Source: MRS 2020
MRS: 728.1 — Sandwiches (700s)

Cheeseburger - USDA Foods

Meal Component Contribution:
2½ oz. 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 Pattie, Broiled, 2 oz. eq., USDA Foods, #110322
100  patties
Bun, Hamburger, WGR, #1228
100  buns
Cheese, American Process, Sliced-USDA Foods
100  slices
Lettuce, Shredded, #4008
2  pounds
Tomatoes, Whole, Red, Ripe, Raw, #4110
5  pounds , (2-3/5" diameter)
Pickles, Dill Slices, #2813
200  slices
DIRECTIONS

1.

HAMBURGER PATTIES:

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 15 seconds at the completion of the cooking process.

2.

Drain the liquid from pan.
If holding the patties for sandwich assembly, 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 assembly.

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

3.

TRIMMINGS:

  • Rinse the tomatoes under cool, running water, then drain them.
  • Core and thinly slice the tomatoes (8 slices per tomato).
  • Portion 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in individual portion containers. Cover and refrigerate until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.  Cover, label, and date any leftovers .

4.

SANDWICH ASSEMBLY:

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

  • Top each cooked hamburger patties with 1 slice of cheese.

  • Place the cooked hamburger patties with cheese on the buns.

  • Cover with the top portion of the bun.

  • Sandwiches may also be wrapped in deli paper, waxed paper, foil sheets, plastic wrap or placed in sandwich bags.

  • Place each sandwich in a steamtable pans (12" x 20" x 2½") lined with pan liners.

  • Prepare the sandwiches in batches to maintain quality.

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.

5.

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 product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. 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 within an additional 2 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 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 instructions: Cheeseburgers can be assembled on the service line.

Nutrients Per Serving
Calories
316
Carbohydrates
32.29 g
Dietary Fiber
3.38 g
Protein
19.28 g
Sodium
692.00 mg
Total Fat
12.56 g
Sat. Fat
4.51 g
Trans Fat
0.00 g


Illustrated Presentation of Cheeseburger - USDA Foods
1.

The second row from the top demonstrates what assembly of a Cheeseburger should look like.

2.

1 serving of a Cheeseburger