TRES LECHES

CHURRO

TWO 4OZ BRISKET/SHORT RIB BLEND PATTIES, MAYO, KETCHUP, DIJON, TOMATO, SALAD DAYS LETTUCE, PICKLED ONION, BACON, SGB JACK CHEESE SAUCE

SGB BURGER

TWO 4OZ BRISKET/ SHORT RIB BLEND PATTIES, APPLEWOOD SMOKED BACON, LETTUCE, PIMENTO CHEESE, CANDIED JALAPEÑOS, SMOKED TOMATO MAYO

HILLBILLY BURGER

TWO CHORIZO PATTIES, PICO, GUACAMOLE, PICKLED ONION, LETTUCE, SGB JACK CHEESE SAUCE

ROADRUNNER

ADD: BRISKET OR CHORIZO

TWO 4OZ BRISKET/ SHORT RIB BLEND PATTIES, CHEDDAR, BACON, SALAD DAYS LETTUCE, SHAVED ONION, TOMATO, MAYO, YELLOW MUSTARD

THE STANDARD

TWO 4OZ BRISKET/ SHORT RIB BLEND PATTIES, MAYO, KETCHUP, DIJON, TOMATO, SALAD DAYS LETTUCE, PICKLED ONION, BACON, SGB JACK CHEESE SAUCE

MAKE BURGER BOWL

PRISMA

BODINI

MELEA

SPY VALLEY

DR HERMANN

ELICIO

MONTSARRA

LYRE’S SPARKLING, MINT, ELDERFLOWER, LIME

LA VIDA FRESCA

NADA-RITA

AGUA FRESCA

PINA COLADA FROZEN

FROZEN MARGARITA

DAY DRINKER

AÑEJO, ROASTED CORN LIQUEUR, PILONCILLO, MOLE BITTERS

MASA OLD FASHIONED

SOTOL, GENEPY, AGAVE, GRAPEFRUIT, LIME, MINT, SODA

MOJAVE

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment paper or lightly flour the pan.

Preheat and prepare pan

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.

Mix dry ingredients

In a large mixing bowl, use an electric mixer to beat the 5 large room-temperature eggs on high speed for 3–4 minutes until thick, pale, and ribbon-like. Gradually add the 1 cup granulated sugar while continuing to beat for another 2 minutes until fully incorporated and slightly glossy.

Beat eggs and sugar

Reduce mixer to low and gently beat in 1/4 cup whole milk, 1 teaspoon pure vanilla extract, and the 2 tablespoons melted butter until just combined.

Add milk and vanilla

Using a spatula, fold the dry flour mixture into the egg mixture in two additions. Fold gently until no streaks of flour remain; do not overmix so the batter stays light.

Fold in dry ingredients

Pour batter into the prepared 9x13-inch pan, smoothing the top. Bake in the preheated 350°F oven for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Bake

Remove cake from oven and allow to cool in the pan on a wire rack for 10 minutes. While still warm, poke holes all over the surface using the handle of a wooden spoon or a skewer (about 20–30 holes) so the milk soak will penetrate evenly.

Cool slightly

In a measuring cup or bowl, whisk together 1 cup sweetened condensed milk, 1 cup evaporated milk, 1 cup heavy cream, and 1/2 cup reserved pineapple juice until smooth and homogenous.

Combine milks

While the cake is still slightly warm, slowly pour the milk mixture evenly over the pricked cake. Pour in stages, allowing the liquid to absorb between additions. Once poured, cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, so the cake fully absorbs the milks.

Soak cake

Drain the canned crushed pineapple thoroughly in a fine mesh strainer, pressing gently to remove excess liquid; reserve 1/2 cup of the juice for the milk soak (used above). If using pineapple chunks, dice them small. In a small bowl, toss the drained crushed pineapple (1 cup) and optional pineapple chunks (1/2 cup) with 2 tablespoons light brown sugar and 1 teaspoon lime zest; this macerates the fruit and brightens flavor. Let sit 10 minutes.

Prepare pineapple

After the cake has chilled and absorbed the milks (at least 4 hours), remove it from the refrigerator. Spoon the macerated pineapple evenly over the top of the soaked cake, distributing the fruit and any remaining syrup from the maceration. Return to refrigerator briefly while preparing whipped topping.

Layer pineapple on soaked cake

Chill a medium mixing bowl and beaters for 10 minutes if possible. Add 2 cups cold heavy whipping cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract to the bowl. Beat on medium-high speed until soft peaks form, about 2–3 minutes. Do not overbeat; stop when peaks hold but are still smooth.

Whip cream

Spread the whipped cream evenly over the pineapple layer, using an offset spatula to create gentle swirls if desired. Return the cake to the refrigerator to firm for at least 30 minutes before serving.

