Burger topped with pulled pork in a sweet chili glaze, served on a brioche bun with chipotle mayonnaise, pickles and lettuce.

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House-made potato chips


  • 1 TNT burger patty of your choice
  • 1 brioche bun, toasted
  • 2 Tablespoons chipotle mayonnaise (use chipotles in adobo sauce)
  • 2 ounces smoked pulled pork, tossed with 2 tablespoons sweet chili garlic sauce
  • 4-5 slices dill pickles
  • 1 leaf iceberg lettuce


  1. Cook burger to an internal temperature of 160°F.
  2. Spread chipotle mayonnaise on both side of brioche bun.
  3. Place burger on bottom bun.
  4. Top with pulled pork, dill pickles, and iceberg lettuce.
  5. Add top bun and serve.

Concept Variations

Healthy Alternatives

Use a whole wheat bun and low fat mayo. Reduce pulled pork to one ounce.

Hearty Additions

Up-size the burger to a half pounder.


You already have the Asian/Hispanic mash up. Make the brioche – or the hamburger bun of your choice – in-house.

Barnyard Burger

El Rey