Tag Archives: burger

Year 1 week 2 Do the Hustle

Excited after having a successful soft opening, Dave and I looked through the comment cards to gauge our performance. ” This one is all 10’s.”, Dave laughed as he held up the Guerrilla Sauce stained paper. Glancing over his shoulder, I recognized my Mom’s handwriting and dismissed it without telling Dave my secret. ” Another one with all nines and tens”, Dave grinned.  As the pile got smaller and we read the results (Best burger ever! Loved the food. You guys rock) it dawned on me. Dave and I did a really good job on our first outing in the food truck. People enjoyed our food and had a great time and Dave and I felt the pride of having our dream come to fruition. That evening after the high-fives and the euphoria of accomplishing our goal, I felt satisfied and stared at the ceiling fan in bed and dreamed of thousand burger food festivals and hundreds of people buying our food.

Dave and I met on several occasions after the event and quickly got to work on securing permits and finding events for us to sell. Our first official calendar date is July 8 but we have a lot of things to accomplish before we are ready to sell. The truck is inspected by the Department of Agriculture of Pennsylvania,  our permits are secured to sell food in Hershey and everything is in place to hit the streets except for three details.

  1. Maybelline needs to get a vinyl wrap  complete with logos, bullet holes and tank treads.
  2. We need a second fridge installed so that we can do volume sales
  3. We need places to sell.

Owning a food truck is teaching us the value of what I like to call “Hustle”. No, it’s not the sleazy Times Square (ca. 1975) Three card Monte hustle designed to steal money from tourists. You hustle while serving food or prepping eM.P.anadas. You Hustle by sourcing quality ingredients at low prices. You hustle by fostering relationships. We are meeting with event organizers, fire hall chiefs, local businesses and anyone who will listen to us.

Van McCoy and the Soul City Symphony had a hit in the summer 1975 entitled  “The Hustle”.  It went to number 1 on the Billboard Hot 100 and Hot Soul Singles charts and won a Grammy for Best Pop Instrumental Performance. The song has two lyrics in its annoying 4 minutes and 10 seconds. The chorus is ” Do the Hustle” and during the intro they say “Do it”.  It’s a pretty good philosophy.  Nike stole the ” Do it” part. I’m stealing the “Do the Hustle” part. Hell, if you buy a Guerrilla Burger from us, I’ll sport a beige leisure suit and boogie down the Soul Train line. So will Dave. Sing along now!  Do the Hustle!  Doot-Doot-Doot-Do-Doot-Da-Doot-Doot….


Day 105: The Guerrilla Burger

With the Labor Day holiday coming on Monday, my thoughts always revolve around the grill. And what is more iconic grill fare than a burger? I love a cheeseburger almost as much as any food. To me a burger is like sex. When it’s good, it’s really good and when it’s bad, it’s still pretty good.

Dave and I were in the kitchen designing a signature burger for Guerrilla Canteen and here’s what we came up with. This will be an item you can get on our truck every day, our version of the Big Mac, but better.


The Guerrilla Burger starts with a hand crafted, quarter pound of 80/20 ground USDA sirloin cooked to your liking. I suggest medium rare but Dave is in the medium to medium well camp. We take that burger and season it with a mixture of three parts black truffle salt to one part pepper and a splash of liquid smoke. The Guerrilla burger will be primarily cooked in a saute’ pan and finished  on the char-broiler. I know what you are thinking, Why don’t you put that cheeseburger right on the grill? Burgers  cooked on the grill lose most of their juices and tend to be dry. By caramelizing the beef in a pan, all the juices are locked inside creating a more juicy product. The charred effect can be achieved by simply putting the burger on the grill after the caramelization process takes place. I like the char and so do you and that’s why we are taking the time to put it there. Who doesn’t like diamond-shaped grill marks on their burger?

While the beef is happily sizzling in the pan, we will saute’ onions and green peppers in butter. Seasoned with salt and pepper and a splash of balsamic vinegar, we think it compliments our burger quite well. You will too.

 The cheese. In our test we used gouda which was really delicious. Cheddar came in a close second but I have to say I think Blue cheese would be even better. Dave and I debated this point for a considerable amount of time and reached a stalemate. You can help us decide who is right by taking the poll at the end of the post.

Bacon Jam. Oh yeah! What’s a burger without  crispy, smoky, salty  bacon. It’s like Laverne without Shirley; Rocky without Bullwinkle or  Simon without Garfunkle. ( Scratch the last one, Paul Simon is doing fine without Garfunkle.) This is bacon heaven folks and you need to eat this today. You can find a great recipe for bacon jam here.

Guerrilla Sauce. No it’s not thousand Island dressing but it is our secret sauce. The recipe was discovered in a clandestine military kitchen in Area 51 and smuggled to us by a nameless source after the cold war.  It has mayo, smoked chipotle, cumin and other ingredients that are top-secret. It’s a little spicy but not abrasive and Dave and Pam said they would like to dump it on everything they eat. It’s really good. So good, that in the future we would like to put it into bottles and sell you some.

The Bun. For our test we used toasted potato rolls which tasted great. Dave and I agreed that we need to shop for a better roll for the Guerrilla Burger. We need a roll that can stand up to the bold flavors that we are throwing at you. We are searching for the perfect brioche.

Day 73: Sneak Peek Guerrilla Uniforms

An soldier’s uniform is a a source of pride. He painstakingly makes sure his creases are sharp. The medals that he has earned are shined and positioned properly. Even the angle that he wears his hat, the shine on his shoes and his personal hygiene are scrutinized by by military specifications. The name of the game is precision, A soldier must look sharp. It’s no different in a food truck so at Guerrilla Canteen we would like to uphold military uniform standards ( with tongue firmly planted in cheek.) Continue reading Day 73: Sneak Peek Guerrilla Uniforms

Day 45: Sample Menus

People have been really interested in learning about the food that we will be serving so I thought that I would share this with you.  The menu categories of LAND, SEA, AIR AND RABBIT FOOD will be the backbone of our menu and will always be offered. This menu is not set in stone and our offerings will be constantly changing.  Beautiful ingredients and seasonality  are the inspiration for what is served. Part of the fun of Guerrilla Canteen is seeing what we will serve next.

Not gonna serve this.
Not gonna serve this.



LAND: Ares Burger:  Ground Lamb Burger , Greek  herbs and spices, tzatziki  sauce, feta cheese, toasted brioche

SEA:  Shrimp Ceviche Tacos,  chipotle chili slaw, mango pineapple salsa, lime, cilantro

AIR: Blue Angel Empanada , Grilled Chicken, imported blue cheese, thick cut bacon. Served with Bourbon BBQ sauce

RABBIT FOOD: Fresh mixed greens,  avocado, tomatoes, cucumber , cashews,  lime vinaigrette

Add Ceviche or Grilled Chicken to salad

SIDES: Blue Corn Chips and Mango Pineapple salsa


Lemon Dill Potato Salad

DESSERT: Strawberry shortcake doughnuts


LAND: Reuben Empanada: Corned beef, sauerkraut,  Swiss, rye seed, thousand island dressing

SEA: Ahi Tuna Bahn Mi:  Seared tuna, duck liver pate, pickled carrots and daikon, cilantro on a crispy baguette

AIR:  Grilled Chicken quesadilla, roasted sweet peppers and onions, Jack cheese, roasted corn salsa

RABBIT FOOD:Seaweed salad on chopped kale and arugula,  peanuts and sesame ginger lime vinaigrette

Add:  Seared Tuna or Grilled Chicken to salad

SIDES: Corn chips and roasted corn salsa


Small seaweed salad

DESSERT: Very Berry Parfait, Seasonal berries, lavender, lemon yogurt, granola 


LAND: Tokyo Taco: Grilled Marinated Beef, ginger, soy, garlic, lime, Tokyo slaw, daikon, spicy peanut sauce.

SEA:  Smokey Salmon Mousse Sandwich, Lemon, fresh dill,  capers. Served on a croissant.

AIR: Curried Chicken salad sandwich with raisins, cashews, sprouts. Served on whole grain bread. 

RABBIT FOOD:  Mediterranean Salad. Mixed greens, sun-dried tomatoes, artichoke hearts,  imported oil cured olives, goat cheese, balsamic vinaigrette 

Add Grilled Chicken or Grilled Beef to salad

SIDES: Tokyo Slaw


Bacon Broccoli salad

DESSERT: GI Blues :  Crunchy Peanut butter, Bananas foster, brown sugar, cinnamon stuffed inside a crispy, deep-fried empanada.