Ingredients:

Burgermaker 8 oz. hangar blend                     (161625)          1 each

Shredded lettuce                                             (85117)            1 oz.

Sliced red onion                                              (85138)            1 oz.

Sliced tomatoes                                               (81110)            1 oz.

Piantedosi flour burger roll                             (900240)          1 each

Egg                                                                  (601908)          1 each             

Preparation Instructions:

While grill is heating up, season burger with salt and pepper then cook over medium or high heat to desired doneness. As burger is cooking, butter and grill Piantedosi roll and fry egg. Place lettuce, onion and tomato on roll then top with burger and fried egg.

Ingredients:

Bullpen 8 oz. steakburger                               (161825)          1 each

Sliced portabella mushrooms                          (84371)            1 oz.

Empire Swiss cheese                                       (911077)          1 slice

Red leaf lettuce                                               (102382)          1 oz.

Sliced tomato                                                  (811100)          1 oz.

Sliced onion                                                    (85138)            1 Tbl.

Butter                                                              (835576)          1 Tbl.

Worcestershire sauce                                       (815977)          1 Tbl.

Chopped onions                                              (85138)            2 Tbl.

Traditional rosemary focaccia roll                   (965843)          1 each

Preparation Instructions:

While grill is heating up, season burger with salt and pepper then cook over medium or high heat to desired doneness. As burger is cooking, butter and grill focaccia roll and sauté Baby Bella mushrooms. Once burger is cooked, top with mushrooms and melted Swiss cheese. Place burger on prepared roll and add red lettuce leaf, tomato and sliced red onion.

Ingredients:

Burgermaker 8 oz. brisket blend burger          (197825)          1 each

Sliced onions                                                   (81000)            ½ oz.

Farmland pulled pork                                      (102610)          1 oz.

Ken’s chipotle citrus bbq sauce                      (991961)          ½ oz.

Piantedosi potato burger roll                           (900204)          1 each

Preparation Instructions:

While grill is heating up, season burger with salt and pepper then cook over medium or high heat to desired doneness. As burger is cooking, butter and grill Piantedosi roll. Sauté sliced onions in butter until soft then heat up pulled pork and mix with barbeque sauce. Once burger is cooked, top with sautéed onions and barbeque pulled pork. Place burger on roll and drizzle with additional barbeque sauce.

Ingredients:

Burgermaker 8 oz. waygu burger                    (103748)          1 each

Sliced tomatoes                                               (81110)            1 oz.

Sliced red onion                                              (85138)            1 oz.

Pickle slices                                                     (97204)            2 each

Leaf lettuce                                                     (84701)            1 oz.

Land O Lakes sliced white

American cheese                                             (21018)            1 slice

Piantedosi seeded burger roll                          (815108)          1 each

Simplot skincredible chips                              (923116)          3 oz.

Preparation Instructions:

Season burger with salt and pepper as grill is heating to medium or high heat. Place burger on grill and cook to desired doneness. While burger is cooking, butter and grill Piantedosi roll then place on a plate and top with a lettuce leaf. Once burger is cooked melt cheese on top then place burger on prepared roll. Top with tomato, sliced red onion and pickles. Serve with fresh chips.

Ingredients:

Burgermaker 8 oz. short

rib blend burger                                   (161633)          1 each

Sliced red onion                                  (85138)            2 oz.

Spring mix                                           (84613)            1 oz.

Pickle slice                                          (15127)            1 each

Sliced tomatoes                                   (81110)            1 oz.

Roll traditional 4” sandwich roll         (922264)          1 each

Olive oil                                              (102574)          1 tsp.

Butter                                                  (835576)          1 tsp.

Bourbon                                                                      1 oz.

Preparation Instructions:

Bourbon Onions – Heat butter and oil over high heat then add onions. Continue cooking until onions are soft and light brown. Add bourbon and continue cooking until liquid has cooked off.

Burger – While grill is preheating to medium or high heat, season burger with salt and pepper. Place burger on the grill and cook to desired doneness. While burger is cooking, butter and grill burger roll. Place roll on plate and top with mesclun mix on one half and sliced pickle and onion on the other half. Place burger on top of tomato and pickle then top with bourbon onions.

Some of our new burger blends include the Wagu burger, made of grass-fed Kobe beef; our Angus hanger blend, our Angus short rib blend, and our Angus brisket blend provide a new twist to the traditional burger. There are a number of ways to enhance your experience of trying a juicy hamburger during National Burger Month.

Chefs and restaurant owners should be creative; don’t shy away from pairing burgers with interesting and unusual combinations. These new recipe’s will be featured in the next few weeks in our upcoming blogs. Make sure to keep an eye out.

Restaurateurs are looking for a new twist as well, Valerie, owner of Buns Up in Providence, Rhode Island was at our Spring Food Show searching for new ways to serve a traditional burger. Turning to food suppliers like AGAR allows restaurant owners to be at the forefront of the changing food landscape. See our video from the food show here.

Now, sometimes, burgers aren’t even made with beef at all. Burgers such as Turkey burgers, Pork burgers, Seafood burgers, and Tuna burgers also can provide a different taste that will appeal to restaurant owners and customers alike. At AGAR, we also have burger blends that follow the 80/20 guideline, meaning the burger should be 80 percent lean meat and 20 percent fat; this allows the full flavor of the burger to be experienced, while at the same time providing the customer with a great burger.

