. Cook the burger patty for about 3-4 minutes on each side or until it reaches your desired doneness.

Cook the Burger

While the burger is cooking, you can toast the hamburger bun on the grill or in a toaster until golden.

Toast the Bun

On the bottom half of the bun, place the cooked burger patty. Top with lettuce, tomato slices, and onion slice. Add ketchup and mustard to taste, then place the top half of the bun on.

Assemble the Burger

Ground Beef

Hamburger Bun

Lettuce

Tomato

Onion

Black Pepper

Ketchup

Mustard

Preheat a grill or skillet over medium-high heat. Season the burger patty with salt and pepper. Cook the burger for about 4-5 minutes on each side, or until it reaches your desired level of doneness.

Prepare the Burger

In a separate skillet, cook the applewood smoked bacon over medium heat until crispy. Remove from the skillet and drain on paper towels.

Cook the Bacon

In the same skillet used for the bacon, add thinly sliced onions and cook until they are golden brown and crispy. This will take about 5-7 minutes.

Frizzle the Onions

Toast the bun lightly on the grill or skillet. Place the cooked burger patty on the bottom half of the bun, top with crispy bacon, frizzled onions, and drizzle BBQ sauce on top. Cap with the top half of the bun.

Serve the 5.5oz Mastodon burger hot with your favorite side.

Serve

Burger Patty

Applewood Smoked Bacon

Frizzled Onions

BBQ Sauce

In a blender, combine tomatoes, jalapenos, garlic, white vinegar, and salt. Blend until smooth. Pour into a saucepan and simmer for 20 minutes on medium heat, stirring occasionally. Adjust seasoning with more salt if necessary.

Make the Hot Sauce

Preheat the oven to 375°F (190°C). Halve the jalapenos and remove seeds. In a bowl, mix cream cheese, cheddar cheese, and pepper. Stuff the jalapenos with the cheese mixture, then dip each stuffed jalapeno in beaten egg and coat with bread crumbs. Place on a baking sheet and bake for 25-30 minutes until golden brown.

Prepare Jalapeno Poppers

Once the jalapeno poppers are ready, drizzle the house-made hot sauce over them and serve warm.

Tomatoes

Jalapenos

Garlic

White Vinegar

Olive Oil

Cream Cheese

Cheddar Cheese

Jalapenos (for poppers)

Bread Crumbs

Pepper

In a mixing bowl, combine the ground beef and crushed garlic. Form it into a patty.

Prepare the Burger Patty

Heat a grill or skillet over medium-high heat. Cook the patty for about 3-4 minutes on each side, or until it reaches your desired doneness.

Cook the Patty

In the last minute of cooking, place the slice of pepperjack cheese on top of the patty to melt.

Melt the Cheese

While the burger is cooking, lightly toast the bun on the grill or in a toaster.

Prepare the Bun

Spread the roasted garlic mayo on the bottom half of the bun. Place the cooked patty on top, followed by housemade hot sauce, jalapenos, and tortilla strips. Top with the other half of the bun.

Enjoy your 5.5oz Plague Bringer burger with your favorite side!

Crushed Garlic

Housemade Hot Sauce

Pepperjack Cheese

Tortilla Strips

Roasted Garlic Mayo

Season the burger patty with salt and black pepper on both sides.

Preheat a grill or skillet over medium-high heat. Cook the burger patty for about 4-5 minutes on each side for medium doneness, or until cooked to your preference.

In the last minute of cooking, place a slice of cheddar cheese on top of the burger patty and cover to melt.

Add Cheese

While the burger is cooking, lightly toast the burger bun on the grill or in a toaster until golden brown.

Spread ketchup and mustard on the bottom half of the toasted bun. Place the cooked burger patty with melted cheese on top, followed by lettuce, tomato, and onion slices. Top with the other half of the bun.

Burger Bun

Slice the large onion into thin strips. In a skillet, heat 1 tablespoon of butter or oil over medium heat. Add the onions and a pinch of salt. Cook, stirring occasionally, for about 15-20 minutes until the onions are golden brown and caramelized.

Caramelize the Onions

While the onions are caramelizing, clean and slice the mushrooms. In another skillet, heat 1 tablespoon of butter or oil over medium heat. Add the mushrooms and sauté for about 5-7 minutes, or until they are tender. Season with salt and pepper to taste.

Cook the Mushrooms

Take two slices of bread of your choice. Spread a generous amount of Horseradish Dusseldorf Mayo on one side of each slice. Layer the Swiss cheese on one slice, followed by the caramelized onions and sautéed mushrooms. Top with the other slice of bread, mayo side down.

Assemble the W.A.S.P.

Heat a skillet over medium heat and add a little butter or oil. Place the sandwich in the skillet and grill for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.

