Hamburger (2 oz. eq.)

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

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Beef Pattie, Broiled, 2 oz. eq., #6	100 pattie(s)
Bun, Hamburger, WGR, #549	100 bun(s)
Lettuce, Iceberg, Cleaned, Cored, Fresh #634	2 pound(s) + 4 ounce(s)
Tomatoes, Whole, Red, Ripe, Raw, #631	12 pound(s) + 8 ounce(s), (medium, 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.)
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 cool running water, drain, separate leaves and dry thoroughly. If using shredded lettuce, it should be prewashed. 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.	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 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 or lower.

Production Notes

Use commodity products when available.

Serving Notes

Sandwiches can be individually wrapped in aluminum foil.

Nutrients Per Serving

Calories

265

Carbohydrates

28.39 g

Dietary Fiber

2.33 g

Protein

20.24 g

Sodium

681.60 mg

Total Fat

8.55 g

Sat. Fat

2.51 g

Trans Fat

0.00 g

Search the recipe database

Hamburger (2 oz. eq.)

DIRECTIONS

Production Notes

Serving Notes

Nutrients Per Serving