bar one
bar two
bar three

Cajun Burger with Fried Green Onion

By Chef Lonnie Varisco, Performance Foodservice–Caro Serves: 4-6
Cajun Burger with Fried Green Onion
  • Braveheart® Cajun Burger Patty

    INGREDIENTS

    • 1 lb Braveheart Black Angus Ground Beef
    • 2 oz pecans (chopped)
    • 4 oz sausage, andouille (small dice)
    • 1 oz tasso

    INSTRUCTIONS

    Mix all ingredients together in a bowl and form into 8 oz patties, wrap individually and refrigerate until needed. Grill patty to desired temperature. Toast bun, spread each half with Cajun Aioli.

  • Cajun Aioli

    INGREDIENTS

    • 4 West Creek egg yolk(s)
    • 4 oz mustard, creole
    • 2 tbl mustard, dijon
    • 3 tbl wine vinegar
    • 2 Peak Fresh Produce Garlic, clove(s) (minced)
    • 1/2 Peak Fresh Produce Lemon(s) (juiced)
    • 20 oz Piancone olive oil

    INSTRUCTIONS

    In a robocoup add eggs*, mustards, garlic and lemon juice; puree. Slowly add oil until emulsified. Salt and pepper to taste.

    Additional Notes: *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
  • Braveheart® Cajun Burger

    INGREDIENTS

    • 1 bun Heritage Ovens roll(s), Kaiser (per burger)
    • 1 slice Peak Fresh Produce Tomato(es)
    • 1/2 oz Peak Fresh Produce Lettuce, Iceberg (shredded)

    INSTRUCTIONS

    On bottom of bun place patty and top with green onions. On top portion of bun place lettuce and tomato. Serve with fries on heated entree plate.

  • Fried Green Onions

    INGREDIENTS

    • 4-6 Peak Fresh Produce Onion(s), green
    • 1 cup flour, all-purpose

    INSTRUCTIONS

    Preheat deep fryer to 360 degrees. Dredge onions in flour, then egg wash and seasoned flour. Cook for 1 minute in deep fryer. Serve.