A burger covered in white cheddar cheese and stacked with shaved brisket on a potato roll with bread & butter pickles, shredded lettuce, sliced tomato, red onion jam, Brite Harbor® Mayonnaise.
A burger covered in white cheddar cheese and stacked with shaved brisket on a potato roll with bread & butter pickles, shredded lettuce, sliced tomato, red onion jam, Brite Harbor® Mayonnaise.
Mix all the ingredients until evenly blended, then place in the spice shaker and use for service.
RED ONION JAM
On MEDIUM-HIGH heat melt the butter in the saute pan.Add the red onion and the salt to the pan, and sauté until onions are translucent.Deglaze the pan with the red wine vinegar dressing and brown sugar, then cook until the liquid is gone - about 3-6 minutes.Place in the sealed container and store up to seven days in the refrigerator.
HUCKLEBERRY BRISKET BURGER
Season the steak burger on both sides and 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.Place the potato roll in the vertical toaster or flat top. Place the toasted sides of the roll upon the plate or packagingSpread the mayonnaise on toasted side of the bottom and top roll.Place the pickles on the bottom roll.Place the tomato on the pickles.Place the romaine on the tomato.Once the burger patty is cooked, top with the white cheddar cheese and place on the romaine.Place shaved brisket on the cheddar cheese.Spread the red onion jam on the mayonnaise coated top bun.Serve the burger open face or topped with the top bun.
