BabyBerk Burger

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

This burger was created as the signature burger at the UMass food truck BabyBerk. The burger features applewood smoked bacon, salsa, cheddar and Montreal steak seasoning.

Ingredients

4 oz. burger patty
Montreal steak seasoning
Butter to spread
1 seeded bun
2 slices applewood-smoked bacon
1⁄2 oz. slice mild Vermont cheddar
1⁄2 oz. mild salsa
3 slices avocado
1 leaf lettuce
1 slice tomato

Steps

1. Place burger on grill and season with Montreal steak seasoning.

2. Butter and toast seeded bun.

3. Add two slices bacon to grill.

4. Flip burger; put bacon on top, and melt cheddar cheese over bacon.

5. Place toasted bun into clamshell container, and spread with salsa.

6. Place slices of avocado into salsa to cover entire bun.

7. Set lettuce and tomato onto bun.

8. Add bacon burger to bottom bun in container.

9. Top burger with top bun; close container and serve.

Recipe by University of Massachusetts, Amherst

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