GOLDEN VALLEY, Minn. — The iconic dive bar, Tony Jaros River Garden, is getting a kitchen take-over! 

Two local chefs have opened “Burger Dive” inside the popular NE hangout and home of the popular “Greenie.” 

Long-time chef, Bitsy Rettke has retired after 22 years of serving hot meals to locals, and now Josh Thoma, owner of Smack Shack and Chef Nick O’Leary will be serving burgers, chicken wings, deviled eggs and pierogies out of this historic kitchen. 

Chef Nick shows us how to make their signature House Burger.

Burger Dive, will serve lunch and dinner from 11 a.m. until midnight Monday through Saturday. Cash only, no credit cards.

This is the recipe for the House Burger at Burger Dive and their house-made pickles.

Burger grind recipe

Chuck steak 3 lbs

Ribeye 2 lbs

Butter .5 lbs

Cut all meat into small cubes and grind in a meat grinder. 

If you don't have a grinder ask your local butcher to grind it for you.

If you are grilling the burgers on an outdoor grill do not add the butter it will flame up.

Burgers are meant to be cooked in a cast iron skillet indoors ideally.

Pickle recipe (Nick's Mother's recipe)

Ratio: Cucumbers sliced how ever many you want to do.

9 parts water

3 parts white vinegar

1 part salt

Dill to tase

Garlic to taste

Bring all ingredients up to a boil to infuse flavors.

Allow liquid to cool to room temperature.

Once liquid is at room temperature pour it over your sliced cucumbers.