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Cast Iron Seared Burger

Cast Iron Seared Burger

Cast Iron Seared Angus Steak Patty*, Apple wood Smoked Bacon & Gorgonzola Aioli, Cracked Pepper & Red Wine Onion Jam, and Lemon Arugula on Local Brioche Roll.

Bacon & Gorgonzola Aioli

  • 3 Lg. Egg Yolks
  • 1 C Gorgonzola Cheese
  • 1 T Lemon Juice
  • 1 T Worcestershire Sauce
  • 1/4 C Blended Oil
  • 4 Strips Rendered Smoked Bacon
  • S& White P

Using a Robot Coupe follow a standard aioli procedure using the first 5 ingredients, after aioli consistency is achieved add bacon and pulse into mixture

Cracked Pepper & Red Wine Onion Jam

  • 3 LG Red Onions Julienne
  • 2.5 C Pinot Noir
  • 1.5 C Aged Red Wine Vinegar
  • 1.25 C White Sugar
  • 3T Cracked Black Pepper
  • 2T Salt

In ridiculously hot rondo caramelize onions, when onions are 95% done add 1/4 c sugar and continue cooking, than in alternate doses add 1/2 c wine, reduce, 1/2 c vinegar reduce, 1/4 c sugar repeat until all wine, vinegar and sugar are reduced in pan to thick jam consistency, Add cracked pepper and salt when hot.


Lemon Vin for Baby Arugula

  • 4 oz blended oil
  • 2 oz lemon juice
  • zest of 1 lemon
  • 1 oz honey
  • salt and white pepper to taste

To assemble

  1. Season and Sear Hamburger to preferred temperature
  2. Cut, butter and sear brioche roll.
  3. Coat both top and bottom of roll with bacon gorg aioli.
  4. place 2oz cracked pepper red wine jam on bottom roll
  5. place seared burger patty on top
  6. toss arugula with lemon vin and place on top of patty
  7. finish with top bun

*original recipe called for a Short Rib Patty