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Mongolian Beef Burgers with Grilled Green Onion Mayonnaise

Mongolian Beef Burgers with Grilled Green Onion Mayonnaise

by Carol Kicinski


  • Vegetable oil
  • 4 Green Onions
  • ½ cup Mayonnaise
  • 1 small clove Garlic, finely grated or minced
  • Kosher Salt
  • Black Pepper, freshly ground
  • 1½ pounds Ground Chuck (20% fat)
  • 3 tablespoons San-J Mongolian Sauce, use divided
  • 4 gluten free Hamburger Buns, toasted
  • Lettuce Leaves
  • 8 strips Roasted Red Peppers


  1. Heat a grill to high. Brush the green onions with some oil and grill for 2 – 3 minutes per side. Let cool then finely chop. Stir the grilled onions into the mayonnaise along with the garlic clove and salt and pepper to taste.
  2. Combine the beef with 2 tablespoons San-J Mongolian Sauce. Divide the meat into 4 equal portions. Form each portion loosely in a ¾ inch thick patty and, using your thumbs, make a deep depression into the center of each patty. Brush both sides of the burgers with oil and season generously with salt and pepper.
  3. Grill the burgers over high heat for 3 - 4 minutes or until browned on the bottom and you see juices rising to the top. Flip the burger and grill for another 4 minutes for medium-rare or 5 - 6 minutes for medium. Remove the burgers from the grill and brush with remaining tablespoon of Mongolian Sauce.
  4. Spread a little of the mayonnaise on the bottom buns, top with lettuce, a burger, and then slather the rest of the mayonnaise on top of the burgers. Top with the roasted red pepper strips, and serve.

If using a grill pan: Heat the grill pan on top of the stove over high heat until a drop of water sizzles immediately when splashed on the pan. Cook as above.