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Dare to Try the “El DIablo” Burger? From Savannah’s Green Truck Pub (Video and Recipe)

Go “Back of the House” at Savannah’s Green Truck Neighborhood Pub and follow owner and Burger Engineer Josh Yates as he makes their special “Diablo Burger.” Highlighted by the grass-fed and certified humane grown beef from nearby family-owned Hunter Cattle Company in Brooklet, Georgia, Yates takes you through the building of the burger with local products including HOT Habaneros peppers. They also feature American Craft Brews and Coastal Georgia Farms. So, if you’re looking for juicy, hand-formed patties cooked on a flattop, Green Truck Neighborhood Pub is the place for you.And if that wasn’t enough, they use tons of local farms, coffee makers, and printers for their menus and t-shirts; they use booths, chairs, tables salvaged or resold by locals, and they recycle everything they can. Cool beans.

Named “A Best American City for Foodies” by Condé Nast Traveler, Savannah’s foodie scene offers a great incentive to extend your stay as you explore and experience these “hidden culinary gems.” Plan your getaway today!

This video is the third of a 3-part series where we go “Back of the House” with Savannah chefs as they showcase their craft and create one of their signature dishes. Bon Appetit!

Visit Green Truck Neighborhood Pub at 2430 Habersham Street, Savannah and online at http://www.greentruckpub.com.


 

RECIPE: Green Truck Pub’s Diablo Sauce

One of our more popular burger specials is the “El Diablo.” It has a strong cult following among those that like the heat. We get our habanero peppers locally, and we’re fortunate in Savannah to have such a long growing season for them (typically mid-Summer to late December or when the first freeze hits).

Take our grassfed burger patty, top with pepper jack, pickled jalapeños and a generous dollop of “Diablo Sauce” and make sure to have plenty of water refills at the ready.

Diablo Sauce

16 Habaneros
1/4 cup garlic, peeled & diced
4 large carrots, shredded
4 large tomatoes, diced
1/4 cup cider vinegar
1 tablespoon salt
1 tablespoon pepper
1 cup mayo, more or less to taste

Saute carrots until soft.
Add habaneros and garlic cook till soft.
Add tomatoes, cider vinegar, salt and pepper.
Cook down for at least 10 minutes.
Puree mixture with immersion blender or food processor, set aside to let cool.
When cool add mayor to desired thickness/creaminess. Mix well and chill.

 

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