Arooga’s Grille House & Sports Bar has expanded its product range with the introduction of new Bacon Grind Burgers.
* The Original Bacon Grind Cheeseburger - Arooga's soon to-be-famous Bacon Grind Burger topped with cheese and finished with lettuce, tomato, red onion and pickle
* Breakfast Grind Burger - Melted American cheese, fried egg, Applewood smoked bacon between a Belgian waffle & served with maple syrup
* BBQ Bacon Grind Burger - The sweet & smoky taste of Arooga's award-winning Hickory Smoked Honey BBQ sauce smothered over melted Pepperjack cheese for a kick
* The Bacon Boss Grind Burger - A Bacon Grind Burger with MORE bacon & topped with our house made chipotle ketchup, Hellman's Mayo and American cheese
* Smoked Gouda Grind Burger - A one-of-a-kind Bacon Grind Burger topped with horseradish mayo, smoked Gouda cheese, Applewood smoked bacon, lettuce, tomato, red onion and pickle
* The "Signature" Bacon Grind Burger - Features Melted Ghost Jack cheese, creamy guacamole and finished with a fried egg
* The Big Man Grind Burger - Two Bacon Grind Burgers, Cheddar, American, Swiss and Provolone cheeses, MORE bacon, Arooga's Cajun Ranch Sauce, lettuce, tomato, red onion and pickle
BBQ Bacon Grind Burger
"Our team has been working on these creations for months to perfect the steak to bacon ratio (65% steak burger, 35% ground bacon) so that the incredible flavors perfectly compliment each other for a uniquely amazing taste.," said Gary Huether, Jr., Arooga's co-founder and president. "Bacon is more popular than ever and our burgers are the bomb already. We wanted to give our guests what they want in an Arooga's sort of way."
The Bacon Grind Burgers will also be available, as part of Arooga's new menu, at the brand's upcoming location in Uncasville, Connecticut, planned for a March opening as part of the 15-unit franchise agreement with Mohegan Tribe for the New England area.
"Arooga's simply loves to blow our guests' minds with innovative food, especially wings and burgers, and our new Bacon Grind Burgers will do just that," Huether, Jr. continued. "We have always had a 'Why Not' attitude in the kitchen. If it's cool and tastes great, it's going to end up on the Arooga's menu."
