Nduja Burger

Nduja Burger
24 396-g. servings Yield

Ingredients

  • 5.4 kg. GFS Ground Beef
  • to taste Salt
  • to taste Black Pepper
  • 48 oz. (Recipe) Nduja Sausage
  • 3 tsp. GFS Canola Oil Pan Coating Spray
  • 24 ct. GFS 4.25 Inch Brioche Buns
  • 24 ct. (Recipe) Hamburger Garnish

Preparation

Hand-patty the ground beef into 11 cm., 240 g. portions. Season to taste with salt and pepper. Pinch 56 g. of nduja into small diced pieces. Going around one side of the patty, push 30 g. of the nduja pieces into the burger. Turn the burger over and repeat the same procedure on the second side. Place in a storage container between parchment-paper layers. Cover, label, date and refrigerate until needed.

To prepare à la carte:

1. Spray the inside halves of the top and bottom of the bun with cooking spray. Place the bun, oiled-side down, on a heated flat-griddle. Grill until golden-brown.

2. Place a nduja burger on a heated flat-griddle. Cook on both sides to desired doneness.

3. Place the hamburger garnish on the left portion of a serving plate. Place the bottom half of the bun, grilled-side up, on the plate next to the hamburger garnish. Place the nduja burger on the bun. Lean the top half of the bun against the burger.