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Your guide to burger season

Patties

WAGYU BEEF PATTY 3/8" FZ

SPECIAL BLEND FLAT BEEF PATTY

GROUND FLAT BEEF PATTY 75/25

BEEF PATTY 3/1 CHUCK 80/20

BEEF PATTY 7 OZ ROUND 80/20

BEEF PATTY 80/20 THICK

SPECIAL BLEND BEEF PATTY 2/1

ANGUS BEEF PRIME THICK 4/1

ANGUS BEEF PATTY 4/1 ROUND 81/19

RANAHAN RANCH® 80/2 OZ 646579

RANAHAN RANCH® 64/3.2 OZ 200059

RANAHAN RANCH® 60/4 OZ 177894

RANAHAN RANCH® 40/5.3 OZ 860245

RANAHAN RANCH® 32/7 OZ 866668

RANAHAN RANCH® 32/8 OZ 968342

RANAHAN RANCH® 32/8 OZ 301986

BRAVEHEART® 40/4 OZ 406298

® 40/4 OZ 266997

ANGUS BEEF PRIME ROUND PATTY BRAVEHEART® 27/6 OZ 400372

GROUND ANGUS BEEF SMASH BALLS

® 32/6 OZ 376459

ANGUS BEEF PATTY ROUND 81/19 BRAVEHEART® 27/6 OZ 266999

ANGUS BEEF PRIME SMASH BALL BRAVEHEART® 32/7 OZ 819704

ANGUS BEEF PATTY ROUND 81/19

BRAVEHEART® 23/7 OZ 267009

ANGUS BEEF PRIME PATTY 2/1 ROUND BRAVEHEART® 20/8 OZ 329631

ANGUS BEEF PATTY 2/1 HMS 80/20 BRAVEHEART® 20/8 OZ 302982

ANGUS BEEF PATTY 2/1 ROUND 81/19

GOURMADE ANGUS BEEF PATTY 2/1 ROUND

GRINDS

ANGUS BEEF GROUND FINE ANGUS 80/20

ANGUS BEEF CHUCK GROUND FINE 80/20

ANGUS BEEF GROUND FINE 75/25

WAGYU BEEF GROUND FZ

GROUND BEEF 90/10

® 20/8 OZ 266993

® 20/8 OZ 190343

® 6/10 LB 423868

® 6/10 LB 393861

BRAVEHEART® 6/10 LB 340255

RANAHAN RANCH® 4/5 LB 643448

RANAHAN RANCH® 4/5 LB 336664

GROUND BEEF CHUCK BRISKET BLEND RANAHAN RANCH® 4/5 LB 305841

FINE GROUND BEEF 81/19 CHUB

FINE GROUND BEEF 73/27 CHUB TFF

FINE GROUND BEEF 81/19 CHUB TFF

GROUND BEEF BULK 80/20

WEST CREEK® 4/5 LB 329695

WEST CREEK® 8/10 LB 296566

WEST CREEK® 8/10 LB 296565

WEST CREEK® 2/5 LB 284013

Beef alternatives

SEASONED TURKEY DARK MEAT PATTY BUTTERBALL 30/5.33 OZ 434432

VEGAN IMITATION BEEF BURGER PATTY FZ

MEAT 40/4 OZ 546672

BLACK BEAN ROUND VEGGIE PATTY MORNING STAR 48/4.25 OZ 546672

BEER CHEESE BACON BURGER

Chef David McGurn, CEC, CCA

Yields 1

• 1 each 7 oz Braveheart® Prime Smash Burger | #819704

• Salt & Pepper to taste

• 2 slices Ridgecrest® Applewood Bacon - cooked | #649707

• 1/2 oz Peak® Onion - sliced & caramelized | #476436

• 1 Delancey® Street Pretzel Bun | #1033142

• 1 tsp Pretzel Salt

• 2 oz West Creek® Beer Cheese - warmed | #478692

Ingredients Preparation

1. Season and grill the burger.

2. Warm the onions.

3. Place the bun in a hot oven to warm.

4. Spray with water and top with pretzel salt.

5. Layer the bottom of the bun, bacon, burger, onions and beer cheese.

6. Top with the salted side of the bun

Pair with Poutine!

1 cup West Creek® 3/8 Skin on Fries (#197435) topped with Cheese Curds & West Creek® Brown Gravy (#438990). Don’t forget the Delancey Street® Pickle Spear (#313998)!

