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

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources