Custom Culinary - Be true to the food

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations





Pub Style Beer Cheese Bacon Burger

Print Share by Email Print Google + Twitter Facebook

Nutrition Facts

Serving Size: 14.1 oz
Amounts Per Serving
Calories 960
Calories from Fat 480
% Daily Value*
Total Fat 54g 84%
Saturated Fat 16g 81%
Trans Fat 0g  
Cholesterol 25mg 8%
Sodium 1330mg 55%
Potassium 660mg 19%
Total Carbohydrate 67g 22%
Dietary Fiber 3g 11%
Sugars 11g  
Protein 46g  
Vitamin A 45% Vitamin C 25%
Calcium 10% Iron 20 %
*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: 14.1 oz


Amount Ingredients
6 oz. Angus Beef Burger, Griddle Cooked
1 oz. Green Leaf Lettuce
1 1/2 oz. Beef Steak Tomato, ¼” Slice
1 1/2 oz. Custom Culinary® Gold Label Pale Ale Cheese Sauce
1 1/2 oz. Applewood Smoked, Thick Sliced Bacon
1 ea. Pretzel Bun, Toasted
1/4 tsp. Black Pepper, Cracked/Butcher Grind
1/4 tsp. Sea Salt

Recommended Product: 7143 Gold Label Pale Ale Cheese Sauce


  1. Preheat a flat top griddle to 350°F.
  2. In a small bowl combine cracked black pepper and sea salt with ground beef meat. Blend thoroughly and form into a 5” round even thickness patty.
  3. Place seasoned Angus 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.
  4. 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.
  5. To assemble the burger, place green leaf lettuce on the bottom bun, top with the Beef Steak Tomato Slice add the cooked burger patty.
  6. Add the Gold Label Pale Ale Cheese sauce, bacon strips and the top bun.
Recipe By

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

Comments (0)

Post a Comment

First Name

Last Name




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.