Source: MRS 2020
MRS: 712.2 — Sandwiches (700s)

BBQ Beef Burger (with BC)

Meal Component Contribution:
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
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Pan Release Spray, Vegetable Oil, #2514
5  gram(s)
Beef Crumbles, #100134
8  pound(s) , , Thawed and chopped
Water, Boiling, Municipal
1 1/4 quart(s)
Base, Beef, Low Sodium, #2500
2  tablespoon(s)
Onions, Frozen, Diced, #1610
8  ounce(s)
Celery, Fresh, Diced, #4005
8  ounce(s)
Garlic Powder, #2709
1/2 teaspoon(s)
Catsup, Tomato, Bulk, #2241
1  pound(s) + 2  ounce(s)
Paste, Tomato, #10 Can, #2825
10  ounce(s)
Vinegar, White, Bulk, #2260
1/2 cup(s)
Sugar, Brown, #2024
2  tablespoon(s)
Mustard, Powder, Dry, #2712
1  tablespoon(s)
Pepper, White, Ground, #2720
1  teaspoon(s)
Pepper, Red or Cayenne, Ground, #2719
1/4 teaspoon(s)
Bun, Hamburger, WGR, #1228
50  bun(s)
DIRECTIONS

1.

BBQ BEEF:

  • Spray braising pan with food release spray. Add thawed beef crumbles. Do not use frozen beef crumbles in recipes.
  • Combine beef crumbles, onions, celery, garlic powder, catchup, tomato paste, vinegar, brown sugar, dry mustard powder, white pepper, cayenne pepper with stock. Bring to boil. Reduce heat and simmer, uncovered, for 10 - 15 minutes, stirring frequently.

CCP:  Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.

2.

SANDWICH ASSEMBLY

  • Place 24 bottom portions of hamburger bun on bun pan, 4 down and 6 across.
  • Portion ½ cup (#8 scoop or 4 ounce spoodle) of BBQ beef onto bottom half of bun.
  • Replace bun top.

Place sandwich in a steamtable pan (12" x 20" x 2½) lined with pan liners. Cover with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service. Prepare in batches to maintain quality.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.

3.

Portion one bun with BBQ beef per serving. Each portion provides 2 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. Leftover meat mixture and buns that have not been combined should be covered, labeled, and dated.  Quick chill BBQ beef within 6 hours to 41 degrees or lower. Discard leftover assembled sandwiches.

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: Preparing Meats" provides seasoning and serving ideas for sandwiches.

Prepare only what can be served in a 30 minute period to maintain quality.

Two quarts of BBQ Sauce (item #287) combined with 1¾ tablespoon of Creole Spice Blend (item #563) may be used instead of the prepared BBQ sauce in this recipe; however, nutrient analysis will need to be re-calculated.

Nutrients Per Serving
Calories
313
Carbohydrates
36.86 g
Dietary Fiber
4.67 g
Protein
18.90 g
Sodium
707.00 mg
Total Fat
11.04 g
Sat. Fat
4.48 g
Trans Fat
0.00 g