Custom Culinary - Be true to the food
SEARCH RECIPES

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations

Collections

Keyword


+ ONE RECIPE IDEAS

BRAND CATEGORY

Parisian Burger

Print Share by Email Print Google + Twitter Facebook

Nutrition Facts

Serving Size: 9.7 oz
Amounts Per Serving
Calories 560
Calories from Fat 290
% Daily Value*
Total Fat 33g 51%
Saturated Fat 15g 77%
Trans Fat 1.5g  
Cholesterol 140mg 46%
Sodium 730mg 31%
Potassium 660mg 19%
Total Carbohydrate 22g 7%
Dietary Fiber 2g 6%
Sugars 1g  
Protein 43g  
 
Vitamin A 10% Vitamin C 2%
Calcium 10% Iron 25 %
*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: 9.7 oz

Ingredients

Amount Ingredients
6 oz. Grass Fed Ground Beef
1 oz. Brie Cheese, Sliced
1 oz. Custom Culinary® Gold Label Wild Mushroom Tapenade
2 ea. Bibb Lettuce, Leaves
1 ea. Brioche Bun, Toasted

Recommended Product: 9677 Gold Label Wild Mushroom Tapenade

Directions

  1. Preheat a flat top griddle to 350°F. Place the beef patty on preheated grill. Cook for a total of approx. 12 – 14 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. To Assemble the Burger: Place the Bibb lettuce on the bottom bun, add the cooked burger patty on the bottom bun, add the Brie cheese slice. Spread the Gold Label Bacon Onion Marmalade on inside of the top bun and place on top of the burger. Serve with hand cut, skin-on French fries seasoned with truffle oil.

Chef's Tips

Add an additional indulgence with a thin slice of prepared liver pate to this great burger.

Recipe By


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



Comments (0)

Post a Comment

First Name

Last Name

Email

Organization

Comment

In our effort to fight spam, we need you to enter the word that best describes the image below in the input box below in order to submit the form.