RECIPE DETAILS
Item ID: 1801008
Serving Description: 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 Description: 1 Sandwich
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, Beans, Sandwich, Wraps
Allergens: Eggs, Wheat
Ingredients
Ingredients list for this recipe is unavailable.
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:
a. Dice the onions and green peppers.
b. Mince the garlic.
c. Drain and rinse the black beans.
d. Drain the jalapeño slices.
e. Chop cilantro. -
Preheat oven to 350°F.
-
Cook the brown rice:
a. Combine rice and water in 4″ hotel pans (ratio = 1 part rice to 2 parts water).
b. Cover the hotel pans with parchment and foil, cook for 45 minutes at 350°F.
c. 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
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| 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 | 0.375 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 |
