Source: MRS 2020
MRS: 775.1 — Sandwiches (700s)

Hamburger-USDA Foods

Meal Component Contribution:
2 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 Pattie, Broiled, 2 oz. eq., USDA Foods, #110322
100  pattie(s)
Bun, Hamburger, WGR, #1228
100  bun(s)
Lettuce, Shredded, #4008
2  pound(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
12 1/2 medium, whole , (medium, 2-3/5" diameter)
Pickles, Dill Slices, #2813
200  slice(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 140 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.

Rinse tomatoes under cool running water, drain, core and thinly slice (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 hambuger with bun and trimmings per serving. Each portion provides 2 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 recipe is altered.
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.

Batch Cook: Prepare only what can be served in a 30 minute period to maintain quality.

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.
Individual sandwiches can be wrapped in deli paper, aluminum foil or plastic wrap. 
Alternate serving instructions: Hamburgers can be assembled on the service line.

Nutrients Per Serving
Calories
275
Carbohydrates
31.15 g
Dietary Fiber
3.29 g
Protein
16.22 g
Sodium
616.00 mg
Total Fat
10.04 g
Sat. Fat
3.01 g
Trans Fat
0.00 g


Illustrated Presentation of Hamburger-USDA Foods
1.

Top row demonstrates what assembly of a Hamburger should look like

2.

1 serving of a Hamburger