Supply, Catering & More

Supply, Catering & More

burgersMinced and reformed beef in a vaguely disc-formed slab, cooked, and placed inside a bread roll, presumably together with numerous vegetables and sauces. MINI BURGER – A mini griddled Vortex Burger topped with American cheese and diner relish. Divide the bottom beef into 4 or 6 portions, relying on the number of burgers you would like to make. The soup comes with hen, avocado, jack cheese, and tortilla strips topped with a dollop of bitter cream.

Iceberg and romaine lettuce with tomato, mushroom and Cheddar cheese. Grass fed lean beef, tasty cheese, crispy bacon, free vary egg, a few slices of beetroot with salad, relish & herbed mayo. All Natural Montana Range Bison with Sharp Provolone, Crispy Pancetta, Roasted Crimson Pepper, Fresh Spinach & Chimichurri Aioli on a Pretzel Bun.

To make a vegan burger it’s essential to avoid a couple of elements: tzatziki, bitter cream, Caesar dressing, and of course all mayo & cheese varieties (excluding vegan mayo & cheese). To make cheeseburgers. Marinated grilled rooster breast on a toasted bun with lettuce, tomato and mayo.

Two Angus beef patties, sautéed onions, American cheese and pickles on grilled Vienna bread. A bacon covered burger, topped with melted American fashion Cheddar cheese. Serve on a mushy bun with guacamole, salsa, bitter cream, tortilla chips, lettuce and cheddar. MINI BBQ PORK – A mini pulled-pork BBQ sandwich topped with barbecue sauce, shredded cheese and coleslaw.