Double Steak Burger Recipe

Name: Double Steak Burger Recipe
Yield: Yield: 1 EACH
Ingredients: 1 EA. Toasted Round Sourdough Bun, Buttered, 4"; 3 OZ. Steak-EZE® Redi-Steak® Fully Cooked Seasoned Sliced Beef 4/2.5 LB; 1 EA. The Pub® Flame Grilled Beef Burger, 5 oz.; 2 SLICES Wright® Brand Naturally Hickory Smoked Thick Sliced Bacon, Bulk, 30 Lbs; 2 OZ. Gruyere/Swiss Cheese Fondue Sauce (Commercially Prepared); 2 OZ. Yellow Caramelized Onions - Frozen (Commercially Prepared); 1 OZ. Worcestershire Aioli Sauce (Sub-Recipe); 1 EA. Leaf Lettuce; 2 CUPS Mayonnaise; 1/4 CUP Worcestershire Sauce; 1 TSP. Ground Black Pepper

A buttery, toasted sourdough bun spread with rich Worcestershire aioli cradles a juicy The Pub® Flame Grilled Beef Burger , topped with caramelized onions, smoky Wright® Brand Hickory Smoked Thick Sliced Bacon and tender Steak-EZE® Redi-Steak® Fully Cooked Seasoned Sliced Beef . A drizzle of Gruyere and Swiss fondue finishes this indulgent creation, delivering an unforgettable flavor experience.

Yield: 1 EACH
11 ingredients

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Double Steak Burger on Bun With Side of Fries and a Glass of Beer

Ingredients

Yield: 1 EACH

Amount	Main ingredients
1 EA.	Toasted Round Sourdough Bun, Buttered, 4"
3 OZ.	Steak-EZE® Redi-Steak® Fully Cooked Seasoned Sliced Beef 4/2.5 LB
1 EA.	The Pub® Flame Grilled Beef Burger, 5 oz.
2 SLICES	Wright® Brand Naturally Hickory Smoked Thick Sliced Bacon, Bulk, 30 Lbs
2 OZ.	Gruyere/Swiss Cheese Fondue Sauce (Commercially Prepared)
2 OZ.	Yellow Caramelized Onions - Frozen (Commercially Prepared)
1 OZ.	Worcestershire Aioli Sauce (Sub-Recipe)
1 EA.	Leaf Lettuce
Sub-Recipes Ingredients
Worcestershire Aioli Sauce
Yield: 20 OZ.
2 CUPS	Mayonnaise
1/4 CUP	Worcestershire Sauce
1 TSP.	Ground Black Pepper

Products in this recipe

Directions

Heat Steak-EZE® Redi-Steak® Sliced Beef product in bag until uniformly heated to 165⁰F.
Preheat convection oven to 350⁰F. Cook The Pub ® Flame Grilled Beef Burger from frozen in a single layer on a lined sheet tray 6-13 minutes or until internal temperature reaches 165⁰F.
In a single layer on a lined sheet tray, bake Wright® Brand Hickory Smoked Thick Sliced Bacon until crispy and brown. Hold hot.
Heat Gruyere/Swiss cheese fondue sauce according to manufacturer's instructions.
Heat caramelized onions according to manufacturer's instructions.
Spread Worcestershire aioli sauce on bottom bun and top with leaf lettuce.
Plate the burger on top of lettuce followed by caramelized onions.
Plate bacon over caramelized onions, followed by the sliced beef.
Top burger with bun top.
Drizzle cheese fondue sauce over top of burger.
Sub-Recipes Directions
Worcestershire Aioli Sauce
Mix all ingredients in a bowl and whisk together. Hold cold for service.