Sriracha honey dipped fried chicken, pickles, tomato, onion, cherry peppers, mayo

New Haven Hot

Pickled jalapenos, avocado, cilantro, red onion, chipotle hot sauce, mayo

Mc Pollo

3oz sweet beef patty or plain, served with fries or tots, buttermilk ranch

Kids Choice of Slider

Prime Chicken Sandwich

Red kale, cucumber, yogurt harissa sauce, chopped cabbage, pickled onion

Falafel Pita

American cheese, tomato, onion, mayo, pickles

Fried Chicken

Ground Chicken Turkey Cutlet Patty

Angus Prime BGR

Lettuce, tomato, onion, pickles, cheddar, mayo, salt & pepper

Mini Mac & Cheese

Twin Angus patties, shaved & charred raw onion, whole grain IPA mustard, pickles, Legend Sauce, Wisconsin cheddar, applewood bacon, sunnyside egg, bacon & ranch dusted tots, smoked maple bacon bourbon dip

Emi's ' Bad Guys ' Smash Burger

Ground Turkey Patty

Marinated Grilled Chicken

Angus Prime, Ground Turkey Patty, Quinoa Patty, Falafel, Marinated Grilled Chicken, Sliced Fried Chicken Cutlet, Wild Alaskan Salmon Filet

Prime BGR

Choice of style: Tap House Sauce, Honey BBQ, Garlic Aioli, Caesar, Bleu Cheese

Dips

Boneless Chicken Bites

Fried Chicken Cutlet

Dips & Sauces

Pickles, tomato, onion, cherry peppers, mayo

Sriracha Honey Dipped Fried Chicken

Great American Mini Mac & Cheese

Ground Turkey Patty, Fried Chicken Cutlet, Marinated Grilled Chicken

Prime BGR Famous Fried Chicken Sandwich

Chicken Bites & Fries

Kids Slider

Yogurt sauce, tahini, chopped cabbage, pickled red onion, cucumber, harissa spice

Kale Falafel Pita

Chipotle mayo, applewood bacon, IPA Battered Onion Rings, lettuce, avocado, tomato, country sourdough

Prime BLT

In a large bowl, combine the chicken thighs and buttermilk. Cover and refrigerate for at least 2 hours or overnight for best results.

Marinate the Chicken

In another bowl, mix together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, and cayenne pepper.

Prepare the Breading

Remove the chicken from the buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture until fully coated. Shake off any excess flour.

Bread the Chicken

Heat the vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the chicken in batches for about 8-10 minutes or until golden brown and cooked through. Remove and place on paper towels to drain.

Fry the Chicken

In a small bowl, mix together the Sriracha sauce and honey until well combined.

Prepare the Sauce

Spread a layer of mayonnaise on the bottom half of a bun. Place a piece of fried chicken on top, drizzle with Sriracha honey sauce, and top with pickles, sliced tomato, onion, and cherry peppers. Place the top half of the bun on and serve.

Assemble

chicken thighs

buttermilk

all-purpose flour

cornstarch

salt

black pepper

garlic powder

onion powder

cayenne pepper

vegetable oil

Sriracha sauce

honey

pickles

tomato

onion

cherry peppers

mayonnaise

Slice the jalapenos into thin rings, removing seeds if desired for less heat.

Prepare Jalapenos

In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a simmer over medium heat until sugar and salt dissolve.

Make Pickling Solution

Add the sliced jalapenos to the saucepan and let them cook for about 5 minutes.

Pickle the Jalapenos

Remove from heat, transfer to a glass jar, and let cool. Refrigerate for at least 1 hour before using.

Store Jalapenos

Cut the ripe avocados in half, remove the pit, and scoop the flesh into a bowl.

Prepare Avocados

Add lime juice and salt to the bowl and mash the mixture until smooth.

Mash Avocado

Finely chop the fresh cilantro and set aside.

Chop Cilantro

Dice Red Onion

In a bowl, combine chopped cilantro and diced red onion. Set aside.

Combine Ingredients

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

Combine Sauce Ingredients

jalapenos

white vinegar

water

sugar

ripe avocados

lime juice

fresh cilantro

red onion

chipotle hot sauce

In a large bowl, combine the ground beef, salt, black pepper, garlic powder, onion powder, and soy sauce. Mix gently until just combined.

Make the Patty Mixture

Divide the mixture into 4 equal portions and shape each portion into a patty about 3 ounces in weight.

Shape the Patties

Preheat a skillet or grill over medium-high heat. Cook each patty for about 3-4 minutes on each side, or until they reach an internal temperature of 160°F (71°C).

Cook the Patties

Bake or fry the frozen French fries or tater tots according to the package instructions until golden and crispy.

Cook the Fries/Tots

In a medium bowl, whisk together buttermilk, mayonnaise, dried dill weed, garlic powder, onion powder, salt, and black pepper until well combined.

