Texas Pete teams up with Second Harvest Food Bank

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

HIGH POINT, N.C. — Jeff Bacon with the Second Harvest Food Bank visited the FOX8 studio to share some awesome Texas Pete CHA!-inspired recipes.

To learn more about the Second Harvest Food Bank, visit www.HungerNWNC.org

The CHA! Burger

Servings: 4

Preparation Time: 35 minutes


1 1/2    lbs.         Ground Chuck

2            tbsp.      Blackening Spice (see recipe)

6           oz.           Crispy Fried Onions  (see recipe)

18        slices     Bacon Brand Thick-sliced bacon

4          slices       Pepper Jack Cheese

4            tbsp.      CHA! Ranch Sauce (three parts ranch to one part CHA!)

12        slices       CHA! Pickles (see recipe)

4          Onion Rolls

1            tbsp.  Butter


  1. Form ground meat into 6 ounce patties
  2. Coat patties with Blackening Spice
  3. Prepare CHA! Ranch Sauce
  4. Cook bacon
  5. Prepare crispy onions
  6. Grill patties to medium (internal Temp 135 F), melting cheese on top at end
  7. Spread each bun with butter and grill on griddle until warm and toasted
  8. Place burger patties on bottom section of each bun
  9. Place 2 slices of bacon on top of cheese on each patty
  10. Top each burger with 1 ounce of crispy onions
  11. Drizzle 1 tablespoon of CHA! Ranch Sauce over each burger
  12. Place 3 CHA! pickles on each burger
  13. Top with bun lid and secure with frill pick

Crispy Fried Onions


1            Vidalia onion — large

1       cup  Buttermilk

2       cups      Flour

2       tsp.        Blackening Spice (see recipe)

1        tbsp.     Salt



  1. Slice onions 1/8 inch thick
  2. Soak in buttermilk for at least 2 hours or overnight
  3. Mix flour, blackening spice and salt together
  4. Remove onion slices from buttermilk and dredge in flour mixture
  5. Take floured onions immediately into 375 degree oil and fry until golden brown


CHA! Pickles

12           Pickling cucumbers — kirby

2              cups  Warm water

1 3/4       cups  White wine vinegar

1              cup  Fresh dill — chopped

1/2          cup  Sugar

8               tsp.  Minced garlic

1 1/2     tsp.  Kosher salt

1              tbsp.      Pickling spice

1              tbsp.      CHA! by Texas Pete

3          sprigs      Fresh Dill



  1. Mix water, vinegar, chopped dill, sugar, salt, garlic, pickling spice and CHA! together in a large bowl.
  2. Stir until sugar and salt dissolve, add cucumbers and allow to sit for 2 hours
  3. Remove cucumbers to three 1.5 pint wide mouth jars
  4. Ladle in liquid from bowl to cover cucumbers and add one sprig of dill to each jar
  5. Refrigerate for 10 days before eating


Blackening Spice


4 tsp.                           Paprika

2 tsp.                            Granulated Garlic

2 tsp.                            Onion Powder

2 tsp.                            Italian Seasoning

2 tsp.                            Salt

1 tsp.                            Cayenne Pepper

1 tsp.                            Black Pepper

½  tsp.                          White Pepper

½  tsp.                          Chipotle Powder

¼  tsp.                                  Ground Mustard

¼   tsp.                                  Ground Ginger



1 Comment

Comments are closed.