Santa Fe Chicken Burger, University of Nevada, Reno

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Latin
Serves: 
1 serving

At the University of Nevada in Reno non-beef burgers such as this Santa Fe Chicken Burger have become some of the most popular options at the Downunder Café, the main residential dining facility, according to Chef John Worring of Chartwells. Worring uses a marinated, grilled whole-muscle chicken breast and tops it with a grilled green chili and Pepper Jack cheese.

The sandwich “provides a burger option for students who prefer the taste of chicken over beef,” Worring says. “Also, it gives students, who are growing tired of the [beef] hamburgers, something new to try.”

Worring does admit that the chicken breast takes longer to cook compared to a beef patty. “The fact that is it ordered frequently indicates its popularity as guests are willing to wait a little bit longer for it.”
 

Ingredients

4 oz. marinated chicken breast
1 pickled green chili
1 slice Pepper Jack cheese
1 toasted hamburger bun
1 oz. Santa Fe sauce (made up of equal parts mayonnaise, ketchup and steak sauce)
Shredded lettuce for garnish
Sliced tomatoes for garnish
Sliced onions for garnish

Steps

1. Grill chicken breast until fully cooked. Grill green chili.

2. Melt cheese on grilled chicken breast by putting metal grill over cooking meat and cheese. Assemble burger as follows: bottom bun, grilled chicken breast with cheese, green chili, Santa Fe sauce and top bun.

3. Serve with shredded lettuce, sliced tomatoes and sliced red onions.

More From FoodService Director

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources