Building a better burger at Bad Daddy’s Burgers in Winston-Salem

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WINSTON-SALEM, N.C. -- It doesn’t feel like Spring outside, but we thought we’d at least think warm thoughts and grill up some burgers.

You can build a better burger by trying some different toppings.   The experts at Bad Daddy’s Burgers in Winston-Salem shared some ideas on Recipe Wednesday.

1) Classic Southern Burger: Basic Burger topped with our homemade chili, American cheese, relish, yellow mustard, and our house made slaw.     House made slaw recipe we will also show - green cabbage, red cabbage, shredded carrots, mayo, white wine vinegar, sugar, kosher salt, black pepper, whole grain mustard, horseradish, celery seed, garlic powder, and onion powder.

2) The Fried Mozzarella Burger: Basic burger with fried mozzarella cheese, garlic mayo, Dijon mustard, lettuce, tomatoes, and red onions

3) Jalapeno Popper Burger: Basic burger topped with Jalapeno cream cheese, jalapeno bacon, fried jalapenos, BBQ sauce, lettuce, and tomatoes.   Jalapeno cream cheese we will also show - Roasted and raw jalapenos, cream cheese, and cumin.

4) The Hangover Burger: Basic burger, tater tots, homemade American cheese, Rosemary ham, fried egg over medium

5) Pacos Burger: Basic burger, jalapeno bacon, Made in house Pico de Gallo, Monterey Jack cheese, lettuce, red onions, Chipolte ranch, and fresh cut avocados.  Homemade Pico de Gallo we will also show - Tomatoes, red onions, jalapeno peppers, fresh cilantro, kosher salt, and fresh lime juice.

Here are some recipes for different toppings to add a little something extra to your burger:

Cole Slaw Recipe


  • 5 lbs green cabbage
  • 2 ½ lbs red cabbage
  • 5 cups shredded carrot
  • 6 ½ cups cole slaw dressing


  • Mix together all dry ingredients
  • Add the dressing and mix together by hand

Cole Slaw Dressing


  • ½   gallons medal mayonnaise
  • 4 ½ cups white wine vinegar
  • 4 ½ cups granulated sugar
  • 3 ounces salt kosher spice
  • 3 ounces ground black pepper
  • 4 ½ cups horseradish
  • 9 ounces celery seed spice
  • 3 ounces garlic powder spice
  • 6 ounces onion powder spice


  • In a container, combine all ingredients and blend with a blender

Garlic Mayonnaise


  • 2 cups peeled garlic roasted
  • 1 gallon gold medal mayonnaise
  • ½ cup red wine vinegar


  • Blend the garlic (should have the color of peanut butter)
  • Fold into bowl with mayo and vinegar, mix by hand.

Pico de Gallo


  • 3 cups diced tomatoes
  • ½ cup diced red onion
  • 1 tablespoon minced jalapeno pepper seeds in
  • ½ bunch chopped fresh cilantro
  • 2 tablespoons salt kosher spice
  • 2 each juiced lime


  • Combine all ingredients except salt
  • Mix well by hand
  • Season with salt and mix by hand

 Jalapeno Cream Cheese


  • 4 each Jalapeno, roasted, skin removed
  • 3 each Jalapeno, raw, minced, no seeds
  • 2 lbs 12 oz  weight cream cheese
  • ½ fl oz cumin, ground


  • Roast jalapenos until skin is blackened
  • Cool, remove skin, de-seed only 2 of the roasted jalapenos
  • Split 3 raw jalapenos and remove seeds and mince
  • Puree the roasted jalapenos with cream cheese
  • Add cumin, continue to puree until smooth
  • Add diced raw jalapenos and pulse 6 times