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Umami Burger

RECIPE DETAILS

Item ID: HK2279

Batch Quantity: 100

Serving Size: 1

Serving Measure: patty

Serving Description: 1 patty

Nutrition Link: 80563

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: SameDay

Recipe Source: COOKB

RECIPE DETAILS

Item ID: HK2279

Batch Quantity: 100

Serving Size: 1

Serving Measure: patty

Serving Description: 1 patty

Nutrition Link: 80563

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: SameDay

Recipe Source: COOKB

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Sourced via partnership with the CIA Healthy Kids Collaborative

Preparation

1) In a pot, bring the first listed stock (for the freekeh) to a boil. Add freekeh, reduce to a simmer and cook until grains are tender and liquid is absorbed, about 20 minutes. CCP-Cool quickly (per HACCP) to internal temperature of 40 degrees F. or below for use.
2) In a pot, bring the second listed stock (for the Black Forest Blend) to a boil. Add the blend, reduce to a simmer and cook until letinls are tender, 15-17 minutes. Drain any remaining liquid. CCP-Cool quickly (per HACCP) to internal temperature of 40 degrees F. or below for use.
3) Working in batches, place the mushrooms, onions and garlic in the bowl of a food processor and pulseuntil the mixture is finely chopped, but not too wet.
4) Heat the oil over medium heat in a pan large enough to hold the mushroom mixture.
5) Add mushroom mixture to the pan and cook, stirring occasionally, until the mixture has lost most of its mixture. (about 30 minutes)
6) Grind the flaxseed in a food processor and combine the ground flaxseed and warm water in a small bowl and let stand for 10 minutes to hydrate.
7) Cool the mushrooms, then combine with the flaxseed mixture, nutritional yeast, breadcrumbs, salt and pepper.
8) Mix well, chill for 2 hours.
9) Form mixture into 5 ounce (by weight) patties.
10) Heat a non-stick griddle and cook the burgers until browned and cooked through, about 10 minutes per side

Serving

CCP-Minimum internal temperature should be at least 165 degrees F. (for 15 seconds). CCP-Hold hot (140 degrees F. or above) for service.


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0.125 Meat/Meat Alternative: 0.75 Calories: 148.99
Dark Green: 0 Milk: 0 Sat. Fat: 4.08%
Red Orange: 0 Grains: 1 Sodium: 790.41
Legumes: 0
Starchy: 0
Other: 0.125
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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