Menu Copy:
A spicy-flavorful Harissa and Brite Harbor® Mayonnaise blend spread on a sprouted grain roll with a ground chuck patty, sliced tomato, grilled onions, grilled halloumi cheese and spring mix drizzled in greek vinaigrette.
Mo’Rockin Harissa Burger
Ingredients
4 ozGround Chuck Patty
1 eaSprouted Grain Roll
¼ ozSpring Mix
½ ozGreek Vinaigrette
½ eaTomato, 5x5 3/8" sliced
1 ozYellow Sweet Onion Grilled
2 eaHalloumi Cheese Grilled
BURGER SPICE BLEND, SUB RECIPE½ tspGround Black Pepper
1 tspKosher Salt
1 tspBrown Sugar
1 tspGarlic
1 tspOnion Granulated
1 tspCumin
1 tspChili Powder
½ tspDry Mustard
Directions
BURGER SPICE SEASONING
Mix all ingredients until evenly blended, then place in the spice shaker and use for service.HARISSA MAYONNAISE
Mix together the harissa, mayonnaise, and basil, then set on kitchen line for service.MOROCCAN-HARRISSA BURGER PROCEDURES
Season the steak burger on both sides and place on the grill or flat top. Cook the burger patty 3-6 minutes 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.Toast the sprouted grain roll in the vertical toaster or flat top. Place the toasted sides of the bun up on the plate or packaging.Spread the harissa mayonnaise on the top and bottom bun.Toss the spring mix and Brite Harbor Greek Vinaigrette, then place on bottom bun.Place the tomato on the spring mix.Place the prepared burger patty on the tomato.Place the grilled halloumi on the burger patty.
