New Holland Beer Barrel Bourbon, smoked Worcestershire, pickle, olives, Union Star cheese whips and summer sausage

SMOKED BOURBON BLOODY

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Double 4 oz. burger patties cooked medium-well, hickory BBQ, cheddar cheese, bacon and fried onion crisps on brioche

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

Mix Ingredients

Divide the mixture into two equal portions and shape them into 4 oz. patties, making a slight indentation in the center of each patty to ensure even cooking.

Form Patties

Preheat a grill or skillet over medium-high heat.

Preheat Cooking Surface

Cook the burger patties for about 4-5 minutes on one side until browned. Flip the patties and cook for an additional 4-5 minutes.

Cook the Patties

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

Melt Cheese

In a skillet, cook the bacon strips over medium heat until crispy, about 5-7 minutes.

Cook Bacon

Transfer the cooked bacon to a paper towel-lined plate to drain excess grease.

Drain Bacon

Toast the brioche burger buns on the grill or in a skillet until golden brown.

Toast Buns

Spread a generous amount of hickory BBQ sauce on the bottom half of each toasted brioche bun.

Add BBQ Sauce

Place the first burger patty with melted cheese on top of the BBQ sauce, followed by three bacon strips and a handful of fried onion crisps.

Layer Ingredients

Place the second burger patty on top and repeat the layering with BBQ sauce, bacon, and onion crisps.

Double Stack

Top with the other half of the brioche bun and press down slightly.

Complete Assembly

Ground beef

Salt

Black pepper

Bacon strips

Cheddar cheese slices

Fried onion crisps

Hickory BBQ sauce

Brioche burger buns