RECIPE: Grand Slam Crunch Rolls

Grand Slam Crunch Rolls

INGREDIENTS

Crunch Rolls

2 lb ground beef, Wolverine VE 061234

½ onion, Pro Mark VE 007624

1 tsp montreal steak seasoning, McCormick VE 039455

10 oz super melt, shredded or diced, Bongards VE 073992

12 eggroll wrappers, Kowloon VE 005355

1 egg + 1 tb water, beaten, Sunnrise Acres VE 075225

1 tb sesame seeds, McCormick VE 059544

3 c. shredded romaine, Pro Act VE 007324

BURGER SAUCE | Yields 3 cups

2 c. mayo, Wilsey VE 011790

1/3 c. ketchup, Heinz VE 071880

3 tb yellow mustard, Heinz VE 032108

2 tb pickle relish, Cool Crisp VE 030658

2 tsp worcestershire sauce, French’s VE 070511

1 tsp smoked paprika, McCormick VE 086259

1 tsp garlic powder, McCormick VE 039573

1 tsp onion powder, McCormick VE 071964

Combine all ingredients in a mixing bowl- whisk until smooth and fully incorporated. Season with salt and pepper to taste.

BURGER PICKLE PICO | Yields 2 ¼ cups

1 c. shreddies, Cool Crisp VE 031125
1 c. tomato, diced, Southern VE 006770
¼ c. onion, diced, Pro Mark VE 007624

1 tsp yellow mustard, Heinz VE 032108
½ tsp garlic powder, McCormick VE 039573

Combine all ingredients in a mixing bowl and fold to combine evenly- season to taste with pepper.

DIRECTIONS

In a large skillet over medium-high heat, cook the ground beef using a smash-and-sear method, pressing the beef onto the surface to create browned, crispy edges. Add finely diced onion and Montreal steak seasoning; cook until beef is fully browned and onions are tender. Remove from heat and let cool slightly, then fold in super melt cheese until evenly combined. Cool mix completely.

Lay out eggroll wrappers with one corner facing you. Place a portion of the beef mixture in the center of each wrapper. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the edge with a small amount of egg wash. Brush the exterior of each rolled eggroll lightly with egg wash, then evenly sprinkle with sesame seeds, pressing gently to adhere.

Fry egg rolls to order until golden brown and crispy, about 3–4 minutes, turning as needed. Drain well, cut into thirds, and serve over shredded iceberg with 1 ½ ounce burger sauce and ¼ cup of pickle pico.

PER ORDER:

Six 2-piece orders