RECIPE DETAILS
Item ID: 1979373
Serving Size: 1 Burger
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1979373
Serving Size: 1 Burger
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Vegetarian
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Drained beans: 62.2%
- Sweet potatoes: 80%
- Carrots, small dice: 79%
- Onions, small dice: 78%
- Roasted red peppers, drained: 73%
Pre-Preparation
- Wash all produce thoroughly.
- Drain beans.
- Dice sweet potatoes, carrots, and onions.
- Drain and dice roasted red peppers.
- Preheat oven to 375°F.
Preparation
- Cook quinoa in a steamer until water is absorbed, about 20–30 minutes.
- On sheet pans, toss carrots, onions, and spinach with oil and the first salt amount; roast at 375°F for about 5 minutes until slightly browned.
- Purée the cooked quinoa with the white beans using an immersion blender or blender.
- Steam sweet potatoes with the second salt amount for about 20 minutes, or until cooked through. Purée with the quinoa–white bean mixture.
- Mix in all remaining ingredients until evenly combined.
- Using a #8 disher (1/2 cup), scoop 15 patties (5×3) onto parchment-lined sheet pans. Cool according to HACCP, then cover and freeze.
- Bake patties from frozen at 350°F for 15–20 minutes, or until the internal temperature reaches 165°F.
- Top with cheese and allow the heat to melt the cheese.
- Place on buns and serve. Hold hot until service at 140°F or higher.
Serving
Serving = 1 burger
Recipe Source
Chef Ann Foundation Plant Forward
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| 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 cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 1 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 384.85 kcal |
| Total Fat | 12.74 gm |
| Saturated Fat | 6.36 gm |
| Trans Fat | 0.00* gm |
| Sodium | 834.96 mg |
| Carbohydrates | 51.45 gm |
| Fiber | 7.43 gm |
| Sugars | 4.53* gm |
| Added Sugars | 1.03* gm |
