Foodservice Recipes: Chef Crafted
Scrambled eggs with sweet peppers, assorted mushrooms and onions sautéed in a green curry sauce stuffed in Naan bread with spicy radish sprouts
Chef Robert Mayberry, University of Texas, Austin
A winner of our 2017 Blended Burger Project, this patty is blended with wild mushrooms, fennel, garlic, and rosemary and served with broccoli rabe, sharp provolone, roasted tomatoes, and black garlic aïoli.
A winner of our 2017 Blended Burger Project, this aromatic lamb patty is blended with assorted mushrooms and served with a cherry–mustard sauce and a caper–walnut relish on apricot-glazed brioche buns.
The burger consists of 75 percent local grass-fed beef and 25 percent local mixed mushrooms and topped with goat cheese, pickled onion, avocado, spring mix and a balsamic glaze.
Makes these sliders with a mixture of ground meat and sauteed fresh mushrooms. A housemade sauce adds extra zing. One or two sliders makes for a satisfying between-meal snack when something more filling.
The Ultimate Burger 2.0 is made from a combination of shiitake, cremini and dried porcini mushrooms.
Blended burger recipe courtesy of Chef Dan Long, MAD Greens
Recipe by Michael K., Flik Independent School Dining Director of Dining Services