Cook Time: 20 Min.

Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

Nutritional Content

Allergens: AllergenSoy; AllergenWheat; Beef; Mushroom; AllergenMilk

Calories: 350 Kcal

Carbohydrates: 28 g

Protein: 20 g

Total Fat: 18 g

Calcium: 225 mg

Sodium: 560 mg

Ingredients

10 Servings

• Cheese, Swiss Sliced 5 oz

• Beef, Patty 2.7z Raw 10 each

• Mushrooms, Pieces Cnd 1 lb 4 oz

• Margarine, Solids Melted 1 1/4 tsp

25 Servings

• Cheese, Swiss Sliced 12.5 oz

• Beef, Patty 2.7z Raw 25 each

• Mushrooms, Pieces Cnd 3 lb 2 oz

• Margarine, Solids Melted 1 Tbsp

50 Servings

• Cheese, Swiss Sliced 1 lb 9 oz

• Beef, Patty 2.7z Raw 50 each

• Mushrooms, Pieces Cnd 6 lb 4 oz

• Margarine, Solids Melted 2 Tbsp

100 Servings

• Cheese, Swiss Sliced 3 lb 2 oz

• Beef, Patty 2.7z Raw 100 each

• Mushrooms, Pieces Cnd 12 lb 8 oz

• Margarine, Solids Melted 1/4 Cup

Instructions

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

2. Place beef patties on sheet pans & bake for 20 min. Transfer to pans & cover.

3. For Ground Meat (Beef, Pork, Veal, Lamb, Fish) and Eggs: Cook to internal temp of 155F/68C held for 17 seconds.

4. Sauté mushrooms in margarine. Simmer for 10 min.

5. To serve: Place one patty on bottom bun; top with 1 slice of cheese & 2 oz mushrooms. Cover with top of bun.

6. 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.

7. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

   
   
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