RECIPE DETAILS
Item ID: PF002
Serving Description: 1 Burger
Food Category: Vegetarian
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: PF002
Serving Description: 1 Burger
Food Category: Vegetarian
HACCP Process Category: Complex
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%
1. Drain beans.
2. Dice sweet potatoes, carrots, and onions.
3. Drain and dice roasted red peppers.
4. Preheat oven to 375 degrees F.
Preparation
1. Cook quinoa in steamer until water is absorbed, approximately 20-30 minutes.
2. Oil and salt (first amount) carrots, onions, and spinach on sheet pans, then roast at 375 degrees until slightly browned.
3. Puree cooked quinoa with white beans.
4. Steam sweet potatoes with second ingredient amount of salt then puree with white bean mixture.
5. Mix all remaining ingredients together.
6. Scoop (using #8 disher, 1/2 cup) 15 (5x3) patties onto parchment lined sheet pan and freeze.
7. Bake frozen at 350 degrees 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
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: 0.125 | Meat/Meat Alternative: 1 | Calories: 501.43 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 10.8% | |
| Red Orange: 0 | Grains: 2.75 | Sodium: 1023.34 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0.125 |
