Smash Burgers

House made rice and bean patty, iceberg, tomato, onion, house pickles, vegan Wally sauce, brioche bun

Squeaky Wheel

Chocolate chip cookies, Big Dipper Vanilla Bean ice cream, rainbow sprinkles

Classic Ice Cream Cookie Sandwich

Fried buttermilk brined chicken breast, iceberg, house pickles, smoked honey, spicy Smashville mayonnaise, brioche bun

Buck Buck

Extra cheese

Griddled onion

Add On’s Extra 4 oz smash patty*

Bacon jam

Mustard seared Mannix smash patty, American cheese, griddled onion, lettuce, tomato, house pickles, Wally sauce, brioche bun

Secret Single*

Mannix smash patty, American cheese, iceberg, tomato, onion, house pickles, Wally sauce, brioche bun

O.G.*

Mannix smash patty, Oregon cheddar, bacon jam, griddled onion, iceberg, tomato, Wally sauce, brioche bun

Wally*

Mannix smash patty, American cheese, ketchup, brioche bun. Prepared well done

Juvenile* Just. A. Burger.

Milk

Wally sauce

Additional sauce

French fried shoestring potatoes, tomato ketchup

Salt-N-Pepa Fries

Salad greens, bacon, Parmesan, tomato, pickled onion, buttermilk-herb vinaigrette

Throwback Salad

Divide the 1 lb grass-fed ground beef into 4 equal balls (about 4 oz / 113 g each). Do not overwork the meat; handle gently and just form loose balls.

Portion the beef

Place a heavy cast-iron skillet or griddle over medium-high heat. Let it heat until shimmering, about 4–5 minutes. Add 1 tablespoon neutral oil and spread to coat the surface.

Preheat pan

Lightly salt and pepper the top of each meat ball just before cooking. Do not mix salt into the meat ahead of time — that can draw out moisture.

Seasoning

Place 2 meat balls in the hot skillet leaving space between them. Put a sheet of parchment over each ball and firmly press down with a sturdy metal spatula or burger press to flatten to about 1/4 inch thick. Hold pressure for 10–15 seconds to set a thin patty with good contact.

Smash

Immediately season the exposed (now-flat) surface with a light pinch of salt and pepper.

Season the exposed side

Cook without moving for 2–3 minutes, until deep brown and crisp edges form. Using the spatula, scrape under the patty to release it and flip. If cooking two at a time, cook the next two after the first flip. After flipping, place a slice of cheese on each patty and cook another 30–60 seconds until cheese melts and internal temperature reaches 155–160°F (for medium-well; grass-fed cooks faster, so watch closely).

Cook and caramelize

Repeat smashing and cooking with the remaining meat balls, adding a little oil if the pan becomes dry.

Repeat

While patties cook, spread 1 tablespoon butter on cut sides of the 2 buns. After the first round of patties has been flipped (when there is still time), place buns butter-side down on the hot skillet or griddle and toast until golden brown, about 30–60 seconds. Remove and keep warm.

Toast buns

If you prefer softened onions, add the 1/2 cup thinly sliced yellow onion to the skillet off to one side (add a little oil if needed) and cook over medium heat until translucent and lightly browned, about 4–6 minutes. Remove from pan and keep warm.

Caramelize onions (optional)

Spread mayonnaise on the bottom bun, ketchup and mustard on the top bun (or apply to taste). Place lettuce leaf on bottom bun, then stack two smashed patties (cheese side up) on each bottom bun. Top with tomato slice, pickles, and caramelized or raw onions. Close with the top bun.

Assemble burgers

Serve smash burgers immediately while hot. Provide extra ketchup, mustard, and pickles at the table. Leftover patties can be refrigerated for up to 2 days; reheat briefly in a hot skillet to maintain crust.

grass-fed ground beef (80/20)

fine sea salt

freshly ground black pepper

neutral oil (canola, vegetable, or avocado)

soft burger buns (potato or brioche)

butter (room temperature)

American cheese slices (or cheddar)

yellow onion, thinly sliced

pickles, sliced

lettuce leaves

tomato, 1/4-inch slices

ketchup

mustard

mayonnaise

sturdy spatula or metal burger press

parchment paper (for pressing)

In a small bowl combine ground flaxseed and warm water; stir and let sit 5 minutes until thickened.

