Source: MRS 2020
MRS: 702.1 — Sandwiches (700s)

Bacon Burger - USDA Foods

Meal Component Contribution:
2 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., USDA Foods, #110322
100  patties
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 , (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 the patties will cause them to be dry. (Prepare the patties in batches to maintain quality.)

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

2.

Drain the liquid from the pan.
If holding the patties for assembly, 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 the product at a minimum temperature of 135 degrees F.

3.

Heat the bacon according to package directions.

4.

TRIMMINGS:

  • Rinse the tomatoes under cool running water, then drain them.
  • Core and thinly slice the tomatoes (8 slices per tomato).
  • Portion 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in individual portion container. Cover and refrigerate until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service.

5.

SANDWICH ASSEMBLY:

  • Place 24 bottom portions of hamburger buns on a sheet pan, 4 down and 6 across.
  • Place the cooked hamburger patties on each bun.
  • Place 1 slice of bacon on top of each hamburger pattie.
  • Cover with the top portion of each bun.
  • Bacon Burgers may also be wrapped in deli paper, waxed paper, foil wraps, plastic wrap or placed in sandwich bags.
  • Place each Bacon Burger in steamtable pans (12" x 20" x 21⁄2") lined with pan liners.
  • Prepare the Bacon Burgers in batches to maintain quality.

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.

6.

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

CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. 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 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.

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: Burgers can be assembled on the service line.

Nutrients Per Serving
Calories
312
Carbohydrates
33.15 g
Dietary Fiber
4.29 g
Protein
17.55 g
Sodium
696.00 mg
Total Fat
12.38 g
Sat. Fat
3.84 g
Trans Fat
0.00 g


Illustrated Presentation of Bacon Burger - USDA Foods
1.

The second row from the left demonstrates what assembly of a Bacon Burger should look like.

2.

1 serving of a Bacon Burger