German Bierhaus Impossible Burger with Pickle-Brined Fries and German Beer Cheese Spread

German Bierhaus Impossible Burger

Plant-Based Possibilities

Plant-based eating was named the 2018 trend of the year. As a result, it is crucial for restaurants to offer creative, satisfying, and delicious vegetarian and vegan items. This means thinking beyond a plain salad. Don’t worry, it’s not an impossible task! Craft your vegetarian and vegan menu with the same attention to flavor, texture, and protein as you do your meat dishes.

The look, feel, taste, and texture of your dish doesn’t need to suffer from a lack of meat. The Impossible Burger mimics all of these elements found in your classic beef burger. Made from plants and heme, it is a great solution for menuing a juicy burger to vegetarians, vegans, and meat-eaters alike. These customers can enjoy all the satisfactory indulgence of this diner menu classic. Elevate the flavors with a decadent beer cheese spread and incorporate trending pickled toppings with the recipe below!

Impossible Burger 5lb Bulk Bricks – Item Number #045638


German Bierhaus Impossible Burger
A juicy, vegetarian German beer-braised Impossible Burger topped with rotkraut and cucumber salad on a pretzel bun. Served with Beer Cheese and Pickle-brined fries.
German Bierhaus Impossible Burger
A juicy, vegetarian German beer-braised Impossible Burger topped with rotkraut and cucumber salad on a pretzel bun. Served with Beer Cheese and Pickle-brined fries.
German Beer Cheese Spread
Red Cabbage & Apple Rotkraut
Quick Pickled Cucumber-Dill Salad
Horseradish-Honey Mustard Sauce
Pickle-Brined Fries
German Beer Cheese Spread
  1. Pulse cheese cubes in food processor until a paste starts to form; add garlic, Worcestershire, caraway seeds and pepper and pulse to combine. With food processor running, add beer in a steady stream and process until consistency is thick and creamy. Refrigerate in airtight container. Makes about 1½ cups.
Red Cabbage & Apple Rotkraut
  1. Heat oil over medium heat in a saucepan; add onion and cook until translucent, about 5 minutes. Add garlic and apple; cook 30 seconds, stirring. Add remaining ingredients and heat to a boil, reduce heat, cover and simmer 30 minutes, stirring occasionally. Cool and refrigerate in airtight container. Makes about 3 cups.
Quick Pickled Cucumber-Dill Salad
  1. Layer cucumber and onion slices in a shallow half hotel pan, sprinkling salt evenly over each layer; let stand 1 hour. Drain cucumber-onion mixture; stir in remaining ingredients. Refrigerate in airtight container. Makes about 2 cups.
Honey-Mustard Sauce
  1. Whisk all ingredients in a bowl. Refrigerate in airtight container. Makes about 1 cup.
  1. Whisk all ingredients in a bowl.
Pickle-Brined Fries
  1. Cut potatoes into fries on mandoline or by hand, placing in ice bath as they are cut; rinse and drain twice with cold water. Transfer to heat-proof container. Heat pickle juice in stockpot to a boil over high heat; pour over potatoes and weigh down to completely submerge. Cool completely; refrigerate in brine at least 2 or up to 24 hours.
  2. Drain potatoes; pat dry with paper towels. Blanch in deep fryer at 320°F for 5 minutes; cool completely and refrigerate. Stir remaining ingredients in a bowl; store in airtight container.
For Serving
  1. Form four ¼lb impossible burger patties. Heat 1 tablespoon oil over medium-high heat in a sauté pan; add 1 burger and cook 6 minutes, turning once. Add ¼ cup Beer-Braise; reduce heat to medium low, cover and braise 3 minutes.
  2. Deep-fry potatoes at 375˚F until golden brown, about 3 minutes; drain and toss with dill-spice mixture in a bowl. Spread mustard sauce on bottom half of pretzel bun; assemble sandwich with burger, rotkraut and cucumber salad. Serve with Beer Cheese and Pickle-Brined Fries sprinkled with fresh dill.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Cheddar Cheese #010084

Garlic Cloves #097207

Worcestershire Sauce #304970

Caraway Seeds #036339

Cracked Black Pepper #036409

Olive Oil #038387

Yellow Onion #097513

Gala Apple #010885

Bay Leaves #036333

Shredded Red Cabbage #097185

Unfiltered Apple Cider Vinegar #305605

Granulated Sugar #037093

Kosher Salt #340657

Juniper Berries #005197

Slicing Cucumber #029236

White Wine Vinegar #909772

Fresh Dill #097262

Ground Black Pepper 036670

Mayonnaise #032748

Stone Ground Honey Mustard #040166

Horseradish #099308

Dijon Mustard #304607

Russet Potatoes #097617

Sea Salt #036458

Dried Dill #036365

Onion Powder #036389

Impossible Burger #045638

Pretzel Buns #016331

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