Featured Maple Leaf Product: Mina Halal Fully Cooked 3.5 oz Oval Beef Burger (#64170)
|Beef Halal Burger, 3.5 oz, fully cooked||25 each (2.5 kg)||5.5 lbs|
|Broth Beef, Reduced Sodium||500 ml||2 cups|
|Onions, fresh finely chopped||375 ml||1 1/2 cups|
|Garlic, Minced||60 ml||1/4 cup|
|Oil, Canola||45 ml||3 Tbsp|
|Mushroom Pieces, drained, cnd||500 ml||2 cups|
|Red Wine (or can use non-alcoholic or cooking wine)||375 ml||1 1/2 cups|
|Brown Sugar||15 ml||1 Tbsp|
|Chili Powder||10 ml||2 tsp|
|Parsley, dried||60 ml||1/4 cup|
|Broth Beef, Reduced Sodium||1125 mls||4 1/2 cups|
|Cornstarch||45 ml||3 Tbsp|
|Water, cold||45 ml||3 Tbsp|
- Preheat convection oven to 300'F/150'C. Heat beef burgers on a parchment lined baking sheet and pour beef broth on pan. Cover with foil and bake in preheated oven until the burgers have reached an internal temperature of 165'F/74'C for at least 15 seconds. Hold prepared beef burgers at >140'F/60'C until service.
- Prepare Wine & Grilled Mushroom Sauce. Saute chopped onions and garlic in oil over medium-high heat; cook stirring until softened. Add drained canned mushrooms, stirring until lightly browned. Gradually stir in red cooking wine and bring to boil, scrapping up browned bits from bottom of pan; bring to boil and cook until reduced by half. Stir in beef broth, brown sugar, chili powder and parsley; bring to boil and simmer for 5-10 minutes until slightly thickened.
- Reduce temperature to medium. Gradually stir in a mixture of cornstarch mixed with cold water. Cook, stirring until sauce thickens slightly about 5 minutes. Keep hot until service.
- Ladle 60 mls/2 oz of mushroom wine sauce over heated beef burgers.
Serve with mashed potatoes and steamed green beans (sides not included in the nutritional analysis)
Nutritional Info per 1 each
|Total Fat||18.5 g|
|Saturated Fat||5.4 g|
|Total Sugar||1.43 g|
|Total Dietary Fiber||0.7 g|
|Vitamin A||4.1 RE|
|Vitamin C||1.7 mg|
|Calories from Fat||76 %|