Not exact matches
Thick - sliced bacon lovers can savor its unmatched flavor for breakfast... cook
on the outdoor grill, right along with
burgers... and enjoy one of the world's great
smoked bacons in dozens of delectable ways.
2 15oz cans low sodium black beans, drained and rinsed 1/2 medium red onion, roughly chopped (the other half is going
on the
burgers so slice in half so you get the rings) 2 garlic cloves, minced 2 tablespoons minced fresh cilantro 1 tablespoon minced fresh parsley 1 large egg 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon hot
smoked paprika 1/2 cup plain breadcrumbs vegetable oil for grilling
Ø Gar - Lucky Arugula
Burger — Bold flavors abound
on this half - pound
burger topped with housemade garlic basil mayonnaise, arugula, tomato, Pepper Jack cheese, Applewood
smoked bacon, crispy fried onions and Sriracha sauce.
When
burgers are cooked lightly finish with some applewood
smoked salt
on the tops.
Once the pan is hot toss the
burger in and sprinkle
smoked or regular salt and pepper
on top.
Pasta with homemade basil and pecorino pesto (made with either pine nuts or cashews), this curry (http://www.tastemag.co.za/Recipe-1177/Chickpea-and-cashew-curry.aspx) that I've made so many times that I no longer need a recipe, potato and red pepper frittata, roasted tomato and red pepper soup with
smoked paprika, veggie
burgers with homemade chickpea chips, lots of meal - sized salads (vegetarian), stirfried veg (sometimes with tofu puffs) and peanut sauce
on mung bean noodles, dahl and basmati, haloumi salad wraps, veg green / red curry.......
I got the
smoked tofu
burger and fries
on the side.
My
burger toppings included
smoked gouda cheese, Alexia brand onion rings (ALWAYS a must
on my
burgers), pickles, and Alterna Sweets BBQ sauce.
Open a jar of Pintos Wild & Fiery chipotle and enjoy the delicious
smoke jalapeno flavor while dipping your favorite chips, putting it
on tacos or
burgers and give all your favorite meals a fresh - roasted flavor.
Visitors can also grab a meaty
burger to go along with their brew at local eateries including 1909, with their famous 1909
Burger or Bison
Burger made with a free - range patty,
smoked applewood bacon, horseradish havarti, red onion, tomato, wild baby arugula, and garlic aioli; Cork Fire Kitchen's Chef's Grilled
Burger with tomato, lettuce, pickles, onions, mayonnaise, choice of aged cheddar, swiss, or pepper jack cheese; Creekside Grille at Wilson Creek Winery serving the Creekside
Burger made with natural ground chuck, lettuce, onion, cabernet vinegar pickles, fiscalini white cheddar, and house thousand island
on a brioche bun; Crush & Brew, offering three varieties of sliders and full - size
burgers (paired with must - indulge French fries) including the Crush
Burger with red onion marmalade, brie, and Canadian bacon; E.A.T. Marketplace, serving
burgers on Fridays including the EAT
Burger made with grass - fed California beef, organic farm greens, fontina cheese, organic salad greens, and house pesto aioli; and the Tilted Kilt Pub & Eatery, serving up The Double D
Burger, made with two deep - fried patties, applewood
smoked bacon, cheddar cheese, Lilt Burner mayo, lettuce, and tomato.
The plant - based
burger will be topped with
smoked cheddar cheese, pickles, onions and served
on a signature bun
A mellow and flavorful mustard made with
Smoked Vermont Maple Syrup, this stuff is delicious
on burgers and hot dogs or as a dip for pretzels.
Marinated in sweet chili, the shogun
burger is made with Applewood
smoked bacon, caramelized onions, ginger sesame coleslaw, fried egg and shishito pepper aioli
on a white bun.
A new Bar Menu offers a variety of tasty dishes such as Crispy Brabants — crunchy potatoes with
smoked sweet paprika and preserved lemon aioli; Pork Cracklins; Boudin Balls; Mussels Normandy with apples, bacon, shallots and brandy; and the Annunciation Cheeseburger — ground short rib
burger with white cheddar
on a house made brioche bun.
The
burger there is made with Harris Ranch's Black Angus beef, served
on a brioche bun with house -
smoked bacon.
Form the salmon mixture into 6 equal patties, and when the pan is hot but not
smoking, grill
burgers for about three minutes
on each side.
Just a few steps down the walkway, Leilani's
On The Beach does that same sort of thing — downstairs is the casual Beachside Grill serving
burgers and sandwiches; upstairs is the main dining room featuring kiawe - wood grilled steaks,
smoked ribs, seafood, and chicken.