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

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

FSD Resources