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
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
