RECIPE DETAILS
Item ID: 1979373
Serving Size: 1 Burger
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Vegetarian
Allergens: Milk, Soy, Wheat
RECIPE DETAILS
Item ID: 1979373
Serving Size: 1 Burger
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Vegetarian
Allergens: Milk, Soy, 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
- Great Northern Beans, canned: 62% (drained)
- Sweet Potato: 80%
- Carrots: 79%
- Onions: 78%
- Roasted Red Peppers, canned: 73% (drained)
Pre-Preparation
- Wash produce as needed.
- Small dice sweet potatoes, carrots, and onions.
- Drain and dice roasted red peppers.
- Drain beans.
- Preheat oven to 375°F.
Preparation
- Combine the quinoa and water in hotel pans, then cook in the steamer until water is absorbed and the tails have released from the quinoa, about 20–30 minutes.
- Using an immersion blender or blender, purée the cooked quinoa with the white beans.
- Steam sweet potatoes with the salt (first amount) for about 20 minutes, or until cooked through.
- Purée the sweet potatoes with the quinoa–white bean mixture.
- Toss carrots, onions, and spinach with oil and salt (second amount).
- Evenly spread out vegetables on parchment-lined sheet pans, then roast in 375°F oven for about 10 minutes until slightly browned.
- Mix the sweet potato, quinoa, and bean mixture with the roasted vegetables, spinach, garlic, and miso until evenly combined.
- Use a #8 disher (1/2 cup) to scoop 15 balls (5 × 3) onto parchment-lined sheet pans, then flatten into patties.
- Cool the patties according to HACCP procedures, then cover and freeze.
- Cook patties from frozen in 350°F oven for 15–20 minutes or until the internal temperature reaches 165°F.
- Top each patty with 1 oz sliced cheese and allow the heat to melt the cheese.
- Place patties on buns and serve.
- Hold hot until service at or above 135°F.
Serving
Serving size: 1 burger
Serving suggestions: serve with lettuce and sliced tomato
Recipe Source
Chef Ann Foundation, Plant Forward
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 | 0 cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 1 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 374.68 kcal |
| Total Fat | 3.63* gm |
| Saturated Fat | 5.36 gm |
| Trans Fat | 0.00* gm |
| Sodium | 885.54 mg |
| Carbohydrates | 52.46 gm |
| Fiber | 7.43 gm |
| Sugars | 4.53* gm |
| Added Sugars | 1.03* gm |
