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Bacon Beef Steak Burger (WGR)-Briggs
2½ oz. eq. of meat/meat alternate, 2 oz. eq. of 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 |
Bacon, Sliced, Precooked, #1050 | 100 slices |
Lettuce, Shredded, #4008 | 2 pounds |
Tomatoes, Whole, Red, Ripe, Raw, #4110 | 12 1/2 medium, whole , (2-3/5" diameter) |
Pickles, Dill Slices, #2813 | 200 slices |
DIRECTIONS
1. | If the hamburgers are frozen, thaw them in the refrigerator. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
2. | HAMBURGER PATTIES: Bake or steam the patties according to the package directions. Overcooking the patties will cause them to be dry. 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. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F until ready for assembly. |
4. | Heat the bacon according to package directions. |
5. | TRIMMINGS:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
6. | SANDWICH ASSEMBLY:
Serve immediately, or cover 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 the product at a minimum temperature of 135 degrees F until ready for service. |
7. | Portion 1 Bacon Beef Steak Burger and trimmings per serving. Trimmings may be placed on the side. One bacon burger 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 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.
Prepare only what can be served in 30 minutes.
When using raw hamburger patties, prepare according to package directions. Bake or broil until internal temperature is 155 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: Burgers can be assembled on the service line.