Top cake

If using toasted coconut, spread 1/4 cup coconut flakes on a small baking sheet and toast in a 350°F (175°C) oven for 3–5 minutes, watching closely until golden. Cool slightly.

Toast coconut (optional)

Just before serving, scatter the toasted coconut over the whipped topping and garnish with pineapple slices or leaves as desired. Cut into 12 squares and serve chilled. Store leftovers covered in the refrigerator up to 3 days.

Garnish and serve

all-purpose flour

baking powder

salt

large eggs (room temperature)

granulated sugar

whole milk

pure vanilla extract

unsalted butter (melted)

sweetened condensed milk

evaporated milk

heavy cream

pineapple juice (from crushed pineapple, reserved)

crushed pineapple (canned, drained well; reserve juice)

pineapple chunks (optional, small)

light brown sugar

lime zest

heavy whipping cream (cold)

powdered sugar

vanilla extract

toasted coconut flakes

pineapple slices or leaves

In a medium saucepan combine 1 cup water, 1/4 cup whole milk, 4 tablespoons unsalted butter, 1 tablespoon granulated sugar, and 1/4 teaspoon fine sea salt. Bring the mixture to a vigorous simmer over medium heat so the butter fully melts and the liquid just begins to bubble.

Prepare the dough

Remove the pan from heat, add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth, cohesive ball and pulls away from the sides of the pan (about 30 seconds). Return to very low heat and cook for 15–30 seconds while stirring to drive off a little moisture; this helps the dough hold its shape.

Add flour

Transfer the dough to a mixing bowl or stand mixer bowl and let cool for 4–5 minutes (warm but not hot). Add 2 large eggs, one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. Stir in 1/2 teaspoon vanilla extract. The final dough should be pipeable but hold its shape.

Cool and mix eggs

Pour about 4 cups neutral oil into a heavy, deep pot or Dutch oven to a depth of 2–3 inches. Heat the oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough: it should sizzle and rise steadily without browning instantly.

Fit a large open star piping tip (1/2-inch to 3/4-inch diameter) to a sturdy pastry bag and fill with warm churro dough. Hold the bag with a finger positioned near the tip. Pipe 4–6 inch strips of dough directly into the hot oil, using scissors or a bench scraper to cut the dough from the tip. Work in small batches to avoid overcrowding—3–4 churros per batch depending on pot size.

Pipe churros

Fry the churros, turning occasionally with tongs or a slotted spoon, until evenly golden brown, about 2.5–4 minutes per batch depending on size. Maintain oil temperature around 350°F by adjusting heat as needed.

Fry until golden

Use a slotted spoon to transfer fried churros to a wire rack set over a baking sheet or to paper towels to drain briefly (30–60 seconds) before tossing in the coating. Let oil return to temperature between batches.

Drain

In a shallow bowl combine 3/4 cup granulated sugar, 2 teaspoons ground cinnamon, and 1/8 teaspoon fine sea salt. Stir until evenly blended.

Mix coating

While churros are still warm (but not dripping oil), toss each in the cinnamon-sugar mixture or roll them in the bowl until fully coated. Place coated churros on a serving rack or platter.

Coat churros

Place 1/4 cup heavy cream in a small saucepan and heat until just simmering (do not boil) or microwave until scalding hot (about 20–30 seconds).

Warm cream

Pour the hot cream over 4 ounces chopped dark chocolate in a heatproof bowl. Let sit 60 seconds, then stir gently until the chocolate is fully melted and shiny. Stir in 1 teaspoon unsalted butter, 1 teaspoon light corn syrup or honey (optional) and 1/8 teaspoon fine sea salt until smooth. If too thick, loosen with up to 1 tablespoon more warm cream.

Make ganache

Transfer sauce to a small serving bowl for dipping. Keep warm over a very low heat or in a thermos if serving later; reheat gently if it firms up.

Serve

water

unsalted butter

fine sea salt

large eggs

neutral oil (vegetable, canola, or sunflower)

ground cinnamon

dark chocolate (chopped or chips, 60-70% cacao)

light corn syrup or honey (optional, for shine)

Divide the 8 oz brisket/short-rib blend into two 4 oz portions. Gently form each portion into a loose patty about 3.5 inches across and roughly 3/4 inch thick. Do not overwork the meat to keep it tender. Press a slight dimple in the center of each patty with your thumb to help them cook evenly.

Form patties

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Heat a cast-iron skillet or griddle over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat. When oil is shimmering, place patties on the surface without crowding. Cook for 3 minutes on the first side (do not press down). Flip and cook another 2.5–3 minutes for medium; adjust 1–2 minutes longer for medium-well, shorter for medium-rare. If using a thermometer, target 135–140°F (57–60°C) for medium after resting.

Remove patties to a plate and tent with foil to rest while you finish toast and sauce (resting will bring temperature up slightly).

