Orange jam or marmalade ⅔ cup
Rice vinegar ⅓ cup
Garlic, minced 3 cloves
Tamari 3 Tbsp.
Field Roast™ Chef’s Signature Burger, chunked 4 each
Cornstarch 3 Tbsp.
Safflower oil ⅓ cup
Yellow onion, sliced in ½ moons 1 each
Broccoli, cut into bite-size florets 2 crowns
Thai chiles, dried 12 each
Green onion, feathered 4 stalks


  1. In a saucepan over low-medium heat, whisk together orange jam, vinegar, garlic and tamari. Once combined, reduce heat to low and let simmer for 2 minutes. Remove from heat; set aside.
  2. In a deep fryer, heat oil to 375°F.
  3. Toss Chef’s Signature Burger chunks in cornstarch to thoroughly coat; fry for 4 minutes or until meat is crispy on the outside. Remove from fryer and add to orange sauce; toss to coat.
  4. In a skillet over medium-high heat, add safflower oil and onions, allowing onions to sweat.
  5. Add broccoli and chiles; cover to let broccoli steam for 2-3 minutes.
  6. Add meat to vegetable mixture; serve over rice and garnish with green onions.