Tangy Litehouse® Blue Cheese spread on a steak-burger patty with caramelized onion compote, butter lettuce and Brite Harbor® Balsamic Vinaigrette, on a French Roll.
Black & Blue Steak Burger
4 ozSteak Burger Patty
1 tbspBlackening Seasoning Store Bought
1 tspKosher Salt
1 eaFrench Roll
2 ozCaramelized Onion Compote, Sub Recipe
½ cupBaby Red Butter LettuceCARAMELIZED ONION COMPOTE, SUB RECIPE
2 ozYellow Onion 3/8” Rings
2 tspButter or Margarine
1 ozBrown Sugar
1 tspKosher Salt
2 ozGrape Tomatoes Quartered
BURGER SPICE BLENDMix all the ingredients until evenly blended, then place in the spice shaker and use for service.
CARAMELIZED ONION COMPOTEOn MEDIUM-HIGH heat melt the butter in the saute pan Add the onions and half of the salt to the pan, and sauté until onions are translucentOnce the onions start to caramelize, add the grape tomatoes, brown sugar and balsamic vinaigrette and cook until most of the liquid is gone. Place on then kitchen line for service
STEAK HOUSE SAUCEMix all the ingredients until evenly blended, then place in the sauce container and use for service.
BLACK & BLUE STEAK-BURGER PROCEDURESSeason the steak burger with the blackening seasoning and the kosher salt on both sides, then place on the grill or flat top. Cook the burger patty 3-6 minutes on per side until appropriate temp is reached: Rare: 120-125°F, 3 minutes per side; Medium Rare: 130-135°F, 4 minutes; Medium: 140-145°F, 5 minutes per side; Medium Well: 150-155°F, 6 minutes per side.Cut the French roll in half and toast in vertical toaster or flat top. Place the toasted sides of the roll up on the plate or packaging.Spread the blue cheese spread on toasted side of the bottom and top bun.Place the butter lettuce on the bottom bun.Place the cooked burger patty on the butter lettuce.Top the burger patty with the caramelized onion compote.Serve the burger open face or topped with the top bun.
Steak House Sauce
½ tsp Garlic
1 tsp Horseradish