A juicy burger served with potatoes, perfect for any time of the day.

Hangover Burger

Smoked salmon served with potato salad, lettuce, tomato, and Brussels sprouts.

Smoked Salmon

Delicious cheese dip made with green chilies, served with tortilla chips.

Green Chili Cheese Dip

Cheesy quesadillas served with a side of our special dip.

Quesadillas and Dip

Quesadillas filled with cheese and served with grape tomatoes, lettuce, and dressing.

Quesadillas

Preheat the oven to 425°F (220°C). Cut the potatoes into wedges and place them in a bowl.

Prepare the Potatoes

Drizzle the olive oil over the potato wedges, then sprinkle with salt, black pepper, and garlic powder. Toss to coat evenly.

Season the Potatoes

Spread the seasoned potato wedges on a baking sheet in a single layer. Bake for 25-30 minutes or until golden and crispy, turning halfway through.

Bake the Potatoes

While the potatoes are baking, form the ground beef into two burger patties. Season both sides with salt and black pepper.

Cook the Burger Patties

Heat a skillet or grill over medium-high heat. Cook the burger patties for about 4-5 minutes on each side, or until they reach your desired doneness.

Grill the Burgers

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

Add Cheese

Toast the burger buns lightly. Place a lettuce leaf on the bottom bun, add the burger patty with melted cheese, top with tomato slices, pickles, ketchup, and mustard. Add the top bun.

Assemble the Burger

Serve the Hangover Burger with the crispy potato wedges on the side.

Serve

Ground Beef

Burger Buns

Cheddar Cheese

Lettuce

Tomato

Pickles

Potatoes

Olive Oil

Salt

Black Pepper

Garlic Powder

Ketchup

Mustard

Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain, cool slightly, then peel and cut into cubes.

Prepare the Potato Salad

In a bowl, whisk together olive oil, lemon juice, salt, black pepper, and fresh dill. Add the cubed potatoes and mix gently until well coated.

Mix the Salad Dressing

Wash and dry the lettuce leaves. Slice the tomatoes and trim the ends of the Brussels sprouts. Steam the Brussels sprouts until tender, about 8-10 minutes.

Prepare the Vegetables

On a serving platter, arrange the lettuce leaves, top with the potato salad, place the smoked salmon on top, and garnish with sliced tomatoes and steamed Brussels sprouts.

Assemble the Plate

Smoked salmon

Tomatoes

Brussels sprouts

Olive oil

Lemon juice

Black pepper

Fresh dill

In a mixing bowl, combine the cream cheese and sour cream. Mix until smooth and creamy.

Prepare the Dip

Stir in the shredded cheddar cheese and canned diced green chilies. If you like it spicy, add the jalapeño peppers.

Add Cheeses and Chilies

Add garlic powder, onion powder, salt, and black pepper to the mixture. Stir well to combine all ingredients.

Season the Mixture

Transfer the mixture to a baking dish. Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until the cheese is melted and bubbly.

Heat the Dip

Remove from the oven and let it cool slightly before serving. Serve warm with tortilla chips.

cream cheese

sour cream

shredded cheddar cheese

canned diced green chilies

jalapeño peppers (optional)

garlic powder

onion powder

salt

black pepper

tortilla chips

In a small bowl, combine sour cream, salsa, lime juice, and chopped cilantro. Mix well and set aside.

Heat olive oil in a large skillet over medium heat. Place one tortilla in the skillet.

Prepare the Quesadillas

Sprinkle half of the cheese over the tortilla. If using, add cooked chicken and jalapeños on top.

Top with another tortilla and cook until the bottom is golden brown, about 2-3 minutes.

Carefully flip the quesadilla and cook the other side until golden brown and the cheese is melted, about another 2-3 minutes.

Remove from the skillet and repeat with the remaining tortillas and filling.

Cut the quesadillas into wedges and serve hot with the prepared dip.

flour tortillas

shredded cheese (cheddar or Mexican blend)

cooked chicken, shredded (optional)

olive oil

jalapeños, sliced (optional)

Wash the grape tomatoes and lettuce. Slice the grape tomatoes in half and set aside. Tear the lettuce into bite-sized pieces.

Prepare the Ingredients

Place a tortilla on a flat surface. Sprinkle 1/2 cup of shredded cheese evenly over one half of the tortilla. Fold the tortilla in half to cover the cheese.

Assemble the Quesadillas

Heat 1 tablespoon of olive oil in a skillet over medium heat. Place the folded quesadilla in the skillet and cook for about 3-4 minutes on each side, or until golden brown and the cheese has melted. Repeat with the second quesadilla, adding more oil if needed.

Cook the Quesadillas

Cut the quesadillas into wedges and serve with the grape tomatoes, lettuce, and a drizzle of salad dressing on the side.

Hangover Burger

Smoked Salmon

Green Chili Cheese Dip

Quesadillas And Dip

Quesadillas