Custom-Blend Burger

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
4 servings

This burger calls for a custom blend of beef including chuck, brisket and sirloin. The hospital offers customers special toppings, such as crispy fried onions and barbecue sauce, every Friday.

Ingredients

4 burger patties (We use a custom blend of sirloin, chuck and brisket)
4 slices cheddar cheese
4 tbsp. Sweet and Spicy Chipotle BBQ Sauce (recipe follows)
1 cup onion strings (recipe follows

Sweet and Spicy Chipotle BBQ Sauce

1 tablespoon canola oil
2 cups diced yellow onion
1/8 cup of minced garlic cloves
2 cups of ketchup
1 cup of chipotles in adobo sauce
1/2 cup Worcestershire sauce
1/2 cup strong coffee
1 cup orange juice
1/2 cup of brown sugar
1/2 cup of cider vinegar
1/2 cup of Molasses
1-1/2 teaspoon Dijon mustard
1 teaspoons chili powder
1 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
2 teaspoons salt

Onion Strings

2 large onions
2 cups of buttermilk
2 cups of all-purpose flour
1 teaspoon of all purpose seasoning
1/4 teaspoon of cayenne pepper
canola oil for frying

Steps

1. Grill burgers to taste. Season with salt and pepper.

2. Top each with 1 slice of cheddar cheese, 1 tablespoon of BBQ sauce and 1/4 cup of onion strings. Serve with hand cut fries. 

Sweet and Spicy Chipotle BBQ Sauce

1. In heavy sauce pan, heat oil over medium heat. Add onion and garlic. Sauté until they are soft and wilted.

2. Add other ingredients and let simmer for about 30 minutes. As sauce thickens, stir more often to ensure that it does not scorch. Remove the sauce and allow to cool. 

Onion Strings

1. Peel onion and slice very thinly. Use a mandolin slicer if one is available.

2. Separate onion slices and place in a shallow baking dish. Pour buttermilk on top. Make sure onions are completely covered by buttermilk.

3. In another bowl, combine flour, seasoning salt and cayenne pepper.

4. Using tongs, remove onions from buttermilk and place in flour mixtures. Coat onions in the mixture and shake off excess flour. Place onions in hot oil. Shake onions slightly to ensure that they don't stick together. Remove them when golden brown and drain. 

Recipe by Fauquier Hospital, Warrenton, Va. (Unidine)

More From FoodService Director

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources