Burger Warfare in Greensboro offers tips for making a delicious burger

This is an archived article and the information in the article may be outdated.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.

GREENSBORO, N.C. -- Summer is almost here, but it’s already burger season.  You can go traditional with mustard and ketchup or try something a little different.

FOX8's Shannon Smith stops by Burger Warfare in Greensboro to get some new ideas.   Chef Ralph Singleton shows up how to make a Memphis Belle burger, their popular Bang Bang burger, and one they call Operation Husky, with an Italian flare.   We’ll also top it all off with a big yummy milkshake.

Here are the recipes for parts of the burgers.

Arugula Pesto

1.5 cups arugula washed and dried
½ cup basil
¼ cup garlic
¾ cup olive oil
¼ cup lemon juice
¼ cup parmesan
Pinch salt

Combine all ingredients in food processor; pulse until mixture looks like pesto.

Pimento Cheese

28 Oz Pimentos Minced
1 Gal Mayonnaise
2 Qt Parmesan Cheese
4 Gal Cheddar Shredded Casa Sol
2 Gal Vermont Cheddar; Block
¼ Cup Worcestershire
4 Tsp Cayenne
8 Tsp Paprika
4 Tsp White Pepper
¾ Cup Jalapeno Minced

Shred both cheddars in Robo-coupe and mix all ingredients. Label and refrigerate.

Arctic Camo

6 Cups Mayonnaise
1 Cup Rice Wine Vinegar
4 Tbsp Minced Garlic
¼ Cup Black Pepper; Coarse
1/3 Cup Whole Grain Mustard
4 Tsp Sugar; White
4 Tsp Salt; Kosher
¼ Cup Horseradish

Cold War Slaw

8 Qts Thin sliced cabbage About one head
2 Cups Sliced bell pepper Thin
2 Cups Sliced red onion Thin
2 Cups Carrot matchsticks
1 Tbsp Kosher salt
2 Cups Arctic Camouflage

Combine first five ingredients. Massage well and let sit 10 minutes at room temperature. Drain off accumulated liquid. Mix solids with Arctic Camo sauce.
Refrigerate.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.