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Beef Steak Cheeseburger
3ΒΌ 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, #1308 | 100 slices |
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007 | 2 pounds |
Tomatoes, Whole, Red, Ripe, Raw, #4110 | 12 1/2 medium , (2-3/5" diameter) |
Pickles, Dill Slices, #2813 | 200 slices |
DIRECTIONS
1. | Thaw the hamburger buns according to the package directions. |
2. | Bake or steam the patties according to the package directions. Overcooking will cause the patties to be dry. Prepare the patties in batches to maintain quality. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
3. | Drain the liquid from the pan. |
4. | Cover the pan with aluminum foil, if holding the patties for service. Cut holes in the foil and place the pans in a warmer until ready for assembly. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. |
5. | TRIMMINGS:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
6. | SANDWICH ASSEMBLY:
Serve immediately, or cover the pan with a lid, aluminum foil, or plastic wrap until ready for service. 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: Cover and hold for service at 135 degrees F or higher. |
7. | Portion one cheeseburger with trimmings per serving. Alternate instructions: Cheeseburgers can be assembled on the service line. 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. 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. Leftover assembled sandwiches do not have good quality when reheated. For best quality, assembled sandwiches should be discarded. |
Production Notes
- Thaw the hamburger buns according to package directions.
- Use USDA Foods products when available.
- Prepare the Cheeseburgers for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
- See MRS Recipe #4100.1 for a recipe that uses USDA Foods sliced cheese, instead of the purchased sliced cheese.
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.
Purchasing Guide
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
- If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.
Nutrients Per Serving
Illustrated Presentation of Beef Steak Cheeseburger
| 1. | _300_200_int_c1.jpg) The second row from the top demonstrates what assembly of a Cheeseburger should look like. | 2. | _300_200_int_c1.jpg) 1 serving of a Cheeseburger |