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BLACK BEAN VEGGIE BURGER

RECIPE DETAILS

Item ID: MV401

Batch Quantity: 100

Serving Size: 4

Serving Measure: OZ

Serving Description: 4 OZ burger with bun

Nutrition Link: 80063

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: Complex

Recipe Source: COOKB

RECIPE DETAILS

Item ID: MV401

Batch Quantity: 100

Serving Size: 4

Serving Measure: OZ

Serving Description: 4 OZ burger with bun

Nutrition Link: 80063

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: Complex

Recipe Source: COOKB

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Drained black beans yield 56%
Onions yield 78%
Green peppers yield 73%
Drained jalapeno slices yield 61%

Dice onion and green pepper.

Preparation

1. Cook brown rice, slightly over cook. Robo coup corn tortillas, until a fine flour like consistency is acheived.
2. Combine onions, corn, peppers, garlic and jalapenos with oil.
3. Mix well, spread into a sheet pan and roast at 350 degrees for 15-20 minutes.
4. Let cool, drain excess liquid.
5. Mix rice, veggies and black beans together.
6. Take out half of the batch and robo coup with eggs, corn meal, salt and pepper.
7. Mix everything together by hand.
8. Use a #8 scoop to form burgers.
9. Plastic wrap and freeze before shipping.

Serving

Reheat cakes for 15 minutes at 350 degrees.
Serve on a 2 ounce whole grain bun.

28 PORTIONS PER SHEET PAN


Food Groups/Meal Patterns

Recipe Analysis:

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

Fruits: 0 Vegetables Total: 0.375 Meat/Meat Alternative: 0.5 Calories: 409.15
Dark Green: 0 Milk: 0 Sat. Fat: 1.13%
Red Orange: 0 Grains: 2.75 Sodium: 819.87
Legumes: 0
Starchy: 0
Other: 0.375
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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