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Beef STeak Cheeseburger - USDA Foods
3ΒΌ 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 Steak Burger, 3 oz., #1005 | 100 patties |
Bun, Hamburger, WGR, #1228 | 100 buns |
Cheese, American, Sliced, USDA Foods, #100018 | 100 slices |
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007 | 2 pounds |
Tomatoes, Whole, Red, Ripe, Raw, #4110 | 12 1/2 medium , (2-3/5" diameter) |
Pickles, Dill Slices, #2813 | 200 slices |
DIRECTIONS
1. | Thaw the hamburger buns according to the package directions. |
2. | Bake or steam the patties according to the package directions. Overcooking will cause the patties to be dry. Prepare the patties in batches to maintain quality. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
3. | Drain the liquid from the pan. |
4. | Cover the pan with aluminum foil, if holding the patties for service. Cut holes in the foil and place the pan in a warmer until ready for assembly. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. |
5. | TRIMMINGS:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
6. | SANDWICH ASSEMBLY:
Serve immediately, or cover the pan with a lid, aluminum foil, or plastic wrap until ready for service. 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: Cover and hold for service at 135 degrees F or higher. |
7. | Portion one cheeseburger with trimmings per serving. Alternate instructions: Cheeseburgers can be assembled on the service line. 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 hamburger buns according to package directions.
- Use USDA Foods products when available.
- Prepare the Cheeseburgers for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
- See MRS Recipe #4100 for a recipe that uses purchased sliced cheese, instead of the USDA Foods sliced cheese.
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.
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 Beef Steak Cheeseburger - USDA Foods
| 1. | _300_200_int_c1.jpg) The second row from the top demonstrates what assembly of a Cheeseburger should look like. | 2. | _300_200_int_c1.jpg) 1 serving of a Cheeseburger |