recipe

Welcome to The Peep Show...

...where all your bunny fantasies come true.

Wait. Get your mind out of the gutter. We're talking about a #freakfrappe!!!

Throughout the month of April, we're serving up something you'll definitely want to peep on.

The Peep Show #FreakFrappe

What's inside? An Angel Food Cake Frappe with chocolate syrup, rainbow sprinkles, jelly beans, and a few of those bunnies people go nuts for. And because no frappe can be served without a massive slab of something sweet, we threw a piece of Angel Food Cake on top. It wouldn't be a Boston Burger Company #freakfrappe without a touch of outrageous.

Sip on this all month long for only 11 bucks. Or try and make it yourself. Then send us pics because we want to peep on yours too.

Ingredients:

  • 8 oz. vanilla ice cream
  • 6 oz. whole milk
  • 2 tbsp. of Angel Food Cake mix
  • chocolate syrup
  • vanilla frosting
  • rainbow sprinkles
  • a slice of Angel Food Cake
  • jelly beans
  • marshmallow peeps
  • whipped cream

Directions:

  1.  Coat top two inches of a pint glass with vanilla frosting. Don't be afraid to lay it on thick. Toss some rainbow sprinkles on a plate, then roll frosted glass onto sprinkles to coat rim. Repeat if necessary. The more sprinkles, the better!
  2. In a blender, whip ice cream, milk, and Angel Food Cake mix. Blend for 1 minute or until smooth. 
  3. Drizzle inside of pint glass with chocolate syrup. Pour frappe in glass, leaving about 1/4 inch unfilled. Fill remainder with whipped cream.
  4. Place a slice of Angel Food Cake on top of glass. Top cake with whipped cream. Garnish cake and plate with marshmallow peeps and jelly beans. Drizzle with more chocolate syrup. Slurp, slurp, ENJOY!!!

Move Over Shamrock Shake - THIS Is The Ultimate Boozy St. Patrick's Day #FreakFrappe

Today's post brought to you today by Christina Orso, Marketing Director, food blogger, and chocolate connoisseur.

If you're a fan of Boston Burger Company, you already know we take what ordinary people do and make it bigger. Bigger, better, and tastier. Have you SEEN our burgers? They're large.

Last year we took it upon ourselves to increase the size of something else. No, no, get your head out of the gutter. We're talking about milkshakes. Frappes if you're in New England -- get it right before you order one. Whether you're vanilla or you're chocolate, or somewhere in the twisted middle, we have a frappe for you. 

And while we have our core list of frappes at all three restaurants, we also have a rotating monthly special that'll make your eyes bug out. You'll stare at it in disbelief. You'll drool a little. Then you'll hop on the T and make your way over because there's just no way you're not tasting this.

Our March special is what we consider a pot of gold at the end of the rainbow. With a hell of a lot more green than that meteorological phenomenon people seem to lose their shit over. Get your tastebuds ready, because we're about to Shamrock Your World.

Ingredients:

  • 8 oz. vanilla ice cream
  • 6 oz. whole milk
  • 5 peppermint patties
  • mint-flavored vodka, if you like to get weird
  • chocolate syrup
  • green food coloring
  • green frosting (or use vanilla with 2 drops of green food coloring mixed in)
  • Lucky Charms cereal
  • green sugar/sprinkles
  • a slice of Irish Cream Mousse Cake
  • Whipped cream

Directions:

  1.  Coat top two inches of a pint glass with green frosting. Don't be afraid to lay it on thick. Pour some Lucky Charms onto a flat plate then roll frosted rim around to coat with cereal. Add pieces by hand if necessary. Layer it up!!
  2. In a blender, whip ice cream, milk, peppermint patties, 2 drops of green food coloring, and booze if you decided to get weird. Blend for 1 minute or until smooth. 
  3. Drizzle inside of pint glass with chocolate syrup. Pour frappe in glass, leaving about 1/4 inch unfilled. Fill remainder with whipped cream.
  4. Place a slice of Irish Cream Mousse Cake. Add more whipped cream because why not. Sprinkle with sugar and drizzle with more chocolate syrup. Slurp, slurp, ENJOY!!!

Hint hint: St. Paddy's Day is on Friday. We party hard in Boston. You can drink your green beer, or you can drink this. Or both... See ya at the BBC.

BBC's "Pitcher Perfect" Fall Sangria

Haha. You thought sangria season was over. Nope. Not in the #BBCBurgerLab. If you haven't tried our Autumn Cider Sangria in our restaurants, you now have a chance to make it at home. 

It's Thursday so #winenot brew up some of the good stuff and invite a few friends over.

It's easy to make, and even easier to drink...so be responsible kids.

Here are the ingredients

  • 2-1.5 liters of Cabernet Sauvignon
  • 1 Gallon of Apple Cider
  • 4 Honey Crisp Apples 
  • 3 cups of Dried Figs (cut in half)
  • 3 cups of Dried Cranberries
  • 12 cinnamon sticks
  • 3 Teaspoons of whole cloves
  • 3.5 Teaspoons of Nutmeg
  • *Champagne (see directions below)

Preparation:

  • Mix all ingredients except for the champagne and let this beautiful concoction sit for a minimum of 24 hours.

Serve:

  • If you're feeling fancy, put a cinnamon & sugar rim on the wine glass.
  • Strain the sangria before serving. Fill wine glass with ice. Pour Sangria 3/4 full and top it off with champagne.

Boom. 

Pop, Lock and Guac it

Salsa is our thing but don't underestimate our ability to guac it out.  

First step: ditch the burrito and cook up a nice, juicy burger. Mmmmmm. Doesn't that sound good?

Next, top it off with our homemade guacamole and for no extra charge. Sorry, not sorry, Chipotle. 

Here's what you need to make this happen:

And here's how to do it.