Beth A. James Burger

College: Liaison Vaughan Campus

Student Name: Beth A. James

VEAL BURGER

METHOD: sweat shallots in butter, add sage, prosciutto, garlic and shiitake mushrooms and saute.

- remove from heat to cool

- in separate bowl place veal, egg, bread crumbs and s & p and combine

- then add in cooled shallot mixture and combine

- form 2 1 oz patties

- grill

BUN - LIGHT RYE BREAD DIPPED IN A BEER BATTER

(for this competition we have made the rye bread, but the average consumer may certainly purchase rye bread and use a cookie cutter to speed things up)

METHOD: -straight dough method

-5 to 6 minutes at second speed

-fermentation 1.5 hours at 80 degrees F or 27 degrees C

-makeup

-baking 400 F or 200 C steam for the first 10 minutes

-cool

-slice

use a 1.5 inch cookie cutter to cut out rounds

BEER BATTER FOR RYE ROUNDS

METHOD: -dissolve hops in warm water

-combine beer, flour and dissolved hops to make a lump free batter

-dip rye rounds into batter to coat

-in saute pan, heat butter, fry rye rounds both sides

Ingredients

VEAL BURGER

INGREDIENTS:

- 3 oz 85 g ground veal

- 1 oz 28 g diced shallots

- 1 oz 28 g butter

- 0.5 oz 14 g chopped sage

- 1 oz 28 g chopped prosciutto

- 0.5 oz 14 g diced shiitake mushrooms

- 1 clove of garlic sm. dice

- s & p to taste

- o.5 oz 14 g bread crumbs (or

substitute buckwheat flour)

- 1 egg

BUN - LIGHT RYE BREAD DIPPED IN A BEER BATTER

(for this competition we have made the rye bread, but the average consumer may certainly purchase rye bread and use a cookie cutter to speed things up)

INGREDIENTS:

- 12 oz 350 g water

- .75 oz 22 g yeast (fresh)

- 8 oz 250 g light rye flour

- 0.4 oz 12 g salt

- 0.5 oz 15 g shortening

- 0.5 oz 15 g molasses

- 0.25 oz 8 g rye flour

BEER BATTER FOR RYE ROUNDS

INGREDIENTS:

- 1 C 237 ml Steam Whistle Pilsner

- 3/4 C 170 g all purpose flour

- 3 hops pellets

- 1.5 oz 40 ml warm water