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Market Indulgence Burger

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Nutrition Facts

Serving Size: 13.5 oz
Amounts Per Serving
Calories 930
Calories from Fat 520
% Daily Value*
Total Fat 58g 90%
Saturated Fat 20g 102%
Trans Fat 0g  
Cholesterol 100mg 33%
Sodium 960mg 40%
Potassium 640mg 18%
Total Carbohydrate 47g 16%
Dietary Fiber 17g 69%
Sugars 8g  
Protein 59g  
 
Vitamin A 45% Vitamin C 15%
Calcium 30% Iron 35 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Burger
Serving Size: 13.5 oz

Ingredients

Amount Ingredients
4 oz. Angus Beef Burger Patty
3 oz. Texas Style Slow Smoked Beef Brisket, Pulled Style Pieces, Hot
1 oz. Green Leaf Lettuce
1 oz. Roma Tomatoes, ¼” Sliced
1 oz. Pepper Jack Cheese
1 1/2 Tbsp. Custom Culinary® Gold Label Bacon Onion Marmalade
1 oz. Buttermilk Thin Sliced Fried Onion Straws
1 ea. Hearty Onion Poppy Seed Bun, Toasted

Recommended Product: 6548 Gold Label Bacon Onion Marmalade

Directions

  1. Preheat a flat top griddle to 350°F. Place the beef patty on preheated grill. Cook for a total of approx. 10 – 12 minutes turning 3 times to assure even cooking. Always cook to well done, 165°F internal temperature measured by a meat thermometer.
  2. While the burger is cooking, butter the inside of the bun halves and place on the hot griddle until lightly toasted, then remove and reserve.
  3. In a small bowl, just before assembling the burger, toss hot brisket with Gold Label Bacon Onion Marmalade and evenly coat and infuse the brisket in the marmalade.
  4. To assemble the burger, place leaf lettuce on the bottom bun, top with the roma tomato slices, add the cooked burger patty and the hot Bacon Onion Marmalade tossed with brisket meat.
  5. Add the fried onions and the top bun.
Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



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