Grill the Sandwich

Remove the sandwich from the skillet, slice it in half if desired, and serve hot with extra Horseradish Dusseldorf Mayo on the side.

Horseradish Dusseldorf Mayo

Swiss cheese slices

Onions

Mushrooms

Butter or oil (for cooking)

Preheat a grill or skillet over medium-high heat. Cook the 5.5oz burger patty for about 4-5 minutes on each side, or until it reaches your desired doneness.

Cook the Burger Patty

In a separate skillet, cook the applewood smoked bacon over medium heat until crispy. Remove and drain on paper towels.

If using pre-cooked BBQ pulled pork, heat it in a saucepan over medium heat until warmed through. If cooking from scratch, follow your preferred pulled pork recipe.

Prepare the Pulled Pork

On the bottom half of the bun, place the cooked burger patty. Top it with the cheddar cheese slice, crispy bacon, BBQ pulled pork, and pickles. Finally, place the top half of the bun on the burger.

Serve the burger with your choice of side dishes like fries or a salad.

BBQ Pulled Pork

Pickles

In a skillet over medium heat, cook the applewood smoked bacon until crispy. Remove and set aside.

In the same skillet, add the ground beef and season to taste. Cook for 3-4 minutes on each side, or until it reaches your desired doneness.

During the last minute of cooking the burger, place a slice of cheddar cheese on top and cover the skillet until melted.

In a separate pan, fry the farm fresh egg to your liking (sunny-side up or over easy).

Fry the Egg

On the bottom half of the bun, layer the lettuce, cooked burger with melted cheese, crispy bacon, tomato slices, red onion rings, and finally the fried egg. Top with the other half of the bun.

Serve the burger warm with your favorite side.

Farm Fresh Egg

Red Onion

Wash and slice the avocado, cherry tomatoes, and onion. Tear the lettuce into smaller pieces.

Prepare the Vegetables

On a serving plate, layer the lettuce first, followed by the sliced avocado, cherry tomatoes, pepperjack cheese, and onion.

Assemble the Sandwich

Spread the chipotle mayo evenly over the top layer of the ingredients.

Add the Sauce

Top it off with another slice of pepperjack cheese, if desired. Serve immediately.

Final Touch

Avocado

Cherry Tomatoes

Chipotle Mayo

In a large skillet over medium heat, cook the applewood smoked bacon until crispy. Remove from the skillet and let it drain on paper towels.

Slice the large onion into thin rings. In a bowl, combine the buttermilk with the onion rings and let them soak for at least 30 minutes. In another bowl, mix the flour, salt, and pepper. Heat vegetable oil in a frying pan. Dredge the soaked onion rings in the flour mixture and fry until golden brown. Drain on paper towels.

Prepare the Frizzled Onions

In a bowl, combine the crispy bacon pieces with buffalo sauce, tossing well to coat.

Combine Ingredients

On a serving plate, layer the buffalo bacon mixture, drizzle with blue cheese dressing, and top with frizzled onions.

Assemble the Dish

Buffalo Sauce

Blue Cheese Dressing

All-purpose Flour

Vegetable Oil

In a skillet, melt the butter over medium heat. Add the sliced mushrooms, season with salt and pepper, and sauté until they are golden brown, about 5-7 minutes. Set aside.

Prepare the Mushrooms

Season the burger patty with salt and pepper. Grill or pan-fry over medium-high heat for about 3-4 minutes on each side or until it reaches your desired doneness.

In the same skillet, add the applewood smoked bacon and cook until crispy, about 3-4 minutes. Remove and drain on paper towels.

Toast the bun lightly if desired. Place the cooked burger patty on the bottom half of the bun, then layer with sautéed mushrooms, crispy bacon, and bleu cheese crumbles. Top with the other half of the bun.

Serve the burger immediately with your favorite sides.

Bleu Cheese Crumbles

Butter

Soak red onion rings in buttermilk for at least 30 minutes. In a separate bowl, mix flour, cornmeal, salt, and pepper.

Prepare Onions

Remove onion rings from buttermilk, coat in the flour mixture, and deep fry in hot oil until golden brown. Drain on paper towels.

Coat and Fry

In three separate shallow bowls, place the flour, beaten eggs, and panko breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and black pepper.

Prepare the Dipping Station

Dip each dill pickle chip first into the flour, then into the beaten eggs, and finally coat with the panko breadcrumbs. Set aside on a plate.

Coat the Pickles

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Fry the coated pickle chips in batches until golden brown and crispy, about 2-3 minutes. Remove and place on a paper towel-lined plate to drain excess oil.

Fry the Pickles

In a small bowl, mix together mayonnaise and chipotle sauce until well combined.