Sandwich, Hamburger

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary2.3 ozElementaryN/AElementaryN/A
Secondary2.3 ozSecondaryN/ASecondaryN/A
Recipe Total Yield
Items100
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary2.320
Secondary2.320
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IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Beef Patty 3 oz Raw18.75 lb18.75 lb100
Bun, Burger Whole Grain1.8 oz or greater100 BUN (1)100

Method

  1. Thaw burgers under refrigeration for 2 days prior to cooking.
  2. Lay out burgers on parchment lined sheetpans 24 to a pan (4x6).
  3. Cook in a 350 degree oven until internal temperature reaches 160 degrees (approximately 15 minutes in a convection oven on high)
  4. Portion into 2.5-inch hotel pans.
  5. Cool according to HACCP SOP.
  6. Reheat, covered, in a 350 degree oven to an internal temperature of 165 degrees.
  7. Place one burger in a bun for service.

Serving Guidelines

Type of Pans Needed:2.5" Hotel Pan
Number of Pans Needed:2
Elementary Portions Per Pan:50
Secondary Portions Per Pan:50
Elementary Serving Utensil:tongs
Secondary Serving Utensil:tongs
Elementary Cost per Serving:$0.57
Secondary Cost per Serving:$0.57