Cattleman's Burger
Strips of flank steak breaded in potato flakes and fried until golden brown. Layered with American cheese, caramelized onions, and fry sauce – all in a soft potato bun. This recipe is scaled for 24 servings.
Ingredients
Items needed
- 8.25 Flank Steak, cut into 3/4 inch strips
- 24 Cups All-Purpose Flour
- 1 1/2 Cups Onion Powder
- 1 1/2 Cups Paprika
- 12 Cups Whole Milk
- 72 Eggs
- 24 Cups Potato Flakes
- 1/2 Cup Kosher Salt
- 3/4 Cup Butter, unsalted, melted
- 3 Cups Caramelized Onions
- 48 American Cheese Slices
- 24 Potato Burger Buns
- 1 1/2 Cups Fry Sauce (Sub Recipe)
- Flat Top Griddle
- Deep Fryer
Instructions
- Create a 3-step breading station:
- Pan #1: Mix flour, onion powder, and paprika.
- Pan #2: Whisk together whole milk and eggs.
- Pan #3: Mix potato flakes and salt.
- Start dredging process by coating flank steak with the first pan, 2nd pan, and finally the 3rd pan mixtures.
- Deep fry finger steaks at 350˚F for 2-3 minutes, until golden brown and internal temperature is 155˚F. Remove finger steaks from fryer.
- Assemble burger in the following order:
- 1 Potato bun heel brushed with butter
- 1 Tablespoon fry sauce
- 1 Tablespoon caramelized onions
- 2 Pieces fried finger steaks
- 1 slice American cheese
- 2 Pieces fried finger steaks
- 1 slice American cheese
- 1 Tablespoon fry sauce
- 1 Tablespoon caramelized onions
- 1 Potato bun crown brushed with butter
fry sauce
ingredients
- 1 Cup Mayonnaise
- 1/2 Cup Tomato Ketchup
- 1 Tablespoon Yellow Mustard
- 2 Teaspoons Worcestershire sauce
- 1 Tablespoon Cane Sugar
- 1/4 Teaspoon Paprika
- 2 Tablespoons Red Wine Vinegar
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
instructions
- Place all ingredients in a large bowl and whisk until combined completely.
- Transfer sauce to a squeeze bottle for service.
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