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Bacon Cheeseburger (2 1/2 oz. eq.)
2 1/2 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
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beef Pattie, Broiled, 2 oz. eq., #6 | 100 pattie(s) |
Bacon, Sliced, Precooked, #121 | 100 slice(s) |
Bun, Hamburger, WGR, #549 | 100 bun(s) |
Cheese, American Process, Sliced, #39 | 100 slice(s) |
Lettuce, Green Loose Leaf, Crowns, Fresh, #633 | 2 1/2 pound(s) |
Tomatoes, Whole, Red, Ripe, Raw, #631 | 12 1/2 pound(s), (2-3/5" diameter) |
Pickles, Dill Slices, #271 | 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.) Drain liquid from pan. CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process. |
2. | If holding patties for service, cover pan with aluminum foil. Cut holes in 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. | Heat bacon according to package directions. |
4. | SANDWICH ASSEMBLY:
Cover with aluminum foil. Cut holes in 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. | TRIMMINGS: If using head lettuce, rinse lettuce thoroughly under cool running water, drain, separate leaves and dry thoroughly. If using shredded lettuce, it should be prewashed. |
6. | Portion 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in container. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
7. | Portion 1 bacon cheeseburger and trimmings per serving. Trimmings may be placed on the side. One bacon cheeseburger provides 2 1/2 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 commodity products when available.