We strive to have a positive impact on the world we share. Conserving our resources and reducing waste is an important piece of the puzzle and something we can do every day. Take the time to change your habits. Small changes can have a BIG impact!
Five Tips for Going Green
- Recycle all the paper, plastic, glass and metal products you can.
- At work, reduce what you print and when possible, set printers to double sided printing
- Bike, walk or ride your bike to work
- Turn off all unused lights, computers, stereos, televisions, etc.
- Take reuseable shopping bags to the grocery store
It is Opening Day for MLB and around the country fans are digging into delicious new dishes from our Levy chefs. Debuting at Dodger Stadium today is the Big Blue Burger. Re-create it at home - if you dare!
4 each handed shaped beef patties - 6 ounces each
4 each French bread burger buns
8 slices ripe tomato
1 each yellow onion - chopped
2 each fire roasted pasilla chile- skin / seeds removed, half per burger
4 ounces crumbled blue cheese
1 ½ cup mayonnaise
2 each chipotle peppers- seed removed
1 teaspoon ground onion powder
1 teaspoon ground garlic power
1 teaspoon smoked salt
2 tablespoon fresh lime juice
Fine sea salt
Ground black pepper
4 tablespoons vegetable oil
Begin by combining the mayonnaise, chipotle peppers, onion power, garlic powder, smoked salt, black pepper and lime juice to mixing bowl, blend together and adjust seasoning.
In a sauté pan, heat the oil in a pan over medium heat. Season the beef patties with salt and pepper. Add beef patties to the pan, cook for 2 minutes, flip the burgers and add the chopped yellow onions. Cook until the internal temperature of 165 degrees.
Add the one ounce of crumble bleu cheese and pasilla chile to each patty- one minute before proper doneness. In another pan, begin to toast the inside of the burger buns.
Assembly- Add the dressing to the bottom of the bun followed by the tomato, beef patty with blue cheese, pasilla chile, caramelized onions, finish by smearing dressing on the top bun.