By Protein
Double Steak Burger Recipe
Ingredients
- 1 EA. Toasted Round Sourdough Bun, Buttered, 4"
- 3 OZ. Steak-EZE® Redi-Steak® Fully Cooked Seasoned Sliced Beef 4/2.5 LB
- 1 EA. The Pub® Flame Grilled Beef Burger, 5 oz.
- 2 SLICES Wright® Brand Naturally Hickory Smoked Thick Sliced Bacon, Bulk, 30 Lbs
- 2 OZ. Gruyere/Swiss Cheese Fondue Sauce (Commercially Prepared)
- 2 OZ. Yellow Caramelized Onions - Frozen (Commercially Prepared)
- 1 OZ. Worcestershire Aioli Sauce (Sub-Recipe)
- 1 EA. Leaf Lettuce
A buttery, toasted sourdough bun spread with rich Worcestershire aioli cradles a juicy The Pub® Flame Grilled Beef Burger , topped with caramelized onions, smoky Wright® Brand Hickory Smoked Thick Sliced Bacon and tender Steak-EZE® Redi-Steak® Fully Cooked Seasoned Sliced Beef . A drizzle of Gruyere and Swiss fondue finishes this indulgent creation, delivering an unforgettable flavor experience.
Made with Steak-EZE® Redi Steak® Fully Cooked Seasoned Sliced Beef 4/2.5 LB
Directions
- Heat Steak-EZE® Redi-Steak® Sliced Beef product in bag until uniformly heated to 165⁰F.
- Preheat convection oven to 350⁰F. Cook The Pub ® Flame Grilled Beef Burger from frozen in a single layer on a lined sheet tray 6-13 minutes or until internal temperature reaches 165⁰F.
- In a single layer on a lined sheet tray, bake Wright® Brand Hickory Smoked Thick Sliced Bacon until crispy and brown. Hold hot.
- Heat Gruyere/Swiss cheese fondue sauce according to manufacturer's instructions.
- Heat caramelized onions according to manufacturer's instructions.
- Spread Worcestershire aioli sauce on bottom bun and top with leaf lettuce.
- Plate the burger on top of lettuce followed by caramelized onions.
- Plate bacon over caramelized onions, followed by the sliced beef.
- Top burger with bun top.
- Drizzle cheese fondue sauce over top of burger.
Worcestershire Aioli Sauce
Yield: 20 OZ.
Ingredients
- 2 CUPS Mayonnaise
- 1/4 CUP Worcestershire Sauce
- 1 TSP. Ground Black Pepper
Directions
- Mix all ingredients in a bowl and whisk together. Hold cold for service.
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