Harvard Bookstore Café Burger
Lean ground beef patty seasoned and grilled, topped with mushrooms and smoked bacon. Served with Horseradish Aioli, onions, tomatoes and blue cheese.
Yield: 24 servings
|Horseradish Aioli:|| |
1. Combine mayonnaise, horseradish, sour cream, garlic, salt, pepper and hot sauce in bowl; mix until well blended. Cover and refrigerate until ready to use.
|Prepared horseradish||2 cups|
|Sour cream||2 cups|
|Garlic, minced||2 tablespoons|
|Ground black pepper||1/2 teaspoon|
|Hot pepper sauce||1/2 teaspoon|
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2. For each serving: Grill 1 beef patty to desired doneness, turning once. Season with salt and pepper. Place patty on bottom half of bun.
Top with 1-1/2 ounces cheese, 3 ounces mushrooms and 4 bacon slices; cover with bun top.
|80% Lean Ground Beef Patties, 8 ounces each, natural-shaped (IMPS/NAMP 1136)||24|
|Ground black pepper||2 teaspoons|
|Triple smoked bacon slices, cooked crisp||96 slices|
|Portobello mushrooms, chopped or sliced||4 1/2 pounds|
|Saga blue cheese, crumbled||2 1/4 pounds|
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3. Portion 1/4 cup Horseradish Aioli into small ramekin; plate with hamburger. Serve with onion and tomato slices.
|Red onion, sliced|| as needed|
|Tomato slices|| as needed|
Nutrition information per serving: 1271 calories; 83 g fat(31 g saturated fat; 31 g monounsaturated fat); 287 mg cholesterol; 2501 mg sodium; 38 g carbohydrate; 2.7 g fiber; 89 g protein; 32.3 mg niacin; 1.4 mg vitamin B6; 7.7 mg vitamin B12; 8.8 mg iron; 102.6 mg selenium; 17.9 mg zinc; 277.7 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