Brisket Cheeseburger

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.

Cuisine: Burger

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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.

Brisket Cheeseburger

Ingredients

4 ozSteak Patty

2 tspBurger Seasoning, Sub Recipe

2 ozShaved Beef Brisket

1 eaWhite Cheddar Cheese

1 eaPotato Roll

1 eaTomato 5x5 3/8" sliced

1 eaBread & Butter Pickles

½ oz50/50 Romaine and Iceberg Shredded

1 ozBrite Harbor® Mayonnaise

2 ozRed Onion Jam, Sub Recipe

BURGER SPICE BLEND, SUB RECIPE

½ tspGround Black Pepper

1 tspKosher Salt

1 tspBrown Sugar

1 tspGarlic

1 tspOnion Granulated

1 tspCumin

1 tspLitehouse® Freeze Dried Parsley

1 tspChili Powder

½ tspDry Mustard

Directions

BURGER SPICE BLEND

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.

Red Onion Jam

3 oz Butter

1 oz Red Onion Julienned

1 tsp Red Wine and Olive Oil Vinaigrette

1 tsp Kosher Salt

1 tbsp Brown Sugar