Loaded Beach Burger
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: intermediate
Servings: 50
Ingredients
50 Veggie burgers, purchased, frozen
50 Hamburger buns, whole grain rich
3 1/8 cups BBQ sauce, prepared, low sodium
50 Pineapple rings, canned, drained
Garnish:
1 pound Romaine lettuce
1 pound Onion, sliced
1 quart Pickles, canned, drained
Servings: 100
Ingredients
100 Veggie burgers, purchased, frozen
100 Hamburger buns, whole grain rich
1 ½ quarts + ¼ cup BBQ sauce, prepared, low sodium
100 Pineapple rings, canned, drained
Garnish:
2 pounds Romaine lettuce
2 pounds Onion, sliced
2 quarts Pickles, canned, drained
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Bake or steam frozen veggies burgers as directed on the package.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
2. Portion one pineapple ring on the burger. Serve 1 Tbsp. BBQ sauce in individual portion cups or on the side. Wrap and serve with optional garnishes
Serving Information
Each burger provides 2 meat/meat alternates, 2 ounce equivalent grains.
Nutrition information per sandwich
Calories: 347 Total Fat: 10g Saturated Fat: 1g Monounsaturated Fat: 6g Polyunsaturated Fat: 1.5g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 56g Fiber: 13g Total Sugar: 23g Protein: 19g Sodium: 965mg Vitamin A: 204μg Vitamin C: 69mg Calcium: 125mg Iron: 3mg Folate: 232μg
