March

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

Ingredients

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

Yield: 4, 5.2 oz. burgers

For Burger:

For Garnet and Gold Avocado:

Brioche Bun:

Toppings:

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.