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Beef Steak Cheeseburger
3 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 beef steak burgers |
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 | 8 1/2 medium, whole , (2-3/5 diameter) |
Pickles, Dill Slices, #2813 | 200 slices |
DIRECTIONS
1. | HAMBURGER PATTIES: Bake or steam the patties according to the package directions. Overcooking will cause the patties to be dry. (Prepare in batches to maintain quality.) CCP: Internal temperature must reach 135 degrees F or higher for 15 seconds. |
2. | Drain the liquid from pan. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
3. | TRIMMINGS:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
4. | SANDWICH ASSEMBLY:
Serve immediately, or cover the pan until ready for service. If aluminum 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 cheeseburger with trimmings per servings. Each portion provides for 3 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 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 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 instructions: Cheeseburgers can be assembled on line as students are served.