Blue Bayou Burger
A grilled burger topped with crumbled blue cheese, lettuce, tomato and hot pepper mayonnaise, served on a sesame seed bun. Try this! Accompaniments - Spicy Buffalo Fries: Prepare large plank-style or other shaped fries. Toss with salt, a mixture of equal parts cayenne pepper and paprika, and finely minced green onion or parsley. Serve with blue cheese dressing on the side. Try this! Accompaniments - Spicy Buffalo Fries: Prepare large plank-style or other shaped fries. Toss with salt, a mixture of equal parts cayenne pepper and paprika, and finely minced green onion or parsley. Serve with blue cheese dressing on the side.
Yield: 24 servings
|Hot Pepper Mayonnaise:|| |
1. To make Hot Pepper Mayonnaise: In bowl mix mayonnaise and hot pepper sauce until thoroughly blended. Cover and refrigerate. Yield: 3 cups.
|Hot pepper sauce||1/4 - 1/2 cup|
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2. For each serving, to order: Grill 1 patty to 157°F internal temperature. Season with salt and pepper. Top patty with 1 ounce cheese and melt under salamander.
Spread 1 tablespoon Hot Pepper Mayonnaise on EACH cut side of one bun. Top bottom bun half with 1 lettuce leaf, 2 tomato slices, burger and bun top.
Plate and serve with a scant cup Tomato and Celery Salad and Spicy Buffalo Fries.
|Ground Beef Patties (IMPS/NAMP 1136), 6 to 8 ounces each||24|
|Salt|| as needed|
|Ground black pepper|| as needed|
|Blue cheese, crumbled||1 1/2 pounds|
|Sesame seed buns||24|
|Tomato and Celery Salad:|| |
Accompaniments--Tomato and Celery Salad: In large bowl whisk olive oil, vinegar, salt, pepper and sugar. Add tomatoes, celery and parsley. Toss to coat. Cover and refrigerate up to 24 hours. Yield: 22 cups
|Olive oil||3/4 cup|
|Cider vinegar||3/4 cup|
|Ground black pepper||1 1/2 teaspoons|
|Sugar||1 1/2 teaspoons|
|Fresh tomatoes, cut into wedges||3 1/2 pounds|
|Celery, sliced||2 1/2 pounds|
|Parsley, chopped||1 cup|
Nutrition information per serving: 919 calories; 64 g fat(19 g saturated fat; 17 g monounsaturated fat); 147 mg cholesterol; 1381 mg sodium; 38 g carbohydrate; 3.6 g fiber; 47 g protein; 11.8 mg niacin; 0.7 mg vitamin B6; 3.8 mg vitamin B12; 4.1 mg iron; 31.9 mg selenium; 9.1 mg zinc; 120.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber