Sriracha Honey Burger
INSTRUCTIONS
PREPARE THE ASIAN SLAW: 1. In a large mixing bowl, combine rice vinegar and sesame oil. Whisk until well mixed. 2. Add the shredded green cabbage, chopped red cabbage, carrots, cilantro, and red bell peppers to the bowl. Stir until the vegetables are well coated with the dressing. 3. Cover and refrigerate until serving. PREPARE THE SRIRACHA HONEY SAUCE: 4. In a large mixing bowl, combine the Sriracha sauce, honey, and teriyaki glaze. Heat on the stovetop and keep warm for assembly.
50 SERVINGS
• 50 Burger Patties (80/20) (4 oz each, raw) • 50 Whole Grain Hamburger Buns (5”) • 2 cups Honey • 1.5 cups Low-Sodium Teriyaki Glaze • 1 .5 cups Sriracha Sauce • 2 pt. 3 ½ cups 4 tbsp Green Cabbage (shredded) • .75 cup Red Cabbage (chopped) • .75 cup Carrots (chopped) • .75 cup Fresh Cilantro (chopped) • 2.75 cups Red Bell Peppers (chopped) • .75 cup Sesame Oil • .75 cup Rice Vinegar INGREDIENTS
COOK THE BURGERS: 5. Preheat oven to 350°F.
6. Place the 4 oz burger patties on a baking sheet and cook in the oven for 20-25 minutes, or until the internal temperature reaches 160°F. 7. Warm the hamburger buns in a hot holding cabinet for 10 minutes prior to service. ASSEMBLE THE BURGERS: 8. Place each cooked patty on the bottom half of a hamburger bun. 9. Top each patty with 1 oz of the Sriracha Honey Sauce. 10. Add ½ cup of the prepared Asian slaw on top of the sauce. 11. Place the top half of the bun on the slaw and serve.
Calories: 623 Carbohydrate: 80g Total Fat: 31g Fiber: 3.7g Saturated Fat: 12g Total Sugar: 24g
Trans fat: 1.5g Added Sugar: 12.5g Cholesterol: 80mg Protein: 26g Sodium: 868mg
CREDITS: Meat/Meat Alternative (M/MA): 2 oz. eq. • Grains: 2 oz. eq. • Vegetables: 1/4 cup eq.
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