Chicken Burger, First Stamford Place (Corporate Image Dining Services)

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
1 burger

Fran Schuelke, executive chef for Corporate Image Dining Services at First Stamford Café, in Connecticut, says many of her customers are trying to eat healthier, so coming up with chicken dishes that they’ll accept seemed like a no-brainer. This chicken burger, Schuelke says, is a good fit for summer because it’s light and made with fresh, local ingredients. The café grinds its own chicken for the patties, uses a little bit of egg white to hold them together and seasons the patties with only a touch of scallion, salt and pepper. “I think simplicity sometimes is better,” Schuelke says. The burger is topped with a Rainbow Cole Slaw, which is mayonnaise free, as well as a housemade Sriracha Lime Mayo. The burger is served on a multigrain bun.

Ingredients

6 oz. ground chicken
1 egg white
1 scallion, cut on bias
Salt and pepper to taste
Multigrain roll
6 thin slices cucumber

Rainbow Cole Slaw
Yield: 4 cups

1 red pepper, julienned
1 green pepper, julienned
½ carrot, julienned
¼ red onion, julienned
1 stalk celery, julienned
1 scallion, julienned
½ cup green cabbage, julienned
½ cup red cabbage, julienned
2 tbsp. white vinegar
1 tsp. sugar
1 tbsp. oil
Salt and pepper to taste

Sriracha Lime Mayo
Yield: 1 cup

1 cup light mayonnaise
2 tbsp. Sriracha
1 lime zest
Juice of half a lime 

Steps

1. Mix all patty ingredients together and form into burger.

2. Mix all Rainbow Cole Slaw ingredients together, set aside. Combine ingredients for Sriracha Lime Mayo and set aside.

3. Cook burger on flattop grill. When cooked, place burger on multigrain roll. Top with about 6 slices of cucumber, ¼ of Rainbow Cole Slaw and 1⁄5 of Sriracha Lime Mayo. 

More From FoodService Director

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

FSD Resources