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Meal Part

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Ethnic Cuisines

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Beef Short Rib and Wild Mushroom Burger

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Nutrition Facts

Serving Size: 13.5 oz
Amounts Per Serving
Calories 900
Calories from Fat 480
% Daily Value*
Total Fat 55g 84%
Saturated Fat 19g 97%
Trans Fat 0.5g  
Cholesterol 120mg 40%
Sodium 900mg 37%
Potassium 780mg 22%
Total Carbohydrate 48g 16%
Dietary Fiber 17g 69%
Sugars 4g  
Protein 58g  
Vitamin A 50% Vitamin C 15%
Calcium 30% Iron 40 %
*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


Amount Ingredients
4 oz. Angus Beef Burger Patty
3 oz. Tender Braised Beef Short Ribs, Trimmed, Boneless and Pulled Style Pieces, Hot
1 oz. Green Leaf Lettuce, ¼” Sliced
1 oz. Swiss Cheese
3/4 oz. Custom Culinary® Gold Label Wild Mushroom Tapenade
1 oz. Buttermilk Thin Sliced Fried Onion Straws
1 ea Classic Potato Bun or Keiser Roll, Toasted
1 oz. Roma Tomatoes, Sliced

Recommended Product: 9677 Gold Label Wild Mushroom Tapenade


  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 pulled short rib meat with the Gold Label Wild Mushroom Tapenade to evenly coat and infuse the short ribs with the flavor.
  4. To assemble the burger, place leaf lettuce on the bottom bun, top with the Roma tomato slices, cooked burger patty, Swiss cheese, and then the hot Gold Label Wild Mushroom Tapenade with tossed meat.
  5. Add the fried onions and top bun.

Chef's Tips

For rich added flavor depth, braise the short ribs in prepared Masters Touch® Herb Roasted Au Jus.

Recipe By

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

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