Texas-Style Burger<br> Featuring Heinz® Honey Barbeque Sauce

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

Burger lovers are trading up to more sophisticated, fun and creative burger selections with unique ingredients that cater to regional and ethnic tastes. Our meaty Texas-Style Burger is a hearty combination of sweet and spicy flavors inspired by the “bigger is better” credo of the Lone Star State. 

Ingredients

Beef shoulder, 80% lean, ground – 1 lb., 4 oz.
Salt and pepper – To taste
Heinz® Honey Barbecue Sauce – 4 oz.
Burger buns, plain – 4
Sour cream ¬– 8 oz.
Iceberg lettuce, large leaves ¬– 8, 2 per burger
Refried beans – 5 oz.
Pickled jalapeños, sliced – 24 slices, 6 per burger
Bacon, crispy – 8 slices, 2 per burger
Mozzarella cheese, sliced ¬– 4 slices, 1 per burger

Steps

  1. Shape beef into four 5-oz. patties and press to 1⁄2” thickness.
  2. Season with salt and pepper, to taste, and sear on both sides on a char grill, cooking to an internal temperature of 130°F.
  3. Brush with Heinz® Honey Barbecue Sauce, flip over and brush on other side. Allow to caramelize slightly on both sides.
  4. Toast burger buns and spread with sour cream.
  5. Place lettuce onto lower bun halves.
  6. Top cooked burger patties with refried beans, pickled jalapeños, bacon and cheese and broil to melt cheese.
  7. Assemble burger and serve.
Source: Chef Hinnerk von Bargen, Associate Professor in Culinary Arts

More From FoodService Director

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

FSD Resources