Extra Sour Cream

Soda

Extra Works

Frozen 5 Orders

Comes with "The Works" (all toppings). If you would like extra toppings on the side or no toppings, please select them, and additionally let us know about any dietary restrictions.

Full Order Mix

Half Order Potato

Full Order Beef

Half Order Mix

Frozen 5 Orders with Works

Slice of Rye Bread

Full Order Potato

Chili Cup

Half Order of Beef

In a medium mixing bowl, add 2 cups full-fat sour cream. Whisk in 1 tablespoon cultured buttermilk until smooth and fully incorporated; this introduces live cultures to deepen tang. Whisk in 1 tablespoon freshly squeezed lemon juice and 1 teaspoon white wine vinegar until emulsified. The acid will immediately increase sourness and slightly thin the cream.

Combine base ingredients

Whisk in 1 tablespoon plain Greek yogurt and 1 teaspoon cream of tartar. The yogurt adds cultured tang and additional body; cream of tartar helps stabilize the increased acidity and maintain thickness.

Add thickener/acid stabilizer

Taste the mixture. If you want it noticeably more sour, add up to another 1/2 tablespoon lemon juice or 1/2 teaspoon white wine vinegar, a little at a time, whisking and tasting after each addition. Avoid over-acidifying or the texture may break.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours, preferably 6–12 hours, to allow flavors and cultures to meld and for the sourness to develop and round.

After chilling, stir the sour cream. Season with up to 1 teaspoon fine sea salt, 1 teaspoon granulated sugar (optional — a small amount of sugar can balance and enhance perception of tang), and 1/4 teaspoon freshly ground black pepper. Mix thoroughly and taste. Adjust salt or a few drops of lemon juice as needed.

If the mixture is too thick for your intended use (dipping vs topping), thin gradually with up to 2 teaspoons cold water, whisking in small amounts until you reach desired consistency.

If desired, fold in 1 tablespoon minced fresh chives or dill for a herbed variation that complements the extra tang.

Store the extra sour cream in an airtight container in the refrigerator for up to 5–7 days. Stir before each use. If separation occurs, whisk briefly to recombine.

full-fat sour cream

cultured buttermilk

lemon juice (freshly squeezed)

white wine vinegar

plain Greek yogurt (thick, full fat)

cream of tartar

fine sea salt

granulated sugar

freshly ground black pepper

cold water (if thinning required)

fresh chives or dill (optional, minced)

In a chilled serving glass or small pitcher, add 2 tablespoons simple syrup and the lemon and lime juices. Stir briefly to combine so the acid is balanced against the sweetener.

Combine syrup and acid

Slowly pour 2 cups (about 16 fl oz) of cold carbonated water into the glass or pitcher over the syrup mixture. Pour gently down the side of the glass to preserve carbonation.

Add carbonated water

If using an optional natural flavor (fruit puree, fruit syrup, or extract), add it now and stir gently once or twice to incorporate without losing too much fizz. Taste and adjust: add up to 1 tablespoon more simple syrup if you prefer sweeter, or another 1/2 teaspoon lemon/lime juice if you prefer tarter.

Add 1 cup of ice cubes to the serving glass if desired. Give the soda one gentle final stir to lift flavors and chill the drink.

Chill and serve

Garnish with a mint sprig or a citrus wheel on the rim. Serve immediately while fizzy.

carbonated water (club soda or seltzer)

simple syrup (1:1 sugar to water) or flavored syrup

fresh lemon juice

fresh lime juice

optional natural flavor (e.g., 100% fruit puree, 1:1 fruit syrup, or 1–2 drops flavored extract)

ice cubes

fresh mint sprig or citrus wheel (for garnish)

Pat the chicken thighs dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper.

Prep chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs, cook 5–6 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent with foil to rest 5 minutes; reserve pan juices.

While the chicken rests, add remaining 1 tbsp olive oil to the skillet with reserved pan juices over medium heat. Add sliced carrots and broccoli florets. Sauté 3–4 minutes until bright and just tender-crisp. Season lightly with a pinch of salt.

In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp grated ginger, 2 minced garlic cloves and 1/2 tsp sesame oil until combined.

Stir 1 tsp cornstarch into 2 tbsp cold water to make a slurry. Pour the soy-honey mixture into the hot skillet with the vegetables and bring to a gentle simmer. Stir in the cornstarch slurry and cook 1–2 minutes until the sauce thickens and becomes glossy.

Return the rested chicken to the skillet, spooning the sauce over each piece. Cook 1–2 minutes more to heat through and coat the chicken in the glaze.

Slice or chop the glazed chicken into bite-sized pieces if desired. Serve the chicken and vegetables over steamed jasmine rice. Sprinkle with sliced green onions and toasted sesame seeds. Offer lime wedges on the side for brightness.

Enjoy warm. Leftovers keep 2–3 days refrigerated in an airtight container.

boneless skinless chicken thighs

kosher salt

olive oil

soy sauce

honey

rice vinegar

fresh ginger, grated

garlic, minced

sesame oil

cornstarch

cold water

broccoli florets

carrot, thinly sliced on bias

green onions, sliced

toasted sesame seeds

steamed jasmine rice

lime wedges (optional)

Pour 8 oz vodka, 2 oz triple sec, 2 oz fresh lime juice and 1 oz simple syrup into a large measuring pitcher or the blender container. Stir briefly to combine so the spirits integrate with the citrus and syrup before blending.

Measure and combine spirits

Add 2 cups frozen strawberries, 1 cup frozen mango chunks and 1 cup pineapple chunks to the blender with the cocktail base. Add 1 oz fresh orange juice to brighten the flavor.

Add frozen fruit and juice

If any fruit pieces are large or heavily frosted together, break them up slightly so the blender can process them evenly.

Add 3 cups crushed ice and, if desired, 1 cup ice cubes for extra volume. Secure the blender lid and pulse on low a few times to break up the ice, then blend on medium-high until smooth and slushy. Total blending time typically 45–90 seconds depending on blender power.

Add ice and test consistency

Stop and scrape down the sides once or twice. If the mixture is too thick, add 1–2 tablespoons cold water or extra orange juice; if too thin, add another 1/2 cup frozen fruit or a few more ice cubes and blend again.

Rub a lime wheel around the rim of five chilled serving glasses (or single large bowl if serving family-style). Dip rims into coarse sugar or salt as preferred. Place one mint sprig and one lime wheel in each glass.

Prepare glasses

Divide the frozen cocktail evenly among five glasses. Insert a small paper straw into each. Garnish with an extra mint sprig and a small piece of pineapple or strawberry on the rim if desired.

Serve immediately while slushy and cold. Stir briefly in-glass if separation begins while serving.

vodka

triple sec (or Cointreau)

simple syrup (1:1 sugar to water)

frozen strawberries

frozen mango chunks

fresh or frozen pineapple chunks

fresh orange juice

crushed ice

ice cubes (optional, for blitzing)

lime wheels

fresh mint sprigs

coarse sugar or salt (rimmer)

small paper straws

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly flour your work surface and stretch or roll the pizza dough into a 12-inch round (or desired size). Transfer dough to a pizza peel or a parchment-lined baking sheet. Brush the dough edge and surface lightly with 1 tablespoon olive oil, leaving a small border for the crust.

Preheat & prepare dough

Spread 3 tablespoons tomato pizza sauce evenly over the dough, leaving the outer 1/2-inch border. Sprinkle the minced garlic over the sauce evenly.

Evenly distribute 1.5 cups shredded mozzarella and 1/2 cup shredded provolone across the sauce. Finish with 2 tablespoons grated Parmesan sprinkled on top. Make sure cheese coverage is even to support toppings.

Scatter pepperoni slices across the cheese, spacing them evenly. Distribute 1/2 cup crumbled cooked Italian sausage, 1/2 cup chopped cooked bacon, and 1/2 cup diced ham across the pizza so each slice will have a mixture of meats. If you prefer some meats on the side, reserve the chosen amount separately before topping.

Add the vegetable toppings: 1/4 cup thinly sliced red onion, 1/4 cup sliced green bell pepper, 1/2 cup sliced mushrooms, 1/4 cup sliced black olives, 1/4 cup thinly sliced roma tomatoes, and 2 tablespoons sliced banana peppers. Distribute vegetables evenly so they don't pile up and create soggy spots.

Transfer the pizza to the preheated oven (onto the hot stone or baking sheet). Bake at 475°F (245°C) for 10–14 minutes, rotating halfway through, until the crust is golden and cheese is bubbly and lightly browned. Baking time will vary with oven and thickness of dough—watch closely after 10 minutes.

Remove pizza from oven. Immediately sprinkle 1 teaspoon dried oregano and 1 teaspoon red pepper flakes evenly over the hot pizza. Add fresh basil leaves if using. Let rest 3–5 minutes before slicing to allow cheese to set.

Slice into 8 pieces and serve hot. Offer extra toppings (additional pepperoni, vegetables, or cheeses) on the side if requested. For no-topping or dietary restrictions, prepare the base with sauce and cheese only or omit specified ingredients; cook meats separately or substitute with plant-based alternatives as requested.

pizza dough (store-bought or homemade)

tomato pizza sauce

garlic (minced)

mozzarella cheese (shredded)

provolone cheese (shredded)

parmesan cheese (grated)

pepperoni (sliced)

Italian sausage (cooked, crumbled)

bacon (cooked, chopped)

ham (diced)

red onion (thinly sliced)

green bell pepper (sliced)

mushrooms (sliced)

black olives (sliced)

roma tomatoes (thinly sliced)

banana peppers (sliced)

red pepper flakes

dried oregano

fresh basil (optional, chiffonade)

Preheat oven to 425°F (220°C). Scrub the russet potato well and pat dry. Pierce the potato all over 6–8 times with a fork.

prepare potato

Rub the potato with olive oil and sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Place directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until the skin is crisp and a skewer or fork slides easily into the center (time will vary by potato size). For a faster option, microwave on high 6–8 minutes turning once, then finish in a 400°F (200°C) oven 10–15 minutes to crisp the skin.

season and bake

Remove potato from oven and let rest 5 minutes. Cut a lengthwise slit across the top and gently squeeze the ends to open. Add butter into the cavity and use a fork to fluff the flesh lightly, keeping the skin intact.

split and fluff

Sprinkle the 1/2 cup shredded sharp cheddar over the hot, fluffed potato so it begins to melt. If desired, return to the oven or under a broiler for 1–2 minutes to fully melt, watching closely to avoid burning.

add cheese and melt

Top the melted cheese with 2 tbsp sour cream, 2 tbsp crumbled bacon, and the sliced green onions. Sprinkle minced chives and additional salt & pepper to taste. Serve immediately while hot.

finish with toppings

If extra toppings are requested on the side, place them in small ramekins: extra shredded cheddar (1/4 cup), extra sour cream (1 tbsp), extra crumbled bacon (1 tbsp) and hot sauce (1 tsp). Note any dietary restrictions (e.g., dairy-free, vegetarian, gluten-free) so substitutions can be made: dairy-free butter and cheese alternatives, omit bacon for vegetarian, etc.

russet potatoes (medium)

black pepper

sharp cheddar cheese, shredded

sour cream

butter

crispy bacon, crumbled

green onions, thinly sliced

chives, minced

salt & pepper (to taste)

extra shredded cheddar (side)

extra sour cream (side)

extra bacon (side), crumbled

hot sauce (side)

Place the ground beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently mix with your hands or a spoon until combined; avoid overworking the meat. Divide into 4 equal portions (about 4 ounces each) and form into patties roughly 3/4-inch thick, making a slight depression in the center of each to prevent doming.

Mix and portion

Heat a griddle or heavy skillet over medium-high heat and add vegetable oil, spreading to coat. When shimmering, add patties leaving space between them. Cook without moving for 3–4 minutes until a brown crust forms. Flip and cook another 3 minutes for medium (adjust time for desired doneness). Place one slice of cheddar cheese on each patty in the last 30–60 seconds and cover briefly to melt.

Cook patties

While the patties cook, split buns and spread softened butter on cut sides. Toast buttered sides on the griddle or in a separate skillet over medium heat until golden, about 1–2 minutes. Remove from heat and keep warm.

Assemble the Full Order Beef (The Works): On the bottom bun, spread 1 tsp mayonnaise, 1 tsp ketchup, and 1 tsp mustard. Add shredded lettuce to create a slight bed, then place the cheeseburger patty on top. Add two pickle slices, two tomato slices (or one medium tomato slice divided across burgers if making one), and a few thin red onion rings. If requested, top with bacon, sautéed mushrooms, or jalapeños on the side or on the burger. Cap with the toasted top bun.

Distribute cheeses so each cooked patty receives one slice of cheddar while still hot so it can melt. Place condiments (mayonnaise, ketchup, mustard) on bottom bun as noted. If a guest requests extra sauces on the side, spoon into small ramekins.

Wash and dry lettuce and tomato. Slice tomato about 1/4-inch thick. Thinly slice red onion. Arrange lettuce, tomato slices, red onion rings, and pickle slices so each burger can be topped evenly. If customer requests no toppings or some toppings on the side, plate accordingly.

Cook bacon in a skillet over medium heat until crisp, drain on paper towels and keep warm. Sauté mushrooms in a small pan with 1 tsp butter or oil over medium heat until browned, ~4–5 minutes and season with a pinch of salt. Slice jalapeños. Serve these toppings on the side if the customer asked for extras or add them immediately to the burger if requested.

Serve each Full Order Beef with any requested side sauces or extra toppings arranged separately. Provide napkins and note any dietary restrictions (e.g., no cheese, no mayo, gluten-free bun swap) and make adjustments before assembling. Enjoy hot.

ground beef (80/20)

black pepper, freshly ground

Worcestershire sauce

vegetable oil (for griddle/skillet)

hamburger buns (sesame or plain)

butter (softened, for toasting)

cheddar cheese slices

American cheese slices

mayonnaise

ketchup

yellow mustard

iceberg lettuce, shredded or leaf

tomato, ripe, sliced

red onion, thinly sliced

dill pickle slices

bacon, cooked until crisp

sautéed mushrooms

jalapeños, sliced

If using freshly cooked fries, hold them hot at 175–190°C (350–375°F) until plating. For leftover fries, reheat in a single layer in a 200°C (400°F) oven for 5–8 minutes or in an air fryer 3–5 minutes until crisp and hot.

Heat fries

Place 2 cups of hot fries into a shallow serving dish or disposable boat to create the half order base.

Warm 1/2 cup cheese sauce until pourable (microwave 20–30 seconds, stir; or gently heat on stovetop). Pour the warm cheese sauce evenly over the fries.

Sprinkle 1/4 cup shredded cheddar over the sauced fries so the heat helps it melt into the cheese layer.

Evenly distribute 2 tablespoons chopped crispy bacon over the cheesy fries.

Scatter 2 tablespoons diced red onion and 1 tablespoon sliced scallions across the tray for onion flavor and color.

Add 3 tablespoons diced tomatoes across the top, avoiding sogginess by using seeded, well-drained tomatoes.

Place 1 tablespoon pickled jalapeño slices evenly to provide a spicy tang. Offer additional jalapeños on the side if the guest wants more heat.

Dot the surface with 2 tablespoons sour cream in small spoonfuls so guests can mix as they like.

Sprinkle 1 teaspoon chopped fresh cilantro for brightness and finish with a lime wedge on the side for optional squeezing.

Put hot sauce and ketchup on the side (1 teaspoon hot sauce, 1 tablespoon ketchup) so guests can add to taste or request none.

If the guest requested any extra toppings on the side, portion them in small ramekins: 2 tablespoons extra shredded cheese, 2 tablespoons guacamole or mashed avocado, 1 tablespoon extra bacon, or 2 tablespoons vegan cheese. Label any vegan/dairy-free substitutions clearly.

If the guest requested no toppings, do not add anything from 'The Works' section and serve the fries with cheese sauce only; include condiment cups for ketchup or hot sauce if requested.

Note dietary restrictions: for vegetarian requests, omit bacon and offer vegan cheese; for dairy-free requests, replace cheese sauce and shredded cheese with vegan cheese or a seasoned oil drizzle and confirm no cross-contact with dairy items.

Serve immediately while hot. Include any requested extra toppings in side cups and a small spoon if needed for sour cream or guacamole.

Provide napkins and utensils. If the order specified 'no toppings,' ensure the container is labeled and embellishments (lime wedge, herbs) are omitted unless requested.