Burger & Chicken Sandwich Bar
with Super Sauce, Dill Pickles, Umami Mayo & Slaw
Super sauce, umami mayo, or both? Slaw on top or on the side? Skip the pickles or double up? Everything is more delicious when you get to choose. Customize your cookout with these deluxe build-your-own burgers and chicken sandwiches, complete with gouda cheese, sliced tomato, grilled onion, and a creamy slaw. For sauces, choose between umami mayo, homemade super sauce, or both! Friends can have it their way, you can have it your way, and everyone can be together. That’s the beauty of assembling your own!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Sliced Dill Pickle
(Contains Milk, Eggs, Soy, Wheat)
Honey Dijon Dressing
Red Cabbage & Carrot Mix
Monterey Jack Cheese
Not included in your delivery
• Preheat a well-oiled grill to medium-high heat. (TIP: If using a grill pan, you’ll heat it in step 5.) Wash and dry produce. • Halve, peel, and slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Place sliced onion in the center of a large piece of foil; drizzle with oil and season with 1⁄4 tsp sugar (1⁄2 tsp for 4), salt, and pepper. Cinch into a packet. Quarter lemon. Mince pickle until you have 1 tsp (2 tsp for 4). Thinly slice tomato into rounds. Halve buns. • PAN ALTERNATIVE: Skip the foil packet instructions. (You’ll cook the sliced onion in step 5.)
• In a small bowl, combine Fry Seasoning, half the celery salt (you’ll use the rest later), 2 TBSP olive oil (4 TBSP for 4 servings), and juice from one lemon wedge (two wedges for 4). Set aside until ready to use in step 4.
• In a medium bowl, combine honey Dijon dressing, ketchup, minced onion, minced pickle, juice from one lemon wedge (two wedges for 4 servings), and 1⁄4 tsp sugar (1⁄2 tsp for 4). Season with salt and pepper. • In a separate medium bowl, combine sour cream, 1 tsp sugar (2 tsp for 4), and juice from remaining lemon. Add red cabbage and carrot mix and toss to combine. Season with salt and pepper.
• Pat chicken dry with paper towels and season all over with salt and pepper; brush all over with marinade (discard any excess). • Form beef into two 1⁄2-inch-thick rounds (four rounds for 4 servings); season all over with salt and pepper. Divide Monterey Jack between centers of each round. Gently fold edges of meat around cheese, shaping and sealing to create cheese- stuffed patties, each slightly wider than a burger bun.
• Add onion packet, chicken, and patties to grill. (TIP: For a grill pan, lightly oil; heat over medium high. Work in batches.) Grill onion, 10-12 minutes. Grill chicken until cooked through, 3-5 minutes per side (grills can vary); top with gouda in the last 1-2 minutes. Grill patties, 3-5 minutes per side. • Remove from heat; let rest for at least 5 minutes. • PAN ALTERNATIVE: Cook sliced onion with salt and pepper in a large oiled pan over medium-high heat, 6-8 minutes. Add 1⁄4 tsp sugar (1⁄2 tsp for 4 servings); cook 2-3 minutes more. Remove; wipe out pan. Cook chicken in oil, 3-5 minutes per side; top with gouda in the last 1-2 minutes. Remove; wipe out pan. Cook patties in oil, 3-5 minutes per side.
• Add buns to grill in a single layer, cut sides down. Grill until warmed through, 30-60 seconds per side. • In a second small bowl, combine mayonnaise and remaining celery salt. • PAN ALTERNATIVE: Heat same pan over medium heat. Add buns, cut sides down. Toast in burger drippings, 1-3 minutes per side.
• Place super sauce, umami mayo, tomato, sliced pickle, and sliced onion in separate serving bowls. • Fill buns with patties or chicken and as many toppings as you like. (TIP: You will have two sandwiches per person—save any extras for lunch tomorrow!) Serve with slaw on the side.