RECIPE DETAILS
Item ID: 1801008
Serving Size: 1 Sandwich
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, Beans, Sandwich, Wraps
Allergens: Eggs, Wheat
RECIPE DETAILS
Item ID: 1801008
Serving Size: 1 Sandwich
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, Beans, Sandwich, Wraps
Allergens: Eggs, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Onions: 78%
- Green Bell Peppers: 73%
- Black Beans, canned: 56% (drained)
- Jalapeño, slices, canned: 61% (drained)
Pre-Preparation
- Wash produce as needed.
-
Prepare the vegetables:
- Dice the onions and green peppers.
- Mince the garlic.
- Drain and rinse the black beans.
- Drain the jalapeño slices.
- Chop cilantro.
- Preheat oven to 350°F.
-
Cook the brown rice:
- Combine rice and water in 4″ hotel pans (ratio = 1 part rice to 2 parts water).
- Cover the hotel pans with parchment and foil, cook for 45 minutes at 350°F.
- Slightly overcook rice for this recipe.
- Use food processor to blend corn tortillas until a fine, flour-like consistency is achieved.
Preparation
- Combine onions, peppers, corn, garlic, and jalapeños with oil. Mix well and spread onto a sheet pan.
- Roast at 350°F for 15–20 minutes.
- Let cool and drain excess liquid.
- Mix the rice, veggies, cilantro, and black beans together.
- Take out half of the batch and use a food processor to mix the other half with the eggs, ground corn tortillas, salt, and pepper.
- Mix the processed half with the reserved batch by hand.
- Use a #8 scoop (4 oz.) to scoop burgers and flatten slightly to form into patties.
Note: If shipping to site kitchens or making ahead of time, cool patties per HACCP SOP, wrap in plastic, and freeze. - On the day of service, place 28 patties per parchment-lined sheet pan.
- Cook patties for about 15 minutes at 350°F until an internal temperature of 165°F is reached.
Serving
Serving size: 1 (4 oz.) patty on a 2 oz. whole grain burger bun
*Note on Allergens: some Burger Buns have Soy and/or Sesame seeds, please be sure to check labels and adjust accordingly.
Recipe source: Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ⅜ cups |
| Vegetables, Additional | 0 cups |
| Grains | 2.75 oz eq |
| Meat/Meat Alternatives | 0.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 267.60 kcal |
| Total Fat | 4.74 gm |
| Saturated Fat | 0.62 gm |
| Trans Fat | 0.00* gm |
| Sodium | 492.90 mg |
| Carbohydrates | 50.27 gm |
| Fiber | 7.05 gm |
| Sugars | 4.41* gm |
| Added Sugars | 1.03* gm |
