Grilled Beefburger L.Meat, Fish, and Poultry No.056
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 1 Burger|
|------------------------------------------------------------------------------|
|Pan Size: Temp.: 350 'F. Griddle|
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Bread Crumbs | 2LB | 1.25 Gal | 1. Moisten bread with water. |
|Cold Water | | 3.00 Cup | |
|--------------------|----------|----------|-----------------------------------|
|Beef, Bulk, Hamburg | 30LB | | 2. Combine moistened bread, beef, |
|Onions | 2LB | 1.50 Qrt | onions, eggs, salt & pepper. |
|Eggs, Large, Brown, | 1LB | 2.00 Cup | Mix lightly but thoroughly. |
|Fresh | | | Avoid overmixing if using |
|Salt | 5OZ| 0.50 Cup | mixer. |
|Pepper, Black, Groun| | 1.00 Tbsp| 3. Shape into patties 3/8 inch |
|d | | | thick, weighing 6 oz each. |
| | | | 4. Grill 4 minutes or until |
| | | | brown. Turn and continue |
| | | | grilling 3 minutes on the |
| | | | other side. |
--------------------------------------------------------------------------------
NOTE: 1. In Step 2, 2 lb 4 oz dry onions A.P. will yield 2 lb
chopped onions.
2. In Step 2, 4 oz (1 1/3 cups) dehydrated egg mix combined
with 1 1/2 cups warm water may be used for whole eggs. See
Recipe Card A-8.
3. In Step 2, 5 oz (1 1/4 cups) dehydrated egg mix combined
with 1 1/2 cups warm water may be used for whole eggs. See
Recipe Card A-8.
4. In Step 4, if using beef pattie mix, bulk, reduce cooking
time one minute per side.
VARIATION
1. VEALBURGERS: Follow Step 1. In Step 2, omit beef and use
30 lb boneless ground veal. Follow Steps 3 and 4.