River City Cafe
Chef's Secrets Revealed at River City Cafe and the Kitchen Sink Burger in Myrtle Beach. Great views, lots of fun and oh such tasty food at the River City Cafe, enjoy this feature of Chef's Secrets Revealed in the Myrtle Beach area.
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Director of Operations: Welcome to Chef’s Secrets Revealed here at River City Café in Myrtle Beach, South Carolina. I’m here with Jeff King, General Manager of River City in Surfside and I’m Darren Lay, Director of Operations for the River City Café. Today we’re going to show you how to build and make a whole “Kitchen Sink”, which is going to be one of our Double Dog Dare burgers off of our menu, and when you see how we prepare this burger today, you’ll understand why they call it the “Kitchen Sink”.
To start the “Kitchen Sink”, we start with two premium patties. It’s a blend of chuck sirloin, fresh, never frozen. It took us over five years of sampling different burgers to come up with this special blend of meats that we have currently. We top them with our own in-house River City blend. We created a blend of spices. This brings out the flavors in the meat. The final product it will come on is going to be on our buttered and grilled artisan pretzel bun.
We’re going to start out with the ingredients to the “Kitchen Sink”. The reason we call it the “Kitchen Sink” is it has a little bit of everything we have to offer here. We’re going to start out with our sweet Madeira grilled onions. Again, those are seasoned with our River City blend, grilled to perfection. And next we have fresh, hand-cut mushrooms. We don’t use the canned product. We use fresh mushrooms; hand-slice them, and those are seasoned as well. And then we have fresh cut jalapeno peppers. And then we use number one premium Hickory smoked bacon. These are the ingredients that are going to end up being topped on to the burger.
These are our colossal onions. This is what we’re going to top off the burger with. We take a whole onion, slice off the ends and then cut it down the middle. And that’s when we separate the onion and we pop the center smaller rings out. And that’s what we use for our grilled onions off of the onion. First we place this in a pancake batter mix and then we coat it with a pancoat gritter.
Two-ounce ladle of our homemade medium hot Texas chili, made in-house, fresh/daily. Next we add the grilled sweet Madeira onions on top of that. Next, our fresh, hand-cut mushrooms, then our hand-cut, fresh jalapeno peppers, topped off with our Hickory smoked premium bacon. Now to hold all this together, we’re going to need to smother it with Swiss and cheddar cheese because when the shredded cheese melts down over it, it melts the ingredients onto the patty. Otherwise, when you took your first bite, it’s all going to crumble off and fall to the side. The cheese is actually the glue that holds it all together. It comes all the way with just lettuce, tomato, mayonnaise, mustard, onion and pickle. We use a steak knife to hold the ingredients onto the bun.
Also, we have our fries; something we’ve prided ourselves on for years. We hand-cut all the fries – never frozen. Served with our hand-cut fries, seasoned with sea salt, and our homemade fresh slaw.
And this is a “Kitchen Sink”.