Asian Twist Mandarin Beef Burger

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Asian
Serves: 
8 servings

This burger with an Asian twist was named one of the top 10 burgers in New York by the New York Beef Council. It features a Mandarin orange dressing and a fresh pickle salad.

Ingredients

2 lb. ground dry-aged beef, 85% lean
½ cup finely chopped red onions
1 tsp. coarse sea salt
1 tsp. coarse black pepper
2/3 cup Mandarin Orange Ginger Dressing
½ cup + 2 tbsp. Panko bread crumbs
8 lightly toasted hamburger buns

Garnish
½ cup chiffonade scallions (about 4 scallions)
½ cup chiffonade mandarin orange peel (reserve orange for other use)
2 sheets spring roll rice wrapper, deep fried until puffed up

Cucumber Ajad (fresh pickle salad)
1 English cucumber
1 tbsp. honey
¼ tsp. toasted sesame oil
¼ cup rice wine vinegar
½ tsp. sugar
2 tbsp. diced onions
½ cup julienned red pepper
½ cup julienned yellow pepper
Pinch of sea salt

Steps

1. Combine first four ingredients, 1/3 cup of mandarin dressing and 1/2 cup Panko bread crumbs in bowl, hand mix all ingredients.

2. Divide mixture into eight equal balls and hand form the burger patties.

3. While broiler heats, lightly dust burgers with remaining 2 tablespoons of Panko bread crumbs. On a medium high broiler, cook the burgers to an internal temperature of 165°F. Baste the burgers with remaining 1/3 cup dressing.

Cucumber Ajad (fresh pickle salad)

1. Lightly toss all salad ingredients in a bowl and set aside.

Assembly

1. Toast the buns and arrange them on a plate.

2. Break fried rice wrappers into quarters and put one on each of the buns.

3. Place a burger on each bun, add lettuce and sliced tomato if desired.

4. Top with scallion and orange peel chiffonade.

5. Serve with a side of Cucumber Ajad.

Recipe by Alfred State University, N.Y.

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources