Big Surf Waterpark
1500 N. McClintock Dr./Hayden Rd.
Tempe, AZ 85281
Open today and Labor Day from 10 a.m. - 6 p.m. and Saturdays and Sundays through September 16th!
Attach any additional information reporter may find useful:
We're open from 10 a.m. - 6 p.m. the following dates:
Saturday, September 1st
Sunday, September 2nd
Monday, September 3rd
Saturday, September 8th
Sunday, September 9th
Saturday, September 15th
Sunday, September 16th
Don't forget about our Boogie Board and Surfing Session schedule:
Boogie Board Sessions 11:30 a.m. - 12 p.m
2:30 - 3 p.m.
Surfing Sessions 5 - 6 p.m.
Dr. Yasinski of Yasinski Psychiatry
6900 E Camelback Rd.
Scottsdale, AZ 85251
To RSVP for "Project Ruff-way", please call 480.425.1505
Chef Dad's Southwestern Burger
2 lbs. Ground Beef
2 tsp. Kosher Salt
½ tsp. Black Pepper
½ tsp. Ground Cumin
½ tsp. Onion Powder
½ tsp. Garlic Powder
Pepper Jack Cheese
Canned Green Chili's or Hatch Green Chili's (drained)
Condiments of Choice
1) First combine your ground beef with all the seasonings in a bowl then mix well.
2) Form your burgers and put in the fridge until your ready to cook.
3) After cooking the burgers on one side then flipping, add your cooked bacon, green chili's then cheese on top. If your burgers are extra thick, you might want to wait a few minutes before adding the toppings, but make sure you give those toppings at least 2-3 minutes to cook on top of the burger.
This recipe makes 6-8 burgers.
Cooks Notes: If you don't have garlic powder and onion powder in the house, but you do have garlic salt & onion salt, go ahead and use them but reduce the kosher salt in the recipe down to 1 tsp. vs. 2 tsp.