Brick Burger Bites

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
12 servings

Sliders are moving burgers beyond the sandwich and entrée section to other parts of the menu. The downsized patties are being served as bar food, appetizers and small plates, often in groups of three or more to share. Chefs are getting pretty creative with slider samplings, presenting several different tastes for burger lovers to try at once. 

Ingredients

1 lb. ground beef
Salt and pepper to taste
12 mini burger buns
½ cup lettuce, shredded
½ cup diced tomatoes
¼ cup diced onions
6 oz. Wisconsin Brick Cheese Spread, at room temperature 

Steps

1. Preheat oven to 375°F. Divide beef into 12 equal portions. Form each into a thin patty, 3½ to 4 in. in diameter.

2. Place patties on sheet pan lightly coated with cooking spray. Lightly sprinkle patties with salt and pepper. Bake 10 to 12 min., until fully cooked.

3. Meanwhile, split rolls in half horizontally. Cover bottoms with lettuce, tomatoes and onions. Spread cut side of tops with Brick spread. Place hot burgers on individual bottoms and replace tops. Serve immediately.

Recipe and photo courtesy of Wisconsin Milk Marketing Board 

More From FoodService Director

Ideas and Innovation
fidget spinner

While they may be a nuisance to parents, restaurants are finding an unexpected use for trendy fidget spinners. A chef at Houston seafood spot Reef posted a video to Instagram to show off the new technique: dripping sauce over the toy while it’s spinning on a plate to make creative designs.

Sponsored Content
ballpark stadium food trends

From Bush’s Best ® .

Whether it’s at a college or university, a minor league game or a major league game, sports stadiums offer an array of delicious foods that sports fans love. A look at what’s happening in stadiums’ food offerings spotlights a few trends that foodservice directors should keep an eye on and adapt for their own menus.

1. More pork options

According to Technomic’s MenuMonitor, powered by Ignite, instances of pork on stadium menus have increased 33% year-over-year. Going ultra-indulgent with pork is trending, too—Kauffman Stadium in Kansas City, Mo., serves...

Sponsored Content
blended burger mushrooms

From The James Beard Foundation.

Blending meat and mushrooms in burgers and other iconic foods is a major trend heralded by a number of trendsetters and publications.

As many know, this trend was started by college and university chefs and dining directors because they could create better burgers (and meatballs, tacos and meatloaf) by blending at least 25% ground mushrooms in with beef. These operators knew that “the blend” was better-tasting, better for the environment, better nutritionally and better for holding because of the juicier texture.

In return for being...

Sponsored Content
college student meals

From WinCup.

Campus dining halls have come a long way in the past several years. Nowadays, students, staff and visitors alike have seemingly endless options to choose from—even more so at some colleges and universities, where food-hall concept dining is gaining momentum. This movement mirrors the food halls that are now established in major cities, offering consumers the variety they crave with several, or even dozens of, restaurants in one convenient space.

On college campuses, food-hall concept dining has staying power thanks to its ability to maximize both selection and...

FSD Resources