Two beef patties, cheese, lettuce, tomato, and our special sauce on a toasted bun.

Classic Double Cheeseburger

Crispy fries served with your choice of dipping sauce.

Hand-Cut Beer Battered Fries

Porch Bar

In a mixing bowl, combine the ground beef with salt and black pepper. Mix gently until just combined.

Mix the Ingredients

Divide the meat mixture into 4 equal portions and shape each portion into a patty about 1/2 inch thick.

Form the Patties

Preheat a grill or skillet over medium-high heat.

Heat the Grill or Skillet

Place the patties on the grill or skillet. Cook for about 3-4 minutes on one side, then flip.

Cook the Patties

After flipping, place 2 slices of cheese on each patty. Cook for an additional 3-4 minutes or until the cheese is melted and the patties are cooked to your desired doneness.

Add Cheese

In a small bowl, combine mayonnaise, ketchup, Dijon mustard, and pickle relish. Mix well until smooth.

Mix the Sauce Ingredients

Wash the tomato and slice it into thin rounds.

Slice the Tomato

Rinse the lettuce leaves and pat them dry.

Wash the Lettuce

Lightly toast the burger buns on the grill or in a toaster until golden brown.

Toast the Buns

Spread a layer of the special sauce on the bottom half of each bun. Place a lettuce leaf on each bun, followed by a slice of tomato.

Layer the Ingredients

Place two cheese-topped patties on each assembled bun.

Add the Patties

Top with the other half of the bun and serve immediately.

Finish the Burger

Ground beef (80/20 mix)

Salt

Black pepper

Cheddar cheese slices

Lettuce leaves

Tomato

Mayonnaise

Ketchup

Dijon mustard

Pickle relish

Burger buns

Wash and peel the russet potatoes. Cut each potato into thick strips (about ½ inch wide) to form fries.

Cutting the Fries

Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes. This helps remove excess starch and makes them crispier.

Soaking the Fries

In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and pepper. Whisk together until well combined.

Mixing the Batter

Gradually pour in the beer while whisking until the batter is smooth and free of lumps. Set aside.

Adding the Beer

In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heating the Oil

Drain the soaked fries and pat them dry with a clean kitchen towel to remove excess moisture.

Drying the Fries

Dip the dried fries into the beer batter, allowing any excess to drip off. Carefully place the battered fries into the hot oil, cooking in batches to avoid overcrowding. Fry until golden brown and crispy, about 4-5 minutes.

Coating and Frying

Using a slotted spoon, remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil. Season with salt and pepper immediately.

Draining

Serve the crispy beer-battered fries hot with your choice of dipping sauce.

Plating

Russet Potatoes

Vegetable Oil

Pepper

All-Purpose Flour

Cornstarch

Baking Powder

Beer

Garlic Powder

Onion Powder

Paprika

Chill your glass by filling it with ice water and setting it aside while you prepare the cocktail.

Prepare the Glass

In a mixing glass, combine 2 oz of bourbon, 1 oz of sweet vermouth, 2 dashes of Angostura bitters, and 0.5 oz of simple syrup.

Fill the mixing glass with ice cubes (about 1 cup) and stir the mixture for about 30 seconds until well chilled.

Add Ice

Discard the ice water from the chilled glass. Using a strainer, pour the mixed cocktail into the chilled glass.

Strain the Cocktail

Garnish the cocktail with a piece of cherry and an expressed orange peel to enhance aroma and flavor.

Classic Double Cheeseburger

Hand-cut Beer Battered Fries

Porch Bar