Operators should also be aware of obtaining their product from a supplier that follows the cold chain process. The product should be kept under the proper temperature throughout the entire shipping process to ensure the finest quality all the way to the table.

As National Burger Month rolls along, customers, restaurant owners and chefs alike should think outside the burger box. Creating new burgers and burger blends and pairing them with toppings that enhance the flavor will give everyone the chance to celebrate National Burger Month. Stay tuned for burger recipes this month on the blog. And check out a quick video with som,e great ideas;

Cheese-stuffed jalapeno: Fiery jalapenos are irresistible when grilled until tender and smoky then stuffed with zesty Monterey jack cheese. When topped with bread crumbs and crumbled bacon, this appetizer will kick-off a party in the mouths of diners and keep them in a festive mood.

Blue lagoon margarita: This colorful beverage is a cool and delightful way to wash down spicy bites. Lemon-lime soda combined with tequila and limeade creates a strong, tangy base which is mellowed with the addition of coarse sugar around the rim of the glass when served. This clever cocktail is also delightful to the eyes with a splash of blue curacao.

Taco soup: This bold broth with Mexican flair is a crowd-pleaser when served as an appetizer, side or entrée. Chili and kidney beans provide a hearty base along with spicy ground beef. The addition of corn and tomatoes keeps the soup light and fresh and the amount of chile peppers can be adjusted to cultivate desired spiciness.  

Arroz con leche: This Mexican twist on rice pudding is a delectable comfort dish and a unique way to end a Cinco de Mayo feast. This warm dessert is savory with a rich milk and rice foundation but also sweet and simple with the addition of plump raisins and spicy cinnamon. Diners will enjoy this unique and festive conclusion to their day of celebration and merriment.

Huevos rancheros wraps: Kick-off the holiday early with this tasty burrito-style dish suitable for breakfast, brunch or lunch. Although this is not an authentic Mexican meal it is delicious and low calorie. Reduced fat flour tortillas are a great foundation for scrambled egg whites or egg substitute, spicy salsa and shredded reduced-fat cheese. When served with fresh fruit on the side, this tasty meal will satisfy patron’s hunger without making the feel they have gone overboard and have them returning for dinner to keep the party going.

Low calorie fish tacos: Marinated halibut or cod that is baked, broiled or grilled is light, tasty and flavorful. Warm, fresh corn tortillas provide a delicious base for fish fillets and any choice of low fat or fat free garnishes.

Low fat guacamole: It is difficult to celebrate Cinco de Mayo without guacamole, however heaps of this smooth accouterment can add up in calories and be unkind to the waistline. Using peas with just a small amount of avocado can save a mound of fat calories without compromising taste or texture. Peas also lend a sweeter taste to the guacamole and when seasoned with chiles or hot sauce, diners will not know the difference and enjoy every luscious bite. Maybe it’s not your thing but give it a try.

Ingredients:

La Nina 6 oz. corn tortilla                   (103925)          4 each

Simplot roasted corn & black beans   (977776)          2 oz.

Dutch quality shredded cooked meat (102592)          3 oz.

Simplot Western guacamole               (102188)          1 oz.

Empire shredded cheddar                   (913045)          2 oz.

Ortega enchilada sauce                       (978082)          3 oz.

Hood UHT sour cream                       (98182)            1 oz.

Mexican infused rice                           (811291)

Preparation Instructions:

Prepare Mexican infused rice according to package directions and set aside. In an individual casserole dish, spoon ½ oz. enchilada sauce in a 6” circle. Place one tortilla on sauce and top with another ½ oz. of enchilada sauce, and 3 oz. of chicken. Top with a second tortilla, ½ oz. of enchilada sauce, 2 oz. Mexican rice and ½ oz. of cheese. Top with a third tortilla, ½ oz. of enchilada sauce, 2 oz. of the roasted corn & black beans and ½ oz. of cheese. Place a fourth tortilla on top. Cover with 1 oz. enchilada sauce and 1 oz. of cheese. Place dish in oven or salamander to melt cheese and warm through. To finish dish, drizzle with 1 oz. of sour cream and top with 1 oz. of Western guacamole.

Ingredients:

Lime zest                                             (83795)            2 Tbsp

Lime juice                                           (914754)          8 fl. oz.

Honey                                                 (904096)          1 oz.

Chili powder                                       (814320)          2 tsp.

Olive oil                                              (999914)          16 fl. oz.

Chicken breasts                                   (747996)          8 oz.

Simplot exotic grains & fire roasted

vegetables                                           (912948)          5 oz.

Roastworks corn & black beans          (977776)          5 oz.

Mixed baby greens                              (84613)            4 oz.

Grape tomatoes                                   (84594)            4 each

Preparation Instructions:

Combine first five ingredients and whisk together. Marinate chicken breasts in 8 fl. oz. of dressing for three hours. Reserve remaining dressing for service. Grill chicken, cool, chop into large diced pieces and reserve for service. Prepare Simplot exotic grains and fire roasted vegetables according to the package instructions and cool. Salad Assembly – In a bowl, combine chicken, vegetables and grains then toss with dressing and place on 2 oz. of salad greens.