Goat Cheese Bacon Burger

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

Beef, bacon, pepper and egg form the patty for this burger, which is then topped with goat cheese and a rosemary-balsamic mayonnaise.

Ingredients

1⁄2 lb. 80/20 ground beef
1 slice bacon, diced
1⁄2 tsp. cracked black pepper
1⁄2 egg
1 oz. goat cheese
1 egg yolk
1 tsp. Dijon mustard
Splash balsamic vinegar
1 cup rosemary oil (steep fresh-chopped rosemary in warm oil; then cool)
Salt to taste
1 whole-wheat kaiser roll
1 slice fried zucchini
1 slice fried yellow squash
1 slice fried red bell pepper
Handful mizuna lettuce 

Steps

1. Mix beef, bacon, pepper and egg and form into patty. Sear both sides of burger in very hot skillet with oil. Finish in 350°F oven for about 10 minutes, until cooked through. Top with goat cheese just before burger is done.

2. For rosemary-balsamic mayonnaise: Mix egg yolk, mustard and vinegar and slowly incorporate oil in steady stream with wire whisk. Add salt to taste. Place cheeseburger on bun with mayonnaise, fried vegetables and mizuna lettuce. 

Recipe by The University of Arkansas, Fayetteville (Chartwells)

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources