Burger with Roasted Beet Ketchup
Directions
- Bring water to a boil and cook beets until tender about 15 minutes. Remove from heat and place in a food processor.
- Add vinegar, sugar, sriracha, onion, salt, pepper and coriander to processor and puree to make beet ketchup. Reserve in cooler for service.
- Cook burgers on grill turning only once to 155° internal temperature.
- Melt butter in non-stick pan and crack eggs into pan. Baste eggs with butter while cooking. Cook until whites are firm, but yolk is still runny.
- Toast buns and place sliced red onion on bottom then top with beet ketchup. Followed by burger and egg. Garnish with micro greens and serve.
Ingredients
- 4 ea West Creek® hamburger patties, 8 oz
- 4 ea Nature's Best Dairy® Egg(s)
- 6 tbsp Nature's Best Dairy® Butter, Unsalted
- 1/4 tsp salt, sea
- 1/4 tsp Magellan® Black Pepper, ground
- 4 ea Heritage Ovens® sesame seed buns
- 1 ea Peak Fresh Produce® Onion(s), Red, sliced into rings
- 1/4 cup micro greens
- 1 lb Peak Fresh Produce® beets, red, peeled and medium dice
- 1 qt water
- 1/2 cup Piancone® balsamic vinegar
- 1 tsp Sriracha
- 1/2 cup West Creek® Sugar, Brown
- 1/4 cup Peak Fresh Produce® Onion(s), Yellow, diced
- 1/2 tsp salt, sea
- 1/4 tsp Roma® Black Pepper, Ground
- 1/4 tsp coriander
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
