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Meal Part

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Ethnic Cuisines

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Wild Mushroom Bacon Onion Patty Melt

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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


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


  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, cook the corn cake on the hot griddle until fully cooked and golden on each side then remove and reserve.
  3. 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.
  4. 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.
Recipe By

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

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