The old-fashioned drive-in originally opened on 12th Street in Sioux Falls in 1954. Named after original owners Bertha and Guy Higgens, current owners Bruce and Pam Bettmeng are hand-ons behind the window with their friendly team, and other franchises are locally owned in five other locations in Sioux Falls, Tea, and Brandon. B&G Milkyway is a great stop for their classic Sloppy Joe, shakes, and other delicious items. 605 had the chance to find out what makes a great Chili Cheese Footlong, and what’s behind the process of one of their most popular sundaes.
Chili Cheese Footlong
Ingredients:
Quarter-pound Nathan’s hot dog
Rotella bun
1 Scoop of Castleberry chili
Cheddar cheese sauce
Union Bay relish
Chopped onions
Heintz Ketchup
French’s mustard
DIRECTIONS:
Make a slice in the hot dog and place on baking sheet.
Preheat oven 400 degrees. Bake for 15 minutes, or until
appears done.
Place on bun and add toppings at discretion.
Bruce Bettmeng
Owner
“It’s made with an all-beef hot dog. All the ingredients are great, and people can watch them being made here, also.”
Turtle Sundae
Ingredients:
Vanilla ice cream
J. Hungerford Smith Hot Fudge
J. Hungerford Smith Caramel
1 Scoops of pecans
Second layer of ice cream, approximately 6 oz.
Directions:
Fill bottom of a glass with 5 oz. of vanilla ice cream.
Add 1 pump of caramel and hot fudge.
Fill approximately 6 oz. of vanilla ice cream.
Add 1 pump of caramel and hot fudge.
Top off with ice cream, pecans, caramel, and hot fudge to taste.
Stacey Hansen
Server
“I just love ice cream in general, and hot fudge, caramel, and pecans make it more delicious. Our new premium sundae is even better, because it’s triple the amount of ice cream.”