In a small saucepan over medium heat, melt 1 tablespoon butter. Add 1 teaspoon flour and whisk continuously for 30–45 seconds to cook the raw flour taste, forming a light roux.

Make roux and milk base

Slowly whisk in 1/2 cup whole milk, bring to a gentle simmer while whisking to eliminate lumps. Simmer 1–2 minutes until slightly thickened.

Reduce heat to low. Add the grated white cheddar (2 oz) and Monterey Jack (2 oz) a small handful at a time, whisking until fully melted and smooth. Stir in 1 tablespoon softened cream cheese to add silkiness. Whisk in 1/4 teaspoon Worcestershire, 1/8 teaspoon hot sauce (optional), 1/8 teaspoon salt, and 1/16 teaspoon black pepper. Taste and adjust salt or hot sauce as desired. Keep sauce warm on the lowest heat, stirring occasionally. If sauce becomes too thick, thin with a splash of milk.

Finish cheese sauce

While patties rest and sauce is warm, butter the cut sides of the buns with the softened butter. Toast them on the same skillet/griddle (cut side down) over medium heat until golden and slightly crisp, about 1–2 minutes. If bacon is not yet cooked, cook bacon strips in the skillet until crisp, then drain on paper towels.

Toast buns & crisp bacon

In a small bowl combine mayonnaise (2 tbs), ketchup (2 tbs) and Dijon mustard (1 tsp). Stir until smooth. This creates the burger spread. Have pickled red onion (1/4 cup), tomato slices (4 slices), and Salad Days lettuce leaves ready.

Prepare condiments

Place the bottom bun on a plate. Spread about half of the mayo-ketchup-Dijon mixture (approximately 1 tablespoon) on the bottom bun. Put a lettuce leaf over the spread, then place one 4 oz patty on top. Spoon about 2–3 tablespoons of the warm SGB Jack cheese sauce over the patty so it melts slightly across the meat. Add two tomato slices, two strips of crisp bacon, and a generous tablespoon of pickled red onion. Place the second 4 oz patty on top and spoon another 2–3 tablespoons of cheese sauce over it. Add remaining tomato slices if desired and the second lettuce leaf. Spread remaining burger spread on the top bun and place it on the burger, spread side down.

Assemble burgers

Press gently to compact, slice in half if desired, and serve immediately while cheese sauce is warm and patties are juicy.

brisket/short-rib ground blend

kosher salt

freshly ground black pepper

vegetable oil (for griddle or pan)

burger buns (brioche or potato), split

unsalted butter, softened (for toasting buns)

Salad Days lettuce (or iceberg/romaine leaf), washed and dried

tomato, very thinly sliced

pickled red onion

bacon strips, cooked crisp

mayonnaise

ketchup

Dijon mustard

white cheddar cheese, grated

Monterey Jack cheese, grated

cream cheese, softened

Worcestershire sauce

hot sauce (optional)

black pepper

Divide the 8 oz brisket/short rib blend into two equal 4 oz portions. Gently form each portion into a loose patty about 3.5 inches in diameter and about 3/4 inch thick, pressing a shallow dimple in the center of each to prevent doming during cooking. Do not overwork the meat.

Season

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral oil. When oil is shimmering, add the patties and sear for 2.5-3 minutes per side for medium (adjust time for desired doneness). If using a griddle, press lightly once and flip only once. Remove patties to a warm plate and let rest briefly.

Cook patties

While the patties rest, cook the applewood smoked bacon in a skillet over medium heat until crisp, about 6-8 minutes, turning as needed. Transfer to a paper towel–lined plate to drain. Keep warm.

Slice the jalapeños into 1/8–1/4-inch rounds, removing seeds if you want less heat. Use gloves if preferred.

Prepare jalapeños

In a small saucepan combine 1/2 cup sugar, 1/4 cup apple cider vinegar, 1/4 cup water and 1/2 tsp kosher salt. Bring to a simmer over medium heat, stirring until sugar dissolves. Add the jalapeño slices and simmer gently for 5 minutes until jalapeños are slightly softened and the syrup thickens. Remove from heat and stir in 1 teaspoon lime juice. Let cool in the syrup for at least 15 minutes; they can be used warm or chilled. Reserve about 6 slices per burger.

Make syrup and candy

In a bowl combine 1 cup grated sharp cheddar, 2 oz softened cream cheese, 3 tablespoons chopped roasted red pimentos, 2 tablespoons mayonnaise, 1/2 teaspoon hot sauce (optional), 1/4 teaspoon smoked paprika and 1/4 teaspoon kosher salt. Mix until smooth and spreadable. Adjust seasoning to taste. Keep chilled until assembly.

Whisk together 1/2 cup mayonnaise, 1 tablespoon tomato paste, 1/2 teaspoon minced chipotle in adobo, 1/4 teaspoon liquid smoke, 1/2 teaspoon apple cider vinegar and 1/4 teaspoon kosher salt until smooth. Taste and adjust smoky heat as desired. Refrigerate until ready to use.

