Avocado Burger

Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Deep Fry Cook Temp.: 0°F


Nutritional Content

Allergens: Tomato, Onion, AllergenWheat, AllergenSoy, Mustard

Calories: 140 Kcal

Carbohydrates: 13 g

Protein: 10 g

Total Fat: 7 g

Calcium: 75 mg

Sodium: 50 mg


Ingredients

10 Servings

  • 1.67 each Avocado,

    Fresh

  • 14.5 Oz Soybeans, Cnd

  • 13.5 Oz Onion, Yellow

  • 1 1/2 tsp Mustard, Yellow Prepared

  • 1 Tbsp 2 tsp Tomato, Puree Cnd

  • 1.5 Oz Bread

    Crumbs, Plain

25 Servings

  • placeholder

  • 4.17 each Avocado,

    Fresh

  • 2 lb 5 Oz Soybeans, Cnd

  • 2 lb 1 Oz Onion,

    Yellow

  • 1 Tbsp 1 tsp Mustard, Yellow Prepared

  • 1/4 Cup Tomato, Puree Cnd

  • 4 Oz Bread

    Crumbs, Plain

50 Servings

  • 8.33 each Avocado, Fresh

  • 4 lb 9 Oz Soybeans, Cnd

  • 4 lb 3 Oz Onion,

    Yellow

  • 2 Tbsp 2 tsp Mustard, Yellow Prepared

  • 1/2 Cup Tomato, Puree Cnd

  • 8 Oz Bread

    Crumbs, Plain

100 Servings

  • 16.66 each Avocado, Fresh

  • 9 lb 3 Oz Soybeans, Cnd

  • 8 lb 5 Oz Onion,

    Yellow

  • 1/3 Cup Mustard, Yellow Prepared

  • 1 1/8 Cup Tomato, Puree Cnd

  • 16 Oz Bread

    Crumbs, Plain


Instructions

  1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

  2. Peel and pit avocado. Mix all ingredients except bread crumbs together in a mixer until smooth.

  3. Turn into a bowl and add bread crumbs until mixture can be shaped into patties.

  4. Form into hamburger-shaped patties using a #8 scoop and fry to *internal temp 165F/74C for 15 sec until golden brown and crisp.

  5. CCP -- Maintain >135F/57C. Temperature should be taken every 2 hours during holding. CCP -- Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C

    within 4 hrs. CCP -- Reheat: To internal temp of 165F/74C held 15 sec within 2 hrs - one time only.



    Print Recipe Here

Previous
Previous

Bean Burger on Bun

Next
Next

Butter Chicken