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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, Municipal, Mississippi | 1 1/4 quart |
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. | 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. |
2. | SANDWICH ASSEMBLY
Serve immediately, or cover the pans with lid, foil or plastic wrap. If 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 |
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 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. 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 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.
Serving Notes
Alternate serving instructions: BBQ Beef Burgers can be assembled on the service line.