RCP-132 — Bistro burger

Station: flat-top. Yields 1 each. Plate cost: $3.20 per portion.

Procedure

How the line cook should execute this recipe.

Smashed 6oz patty, gruyere, caramelized onion, dijon aioli on brioche.

Ingredients (4)

Quantities scale to the recipe yield. Substitution column documents what the chef permits.

Code	Ingredient	Qty	Unit	Substitution
ING-ground-beef	Ground beef, 80/20	0.4	lb	—
ING-onion-yellow	Yellow onion	0.2	lb	—
ING-dijon	Dijon mustard	8	g	—
ING-eggs	Cage-free eggs	1	each	—

Linked menu items (1)

Where this recipe appears on the menu — plate cost feeds margin calculations.

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