Prepare flax egg

In a medium bowl, lightly mash the black beans with a fork or potato masher leaving some whole for texture. Add cooked rice, grated carrot, chopped onion, minced garlic, cumin, smoked paprika, salt, and pepper. Stir to combine.

Mash and mix

Add the thickened flax egg and the flour to the rice-and-bean mixture. Fold together until the mixture holds when pressed; if too wet add up to 1 additional tablespoon flour.

Bind the mixture

Divide the mixture into two equal portions. With slightly oiled hands shape each portion into a 3.5–4 inch round patty about 3/4 inch thick, compacting so they hold together.

Form patties

Heat a large nonstick or stainless pan over medium heat and add the neutral oil. When shimmering, add the patties and cook undisturbed 4–5 minutes until a golden crust forms. Flip and cook another 3–4 minutes until browned and heated through. Reduce heat if the exterior browns too quickly. Transfer to a paper towel-lined plate to rest 2 minutes.

Pan-fry patties

In a small bowl whisk together vegan mayonnaise, ketchup, Dijon mustard, pickle brine, maple syrup, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth. Taste and adjust seasoning (more brine for tang, more maple for sweetness). Refrigerate until assembly.

Slice brioche buns in half. Lightly spread vegan butter or oil on cut sides. Toast cut sides in a skillet over medium heat until golden, 1–2 minutes. While toasting, wash and pat dry lettuce leaves, slice tomato, and separate red onion rings.

Prepare buns and vegetables

Spread about 1 tablespoon Vegan Wally Sauce on both the bottom and top bun halves. Place 1–2 leaves of iceberg on the bottom bun, add a rice & bean patty, top with 2–3 tomato slices, a few red onion rings, and 3 house pickle slices. Cap with top bun and press gently. Repeat for the second sandwich.

Assemble sandwiches

Cut sandwiches in half if desired and serve immediately with extra Wally sauce on the side. Leftover patties keep refrigerated up to 3 days and can be reheated in a skillet or oven.

Serve

cooked long-grain white rice

cooked black beans, drained and rinsed

finely grated carrot

finely chopped yellow onion

minced garlic

ground cumin

smoked paprika

salt

black pepper

ground flaxseed

warm water (for flax egg)

all-purpose flour (or gluten-free flour)

neutral oil for pan-frying

vegan mayonnaise

Dijon mustard

pickle brine (from jarred pickles)

maple syrup

garlic powder

onion powder

brioche-style vegan burger buns

iceberg lettuce, 2–3 large crisp leaves per sandwich

ripe tomato, sliced 1/4-inch thick

red onion, thinly sliced into rings

house pickles, sliced lengthwise or coins

vegan butter or oil for toasting buns

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Preheat and prepare

In a medium bowl, whisk together the all-purpose flour (2.25 cups), baking soda (1 tsp), and salt (1/2 tsp). Set aside.

Dry ingredients

In a large mixing bowl, using a hand mixer or stand mixer fitted with a paddle, cream the softened unsalted butter (1 cup) with granulated sugar (1/2 cup) and packed brown sugar (3/4 cup) on medium speed until light and fluffy, about 2–3 minutes.

Cream butter and sugars

Add the large eggs (2) one at a time, mixing well after each addition. Scrape down the bowl, then mix in the pure vanilla extract (2 tsp) until combined.

Add eggs and vanilla

Gradually add the flour mixture to the butter mixture on low speed until just combined. Do not overmix.

Combine wet and dry

Fold in the semisweet chocolate chips (1.5 cups) with a spatula until evenly distributed.

