Rub olive oil on patty and flavor with black pepper. Place on grill and cook for 3-4 minutes per side. Season burger with salt after removing from the grill.
Spread goat cheese on toasted brioche bun.
Place burger on bun then top with spinach and cucumber for a cool bite.
Ingredients
1 ea Heritage Ovens® Bun(s), Brioche, toasted
1 8 oz Piancone Epicureo® lamb burger
1/2 tsp Roma® Oil, Olive
1/8 tsp Magellan® Black Pepper, ground
1/8 tsp Magellan® sea salt
1/4 cup Nature's Best Dairy® Cheese, Goat
1/4 cup Peak Fresh Produce® Spinach
2 slices Peak Fresh Produce® Cucumber(s)
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
