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

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

FSD Resources