RECIPE: The Big Stack Burger

INGREDIENTS

PICKLE SLAW:
¼ cup Shreddies (drained) + 1 tb Pickle Juice, Cool Crisp, VE 031125
2 cups Shredded Cabbage, Preferred Fresh Cuts, VE 007286
¼ cup Mayonnaise, Ventura, VE 011790
½ tsp Sugar, Pioneer, VE 039801
Salt and Pepper, to Taste
BURGER:
1, 8 oz Beef Wagyu Patty, MI Craft, VE 058616
1 piece American Cheese, Bongards, VE 073909
2 slices of Tomato, Preferred Fresh Cuts, VE 097558
1 oz Bistro Sauce, Grey Poupon, VE 060951
¼ cup Pickle Slaw, see recipe above
1, 4” Seeded Brioche Bun, Michigan Bread, VE 071253

DIRECTIONS

For the pickle slaw, combine ingredients well.
Prepare the burger patty on the char broiler or in a cast iron pan- season with salt just before cooking.
Rest the patty for 2-3 minutes, then build your burger on a toasted sesame bun.

PER ORDER:

1 cheeseburger

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