The meteoric rise of plant-based and other non-beef patties is pushing operators to think outside the burger box. These five recipes will expand the selection and win over burger fans.
There’s a big demand for vegan burgers in college dining. Chef Josh Martin of University of California Santa Cruz meets the demand with these jackfruit sliders spiced with a Jamaican jerk seasoning paste. A topping of pickled onions adds crunchy texture and tart flavor contrast.
Bison patties can be sourced readymade from several suppliers. The meat is leaner than beef with a bolder flavor. At Gourmet Grub Scratch Kitchen in Greely, Colo., chef Justin Brown prepares a housemade red onion relish to jazz up the burgers, adding a shot of heat with jalapenos and a smoky edge with tomato chutney.
Photograph courtesy of Alaska Seafood Marketing Institute
3. Salmon Burgers with Rhubarb Chutney
At her restaurant in Alaska, chef Mandy Dixon sources locally caught salmon and locally grown rhubarb and onions for these seafood burgers. Pescatarians and those observing Lent will appreciate this alternative protein sandwiched between the buns. A zesty rhubarb chutney pairs beautifully with the salmon and would also be great with another grilled fish or pork, says chef Dixon.
4. Pueblan-Style Chipotle Black Bean Burger and Morita Chile Aioli
Bad Hunter is a veggie-forward restaurant, and chef Dan Snowden is skilled at creating flavor-packed dishes. Here he starts with a black bean patty spiked with chipotle, then tops it with morita chili aioli for a Mexican-accented plant-based burger that differentiates the menu.
Sodexo, the foodservice provider to many college dining, corporate and healthcare locations, recently partnered with Impossible Foods to add that company’s plant-based burger to their menus. Sodexo chefs created several burger variations to signaturize the patties, including this Indian-accented version garnished with tandoori aioli.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.
Kara Blanton recently took on her late father’s role of senior concessions manager at Murray State University Dining. Here’s a look at how she continues her father's legacy.