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Source: MRS 2014
MRS: 776 — Sandwiches (700s)

Beef Steak Burger (2 1/4 oz. eq.)

Meal Component Contribution:
2 1/4 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 Steak Burger, 3 oz., #531
100 pattie(s)
Bun, Hamburger, WGR, #549
100 bun(s)
Lettuce, Iceberg, Cleaned, Cored, Fresh #634
2 pound(s) + 8 ounce(s)
Tomatoes, Whole, Red, Ripe, Raw, #631
5 pound(s)
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.)

2.

Drain liquid from pan.
Cover pan with aluminum foil. Cut holes in foil and place in warmer until ready for assembly.

CCP:  Internal temperature must reach 140 degrees F or higher for 15 seconds.

3.

TRIMMINGS:

  • If using head lettuce, rinse lettuce thoroughly under running water, drain, separate leaves and dry thoroughly. If using shredded lettuce, it should be prewashed. 
  • Wash, core, and thinly slice tomatoes (8 slices per tomato).
  • Place 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.

ASSEMBLY:

  • Place 25 bottom portions of hamburger bun on bun pan, 5 down and 5 across.
  • Portion 1 cooked hamburger patty onto bottom portions of buns.
  • Replace hamburger and bun in a steamtable pan (12' x 20 x 2 1/2") lined with pan liners.
  • 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.

Portion 1 hamburger with trimmings per serving. Each portion provides 2 1/4 oz. eq. meat/meat alternate and 2 oz. eq. whole grains.

Production Notes

Use commodity products when available.

Serving Notes

Sandwiches can be individually wrapped in aluminum foil. 

Nutrients Per Serving
Calories
346
Carbohydrates
29.30 g
Dietary Fiber
2.42 g
Protein
21.36 g
Sodium
660.07 mg
Total Fat
16.56 g
Sat. Fat
5.81 g
Trans Fat
0.00 g
Updated: 5/28/14
Developed by the Mississippi Department of Education, Office of Child Nutrition Programs
776

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