Toast the buns: Butter the cut sides of the 2 buns and toast them in a skillet or on the griddle over medium heat until golden, about 1-2 minutes. Keep warm.

Build the burger: Spread about 1 tablespoon smoked tomato mayo on the bottom bun. Add a green leaf lettuce. Place one 4 oz patty on the lettuce, dollop about 2 tablespoons pimento cheese on the patty, then add 2-3 slices of candied jalapeños and 1-2 slices of applewood smoked bacon (crispy). Top with the second 4 oz patty, another 1 tablespoon of pimento cheese if desired, a few more candied jalapeño slices for brightness, and the top bun smeared with a thin layer of smoked tomato mayo.

Serve: Cut in half if preferred and serve immediately while patties are warm and cheese is creamy.

ground brisket/short rib blend

neutral oil (vegetable or canola)

applewood smoked bacon

fresh jalapeños

apple cider vinegar

lime juice

sharp cheddar cheese, grated

roasted red pimentos, drained and chopped

smoked paprika

tomato paste

chipotle in adobo, minced

liquid smoke (hickory or applewood)

burger buns (brioche or potato)

butter (for toasting buns)

green leaf lettuce

pickled candied jalapeños (from above)

In a bowl combine the fresh pork chorizo and the ground pork (if using). Gently mix with a fork to combine but do not overwork. Divide into four equal portions and press each into a flat patty about 3 1/2 to 4 inches in diameter and roughly 1/2 inch thick. You will use two patties per sandwich; this recipe yields two sandwiches (four patties).

Season both sides lightly with kosher salt and black pepper. Heat a heavy skillet or griddle over medium-high heat and add 1 tablespoon neutral oil. When the oil is hot and shimmering, cook the patties in batches for 3 to 4 minutes per side, or until they are well browned and reach an internal temperature of 160°F (71°C). Transfer cooked patties to a plate and tent with foil to keep warm.

Combine the diced tomatoes, diced onion, chopped cilantro and minced jalapeño in a bowl. Add 1 tablespoon fresh lime juice and 1/2 teaspoon kosher salt. Stir gently to combine. Taste and adjust salt or lime as needed. Let sit 10 minutes at room temperature for flavors to marry.

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork to your desired texture (chunky or smooth). Add 1 tablespoon lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper and optional 1/2 teaspoon minced jalapeño. Mix and taste; adjust seasoning. Keep covered until assembly to prevent browning.

Place the thinly sliced red onion into a heatproof jar or bowl. In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 teaspoon sugar and 1/2 teaspoon kosher salt. Bring to a simmer, stirring to dissolve sugar and salt. Pour the hot brine over the onions, pressing them down so they're submerged. Let cool to room temperature, then refrigerate at least 20 minutes (preferably 1 hour) before using. Leftovers keep refrigerated for up to 2 weeks.

In a small saucepan melt 1 tablespoon butter over medium heat. Whisk in 1 tablespoon flour and cook 60 seconds to make a roux, stirring constantly so it doesn't brown. Slowly whisk in 1 cup cold whole milk, bringing the mixture to a gentle simmer while whisking to dissolve lumps. Cook until slightly thickened, about 2 to 3 minutes.

Lower the heat to low and add the grated pepper jack and monterey jack a handful at a time, stirring constantly until smooth. Stir in 1/8 teaspoon white pepper, 1/4 teaspoon kosher salt and optional 2 tablespoons drained diced green chiles. Keep the sauce on the lowest heat, covered, until assembly. If it thickens too much, stir in up to 2 tablespoons milk to loosen.

Toast the buns: heat a skillet over medium heat and add 1 tablespoon neutral oil or butter. Toast cut sides of the buns until golden, about 1 to 2 minutes. Keep warm.

On each bottom bun layer about 1/2 cup shredded lettuce. Place two warm chorizo patties on top of the lettuce.

Spoon 2 to 3 tablespoons of SGB Jack Cheese Sauce over the hot patties so it slightly melts into the meat.

Add 2 tablespoons pico de gallo per sandwich, then 3 tablespoons guacamole, and top with a few pickled onion slices (about 1 to 2 tablespoons). If desired, add a squeeze of lime.

Cap with the toasted top bun, press gently, and serve immediately. Recipe yields two sandwiches (servings).

Tres Leches

Churro

Sgb Burger

Hillbilly Burger

Roadrunner

Add: Brisket Or Chorizo

The Standard

Sgb

Make Burger Bowl

Prisma

Bodini

Melea

Spy Valley

Dr Hermann

Elicio

Montsarra

La Vida Fresca

Nada-rita

Agua Fresca

Pina Colada Frozen

Frozen Margarita

Day Drinker

Masa Old Fashioned

Mojave