Braveheart® Memphis Monster Burger
Braveheart® Memphis Monster Burger
Directions
- Toss pork with BBQ sauce and green onion. Place in an oven proof pan and cover.
- Heat oven to 375°F. Bake pork for 10-15 minutes until warm then reserve warm in steam table for service.
- Warm butter flavored oil in sauté pan or griddle then add onion, salt, and pepper. Cook over medium high heat for 3 minutes to caramelize then reserve in steam table for service.
- Heat fryer oil to 350°F. Fry pickles for 1-2 minutes. Remove from fryer and drain on towel. Reserve for plating.
- Season burger with eight of a teaspoon salt and eight of a teaspoon of pepper. Spray griddle with pan spray and cook the burger on medium high heat area for 2-3 minutes per side or until desired internal degree of doneness. Place the slices of cheddar on burger and cover with stainless bowl. This will steam the burger and cheese creating a perfect blanket.
- Place caramelized onions on bottom brioche bun. Top with patty with melted cheese then place a tower of BBQ pulled pork and top with breaded pickle spears. Enjoy.
Ingredients
- 1 8oz Braveheart® Black Angus Beef Patty(ies), ea
- Brilliance® Canola Pan Coating
- 1/8 tsp sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 2 ea West Creek® Cheese Slice(s), Cheddar
- 1 ea Heritage Ovens® Bun(s), Brioche, toasted
- 4 oz Ridgecrest® pulled pork, thawed
- 3 oz West Creek Moonshine BBQ sauce
- 2 tbsp Peak Fresh Produce® Onion(s), Green, finely chopped
- 1/2 ea Peak Fresh Produce® Onion(s), Red, julienne
- 1 1/2 tbsp Brilliance Butter Flavored Oil
- 1/8 tsp sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 3 ea Entice® Breaded Dill Pickle Spears
- Brilliance® Canola Fry Clear Zero
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
