Bob Bankert

Ranked No. 1 for the sixth year in a row by the Princeton Review for Best Campus Food, University of Massachusetts Amherst sets itself apart by emphasizing sustainably sourced foods while providing delicious, nutritious and diverse meal options. This Seared Ribeye Burger was developed by Executive Chef of UMass Dining Bob Bankert to highlight applications of Aussie beef in the collegiate dining context. Essentially a steak sandwich in burger format, the dish utilizes finely sliced Aussie ribeye, piled with melty cheddar, creamy scrambled eggs with morel mushrooms folded in and topped with micro greens. The burger is paired with kale slaw and herb aïoli.

Bankert notes the idea behind this recipe was to think outside the box for burger applications, creating something perfect for a steakhouse menu but that could also be modified to fit most menu budgets. “This is a true ‘steak burger’ and gives guests a different burger eating experience,” he says. “You get the flavor and texture of eating a ribeye between a bun. And while an egg on a burger isn’t new, we don’t see many places doing it in this format.”