Fold in chocolate chips

Using a 2-tablespoon cookie scoop (or spoon), portion dough into 24 even balls. Place them on the prepared baking sheets about 2 inches apart to allow spreading. For sandwich-size cookies, you may form slightly larger dough balls for 12–16 cookies; if making 12, use a 3-tablespoon scoop and expect larger cookies.

Portion the dough

Bake in the preheated 350°F (175°C) oven for 9–12 minutes for 2-tablespoon cookies (or 11–14 minutes for larger), until edges are golden and centers still look slightly soft.

Bake

Remove sheets from oven. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For best assembly, cookies should be fully cooled (room temperature) or slightly chilled so they don't melt the ice cream.

Cool

Scoop the Big Dipper Vanilla Bean ice cream (1 pint) into a bowl and let it sit at room temperature for 5–10 minutes until soft enough to spread but not melted.

Soften ice cream

Pair cooled cookies into similar-size pairs so sandwiches will be even.

Match cookies

Using a 1/4-cup scoop (or a heaping 1/4 cup measure), place a scoop of softened ice cream onto the flat side of one cookie. Top with its matching cookie and press gently to spread the ice cream evenly to the edges. If you prefer a thicker filling, use more ice cream.

Fill sandwiches

Pour the rainbow sprinkles (1/2 cup) into a shallow bowl. Roll the perimeter of each sandwich in the sprinkles, pressing lightly so they adhere to the exposed ice cream.

Add sprinkles

If using, melt the optional extra chocolate (approx. 2 tbs) and drizzle over the tops of the sandwiches with a spoon for decoration. Let the drizzle set for a few minutes.

Optional drizzle

Place assembled sandwiches on a baking sheet lined with parchment and freeze for at least 30–60 minutes to firm. For best texture and easier serving, freeze for 1–2 hours.

Firm up

Serve immediately after firming or store in an airtight container layered with parchment paper in the freezer for up to 1 week for optimal quality (up to 1 month acceptable). Let frozen sandwiches sit at room temperature 3–5 minutes before eating for easier bite.

Serve or store

all-purpose flour

baking soda

unsalted butter, softened

granulated sugar

packed brown sugar

large eggs

pure vanilla extract

semisweet chocolate chips

Big Dipper Vanilla Bean ice cream (slightly softened)

rainbow sprinkles

optional: extra melted chocolate for drizzle

Pound each chicken breast to an even thickness (about 3/4 inch) for even cooking. Trim if necessary.

In a nonreactive bowl or resealable bag combine 2 cups buttermilk, 1 tbs salt, 1 tsp sugar, 1 tsp garlic powder and 1 tsp hot sauce (optional). Stir to dissolve salt and sugar.

Add the chicken breasts to the brine, ensuring they are fully submerged. Cover or seal and refrigerate for at least 4 hours and up to 12 hours.

Remove chicken from brine and let excess drip off. Prepare two stations: wet and dry. In a shallow dish whisk 2 eggs with 1/2 cup whole milk to make an egg wash.

In a large bowl combine 2 cups flour, 1/2 cup cornstarch, 1 tsp smoked paprika, 1/2 tsp cayenne, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp black pepper and 1 tsp salt. Mix thoroughly.

Dredge each chicken breast first in the flour mixture, then dip into the egg wash, then back into the flour mixture, pressing the flour onto the surface to create a thick coating. For extra-crispy texture repeat the egg wash and flour dip once more (double-dredge).

Place coated chicken on a wire rack and rest 10–15 minutes to help the coating adhere.

Meanwhile, pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1–1.5 inches (or fill a deep fryer per manufacturer's directions). Heat oil to 350°F (175°C). Use a thermometer to maintain consistent temperature.

Fry the chicken breasts, two at a time depending on pan size, 6–8 minutes per side or until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat to keep oil between 330–360°F so coating cooks through without burning.

Remove fried chicken to a wire rack set over a sheet tray lined with paper towels to drain. Let rest 5 minutes before assembling.

