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