Recipe Source: COOKB
  • 40
  • 1
  • Serving Measure: SANDWICH
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 SANDWICH
  • Nutrition Link: 80042
  • Food Category: Beef
  • HACCP Process Category: Complex


Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

  • Preparation Instructions:

    Count out frozen burgers into 4" fish tub.
    Lay flat with parchment or deli paper between layers.
    Label and date.
    Keep frozen until transport.
    Transport frozen.

  • Serving Instructions:

    Keep burgers frozen until morning of service.
    Lay frozen burgers on parchment-lined sheetpans, 15 to a pan (3x5).
    Preheat oven to 325 degrees, LOW blower.
    This will allow proper cooking of burgers with no pink in the middle.

    Cook burgers to an internal temperature of 145 degrees.
    Tops will look red.
    Remove from oven, flip patties over, let rest 1 minute on hot sheet pan.
    Sprinkle 1/4 tsp salt per pan after cooking.

    Shingle burgers in 2-inch hotel pans, approximately 50 burgers per pan. Cover with film and place in warmer.

    Hold hot food per HACCP until service.

    Place one burger in a bun on the line for service. Optional serve 1 oz shredded cheddar per burger.

    Amount of product per 2-inch pan: 50 burgers.
    Weight of serving: 3 oz ckd
    Utensil for service: tongs

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 3 Calories: 503.81
Dark Green: 0 Milk: 0 Sat. Fat: 11.88%
Red Orange: 0 Grains: 2 Sodium: 653.21
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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