Butternut and Bison Burger

Name: Butternut and Bison Burger
Yield: 10
Ingredients: 13.0kg Butternut pumpkin; 0.0n/a Extra virgin olive oil, as needed; 0.0n/a Salt and pepper, to taste; 250.0ml Hellmann's® Real Mayonnaise 16L 1 count; 225.0g Butternut squash base, roasted; 30.0ml Vinegar, cider; 60.0ml Knorr® Ultimate Roasted Chicken Base Gluten Free; 6.0ml Cayenne pepper; 0.0pinch Salt, to taste; 0.0pincée Granulated garlic, as needed; 185.0g Purple cabbage, shaved; 60.0ml Maille Dijon Originale Mustard 4 x 4.1 kg; 10.0slices Mozzarella, sliced; 150.0ml Hellmann's® Real Mayonnaise 16L 1 count; 300.0ml Butternut Squash Slaw, prepared; 10.0each Bison, ground, 90/10, formed into 6 oz. patties; 10.0each Butternut squash rounds, prepared; 10.0each Whole wheat bun, toasted

A lean, ground bison patty topped with melted mozzarella cheese, a slice of roasted butternut squash and colorful butternut and cabbage slaw.

...

Prepare the Roasted Butternut Squash Rounds

Butternut pumpkin 13.0 kg
Extra virgin olive oil, as needed
Salt and pepper, to taste

Prepare the Butternut Squash Slaw

Hellmann's® Real Mayonnaise 16L 1 count 250.0 ml
Hellmann's® Real Mayonnaise 16L 1 count
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Sysco

Gordon Food Service

Costco Business Center

Pratts

Food Service Direct

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Butternut squash base, roasted 225.0 g
Vinegar, cider 30.0 ml
Knorr® Ultimate Roasted Chicken Base Gluten Free 60.0 ml
Cayenne pepper 6.0 ml
Salt, to taste
Granulated garlic, as needed
Purple cabbage, shaved 185.0 g
Maille Dijon Originale Mustard 4 x 4.1 kg 60.0 ml

Prepare the Burger

Mozzarella, sliced 10.0 slices
Hellmann's® Real Mayonnaise 16L 1 count 150.0 ml
Hellmann's® Real Mayonnaise 16L 1 count
Buy it now

x

Sysco

Gordon Food Service

Costco Business Center

Pratts

Food Service Direct

See more
Butternut Squash Slaw, prepared 300.0 ml
Bison, ground, 90/10, formed into 6 oz. patties 10.0 each
Butternut squash rounds, prepared 10.0 each
Whole wheat bun, toasted 10.0 each

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Beef

A lean, ground bison patty topped with melted mozzarella cheese, a slice of roasted butternut squash and colorful butternut and cabbage slaw.

...

Preparation

Prepare the Roasted Butternut Squash Rounds
- Peel the squash. Cut the neck of the squash into 10 rounds, approximately 0,6 cm thick. Season with salt, pepper and olive oil.
- Cut the base of the squash in half and remove the seeds. Season with salt, pepper, and olive oil.
- Roast the squash in a 200°C oven until tender, about 15 minutes for the rounds, and 30 minutes for the base.
- Cool and store the rounds for service and the base for the Butternut Squash Slaw.
Prepare the Butternut Squash Slaw
- Combine Hellmann’s® Real Mayonnaise, roasted squash, Maille Dijon, vinegar, chicken stock and cayenne in a blender and purée until smooth. Season to taste with salt and granulated garlic. Reserve refrigerated.
- For service, combine 105 ml of the sauce with the purple cabbage
Prepare the Burger
- To assemble, spread 15 ml Hellmann’s® Real Mayonnaise on the heel of the bun.
- Add the grilled bison patty and top with mozzarella cheese, a Roasted Butternut Squash Round, 30 ml of the Butternut Squash Slaw, and then top with the toasted bun crown. Serve.