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

Ideas and Innovation
storm

When preparing for inclement weather, we make agreements with all the foodservice providers in the area—not just our prime vendor—since you never know if one will cut off from resupply. For example, when Hurricane Harvey hit, we were ready to purchase from San Antonio and Dallas rather than Houston due to the high water.

Ideas and Innovation
tray

We decided to get rid of plastic trays 
and now offer cardboard trays in 
our cafeteria to support our district’s efforts to expand and improve our recycling efforts. The trays look great, and already schools are requesting more recycling pickups and fewer waste pickups. Recycling pickups cost less than waste pickups, so it’s a win for us.

Ideas and Innovation
nuts

We decided through focus group feedback that our freshmen struggled with the allergy-friendly options or options for students with diabetes on campus. In response, we decided to have a dinner the first few weeks of classes to let some of these students know what was available and let them network with their peers and others with allergies or diabetes. NC State Dining chefs prepared menu items based on foods from cultures around the world. ... From delicious sliced sweet potatoes to savory Ikarian-style roasted chicken, students were able to sample global dishes free of allergens.

Ideas and Innovation
coffee cups

We started a monthly Coffee Hour with just the department director. The goal is to gather 
staff feedback about their jobs and answer individual questions. After the first event, 
several staff members emailed stating they just wanted to meet with the director without 
their supervisors. Now, the meetings offer an opportunity for more of a one-on-one conversation without the presence of the supervisor they 
deal with day in and day out.

FSD Resources