Gardein ultimate plant-based burger with lobster, mac and cheese, and shaved black truffle.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Gardein, Conagra Foodservice, and FOH.
Burger
INGREDIENTS
- 1 ea. Gardein ultimate plant-based burger patty
METHOD
- Sear and cook until well done.
Lobster
INGREDIENTS
- 1 ea. Lobster
- 1 ea. Lemon, quartered
- 1 ea. Bay leaf
METHOD
- Poach lobster 6 minutes in water with lemon and bay leaf.
- Ice in water bath.
- Remove meat.
- Reserve.
Mac & Cheese
INGREDIENTS
- 1 lb. Shelled pasta
- 1 qt. Mornay sauce
METHOD
- Bring 1 quart cream to a scolding point.
- Blend in 1 ½ cup cheese into it. Toss with cooked pasta. Or use velveeta cheese.
- Plate up and shave a fresh black truffle on top.
