Burger Warfare in Greensboro offers tips for making a delicious burger

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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.

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