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Yield:100 Blended Burgers with W’s Winning Recipe
Cooked Serving Size: 10.09 oz. or 286.223 grams
Meal Equivalencies: 2.5 oz. eq. meat/meat alternate, 2 oz. eq. whole grain rich, ½ cup other vegetable, 1/8 cup red/orange vegetables, 1/8 cup dark green vegetables.

HACCP: Same Day Service

Ingredients:
100 Blended Beef & Mushroom Burgers
100 Rolls B4S 4″ Whole Grain Kaiser, Sliced
3 LB + 2 OZ USDA Sliced American Cheese, R/F, R/S
4 LB + 4 OZ Fresh Sliced Mushrooms, RTU
1/4 Cup Fresh Minced Garlic
4 LB + 8 OZ Cucumber, with peel, raw
4 LB Fresh Onions, Diced, RTU
5 LB + 12 OZ Fresh Tomatoes
4 LB Fresh Spinach
2 OZ Pan Spray
6 LB + 4 OZ 100% Natural Ketchup

Day of Service: Clean and sanitize work station.
Pre Prep: Pull rolls from freezer, open cases and pull out trays.
Place on sheet pans in single layer and place in cooler to thaw.
Wash hands thoroughly.
CCP: Hold below 41°F

Prep: Pull fresh sliced mushrooms and minced garlic and place at workstation.
Wash hands thoroughly.
Place mushrooms in one full steam table pan, sprayed well.
Add ¼ cup minced garlic to mushrooms and fold together.
Wash hands thoroughly.
CCP: Prepare foods at room temperature in two hours or less.

Prep: Pull cucumbers from cooler and wash in produce sink.
Wash hands thoroughly and put on gloves.
Slice cucumbers into thin circles, about 1/8″ thick.
Place in food storage container, cover and date stamp.
Place in cooler until service.
CCP: Prepare foods at room temperature in two hours or less.

Prep: Pull blended burgers from freezer and place at workstation,
Wash hands thoroughly.
Place bag of blended burgers in a steam table pan.
Preheat convection oven to 350°F.
Preheat steamer to high.
CCP: Prepare foods at room temperature in two hours or less.

Cook: Place blended burgers in steamer for 35 40 minutes or until they reach an internal temperature of 165°F.
CCP: Heat until an internal temperature is reached of 165°F for 15 seconds

Cook: Place pans of sliced mushrooms into convection oven.
Heat mushrooms until an internal temperature of 140°F is reached.
CCP: Heat until an internal temperature is reached of 140°F for 15 seconds

Hold: Place burgers in warmer and hold above 135°F.
Hold seasoned mushrooms above 135°. F.
CCP: Hold above 135°F

Prep: Pull rolls, cheese, diced onions, sliced tomatoes, fresh spinach, and sliced cucumbers from cooler and place at service station in cold wells.
CCP: Hold below 41°F

Prep: Pull blended burgers and seasoned mushrooms and place at service line in hot wells, holding above 135°F.
CCP: Hold above 135°F

Wash hands thoroughly and put on gloves.
Serve: Place 1/8 cup (2 TBLS) of chopped onions on bottom bun, add ¼ cup spinach leaves using 2 oz. spoodle.
Add the blended beef burger and top with one slice of cheese.
Add 1/8 cup seasoned mushrooms using a 1 oz. ladle.
Cover and wrap or serve.
Serve with 1/8 cup sliced cucumbers and 1/8 cup sliced tomatoes and a 1 oz. ketchup pack.
CCP: Hold above 135°F
CCP: Hold below 41°F

Production Notes:
Blended burgers can be ovened by placing on parchment lined sheet pans and cooked for 7 9 minutes at 350°F.
Vegetables can be steamed by placing in steamers for 15 minutes or as your SOP’s dictate.
Burgers can be wrapped with cheese and croissant and held for service.
Each blended burger provides 2 oz. eq. meat/meat alternate and ¼ cup other vegetable when topped with at least 1/8 cup visible vegetables.
All other meal component calculations are based on the Food Buying Guide or PFS provided by manufacturers.
Serving Notes:
Each Winning Blended Burger Bash provides 2.5 oz. eq. meat/meat alternate, 2 oz. eq. whole grain rich, ½ cup other vegetable, 1/8 cup red/orange vegetables, 1/8 cup dark green vegetables.
Each burgers weight 286.223 grams or 10.09 ounces.