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Recipe Friday: Beautiful Babies & Bountiful Burgers

There’s never been a better time to return to the culinary basics. Classic dishes with a comfort-food appeal are enjoying a renaissance at every type and style of event. Adam Moore, chef and president of Flashpoint Innovation, a Chicago-based food and beverage innovation network, understands that top-notch menus are built on a foundation of time-tested flavor combinations. “My culinary point of view has always been to focus on starting with great ingredients, having the right execution, and keeping everything as simple as possible,” Moore says. 

After owning and operating a Cajun-themed restaurant in Indiana right out of college, Moore eventually made his way to Chicago, working for the 4 Star restaurant group. He’s now running the show at Flashpoint, working with major food brands, national restaurant chains, and global marketing boards. Many of his clients, such as those highlighted below, provide the inspiration for his featured recipes, sharpening his focus on showcasing great ingredients with classic presentations.

Boozy brunch

Tangy, tasty apples are a comfort food go-to any time of year, since there’s almost always one apple variety in season. Apples are also great pantry “keepers,” so the ingredient costs for this stunning Dutch Baby will be low year-round. And since boozy brunch never goes out of style, Moore’s addition of Angry Orchard Crisp Cider in both the batter and the topping ties everything together with a little something extra. “This is comforting, soul-enriching food,” Moore says.

Better burger

One of Moore’s favorite center-of-the-plate choices is True Aussie Beef, whose marketing board describes its product as an example of “food hugs.” Moore loves the way it tastes, and he’s also all-in with the brand’s commitment to caring for the planet. “The sustainability strides made by the Australian red meat industry are compelling,” he says. “They’ve committed to becoming carbon neutral by 2030.” His Australian grass-fed beef “better burger” can serve as an entrée or as sliders for a light lunch or cocktail hour. “The key to this burger
is its fresh flavor,” he says.  

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Grass-fed Beef “Better Burger”

Yield 4


1 lb Australian grass-fed ground beef
Kosher salt, for seasoning
Black pepper, for seasoning
Extra virgin olive oil, as needed
4 ea whole wheat burger buns
½ cup whole grain mustard
¼ cup non-fat Greek yogurt
1 ripe tomato, sliced thin
1 seedless cucumber, sliced thin
1 red bell pepper, sliced thin
1 red onion, sliced thin
Fresh herbs, as desired
1 head butter lettuce


  1. Preheat grill over HIGH heat.
  2. Portion the ground beef into ¼ pound patties. Season with salt and pepper cook to desired doneness.
  3. Meanwhile, in a small bowl, mix together the mustard and yogurt.
  4. Set aside.
  5. In another bowl, toss together the remaining vegetables and herbs, except for the lettuce. Season with salt and let sit over a strainer to release excess water while the burgers finish cooking, about 5 minutes.
  6. Toast buns and layer in the following order: bun heel, mustard-yogurt sauce, lettuce, burger, vegetable salad and the bun top.
  7. Serve with your favorite side dish.

NOTE: Substitute your favorite farm fresh vegetables and herbs as you desire. The key to this burger is fresh flavor!

Angry Apple Dutch Baby

Ingredients for Dutch Baby

½ cup Angry Orchard Crisp Hard Cider
½ cup all purpose flour
3 eggs
1 T brown sugar
¼ tsp garam masala*
4 T unsalted butter


  1. Preheat oven to 425 degrees
  2. Combine the cider, flour, eggs, sugar and spices in a blender and mix until smooth. You can also mix this by hand with a wire whisk, but make sure the batter is very smooth.
  3. Next, add butter to a 10” skillet and place into the preheated oven. Once butter is melted, add the batter.
  4. Return to the oven and bake for 12 to 15 minutes, or until the pancake is golden, yet the inside is still soft. 

Ingredients for Angry Apples 

1 T unsalted butter
½ tsp garam masala*
1 large apple (honeycrisp, fuji or green)

1 cup Angry Orchard Crisp Cider
2 T brown sugar
Powdered sugar, for garnish (optional)


  1. In a large saucepan over medium-high heat add the butter and spices. Cook until fragrant, about 1 minute.
  2. Add the apple, cider, and sugar and reduce to a simmer.
  3. Cook until the liquid is reduced to a syrup-like consistency—about 15 minutes.

To Serve

  1. Cut the Dutch baby into 4 slices, top with the Angry apples and drizzle with the apple syrup.
  2. Dust with powdered sugar (optional) and serve immediately.

NOTE: A pre-heated 10” pan gives the best “lift” to the pancake, but you can use a 12” too. 

*You can substitute ground cinnamon and/or nutmeg for the garam masala. A 1:1 mix of each would be best.


Julie Kendrick

Julie Kendrick is a Minneapolis, MN food writer with a love for learning. Visit her at