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Summer Scoop

Veggie Slider on a Potato Bun

Ingredients

  • 3 ea. Hilltop Hearth® Potato Slider Bun, toasted
  • 3 ea. Chef's Line® 3-Grain Veggie Slider
  • 3 T Monarch® Canola Oil
  • 3 slices Cross Valley Farms® Golden Beets, roasted and sliced
  • 6 slices Cross Valley Farms Red Baby Beets, roasted and sliced
  • 1/4 c Cross Valley Farms Organic Baby Spinach with Wild Arugula
  • 2 T Cross Valley Farms Green Onion, chopped
  • 2 T Monarch Chipotle Mayonnaise

PREPARATION

  1. To roast beets, wash properly and remove top greens. Toss beets in a few tablespoons of oil and cook on a sheet pan at 275°F until fork-tender. Allow beets to cool before peeling and slicing.
  2. Preheat griddle to 350°F and lightly oil the surface.
  3. Cook veggie patties until an internal temperature reaches 160°F, approximately 4 minutes per side.
  4. To build slider, evenly spread a thin layer of chipotle mayo on the toasted slider buns.
  5. Top slider bun with, spinach blend, cooked veggie patty and sliced roasted beets, then top bun.

Recipe by Jeremy DeRango, Brands Sous Chef, Rosemont, IL
Serves 1

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