Egg Burger with Caramelized Onion

Directions

1. Two days before, thaw the frozen pre-cooked Homestyle Scrambled Egg Patty under refrigeration at <40°F / 4°C.

2. Preheat convection oven to 300°F/ 150°C. Remove scrambled egg patties from the refrigerator and place on a parchment-lined baking sheet(s). Place in a preheated convection oven and heat for ~11 minutes until internal temperature 165°F / 74°C held for at least 15 seconds. Remove from the oven and place 1 slice (19 g) of Havarti cheese on top of each egg patty. Broil for ~2 minutes until the cheese is melted and bubbly. Transfer to a 2” deep insert pan and cover with lid. Hold at >140°F / 60°C until service.

3. In a skillet, heat the oil over medium heat. Add the sliced onions and cook, stirring, until softened and lightly browned, ~10 minutes. If the onion begins to brown too quickly, turn the heat down to medium-low. Add salt and sugar to caramelize the onions and cook for another 2-3 minutes; transfer to insert pan with lid. Hold at >140°F / 60°C until service when ready to assemble the egg burgers.

4. Under cool running water, wash the green leaf lettuce and tomatoes. Slice each medium tomato into 5 slices and place into the insert pan. Tear the lettuce into individual leaves (7 g portions) and place into insert pan. Cover with wrap and hold at <40°F / 4°C until ready to assemble the sandwiches.

5. At point of service, open hamburger bun and place 1 tbsp / 30 mL of Thousand Island dressing on the bottom half of top, top with lettuce leaf, followed by 1 slice of tomato, then 1 heated egg patty with cheese. Top with 1 tbsp / 30 mL of caramelized onions and then the other half of the bun. Serve immediately.

CCP: Product should be held at >140°F / 60°C for a maximum of 4 hours.