Source: MRS 2020
MRS: 776 — Sandwiches (700s)

Beef Steak Burger

Meal Component Contribution:
2½ 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 Steak Burger, 3 oz., #1005
100  pattie(s)
Bun, Hamburger, WGR, #1228
100  bun(s)
Lettuce, Iceberg, Cleaned, Cored, Fresh
2  pound(s) + 8  ounce(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
5  pound(s)
Pickles, Dill Slices, #2813
8  ounce(s)
DIRECTIONS

1.

HAMBURGER PATTIES:
Bake or steam patties according to package directions. Overcooking will cause patties to be dry. (Prepare 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 liquid from pan.
If holding patties for service, cover pan with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for assembly

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

3.

TRIMMINGS:

  • If using head lettuce, rinse lettuce thoroughly under running water, drain, separate leaves and dry thoroughly. If using shredded lettuce, it should be prewashed. 
  • Wash, core, and thinly slice tomatoes (8 slices per tomato)

Portion 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in container.

CCP:  Cover and refrigerate at 41 degrees F or lower until ready for service.

4.

SANDWICH ASSEMBLY:

  • Place 24 bottom portions of hamburger buns on bun pan, 4 down and 6 across.
  • Place hamburger patties on buns.
  • Replace top bun.

Place burgers in steamtable pans (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.

5.

Portion 1 hamburger with trimmings per serving. Each portion provides 2¼ 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.  Leftovers should be covered, labeled, and dated.  Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
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.

When using raw hamburger patties, prepare according to package directions. Bake or broil until internal temperature is 160 degrees F for 15 seconds.

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: Cheeseburgers can be assembled on the service line. 
Individual sandwiches can be wrapped in aluminum foil.

Nutrients Per Serving
Calories
385
Carbohydrates
28.89 g
Dietary Fiber
2.52 g
Protein
20.35 g
Sodium
872.00 mg
Total Fat
21.56 g
Sat. Fat
8.21 g
Trans Fat
0.00 g