MEASURE (FOR 100 SERVINGS)
Beef Pattie, Broiled, 2 oz. eq., USDA Foods, #110322
Bun, Hamburger, WGR, #1228
Cheese, American Process, Sliced-USDA Foods
Lettuce, Shredded, #4008
Tomatoes, Whole, Red, Ripe, Raw, #4110
8 1/2 medium , (2-3/5" diameter)
Pickles, Dill Slices, #2813
Bake or steam the patties according to the package directions. Overcooking will cause the patties to be dry. (Prepare 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.
Drain the liquid from pan.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers .
Serve immediately, or cover the pan until ready for service. If aluminum foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in warmer until ready for service.
Portion 1 cheeseburger with trimmings per serving. Each portion provides 2½ oz. 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.
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.
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 instructions: Cheeseburgers can be assembled on the service line.
The second row from the top demonstrates what assembly of a Cheeseburger should look like.
1 serving of a Cheeseburger
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