Mix the Dressing

Slice the slider buns in half and place a cooked patty on the bottom half of each bun.

Prepare the Buns

Top each patty with a slice of cheddar cheese, a lettuce leaf, and a slice of tomato. Place the top half of the bun on each slider.

Add Toppings

Ground beef (80% lean)

Salt

Black pepper

Garlic powder

Onion powder

Soy sauce

Slider buns

Cheddar cheese slices

Lettuce leaves

Tomato, sliced

Frozen French fries or tater tots

Buttermilk

Mayonnaise

Dried dill weed

In a large bowl, combine the buttermilk, hot sauce, salt, and black pepper. Add the chicken breasts and ensure they are fully submerged in the marinade. Cover the bowl and refrigerate for at least 1 hour or overnight for best results.

In another bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. This will be used to coat the marinated chicken.

Heat the vegetable oil in a deep skillet or frying pan over medium-high heat. While the oil is heating, remove the chicken from the marinade, allowing any excess to drip off. Dredge each piece of chicken in the breading mixture, pressing lightly to ensure it adheres. Once the oil is hot, carefully add the breaded chicken pieces. Fry for about 5-7 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Remove the chicken and place it on a paper towel-lined plate to drain excess oil.

Toast the burger buns if desired. Spread 2 tablespoons of mayonnaise on the bottom half of each bun. Place a fried chicken breast on top, followed by slices of tomato and a generous amount of pickles. Close the sandwich with the top half of the bun. Serve immediately.

Assemble the Sandwich

Boneless, skinless chicken breasts

Hot sauce

All-purpose flour

Cornstarch

Paprika

Vegetable oil

Burger buns

Tomato

Pickles

Soak the canned chickpeas in water for at least 1 hour. Drain and rinse before use.

Soak Chickpeas

In a food processor, combine the soaked chickpeas, parsley, garlic, cumin, coriander, baking powder, salt, and black pepper. Pulse until the mixture is coarse and well combined.

Blend Ingredients

Transfer the mixture to a bowl and mix in the flour. Form the mixture into small balls or patties, about 1 to 2 inches in diameter.

Form Falafel Balls

Heat oil in a deep pan over medium heat. Carefully add the falafel balls in batches, frying until golden brown, about 4-5 minutes per side. Remove and drain on paper towels.

Fry Falafel

In a small bowl, combine the plain yogurt and harissa paste. Mix well until smooth and set aside.

Mix Yogurt Sauce

Warm the pita bread in a toaster or briefly on a skillet to make it pliable.

Prepare Pita

Stuff each pita with chopped red kale, diced cucumber, chopped cabbage, pickled onion, and several falafel balls.

Fill the Pita

Drizzle the yogurt harissa sauce generously over the fillings in each pita.

Add Sauce

Serve the falafel pita immediately while warm, with extra sauce on the side if desired.

Serve

Canned chickpeas

Fresh parsley, chopped

Garlic cloves, minced

Ground cumin

Ground coriander

Baking powder

Oil for frying

Red kale, chopped

Cucumber, diced

Chopped cabbage

Pickled onion

Plain yogurt

Harissa paste

Pita bread

In a large bowl, add the chicken pieces and pour in the buttermilk. Ensure the chicken is fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.

In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, black pepper, and salt. Stir until well combined.

In a deep skillet or large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it sizzles, the oil is ready.

Heat the Oil

Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece in the flour mixture, ensuring each piece is well coated.

Carefully place the breaded chicken in the hot oil, working in batches if necessary. Fry for about 12-15 minutes, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C).

Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.

Drain the Chicken

Slice the tomato and onion and set aside. Prepare the mayonnaise and pickles.

Prepare the Ingredients

On a toasted bun, spread a generous amount of mayonnaise. Add the fried chicken piece, followed by a slice of American cheese, tomato slices, onion slices, and pickles.

Layer the Sandwich

Close the sandwich with the top bun, serve immediately, and enjoy your delicious fried chicken sandwich!

chicken pieces (legs, thighs, or breasts)

paprika

American cheese slices

tomato, sliced

onion, sliced

pickles, sliced

In a large mixing bowl, combine the ground chicken and ground turkey. Use your hands or a spatula to mix until well incorporated.

Mix the Meat

Add the breadcrumbs, egg, and milk to the meat mixture. Stir until all ingredients are evenly mixed.

Add Binders

Add garlic powder, onion powder, salt, black pepper, dried oregano, and paprika to the mixture. Mix thoroughly to ensure even distribution of the seasonings.

Season the Mixture

Divide the mixture into equal portions (about 4-6 depending on desired size). Shape each portion into a patty that is about 1/2 inch thick.

Form Patties

In a large skillet, heat olive oil over medium heat until it shimmers.

Carefully place the patties in the skillet, making sure not to overcrowd. Cook for 5-6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).

Once cooked, remove the patties from the skillet and let them rest for a few minutes before serving.