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BBQ Beef Burger
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 50 Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Beef, Ground, 80/20, #3 | 10 pound(s) |
Water, Boiling, Municipal | 1 1/4 quart(s) |
Base, Beef, Low Sodium, #347 | 5 ounce(s) |
Onions, Frozen, Chopped, #72 | 8 ounce(s) |
Celery, Fresh, Diced, #604 | 8 ounce(s) |
Garlic Powder, #331 | 1/2 teaspoon(s) |
Catsup, Tomato, Bulk, #267 | 1 pound(s) + 2 ounce(s) |
Paste, Tomato, #10 Can, #266 | 10 ounce(s) |
Vinegar, White, Bulk, #384 | 1/2 cup(s) |
Sugar, Brown, #405 | 2 tablespoon(s) |
Mustard, Powder, Dry, #332 | 1 tablespoon(s) |
Pepper, White, Ground, #337 | 1 teaspoon(s) |
Pepper, Red or Cayenne, Ground, #338 | 1/4 teaspoon(s) |
Bun, Hamburger, WGR, #549 | 50 bun(s) |
DIRECTIONS
1. | Brown ground beef and drain. Press draining beef to remove excess fat. After draining ground beef, continue cooking. |
2. | Stir beef base into boiling water. Stir until the beef base dissolves. Use in recipe immediately. |
3. | Combine beef, onions, celery, garlic, ketchup, tomato paste, vinegar, brown sugar, dry mustard, white pepper, cayenne pepper and stock. Bring to boil. Reduce heat and simmer, uncovered, for 10-15 minutes, stirring frequently. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
4. | Open buns and portion meat mixture with level #8 scoop (½ cup) onto bottom half of each bun for service. Top with other half of bun. |
5. | Portion one bun with BBQ beef 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. Leftover meat mixture and buns that have not been combined should be covered, labeled, and dated. Quick chill BBQ beef within 6 hours to 41 degrees or lower. |
Production Notes
Use commodity products when available.
Two quarts of BBQ Sauce (item #287) combined with 1 3/4 tablespoon of Creole Spice Blend (item #563) may be used instead of the prepared BBQ sauce in this recipe; however, nutrient analysis will need to be re-calculated.