Tuscany Burger with Rosemary Potatoes

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
8

A boldly flavored burger is served on grilled ciabatta bread and topped by pesto-mayonnaise. Rosemary roasted potato wedges are a scrumtious side.

Ingredients

4 lb. ground sirloin
3 tbsp. sage, chopped
3 tbsp. rosemary, chopped
3 tbsp. garlic, minced
1⁄2 cup mayonnaise
3 tbsp. pesto
8 russet potatoes, cut into bite-sized wedges
1⁄8 cup olive oil
1⁄4 cup rosemary, chopped
4 tomatoes, 1⁄2-in. slices
16 slices ciabatta bread, grilled
Shaved parmesan, as needed

 

Steps

1. In a large bowl, combine ground sirloin, sage, rosemary and garlic; season. With your hands, shape into 1⁄2-lb. patties and reserve refrigerated.

2. In a small bowl, combine mayonnaise and pesto. Season to taste and reserve.

3. Meanwhile, in a hotel pan, toss potato wedges with olive oil and rosemary to coat. Season with salt and pepper and roast in a 350° F oven until crispy and golden, approx. 40-50 min. Reserve.

4. To order, grill tomato slices 1-2 min.; grill or broil burgers until desired doneness. Place burger on grilled ciabatta bread and top with pesto-mayonnaise, grilled tomatoes and shaved parmesan. Serve open-faced with rosemary-roasted potatoes, and grilled peppers, if desired.
 

More From FoodService Director

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

FSD Resources