Wild Mushroom Bacon Onion Patty Melt
Nutrition Facts
Serving Size:
9.3 oz
Amounts Per Serving
Calories 650
Calories from Fat 420
% Daily Value* |
Total Fat 48g |
74% |
Saturated Fat 17g |
85% |
Trans Fat 0g |
|
Cholesterol 30mg |
9% |
Sodium 420mg |
18% |
Potassium 640mg |
18% |
Total Carbohydrate 16g |
5% |
Dietary Fiber 3g |
10% |
Sugars 4g |
|
Protein 36g |
|
|
Vitamin A 15% |
• |
Vitamin C 40% |
Calcium 20% |
• |
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 Sandwich
Serving Size: 9.3 oz
Ingredients
Amount |
Ingredients |
6 oz.
|
Ground Angus Beef Burger
|
1/2 oz.
|
Bacon, Small Diced
|
1/2 oz.
|
Onions, Sliced, Caramelized
|
1/2 oz.
|
Thyme, Fresh, Finely Chopped
|
1 oz.
|
Custom Culinary® Gold Label Wild Mushroom Tapenade
|
1/2 oz.
|
Gruyère Cheese
|
1 ea
|
Sweet Corn Cake/Pancake, 4" Diameter, Warm
|
Recommended Product:
9677 Gold Label Wild Mushroom Tapenade
Directions
- 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.
- While the burger is cooking, cook the corn cake on the hot griddle until fully cooked and golden on each side then remove and reserve.
- In a separate small sauté pan over medium high heat, sauté the bacon until crisp, add the onions and thyme. Cook 3-4 minutes until the onions are fully cooked and caramelized. At the last minute, add the Gold Label Wild Mushroom Tapenade. Remove from the heat and toss all ingredients evenly.
- To assemble the burger, place the cooked Burger Patty on a oven proof pan, top with the sautéed bacon, onion, thyme, Wild Mushroom mixture then the Gruyere cheese and place under a broiler until the cheese is melted. Place on the sweet corn cake.

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