Sports Hero Terry Bradshaw Fires Up the Grill for National Burger Month with Bradshaw Ranch Thick N Juicy Burgers

Made with award-winning angus beef, Bradshaw’s burgers are now available in more than 5,000 retail stores nationwide

Thackerville, Oklahoma: Just in time for National Burger Month in May, NFL legend and iconic entertainer, Terry Bradshaw, has announced that his Bradshaw Ranch Thick N Juicy™ burgers are now available in more than 5,000 retail store locations throughout the nation. The burgers debuted last year.

“These patties are the perfect addition to your cookout or barbeque,” Bradshaw said. “The angus beef patties are a mile thick and so juicy you’ll need extra napkins and a big appetite.”

Bradshaw Ranch Thick N Juicy burgers are made with award-winning angus beef, available in one-third and quarter-pound patties. They come in two flavors made for burger lovers: cheddar cheese and bacon; and cheddar cheese, garlic and butter.

The burger blends have been crafted by Bradshaw and his son-in-law, acclaimed chef, Noah Hester, who can be seen on the family’s hit E! show, “The Bradshaw Bunch.” The Bradshaw family gathers regularly for backyard barbecues and Bradshaw Ranch Thick N Juicy™ were inspired by the families love of great burgers.  

Bradshaw Ranch Thick N Juicy Burgers are available to purchase across the United States and in select Walmarts and Sam’s Clubs. The burgers will soon be available in retail stores including Kroger, Publix and more. More information on Bradshaw Ranch Thick N Juicy Burg To ers can be found at To located a store near you selling Bradshaw burgers, click here.

About Terry Bradshaw

The only NFL player with a star on the Hollywood Walk of Fame, Terry Bradshaw continues to entertain fans far and beyond his legendary professional football career with the Pittsburgh Steelers.

The four-time Super Bowl champion quarterback, two-time Super Bowl MVP and Pro Football Hall of Fame inductee joined “FOX NFL Sunday” as co-host and analyst with the show’s inception in 1994. In addition to his long-term role as a multi-Emmy and award-winning broadcaster, Bradshaw has starred in movie and television hits including the box office smash comedy romance, “Failure to Launch,” “Father Figures,” “Better Late than Never,” and “The Masked Singer.”

Bradshaw is also a gospel and country singer, motivational speaker, New York Times best-selling author and breeder of championship quarter horses. In addition to starring in his own stage production, “The Terry Bradshaw Show,” the iconic football star and entertainer also stars along with his family in E!’s new hit show, “The Bradshaw Bunch,” which follows the adventures of his family.

Bradshaw Bourbon

Don’t take it from us, read Bourbon Great Fred Minnick’s Review of Bradshaw Bourbon. Minnick, the Wall Street Journal best-selling author, Editor-In-Chief of Bourbon+, and former lead American whiskey reviewer for whiskey publication Whiskey Advocate, is not only accomplished author, he is the current Bourbon Authority for the Kentucky Derby Museum. Minnick’s resume also includes judging the San Francisco World Spirits Competition and World Whiskies Awards. With all of these accolades, Minnick is considered the foremost authority on all things bourbon in today’s booming bourbon world.

And guess what. He like Bradshaw Bourbon. A whole lot. Bradshaw Bourbon is proud to announce the honor of being hand-selected by Fred Minnick for a blind taste test review. Bradshaw Bourbon finished 2nd in the review alongside the fierce competition of strong brands such as Eagle Rare, Old Forester, Wild Turkey Rare Breed, Daviess County, and others.

The Terry Bradshaw

1-2 inch ice cube


Place ice cube into a rocks glass

Pour 1/3 cup Bradshaw Bourbon over ice


The following recipes are by Terry Bradshaw and Chef Noah Hester

Bradshaw Beans

  • 2lb ground beef
  • ½ lb. bacon
  • 2 bell peppers
  • 1 white onion
  • 2 cans each black beans, red beans, navy beans
  • 2 cups Bradshaw bourbon bbq sauce or your favorite bbq sauce
  • 1 large foil pan

Pre heat oven or smoker to 350 degrees. Brown ground meat and drain off fat. Open rinse and drain half the beans and keep half with the juice. Mix all ingredients together in a large foil pan, cover with foil and bake or smoke for 40 minutes, uncover and cook for another 30 minutes.

Bradshaw Bourbon BBQ Sauce

  • 1 gallon ketchup
  • 2 cups rice vinegar
  • 1 # brown sugar
  • 2 cups Bradshaw bourbon
  • 1/2 Worcestershire
  • 1 large onion chopped
  • 1.5 tbsp. chopped garlic
  • 1 tbsp. Cayenne
  • 1/2 tbsp. Ground clove
  • 1 tbsp. Smoked paprika
  • 3 bay leaves

Sweat onions until translucent, add bourbon and burn off alcohol. Add brown sugar with reaming spices and vinegar. Cook down by a 3rd about 7 minutes on medium-high heat. Add ketchup and salt and pepper. Cook on medium heat for about 25 to 30 minutes. Let cool and blend.

Bradshaw Hot wings

  • 1-2 pounds chicken wings
  • 1 cup Chef Noah’s Hawaiian chili pepper water
  • ½ cup Bradshaw Bourbon BBQ Sauce (see recipe below)
  • 2 tablespoons melted butter

Season wings with salt and pepper and bake (400 degrees) or fry (375 degrees) your hot wings until 165 degree internal temperature.

Mix the BBQ sauce, chili water and melted butter together in a large bowl and toss wings in the sauce, serve with ranch and celery spears.

Bradshaw Bourbon Patty

  • 1 thick and juicy patty per person. I recommend the bacon cheddar
  • Bradshaw bourbon BBQ sauce (recipe to be found on
  • Sliced white onions
  • Sliced smoked cheddar cheese (or your favorite cheese)
  • Sourdough bread
  • Bacon
  • Mayonnaise
  • Salt and pepper

Heat grill or pan to 350 degrees. Season frozen Bradshaw ranch thick and juicy patty with salt and pepper.

 Place patty directly from freezer on to pan or gill. In a separate sauté pan cook bacon to desired crispiness, remove bacon when done, do not discard bacon fat, cook sliced white onion with salt and pepper in the same pan as the bacon using the fat as oil. Cook onions until translucent.

Flip burgers at 5 minutes, place onions directly on top of the patty and then add your sliced cheese to cover onions. Slather two pieces of sourdough bread with mayo (one side only). Place mayo side down on your sauté pan, this will create a nice golden crispy toast, now add another slice of cheese to one side of the bread as if you were making a grilled cheese sandwich.

Once cheese is melted and burger is cooked to 165 degrees, about 4 minutes after flipping. Place bacon on the side of bread with cheese on it, Place patty on top of the bacon, top with your other piece of bread. Cut in half and serve with dill pickles and a side of BBQ sauce for dipping.