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Bacon Burger-USDA Foods-Briggs
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
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beef Pattie, Broiled, 2 oz. eq., #1002 | 100 patties |
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 |
Bun, Hamburger, WGR, #1228 | 100 buns |
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 the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
3. | 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 assembly. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. until ready for assembly. |
4. | Heat the bacon according to the package directions. CCP: Hold in warmer at 135 degrees F or higher until ready for assembly. |
5. | TRIMMINGS:
CCP: Cover and refrigerate at 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 product at a minimum temperature of 135 degrees F until ready for service. |
7. | Place the Bacon Burgers on the line for service. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. |
8. | Portion one 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 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
- If the hamburgers are frozen, thaw them in the refrigerator.
- Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.
- Thaw the hamburger buns according to the package or case directions.
- Use USDA Foods products when available.
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.
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 Bacon Burger-USDA Foods-Briggs
| 1. | _300_200_int_c1.jpg) The second row from the left demonstrates what assembly of a Bacon Burger should look like. | 2. | _300_200_int_c1.jpg) 1 serving of a Bacon Burger |