Braveheart® Chorizo Fire Burger
Braveheart® Chorizo Fire Burger
Directions
- Brush the patty and sausage with butter flavored oil then season both sides of the patty with some salt and black pepper, place on the medium high area of the grill. Cook 2-3 minutes per side turning once. Top with cheese to melt.
- Cook the split sausage on the grill for 2-3 minutes per side on the medium high area of the grill.
- Warm one tablespoon of butter flavored oil in a sauté pan over medium high heat. Add peppers and onions and cook for 3 -4 minutes to caramelize.
- To assemble, spread chipotle mayonnaise on both sides of bun. Layer the cheese topped burger, chorizo, and caramelized poblano peppers and onions.
Finish with a portion of bacon jam on top and serve.
Ingredients
- 1 8 oz Braveheart® Black Angus Beef Patty(ies)
- 1 ea Heritage Ovens® Bun(s), Brioche
- 1/4 ea Peak Fresh Produce® Poblano Peppers, julienne
- 1/4 ea Peak Fresh Produce® Onion(s), Red, julienne
- 3 tbsp Brilliance Butter Flavored Oil
- 1/8 tsp salt
- 1/4 tsp Roma® Black Pepper, Ground
- 1 ea Contigo® 4-1 chorizo link, split in half
- 1/4 cup Roma® cheddar cheese shredded
Chipotle Mayonnaise
Directions
- Whisk together mayonnaise, chipotle puree, lime juice, and cilantro.
- Reserve for service under refrigeration.
Ingredients
- 1/4 cup Roma Mayonnaise
- 1 tbsp Contigo® chipotle peppers, pureed
- 1/2 tsp Peak Fresh Produce® Lime(s), juice only
- 1/2 tsp Peak Fresh Produce® Cilantro, minced
Bacon Jam
Directions
- In a saucepan over medium high heat add remaining tablespoon of butter flavored oil and chopped bacon. Cook until bacon is crispy then remove from the pan and drain on a towel.
- Pour off half of the bacon fat from the pan then add onions, salt, cayenne, and black pepper cook until onions are caramelized about 2 minutes. Pour in balsamic vinegar and reduce by half.
- Pour in birria sauce, crispy bacon, and sugar to the pan and simmer for 5-6 minutes until thickened. Stir in thyme and reserve for service.
Ingredients
- 1 tbsp Brilliance Butter Flavored Oil
- 2 strips ea Ridgecrest® Bacon, chopped
- 1/2 ea Peak Fresh Produce® Onion(s), Yellow, small dice
- 1/8 tsp salt
- 1/8 tsp Magellan® Cayenne pepper, ground
- 1/8 tsp Roma® Black Pepper, Ground
- 1/4 cup Piancone® balsamic vinegar
- 1/4 cup Contigo® birria sauce
- 1/2 cup West Creek® Sugar, Brown
- 1 tsp Peak Fresh Produce® Thyme, Fresh, chopped
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
