March

March

Recipe courtesy of Travis Johnson, Executive Culinary Director, Sodexo, Florida State Seminole Dining

InHarvest Products Used

Ingredients:

Recipe courtesy of Travis Johnson, Executive Culinary Director, Sodexo, Florida State Seminole Dining

Yield: 4, 5.2 oz. burgers

For Burger:

  • 2 c. InHarvest Black Forest Blend™ (cooked measurement)
  • ½ c. InHarvest Naked, Wild & Free™ (cooked measurement)
  • 2 c. spinach, stemmed
  • ¼ c. sweet onion, small dice
  • 2 garlic cloves, minced
  • ¼ c. carrot, small dice
  • ¼ c. celery, small dice
  • ½ c. panko bread crumbs
  • ¼ c. fresh parsley, stemmed
  • ½ lime, juiced
  • Pinch of kosher salt
  • Pinch of shaker grind black pepper
  • ½ oz. oil blend (80/20) canola/olive oil
  • .2 oz. shallot, minced
  • ½ t. paprika

For Garnet and Gold Avocado:

  • 2 avocados, small dice
  • ¼ c. parsley, stemmed and chopped
  • 1 c. teardrop tomatoes, red and yellow, cut into fourths
  • 1 garlic clove, fresh, minced
  • ½ lime, juiced
  • ¼ c. cilantro, stemmed and chopped
  • 2 T. orange juice
  • Pinch of kosher salt
  • Pinch of shaker grind black pepper

Brioche Bun:

  • Freshly baked in-house, signature bun, 4 oz.

Toppings:

  • .25 oz arugula per sandwich

Directions:

For Burger:

  1. Sauté onion, garlic, carrot, celery. Cook down, cool and set aside.
  2. In food processor, add InHarvest Black Forest Blend™, spinach, onion, garlic, carrot, celery, parsley, lime juice, salt, pepper, oil, paprika and shallots. 
  3. In a mixing bowl, combine mixture from food processor with panko and InHarvest Naked, Wild & Free™.
  4. Form into four patties, 5.2 oz. each.
  5. In a hot skillet, add 2 T. of oil blend. Cook both sides until golden brown. CCP internal temperature should reach 165º F. Finish in oven if necessary.

For Garnet and Gold Avocado:

  1. In small mixing bowl, mix together ingredients for Garnet and Gold Avocado topping.

For Brioche Bun and Toppings:

  1. Toast top and bottom of House Brioche Bun.
  2. Place Wild & Free Lentil Burger (Seminole burger) on the heel of the bun, top with Garnet and Gold Avocado, add arugula and place top of bun to complete the sandwich.