FRENCH SOFT ROUND BUN 4 IN

BUNS cheese please

HERITAGE OVENS® 88/2.9 OZ 522068

HAMBURGER BUN GF FZ PIM® 24/2.25 OZ 842453

SLICED SLIDER ROUND BUN 2.675" HERITAGE OVENS® 192/.9 OZ 254034

BRIOCHE STYLE SLICED BUN 4 IN HERITAGE OVENS® 96/2.8 OZ 436459

POTATO SANDWICH BUN 3.5" SQ HERITAGE OVENS® 96/1.9 OZ 595182

THIN SLICED CIABATTA BUN DELANCEY® 80/3.5 OZ 653039

SLICED FOCACCIA SANDWICH BUN

SLICED CIABATTA SANDWICH BUN

® 80/3.5 OZ 653044

® 56/4.2 OZ 653046

BUN SLICED BRIOCHE BUN 4.5" FZ HERITAGE OVENS® 6/12 CT 845929

SLICED JUMBO HAMBURGER BUN 5" HERITAGE OVENS® 64/3.5 OZ 857643

SLICED HAMBURGER BUN 4" TFF FZ HERITAGE OVENS® 96/2.1 OZ 857651

FRESH CAPRESE MOZZORELLA CHEESE LOAF PIANCONE® 2/5 LB 253249

BRIE CHEESE WHEEL

CRAFT BEER CHEESE DIP FZ

SWISS SLICED CHEESE .75 OZ

THIN SLICED MOZZARELLA CHEESE LOG

PROVOLONE SLICED CHEESE .75 OZ TFF

TOP IT

ICEBERG LINER LETTUCE

BETTER BURGER LEAF LETTUCE

2/5 LB 380188 LEAF GREEN LINER LETTUCE PREMIUM

1/24 CT 530086 ROMAINE HEART LETTUCE W&T

ROMAINE LINER LETTUCE TFF

2/5 LB 632561

24/1 CT 907429 SHREDDED LETTUCE 1/4"

WILD BUNCH SLICED MUSHROOM

PORTOBELLO MUSHROOMS MEDIUM

CRISPY FRIED ONION

1/5 LB 427936

Bagel brie BURGER

Ingredients

Yields 1

• 1 each 8 oz Ranahan Ranch® Special Blend Burger | #301986

• Salt and Pepper to taste

• 4 strips Ridgecrest® Applewood Bacon – par cooked | #649707

• 3 strips Nature’s Best® Brie Cheese | #516407

• 1 Delancey® Street Bagel | #1053624

Preparation

1. Season the burger and grill to a medium rare.

2. Weave the par cooked bacon and brie strips together.

3. Place on top of the burger and finish in an oven or salamander to melt the cheese and crisp the bacon.

4. Toast the bagel and place the finished burger on it.

Team up with Tater Tots!

Add some West Creek® Tater Tot bites with 2 oz of Pepper Gravy to round out the Brie Breakfast burger!

TOP

IT

RED PICKLED ONION FZ SAVOR 6/5 LB 642962

YELLOW DICED ONION 1/4"

YELLOW JUMBO ONION

® 2/5 LB 483684

® 1/50 LB 907426

YELLOW SLICED ONION PACKER 4/5 LB 288754

YELLOW SUPER COLOSSAL ONION PEAK® 1/50 LB 898640

YELLOW WHOLE PEELED ONION PEAK® 1/30 LB 544346

JALAPENO PEPPERS PEAK® 1/10 LB 274336

DILL PICKLE CHIP CC 1/4"

DILL PICKLE CHIP CC 3/16"

DELANCEY® 1/5 GA 313993

WEST CREEK® 4/1 GA 313987

DILL PICKLE CHIP CC 5/16" DELANCEY® 1/5 GA 313997

DILL PICKLE SLICED CC 1/8" WEST CREEK® 4/1 GA 201385

DILL PICKLE SPEAR 275-325 CT

DILL PICKLE STACKER CC 3/16"

