Southern Pimento Cheese Burger

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.
4. Make the Southern Pimento Cheese.
5. Store covered, labeled, and dated in the cooler.

Hold at 41°F or below.

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. 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.

No bare hand contact with ready to eat food.

4. Sprinkle burgers with the house spice blend.
5. Assemble burgers by placing one beef patty and 1/4 cup pimento cheese in each bun.

Use a number 16 scoop to portion 1/4 pimento cheese.

6. Spray the tops of the buns with pan spray. This creates a nice shine.
7. Hot hold burgers, 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.