Bacon Cheeseburger

DAY PRIOR TO SERVICE

1. Pull buns from the freezer to dry storage.
2. Spray sheet pans with pan spray and place frozen burgers in a single layer.
3. Return to freezer until day of service.

DAY OF SERVICE

1. On the day of service, immediately move burgers to the cooler to thaw.

Allowing the burgers to thaw in the cooler the morning of service prevents them from drying out while cooking.

2. Place buns, bagged, in warmer to heat.
3. Place bacon on parchment lined sheet pans. Crisp bacon in oven at 350°F for 3 minutes. Hot hold, uncovered, for burger assembly.
4. Cook burgers at 350°F for 7-9 minutes.

Cook to 135°F or higher. Commercially processed, ready-to-eat food that will be hot held for service must reach a minimum internal temperature of 135°F or higher.

Overcooking the burgers will cause them to be dry. Burgers should not exceed 170°F for quality.

5. Sprinkle burgers with the House Spice Blend.
6. Assemble bacon cheeseburgers by placing one beef patty, a slice of cheese, and a slice of bacon folded in half in each bun.

No bare hand contact with ready to eat food.

7. Spray the tops of the buns with pan spray. This creates a nice shine.
8. Hot hold bacon cheeseburgers, covered, until served.

Hold at 135°F or above.

Burgers should be batch cooked every 30-35 minutes throughout service to maintain flavor, juiciness, and texture.