In a small bowl combine 3/4 cup mayonnaise, 1 tsp sriracha, 1/2 tsp chili garlic sauce, 1 tsp apple cider vinegar, 1/2 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust heat or acidity as desired. This is the Spicy Smashville mayonnaise.

In a separate small bowl or ramekin warm 3 tbs smoked honey gently (microwave 10–15 seconds or warm in a saucepan) so it is pourable. Keep warm or at room temperature.

Halve the brioche buns and spread butter on cut sides. Toast buns in a skillet or on a griddle over medium heat until golden, about 1–2 minutes per side.

Shred or thinly slice iceberg lettuce into large ribbons and pat dry. Have 1 cup house quick pickles (thinly sliced) ready.

Spread about 1 tablespoon of Spicy Smashville mayonnaise on the bottom bun. Place a generous handful of shredded iceberg. Set a fried chicken breast on top of the lettuce. Drizzle about 3/4 to 1 tablespoon smoked honey over the hot chicken. Add a few house pickles on top. Spread another 1 tablespoon of mayonnaise on the top bun and close the sandwich. Repeat for remaining sandwiches.

Build each Buck Buck sandwich

Serve immediately while the chicken is hot and the bun is crisp. Optionally serve with extra smoked honey and pickles on the side.

boneless skinless chicken breasts

buttermilk

hot sauce (optional, for brine)

cornstarch

cayenne pepper

whole milk

vegetable oil (for frying)

sriracha

chili garlic sauce

smoked honey

apple cider vinegar

lemon juice

iceberg lettuce

house quick pickles (thinly sliced cucumber or dill pickles)

brioche buns

unsalted butter (for toasting buns)

If not pre-shredded, grate or shred the mozzarella, cheddar, and optional fontina/provolone on the medium side of a box grater or with the grater disk of a food processor so the pieces are similar size for even melting.

Prepare cheeses

Place all shredded cheeses and the grated Parmesan in a large bowl. Sprinkle the cornstarch over the cheeses and toss thoroughly with clean hands or two forks until evenly coated. The cornstarch helps prevent clumping and yields a smoother melt.

Toss with cornstarch

Add sea salt, black pepper, and garlic powder (if using) to the cheese mixture and toss again to distribute evenly.

Season

For immediate use: sprinkle the cheese blend liberally over your dish (pizza, pasta, baked casserole, nachos, garlic bread, etc.) in an even layer. For a deeper golden crust, broil for 2–4 minutes on high, watching closely to avoid burning. For a gooey melt without browning, bake at the recipe's temperature until cheese is fully melted (typically 5–10 minutes at 350–425°F depending on dish).

Use immediately or store

If desired, sprinkle the chopped parsley over the melted cheese just before serving for color and a fresh note.

Garnish

To store unused blend: transfer to an airtight container or zip-top bag, press out excess air, and refrigerate up to 5 days. Shake or toss before using. For longer storage, freeze flat in a sealed bag up to 3 months; thaw in refrigerator before using.

Storage

whole-milk mozzarella, shredded

sharp cheddar, shredded

freshly grated Parmesan

fontina or provolone, shredded (optional for melt and flavor)

cornstarch (to prevent clumping)

garlic powder (optional)

fresh chopped parsley (optional, for garnish)

Peel the onions and trim root and stem ends just enough to stabilize them on the cutting board. Cut each onion into 1/2-inch to 3/4-inch thick rounds (rings). Try to keep rings intact; if they fall apart separate into large segments. Pat the cut onion pieces dry with paper towels to remove excess moisture—this improves browning.

Smash Burgers

Squeaky Wheel

Classic Ice Cream Cookie Sandwich

Buck Buck

Extra Cheese

Griddled Onion

Add On’s Extra 4 Oz Smash Patty*

Bacon Jam

Secret Single*

O.g.*

Wally*

Juvenile* Just. A. Burger.

Milk

Wally Sauce

Additional Sauce

Salt-n-pepa Fries

Throwback Salad