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Lunch

Summer Haze Burger With Lemon-Thyme Fries

Elevated ingredients like Purple Haze goat cheese, grass-fed beef and fresh arugula let this burger stand out on any menu.

  • Chef Amy Elliott
  • Sysco Minnesota
Email article

Increasingly, diners are looking for a more sophisticated burger when they dine out—and they are willing to pay a higher price. Especially when the burger uses elevated ingredients such as artisan cheeses, gourmet buns and specialty meats, like wagyu, Certified Angus or grass-fed. Sysco can provide everything you need.

Ingredients

Directions

FOR SUMMER HAZE BURGER

  1. Heat grill to medium-high.
  2. Liberally season both sides of the burgers with salt.
  3. Lightly butter the cut side of each bun, and grill until just toasted.
  4. On the base of the buns, add mayo, julienned red peppers, romaine lettuce and arugula.
  5. Smear goat cheese on the top buns.
  6. Place the burgers on the grill and cook for 3 minutes on each side, making sure the center is cooked.
  7. Remove from heat and place atop the buns.

FOR LEMON-THYME FRIES

  1. Deep-fry the french fries in a 350-degree fryer. Remove and let drain.
  2. Toss with lemon juice powder, parsley, thyme and salt to taste. Serve with the burger.
Email article

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