Allegiance® Cowboy Gourmade Burger
Allegiance® Cowboy Gourmade Burger
Directions
- Spary the Boston Butt with pan spray. Generously apply the BBQ seasoning rub then wrap and refrigerate overnight for the best flavor.
- To make cowboy butter. In a blender add butter flavored oil, garlic cloves, spicy brown mustard, smoked paprika, red chili flakes, chili powder, lemon juice and zest, thyme, half cup of parsley, and a quarter cup of chives. Puree to blend then reserve for service.
- Heat smoker with your wood of choice to 225°F. Cook the pork for about 8-10 hours. Once it reaches an internal temperature of 200° and it is fork tender. Remove from smoker and allow to rest for an hour before pulling.
- Toss pulled pork with cowboy butter and hold warm for service.
- Warm deep fryer oil in deep fryer to 350°F. Cook the Hwy 40 fries until golden brown and crispy. Drain fries on towel then hold under heat lamp for plating.
- Spray the griddle and season the patties with salt and pepper. Cook to your desired internal degree of doneness turning only once and being careful not to press down on the patty. Brush the finished patty with BBQ sauce on all sides.
- Place one lettuce leaf and two slices of tomato on the bottom of each toasted bun on entrée plate.
Now add burger patty then top with 2-3 ounces of pulled pork. Drizzle with two ounces of beer cheese then add two slices of crispy bacon.
- Portion 4 oz of Hwy 40 fries on each plate and sprinkle with finely chopped chives then serve.
Ingredients
- 4 ea. Braveheart® Gourmade burger, 8 oz.
- 1 cup West Creek Sweet BBQ Sauce
- 1 ea. Brilliance Pan Spray
- 1/8 tsp West Creek® sea salt kosher
- 1/8 tsp Magellan® Black Pepper, ground
- 1 ea. Allegiance® Boston butt, boneless, 9 lb. avg.
- 2 cups Magellan® BBQ seasoning rub
- Wood of choice, for smoking
- 4 ea. Delancey Street Deli® ciabatta bread, sliced
- 8 oz. West Creek® Craft Beer Cheese Dip, warmed
- 8 ea. Ridgecrest® Bacon, 18-22 lay out slices, cooked
- 4 ea. Peak Fresh Produce® Better Burger Leaf
- 8 slices ea. Peak Fresh Produce® 5x6 tomato
- 4 cups Brilliance Butter Flavored Oil
- 1/2 cup Peak Fresh Produce Parsley
- 1/4 cup Peak Fresh Produce® Chives, Fresh
- 2 tbsp Peak Fresh Produce® Thyme, Fresh, leaves only
- 2 ea. Peak Fresh Produce® Lemon(s), juice and zest
- 3 tbsp paprika, smoked
- 1 tbsp Magellan® Black Pepper, ground
- 2 tbsp Contigo® chili powder
- 1 tbsp Roma® Crushed Red Chili Flakes
- 4 tbsp West Creek® Spicy Brown Mustard
- 8 ea. Peak Fresh Produce® Garlic, Clove(s)
- 1 lb. West Creek Highway 40 fries , as a side
- Brilliance® Clear Canola Oil, for deep frying
- 4 tsp Peak Fresh Produce® Chives, Fresh, finely chopped for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
