Bacon Cheddar Burger
| Shelf Life: | n/a |
| Portion/Serving: | 1 each |
| Revision Date: | Mar 1, 2013 |
|
Notes
DINE-IN PLATING: Place burger on the Cardinal R 0864 oval plate as shown below, and place a pick in the burger |
|
Ingredients
| 1 | ea. | Burger patty - pre-cooked, 4 oz. |
| 1 | ea. | Brioche bun |
| 1 | oz. | Cheddar cheese |
| 2 | leaves | Green leaf lettuce |
| ½ | oz. | Ketchup |
| ¼ | oz. | Yellow mustard |
| 3 | slices | Dill pickle |
| 2 | slices | Tomato - 6 x 6 |
| 3 | ea. | Red onion slices |
| 2 | ea. | Bacon, sliced, cooked, warm |
| Salt and pepper to taste |
Equipment
- Knife
- Cutting board
- Spatula
- Foodservice gloves
- Pick
Preparation
- Place the burger on pre-heated center of grill cook until burger begins to discharge grease.
- Flip burger and place cheese on patty then move patty at front of grill closest to you and cook until cheese melts and burger is cooked to an internal temperature of 155ºF.
- Place bun in oven upon turning patty and placement of cheese.
- When cheese is melted on the burger, remove from grill and place on bottom of brioche roll.
- Put ketchup and mustard on the top bun, then pickle slices, lettuce, tomato slices, onions and bacon.
- Place the top of the roll on the burger.
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