Source: U.S. Department of Defence
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Vegetarian Hearty Burger
Source: U.S. Department of Defence | |
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 SANDWICHES No.N 051 00
VEGETARIAN HEARTY BURGER
Yield 100
Portion 1 Burger
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
409 cal
52 g
21 g
13 g
11 mg
647 mg
244 mg
Ingredient
Weight
Measure
Issue
EGG WHITES
7-1/2 lbs
3 qts 2 cup
CHEESE,MOZZARELLA,PART SKIM,SHREDDED
4-1/2 lbs
1 gal 1/2 qts
ONIONS,FRESH,GRATED
2-7/8 lbs
2 qts 1/4 cup
3-1/4 lbs
1 lbs
1-1/2 cup
SOY SAUCE
CEREAL,OATMEAL,ROLLED
8-5/8 lbs
1 gal 2-1/4 qts
WALNUTS,SHELLED,CHOPPED
1-5/8 lbs
1 qts 2 cup
GARLIC POWDER
2-3/8 oz
1/2 cup
SAGE,GROUND
1/4 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
ROLL,SANDWICH BUNS,SPLIT
9-1/2 lbs
100 each
Method
1 Place egg whites, cheese, onions, and soy sauce in mixer bowl. Using a dough hook, mix on low speed 1 minute or until well
blended.
2 Add oats, walnuts, garlic powder, and sage; mix on low speed 1 minute. Scrape down sides; continue mixing 30 seconds, or until
well blended. Refrigerate mixture at least one hour to allow mixture to absorb moisture. CCP: Refrigerate at 41 F. or lower.
3 Shape 3-1/2 ounce balls. Place 20 balls on each sheet pan. Cover with parchment paper; flatten into burgers by pressing down with
another sheet pan to a thickness of 1/2-inch. Mixture will be very moist and fragile.
4 Grill burgers on lightly sprayed griddle at 400 F. for 6 minutes or bake on lightly sprayed sheet pans in a convection oven at 350 F.
for 15 to 20 minutes on high fan, open vent or until golden brown. CCP: Internal temperature must reach 145 F. or higher for 15
seconds.
5 Serve on buns. CCP: Hold for service at 140 F. or higher.
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https://theodora.com/recipies/sandwiches/vegetarian_hearty_burger.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 1 Burger |
| Calories: | 409 cal |
| Carbohydrates: | 52 g |
| Protein: | 21 g |
| Fat: | 13 g |
| Cholesterol: | 11 mg |
| Sodium: | 647 mg |
| Calcium: | 244 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| EGG WHITES | 7-1/2 lbs | 3 qts 2 cup | |
| CHEESE,MOZZARELLA,PART SKIM,SHREDDED | 4-1/2 lbs | 1 gal 1/2 qts | |
| ONIONS,FRESH,GRATED | 2-7/8 lbs | 2 qts 1/4 cup | 3-1/4 lbs |
| SOY SAUCE | 1 lbs | 1-1/2 cup | |
| CEREAL,OATMEAL,ROLLED | 8-5/8 lbs | 1 gal 2-1/4 qts | |
| WALNUTS,SHELLED,CHOPPED | 1-5/8 lbs | 1 qts 2 cup | |
| GARLIC POWDER | 2-3/8 oz | 1/2 cup | |
| SAGE,GROUND | 1/4 oz | 1/4 cup 1/3 tbsp | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| ROLL,SANDWICH BUNS,SPLIT | 9-1/2 lbs | 100 each |
| Method: | |
|
1 Place egg whites, cheese, onions, and soy sauce in mixer bowl. Using a dough hook, mix on low speed 1 minute or until well blended. 2 Add oats, walnuts, garlic powder, and sage; mix on low speed 1 minute. Scrape down sides; continue mixing 30 seconds, or until well blended. Refrigerate mixture at least one hour to allow mixture to absorb moisture. CCP: Refrigerate at 41 F. or lower. 3 Shape 3-1/2 ounce balls. Place 20 balls on each sheet pan. Cover with parchment paper; flatten into burgers by pressing down with another sheet pan to a thickness of 1/2-inch. Mixture will be very moist and fragile. 4 Grill burgers on lightly sprayed griddle at 400 F. for 6 minutes or bake on lightly sprayed sheet pans in a convection oven at 350 F. for 15 to 20 minutes on high fan, open vent or until golden brown. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 5 Serve on buns. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence