Page 27 - BUZZ Magazine - Issue No. 3 - Summer 2022 | University of Rochester

S AV O RY
RO CHE S TE R
SUMME R BB Q
Yellowjacket Grilled Tajin

Back in 2005, University of Burger Vegetables
Rochester’s Dining Services was
asked to come up with a signature Serves 10
burger. To go with it, they created Serves 10
Mel Sauce, a favorite among many
alumni. Mel Sauce has since become 10 pre-formed burger patties 1 pound garlic scapes
a go-to on fries, onions rings, 10 medium-sized romaine leaves 4 red onions, sliced into large wedges
grilled chicken, and even pizza. 10 pineapple rings 4 red peppers, sliced thick
Enjoy these recipes courtesy of 2 tablespoons Tajin (or chili lime spice) 4 green peppers, sliced thick
Chef Eric Merklein. 1 tablespoon vegetable oil 4 yellow peppers, sliced thick
1 1/2 cups of Mel Sauce 3 zucchini, sliced into
10 brioche burger rolls medium-sized rounds
2 jalapenos, de-seeded and 4 yellow squash, sliced into
sliced into thin rings medium-sized rounds
10 slices of cheddar cheese 1 pound button mushrooms,
Salt and pepper to taste cleaned and quartered
1 1/2 cups feta cheese
TURN GRILL TO HIGH and close lid. 1/2 cup scallions, sliced
Heat it for 10 to 15 minutes or until 1 cup olive oil
the internal temperature reaches 3 tablespoons Tajin (or chili lime spice)
500 degrees. Reduce the heat to 1 1/2 tablespoons salt
medium and keep lid closed. 3/4 teaspoon cracked pepper
2 pinches salt
SEASON burgers well with 2 cups Mel Sauce
salt and pepper.
TURN GRILL TO HIGH and close
DRIZZLE pineapple rings with oil, salt, lid. Heat it for 10 to 15 minutes or until
pepper, and Tajin. Place the pineapple the internal temperature reaches
rings onto grill and get some good marks 500 degrees. Reduce the heat to
Mel on each side (about 2 minutes per side). medium and keep lid closed. If you
When done, set aside.
want to use vegetable baskets, place
Sauce PLACE brioche rolls on grill. These will them on the grill while it preheats.
Serves 32 l 1 fluid ounce per serving burn quickly, so just get some marks PLACE all the prepared vegetables
on them (1-2 minutes). When done, set in a large bowl. Drizzle with oil and
1 quart mayonnaise aside. Tajin. Toss thoroughly so oil and spice
3/4 teaspoon kosher salt are evenly distributed.
2 1/2 tablespoons brown sugar PLACE burgers on grill and shut the lid.
1/2 can chipotle peppers in adobo sauce Cook the first side for 3-4 minutes. PLACE vegetables directly on grill
1 tablespoon cider vinegar Flip burgers, shut lid, and cook for or in baskets. Shut grill lid and cook
1 tablespoon smoked paprika 2 more minutes. for 5-7 minutes.
2 tablespoons dark chili powder OPEN LID and place one pineapple ring OPEN GRILL LID and stir
1 1/2 teaspoons ground cumin on each burger, 4 jalapeno rings, and one vegetables (they should be getting
1/4 teaspoon cayenne pepper slice of cheese. Shut lid again and cook charred and soft). Taste to check for
for 2-3 more minutes or until cheese is doneness. If too raw or not charred
COMBINE all ingredients. nice and melted. Remove from grill and enough, close and cook for a few
Whisk until well-blended. let rest for 3 minutes. more minutes.
Cover and keep chilled until use.
ASSEMBLE BURGERS AND ENJOY! REMOVE vegetables from grill
and place in bowl. Crumble feta
onto vegetables and add scallions.
Toss everything together then place
on a serving platter. Add salt to
taste. Drizzle Mel Sauce onto the
SAVE THIS RECIPE CARD! vegetables and feta.
Fold and tear along the dotted line.

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