The Ram Debuts Eight New Recipes During BurgerRama

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The RAM and C.B. & Potts Restaurant and Brewery are pleased to announce the debut of eight new tempting burger creations in conjunction with the return of BurgerRama.  

Featured now and for a limited time only, the 8th Annual BurgerRama choices are loaded with fresh ingredients that perfectly capture new and exciting flavors.

The Cuba Libre Sandwich is sure to be a guest favorite. Built from the bottom up and featuring a Baccia roll, the Cuba Libre starts with house made garlic-dill aioli, crisp iceberg lettuce, a Southwest seasoned beef patty topped with pulled pork jalapeno carnitas, grilled red onion, and fresh cilantro.

Another rising star, the Crispy Pork Belly Burger, features a seasoned grilled beef patty generously topped with crispy pork belly, served on a pretzel bun with roma jam, fresh arugula, and stone ground mustard.

Wisconsin Cheeses bring out the inspired flavors of the Mushroom Burger Melt, Huevos Green Chili Burger and Spring Salad. The Touch of Seoul Burger with Korean BBQ Sauce,  The Mahi Fish Sandwich, fabulous Grilled Turkey Cobbler and Chicken Bánh-Mi Sandwich round out the menu and are ideal complements to this innovative Burger lineup.

For appetizers, guests can enjoy the sharable loaded Stuffed Tater Tots, bursting with Cheddar-Jack, hickory smoked bacon, and green onion with roasted tomato chili aioli dipping sauce. There is also the Spinach Feta Cheese Dip topped with olive tapenade.   

For dessert, there is the decadent Bananas Fauxster featuring vanilla ice cream, marshmallow crème, Oreo Cookie crumbs, salted caramel sauce, and caramelized banana. It’s finished with Oreo churros and whipped cream.

The RAM and C.B. & Potts also introduce new drinks including the Sailor Jerry Hula Hoop Hooch, Absolut Mandarin Punch, and Angry Orchard Tiki Cocktail.  Of course, the restaurants' own fresh and local seasonal Maibock Bier pairs with all the BurgerRama choices.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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