Pineapple BBQ Sausage Burgers

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
3 servings

Bring a taste of barbeque to your operation year-round with these Pineapple BBQ Sausage Burgers. 

Ingredients

12 oz. Jones Dairy Farm All Natural Uncooked Pork Sausage Patties
¼ cup chopped scallions
3 tbsp. hickory flavored barbecue sauce, plus more for basting
3 burger buns, toasted
3 slices fresh pineapple
1 cup shredded red cabbage
1 cup shredded white cabbage
1 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
1 tbsp. honey
¼ cup mayonnaise
2 tbsp. freshly chopped basil
1 tbsp. fresh lime juice
Salt and pepper to taste

Steps

  1. To make burgers, combine sausage, chopped scallions and barbecue sauce in medium bowl. Mix thoroughly and form into 3 patties.
  2. Grill or sauté patties over medium heat until cooked through, about 5 minutes per side. Baste with additional sauce once cooked. Remove from heat.
  3. To make slaw, place cabbage in large bowl. In small bowl, add vinegar, mustard, honey, mayonnaise, basil, lime juice and salt and pepper. Wisk until blended.
  4. Add to cabbage and toss until well mixed.
  5. To build burgers, place 1 patty on each toasted bun and then top with pineapple and slaw.

Recipe by Jones Dairy Farm

More From FoodService Director

Sponsored Content
whole grain pasta foodservice menu

From Barilla.

With younger consumers eager to explore new flavors and better-for-you options, whole-grain pasta is winning greater acceptance in American diets.

As more and more college and university students seek out whole grains in their meals, dishes featuring whole grains are on-deck to become menu mainstays.

At the University of Iowa, whole-grain foods have won general acceptance, says Barry Greenberg, executive chef for university dining. Two marketplace dining facilities on campus offer whole-grain pasta as a regular option and incorporate it into baked...

Managing Your Business
woman awake

Summer is no idle time for foodservice directors working at colleges and universities: They’re planning for the futures of their programs. Operators in FoodService Director magazine’s 2016 College and University Census reported an average 16,000-plus students at their schools. During a recent summit FSD hosted with a dozen C&U operators, the people behind some of the nation’s top programs told us what’s keeping them up at night. (FSD is sharing their thoughts anonymously to allow their answers to remain as candid as possible.)

More mouths to feed, but not more resources

At a...

Menu Development
cia menus of change

The Menus of Change initiative aims to do nothing less than change the way the world eats. A collaboration of the Culinary Institute of America and Harvard University’s T.H. Chan School, the program sets out broad principles and ambitious goals that require fundamental changes in foodservice, agriculture, health policy, food processing and even what happens at the family dinner table.

But the means of achieving those lofty ends are often small advances and tweaks to the collective mindset, as the CIA’s annual conference on the initiative reminded attendees this week.

Here...

Menu Development
quicken loans arena

The primary elections have ended, and all political eyes are turned to the 2016 Republican and Democratic national conventions. Tens of thousands of politicos, delegates, reporters and visitors will flock to Cleveland and Philadelphia, respectively, in July—and someone has to feed them all.

Below, FoodService Director takes a sneak peek behind the scenes at Cleveland’s Quicken Loans Arena, which seats more than 20,000 people. The logistics for the Republican National Convention have been coming together for more than a year, says Audrey Scagnelli, national press secretary for the...

FSD Resources