DILL PICKLE WHOLE 55-65 CT

HAMBURGER SLICED PICKLE CC 1/8

HAMBURGER SLICED PICKLE SMTH 1/8

KOSHER

KOSHER DILL PICKLE WHOLE 60-65

SWEET PICKLE RELISH FCY

SWEET PICKLE RELISH GRMT

CREEK® 4/1 GA 522834

CREEK® 4/1 GA 201388

Chef Robert Stegall-Smith, CEC, AAC

TOMATO 5X6 1 LAYER

TOMATO 6X6 1 LAYER

TOMATO FOODSERVICE

TOMATO GREEN

TOMATO STD 5X6

BANANA PEPPERS RINGS MILD US

BANANA PEPPERS RINGS HOT

TZATZIKI SAUCE

1/10 LB 328740

1/10 LB 575742

1/25 LB 575743

® 1/25 LB 878062

® 1/20 LB 396659

4/1 GA 528702

® 4/3.75 LB 976754

AIOLI ROASTED GARLIC SAUCE VILLIAGE GARDEN® 2/1 GA 1041795

AIOLI CHIPOTLE SAUCE

BLACK GARLIC KETCHUP BOTTLE SAUCE

VILLIAGE GARDEN® 2/1 GA 1040124

CRAFT 4/21 OZ 1036406

HORSERADISH AIOLI SAUCE VILLIAGE GARDEN® 2/1 GA 1041794

CHILI INFUSED HOT HONEY

6/24 OZ 904536 FIG JAM ROLAND 6/8.1 OZ 798635 HOT PEPPER BACON JAM

APPLE MAPLE BACON JAM

FETA FEISTY SPREAD FZ

JERSEY SHORE SKIN-ON FRIES ROMA

RIDGE 4/1 GA 627330

6/5

416224 CLEAR COAT GRD A FRIES 1/2” LUIGI

STEAK CUT GRD A FRIES LUIGI

FRIES SWEET POTATO 5/16" SKIN-ON

6/2.5 LB 416248

6/5 LB 583080

CLEAR COAT SKIN-OFF FZ FRIES 1/2” ASSOLUTI VALORE® 6/5 LB 1033884

REGULAR SKIN-ON FRIES 3/8” XLF TFF

CLEAR COAT XLF FRIES 1/2” TFF

SHOESTRING FRIES 1/4” XLF TFF

REGULAR CUT CLEAR COAT FRIES 3/8 TFF

WEDGE FRIES 8 CUT SEASONED TFF

SPIRAL CUT SEASONED FRIES TFF

STEAK CUT FRIES LINE FLOW TFF

CREEK

6/5 LB 197436

CREEK® 6/4.5 LB 197430

CREEK® 6/5 LB 197431

CREEK® 6/5 LB 197434

LB 859917 REGULAR SALT BRINE SKIN-ON FRIES 3/8

COAT BATTERED FRIES 3/8”

6/4.5 LB 416197

6/5 LB 416227 REGULAR CUT GRD A FRIES 3/8”

roAsted vegetable burger salad

Chef David McGurn, CEC, CCA

Ingredients Preparation

Yields 1

• 1 each 8 oz Braveheart® Burger | # 329631

• Salt and Pepper to taste

• ½ oz Peak® Arugula | #627365

• 2oz Peak® Cauliflower Florets | #877279

• 2 each Baby Carrots with tops

• 1 oz Peak® Red Onion – sliced | #470663

• 1 oz Tri Color Peppers - julienned

• 2 each Peak® Grape Tomatoes | #328742

• 2 oz. Piancone® Extra Virgin Olive Oil | #1030551

• 2 tsp Magellan® Lemon Herb and Garlic Seasoning | #628186

• 1 oz. Village Garden® Balsamic Vinaigrette | #158903

• 2 oz. Village Garden® Roasted Garlic Aioli | #1041795

1. Season and char grill the burger patty.

2. Toss the cauliflower, carrots, onion, peppers and tomato in the olive oil and lemon herb seasoning. Place the coated vegetables in a 400 F oven for 17-20 minutes until roasted.

3. Place the arugula down as a base. Top with the roasted vegetables. Drizzle the balsamic vinaigrette over top.

4. Place the burger on top of the vegetables and finish with the aioli.

fiesta jam BURGER

Ingredients

Yields 1

• 1 each 8 oz Braveheart® Gourmade Burger | #190343

• ½ tbsp Contigo® Adobo Chili Paste | #196674

• Salt and Pepper to taste

• 1 Heritage Ovens® Soft French Bun | #522068

• ½ cup Corazo® Three Cheese Blend Shred | #235412

• 3-4 slices Peak® Avocado | #616944

• 1 tbsp Fiesta Jam – see recipe

fiesta jam

Ingredients

• 3 each Peak® 5x6 Tomato – peeled and deseeded | #878065

• West Creek® Sugar equivalent in weight to the peeled deseeded tomato | #268806

• 1 tbsp Tri Color Peppers -small diced

• ½ tbsp Peak® Jalapeno - small diced | #274336

• 1 tsp Peak® Red Onion - small diced | #470663

• ½ tbsp Cilantro - chopped | #855550

Chef Robert Stegall-Smith, CEC, AAC

Preparation

1. Rub the burger with the chili paste and season with salt and pepper. Cook on a char grill.

2. Place the bun in a hot oven for 5 minutes to crisp up. Split the bun, place cheese on top and bottom halves and melt in the oven.

3. On the bottom half of the bun place the avocado. Top with the cooked burger.

4. Spread the jam on top of the burger and cover with the top of the bun.

Preparation

1. Dice up the tomato.

2. Put the tomato and sugar in a pot and turn on the heat. The liquid from the tomato will dissolve the sugar.

3. When it comes to a simmer remove the pot and puree with a hand blender. Place back on the heat and continue to cook until thick.

4. Cool to room temperature and stir in the remaining ingredients.