Vegetarian Burger Loaf

Cook Time: 60 Min.

Serving Size: 3 oz Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

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Nutritional Content

Allergens: AllergenMilk; AllergenEggs; AllergenWheat; AllergenSoy

Calories: 190 Kcal

Carbohydrates: 8 g

Protein: 18 g

Total Fat: 10 g

Calcium: 75 mg

Sodium: 420 mg

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Ingredients

10 Servings

• Onion, Yellow Diced 3 Tbsp 1 tsp

• Oil, Vegetable 2 Tbsp 1 tsp

• Cheese, Cheddar Shredded Grated 1/4 Cup

• Parsley, Dried Chopped 1 Tbsp 2 tsp

• Egg, Liquid 1/2 Cup

• Sage, Rubbed 1/4 tsp

• Crackers, Saltine Bulk Crushed 3 oz

• Milk, 2% Bulk 1 Tbsp 2 tsp

• Milk, Evaporated Whole Cnd 2 tsp

• Cream Cheese, Bulk 3 Tbsp 1 tsp

• Burger, Vegt Patty Crumbled 1 lb 11 oz

25 Servings

• Onion, Yellow Diced 1/2 Cup

• Oil, Vegetable 1/3 Cup

• Cheese, Cheddar Shredded Grated 2/3 Cup

• Parsley, Dried Chopped 1/4 Cup

• Egg, Liquid 1 1/3 Cup

• Sage, Rubbed 3/4 tsp

• Crackers, Saltine Bulk Crushed 8 oz

• Milk, 2% Bulk 1/4 Cup

• Milk, Evaporated Whole Cnd 2 Tbsp

• Cream Cheese, Bulk 1/2 Cup

• Burger, Vegt Patty Crumbled 4 lb 3 oz

50 Servings

• Onion, Yellow Diced 1 Cup

• Oil, Vegetable 3/4 Cup

• Cheese, Cheddar Shredded Grated 1 1/3 Cup

• Parsley, Dried Chopped 1/2 Cup

• Egg, Liquid 2 3/4 Cup

• Sage, Rubbed 1 1/2 tsp

• Crackers, Saltine Bulk Crushed 1 lb

• Milk, 2% Bulk 1/2 Cup

• Milk, Evaporated Whole Cnd 1/4 Cup

• Cream Cheese, Bulk 1 Cup

• Burger, Vegt Patty Crumbled 8 lb 5 oz

100 Servings

• Onion, Yellow Diced 2 Cup

• Oil, Vegetable 1 1/2 Cup

• Cheese, Cheddar Shredded Grated 2 3/4 Cup

• Parsley, Dried Chopped 1 Cup

• Egg, Liquid 1 1/2 Qt

• Sage, Rubbed 2 3/4 tsp

• Crackers, Saltine Bulk Crushed 2 lb

• Milk, 2% Bulk 1 Cup

• Milk, Evaporated Whole Cnd 1/2 Cup

• Cream Cheese, Bulk 2 Cup

• Burger, Vegt Patty Crumbled 16 lb 11 oz

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Instructions

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

2. Sauté onions on oil.

3. Cream evaporated milk and cream cheese together. Mix all ingredients together and put in greased pan(s) to about 1 1/2 inch thickness, and bake.

4. For Milk & Cheese or non-hazardous items: Cook to internal temp of 145F62C held for 15 sec.

5. CCP — Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

6. Discard unused product.

   
   
   Print Recipe here