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Beef Steak Burger
2¾ oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beef Steak Burger, 3 oz., #1005 | 100 patties |
Bun, Hamburger, WGR, #1228 | 100 buns |
Cheese, American Process, Sliced-USDA Foods | 100 slices |
Lettuce, Shredded, #4008 | 2 pounds |
Tomatoes, Whole, Red, Ripe, Raw, #4110 | 12 1/4 medium |
Pickles, Dill Slices, #2813 | 200 slices |
DIRECTIONS
1. | HAMBURGER PATTIES: Drain the liquid from the pan. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
2. | Prepare the sandwiches immediately, or cover places the patties in a pan and cover the pan with lid, foil, or plastic wrap. If foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in warmer until ready for service. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
3. | TRIMMINGS:
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
4. | SANDWICH ASSEMBLY:
Serve immediately, or cover the pan with lid, foil or plastic wrap. If foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
5. | Portion 1 hamburger with trimmings per serving. Each portion provides 2¾ oz. eq. meat/meat alternate and 2 oz. eq. whole grains. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Unassembled leftovers should be covered, labeled, and dated. For best quality, assembled sandwiches should be discarded. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. |
Production Notes
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals” provides seasoning and serving ideas for sandwiches.
When using raw hamburger patties, prepare according to package directions. Bake or broil until internal temperature is 160 degrees F for 15 seconds.
Serving Notes
Have condiments available for selection by students. Condiments have not been included in this nutrient analysis – remember to include them in the weekly menu nutrient analysis.
Alternate serving instructions: Hamburgers can be assembled on the service line.