Source: MRS 2020
MRS: 706 — Sandwiches (700s)

Bacon Cheeseburger

Meal Component Contribution:
2½ 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
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Beef Pattie, Broiled, 2 oz. eq., #1002
100  pattie(s)
Bacon, Sliced, Precooked, #1050
100  slice(s)
Bun, Hamburger, WGR, #1228
100  bun(s)
Cheese, American Process, Sliced, #1308
100  slice(s)
Lettuce, Shredded, #4008
2  pound(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
12 1/2 pound(s) , (2-3/5" diameter)
Pickles, Dill Slices, #2813
200  slice(s)
DIRECTIONS

1.

HAMBURGER PATTIES:

Bake or steam patties according to package directions. Overcooking will cause patties to be dry. (Prepare in batches to maintain quality.)

CCP:  Heat to 140 degrees F or higher for 15 seconds at the completion of the cooking process.
CCP: Hold at 135 degrees F. or higher. Check temperature every 30 minutes.

2.

Drain liquid from pan.
If holding patties for service, cover pan with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for assembly.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. 

3.

Heat bacon according to package directions.

4.

Rinse tomatoes under cool running water, drain, core and thinly slice (8 slices per tomato).
Portion 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in container.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.

5.

SANDWICH ASSEMBLY:

  • Place 24 bottom portions of hamburger buns on bun pan, 4 down and 6 across.
  • Top cooked hamburger patties with 1 slice cheese.
  • Place hamburger patties with cheese on buns.
  • Top each pattie with 1 slice bacon.
  • Replace top bun.

Place burgers in steamtable pans (12" x 20" x 2½") lined with pan liners. Cover with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service. (Prepare in batches to maintain quality.)

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. 

6.

Portion 1 bacon cheeseburger and trimmings per serving.  Trimmings may be placed on the side. Each portion provides 2½ oz. eq. meat/meat alternate and 2 oz. eq. whole grains.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F.  Check temperature every 30 minutes.  Leftovers should be covered, labeled, and dated.  Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
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.

Batch cook:  Prepare only what can be served in a 30 minute period to maintain maximum quality.

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: Cheeseburgers can be assembled on the service line. 
Individual sandwiches can be wrapped in aluminum foil.

Nutrients Per Serving
Calories
305
Carbohydrates
29.38 g
Dietary Fiber
2.29 g
Protein
17.73 g
Sodium
840.00 mg
Total Fat
13.86 g
Sat. Fat
5.66 g
Trans Fat
0.00 g


Illustrated Presentation of Bacon Cheeseburger
1.

The bottom row demonstrates what assembly of a Bacon Cheeseburger should look like.

2.

1 serving of a Bacon Cheeseburger