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
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources