Hamburger Desire
Serves 4-6
9 oz. Hamburger Desire Patty
1 Whole Wheat Bun
1 oz. Cajun Aioli
2 Green Onions, tempura fried
3 Tomatoes, sliced
1/2 oz. Lettuce, shredded
3 oz. Fries
Breading:
1/3 pan Flour
1/3 pan Egg Wash
1/3 pan Flour, seasoned
Patty:
1 lb. Ground Beef
2 oz. Pecans, chopped
4 oz. Andouille Sausage, diced
2 oz. Barbeque Seasoning
Méthode:
Patty: Mix all ingredients together in a bowl and form into 9 oz. patties, wrap individually and refrigerate until needed. Grill patty to customers temperature. Toast bun then spread each half with Cajun Aioli. Batter and fry onions in 375 degree oil for 1 minute until golden. On bottom of bun place patty and top with green onion. On top portion of bun place lettuce and tomato. Serve with fries on heated entree plate.
Cajun Mustard Aioli
Yields 37 (1 ounce portions)
4 Egg Yolks
4 oz. Creole Mustard
2 tbsp. Dijon Mustard
3 tbsp. Wine Vinegar
2 cloves Garlic, minced
1/2 Lemon, juiced
20 oz. Olive Oil
8 oz. Vegetable Oil
Méthode:
In a robocoup add eggs, both mustards, garlic and lemon juice. Puree all ingredients. Slowly add oil until emulsified. Salt and pepper to taste.
Culinary Tip:
One large egg has the ability to emulsify up to 7 oz. of oil, adding more oil may cause the Aioli to break. Refrigerate.
Barbeque Seasoning
Yields 6 (2 ounce portions)
1 oz. Lemon Pepper
2 oz. Garlic, granulated
2 oz. Parsley, chopped
2 oz. Black Pepper, butchergrind
2 oz. Paprika
1 oz. Basil
1 oz. Rosemary
1 oz. Oregano
1 oz. Cayenne Pepper (optional)
Méthode:
Combine all ingredients in bowl and mix well. Reserve until needed.
Patty: Mix all ingredients together in a bowl and form into 9 oz. patties, wrap individually and refrigerate until needed. Grill patty to customers temperature. Toast bun then spread each half with Cajun Aioli. Batter and fry onions in 375 degree oil for 1 minute until golden. On bottom of bun place patty and top with green onion. On top portion of bun place lettuce and tomato. Serve with fries on heated entree plate.
Cajun Mustard Aioli
Yields 37 (1 ounce portions)
4 Egg Yolks
4 oz. Creole Mustard
2 tbsp. Dijon Mustard
3 tbsp. Wine Vinegar
2 cloves Garlic, minced
1/2 Lemon, juiced
20 oz. Olive Oil
8 oz. Vegetable Oil
Méthode:
In a robocoup add eggs, both mustards, garlic and lemon juice. Puree all ingredients. Slowly add oil until emulsified. Salt and pepper to taste.
Culinary Tip:
One large egg has the ability to emulsify up to 7 oz. of oil, adding more oil may cause the Aioli to break. Refrigerate.
Barbeque Seasoning
Yields 6 (2 ounce portions)
1 oz. Lemon Pepper
2 oz. Garlic, granulated
2 oz. Parsley, chopped
2 oz. Black Pepper, butchergrind
2 oz. Paprika
1 oz. Basil
1 oz. Rosemary
1 oz. Oregano
1 oz. Cayenne Pepper (optional)
Méthode:
Combine all ingredients in bowl and mix well. Reserve until needed.
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Culinary Institute cooking school of New Orleans
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