Cheeseburger
A recipe from Georgia Department of Education School Nutrition
This dish is a timeless favorite among students for good reason. The flavor of the cheeseburger is enhanced by the House Spice Blend, making it a permanent fixture on the menu.
Ingredients:
- 50 each Bread, buns, hamburger, wg, frozen
- 50 each Beef, burger, precooked, ready to eat, frozen
- 3 tbsp House Spice Blend
- 50 each Cheese, American, yellow, sliced
Steps:
DAY PRIOR TO SERVICE
- Pull buns from the freezer to dry storage.
- Spray sheet pans with pan spray and place frozen burgers in a single layer.
- Return to freezer until day of service.
DAY OF SERVICE
- On the day of service, immediately move burgers to the cooler to thaw.
- Place buns, bagged, in warmer to heat.
- Cook burgers at 350°F for 7-9 minutes.
- Sprinkle burgers with the house spice blend.
- Assemble cheeseburgers by placing one beef patty and a slice of cheese in each bun.
- Spray the tops of the buns with pan spray. This creates a nice shine.
- Hot hold cheeseburgers, covered, until served.
Allowing the burgers to thaw in the cooler the morning of service prevents them from drying out while cooking.
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.
Hold at 135°F or above.
Burgers should be batch cooked every 30-35 minutes throughout service to maintain flavor, juiciness, and texture.
Recipe Details
Meal Components:
Crediting Information
- 2.5 oz. eq Meat/Meat Alternate (M/MA)
- 2 oz. eq Grain (G)
HACCP Category:
Portions:
50
Portion Size:
1 cheeseburger
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 291 | cal |
| Saturated Fat: | 4 | g |
| Total Fat: | 8 | g |
| Sodium: | 600 | mg |
Tips:
Recipe goes great with our Garlicky-Dill pickles.
Additional Recipe Photographs
