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

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources