Stadium burger
- ingredients
Ingredients | Amount | Unit |
|---|---|---|
French Fries | 8 | oz |
Burger Bun , Brioche | 1 | ea |
Grandpa J Seasoning Salt | .175 | teaspoon |
Red Onions | 1.5 | oz |
Fresh Tomato | 2 | slices |
Certified Angus Beef Patty | 1 | each |
Montreal Steak Spice | 0.25 | teaspoon |
Iceberg Lettuce PREP | 1.5 | oz |
Ketchup, French’s Bottle | 1.5 | oz |
Fryer Oil | 1 | oz |
WINGS Burger Sauce | 1 | oz |
- Recipe Instructions:
- PLATING: Sheet pan, WINGS liner paper, bamboo pick and ramekin
- HOLD TIME: To order
-
NOTES:
• All burgers come with a bamboo pick (except for Veggie Burger)
• Lunch portion is served on tray plate
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Submerge fries into a 177°C / 350°F fryer for 4:15 minutes until golden brown, temperature at 68.3°C / 155°F (CCP3) Shake fryer basket to remove excess oil.
- 2. Place cooked fries into a mixing bowl & toss with Grandpa J’s seasoning salt. Set aside for plating.
- 3. Evenly season beef patty with Montreal steak spice and put on the flat top and cook for 4 minutes per side, temperature at 74°C / 165°F. (CCP3)
- 4. Toast burger bun on flat top until golden brown. Remove bun from flat top
- 5. Spread WINGS Burger Sauce on top and bottom bun.
-
6. Next, assemble burger in this order:
• Bun heel
• Lettuce
• Tomatoes
• Red onions
• Beef patty
• Bun crown
• Gently place bamboo skewer inserted into bun crown. Ensure not to press down on the bun. - 7. Place burger & fries in the open area of the sheet pan (Refer to picture)
- 8. Ensure rim of sheet pan is clean. Serve immediately.
- 9. - Add Ons: caramelized onions, cheddar cheese, sautéed mushrooms, bacon
- Allergy Information
- TBD