Burrata Burger
Burrata Burger
Directions
- In a small sauce pan, bring rice wine vinegar, ¼ cup of sugar, and 1 crushed garlic clove to a boil
- Thinly slice golden beet and place in a small bowl, pour hot pickling liquid over sliced beets to quick pickle
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Mince remaining garlic cloves, medium dice pear, shallot, and jalapeno
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In a sauté pan, caramelize garlic in Roma Pomace oil then add shallot, pear, and jalapeno. Pour 1 pint of water and ¼ cup of sugar into the pan, mix thoroughly and let reduce into a compote. Once the pear pectin is extracted and the compote is thickened, reserve and let cool
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In a small bowl, add whole grain mustard, West Creek whole egg mayo, and the juice of one Peak lime
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Season Certified Angus Beef Burger with Salt and Pepper. Grill burger on a high temperature grill to your desired doneness
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Grill mark your Heritage Oven bread
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Assemble burger by adding whole grain mustard aioli to the top and bottom of Heritage Oven Brioche bun. Add burger, pear jalapeno compote, Burrata, pickled beets, and better burger leaf
Ingredients
- 8 oz Certified Angus Beef Signature Burger
- 1 each Bartlett Pear
- 1 Heritage Ovens® Bun(s), Brioche
- 2 oz Burrata Ball
- 3 each Peak Fresh Produce® Garlic, Clove(s)
- 1/2 each beet(s), golden
- 1 each Peak Fresh Produce® Pepper(s), Jalapeño
- 1 leaf Peak Fresh Produce® Lettuce, Better Burger
- 1 each Peak Fresh Produce® Lime(s)
- 1/4 cup mayonnaise whole egg
- 1 oz Roma Pomace Oil
- 5 oz rice wine vinegar
- salt and pepper, to taste
- 1 each shallot(s)
- 1/2 cup Silver Source® Sugar
- 1 pt water
- 4 tbsp mustard, whole grain