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QUINOA BURGER

RECIPE DETAILS

Item ID: PF002

Batch Quantity: 104

Serving Size: 1

Serving Measure: BURGER

Serving Description: 8 oz patty with bun

Nutrition Link: 80364

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: SameDay

Recipe Source: PF

RECIPE DETAILS

Item ID: PF002

Batch Quantity: 104

Serving Size: 1

Serving Measure: BURGER

Serving Description: 8 oz patty with bun

Nutrition Link: 80364

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: SameDay

Recipe Source: PF

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Recipe source: Chef Ann Foundation Plant Forward

Drained beans yield 62.2%
Sweet potatoes yield 80%
Carrots, small dice yield 79%
Onions, small dice yield 78%
Drained roasted red peppers yield 73%

Preparation

1. Cook quinoa in steamer until water is absorbed, approximately 20-30 minutes.
2. Roast carrot, onion, spinach, salt, and oil at 375 degrees until slightly browned.
3. Puree quinoa with white beans.
4. Steam sweet potatoes with first ingredient amount of salt then puree with white bean mixture.
5. Diced roasted red peppers.
6. Mix all remaining ingredients together.
7. Scoop (using #8 disher, 1/2 cup) 15 (5x3) onto parchment lined sheet pan and freeze.
7. Bake frozen at 350 degrees conv. for 15-20 minutes until browned and it holds.
8. Top with cheese and allow heat for the cheese to melt.
9. Place on bun and serve

Serving

1 serving = 1 burger


Food Groups/Meal Patterns

Recipe Analysis:

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

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 1 Calories: 503.79
Dark Green: 0 Milk: 0 Sat. Fat: 10.77%
Red Orange: 0 Grains: 2.75 Sodium: 1013.05
Legumes: 0
Starchy: 0
Other: 0
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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