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Hamburger Steak with Gravy-Merch
2 oz. eq. meat/meat alternate
Number of Portions: 100 Size of Portion: 1 patty
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beef Pattie, Broiled, 2 oz. eq., #1002 | 100 patties |
Gravy Mix, Brown, #2505 | 1 packet |
Water, Municipal, Mississippi | 1 gallon |
DIRECTIONS
1. | Cook the hamburger patties according to package and/or case directions. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.If the manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
2. | Prepare the brown gravy according to package directions. |
3. | Pour 2 quarts of the gravy over the hamburger patties in each steamtable pan. |
4. | Serve the hamburger steaks immediately, or cover and place in holding warmer until ready for service. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. |
5. | Portion 1 patty and 1 ounce brown gravy per serving. Each portion provides 2 oz. eq. meat/meat alternate. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. 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. |