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BBQ Beef Burger (with BC)
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 50 Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
Beef Crumbles, #100134 | 8 pounds , thawed and chopped |
Water, Boiling, Municipal | 1 quart + 1 cup |
Base, Beef, Low Sodium, #2500 | 1 tablespoon + 2 teaspoons |
Onions, Frozen, Diced, #1610 | 1 cup |
Celery, Fresh, Diced, #4005 | 1 3/4 cups |
Garlic Powder, #2709 | 1 1/2 teaspoon |
Catsup, Tomato, Bulk, #2241 | 2 cups |
Paste, Tomato, #10 Can, #2825 | 1 cup |
Vinegar, White, Bulk, #2260 | 1/2 cup |
Sugar, Brown, #2024 | 2 tablespoons |
Mustard, Powder, Dry, #2712 | 1 tablespoon |
Pepper, White, Ground, #2720 | 1 teaspoon |
Pepper, Red or Cayenne, Ground, #2719 | 1/4 teaspoon |
Bun, Hamburger, WGR, #1228 | 50 buns |
DIRECTIONS
1. | Thaw the frozen beef crumbles and chopped onions in the refrigerator. Drain the the onions thoroughly on the day of assembly. Thaw hamburger buns according to the package directions. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
2. | BBQ BEEF:
CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. If the manufacturer's instructions on the package or case have a higher temperature, follow those recommendations. |
3. | SANDWICH ASSEMBLY
Serve immediately, or cover the pans with a lid, aluminum foil, or plastic wrap. If foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in a warmer until ready for service. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. |
4. | Portion one sandwich per serving. Each portion 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
- Thaw the frozen beef crumbles and chopped onions in the refrigerator. Drain onions thoroughly on the day of assembly. Thaw the hamburger buns according to package directions.
- Two quarts of BBQ Sauce (order guide item #2220) combined with 1¾ tablespoon of Creole Spice Blend (order guide item #2736) for every 50 servings may be used instead of the prepared BBQ Sauce in this recipe.
- See MRS Recipe #4080 for a recipe that uses ground beef, instead of beef crumbles.
- Use USDA food products when available.
Serving Notes
- Alternate serving instructions: BBQ Beef Burgers can be assembled on the service line.
- Prepare BBQ Beef Burgers for just-in-time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
Purchasing Guide
- If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.
- 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.