Turkey and Mushroom Burger
HACCP Process # 2
Yield: 100 servings of 74.65 grams
Serving Size: 1 Burger equals 2.63 Ounces
Meal Equivalencies: 1.5 m/ma, 1/8 cup other vegetable
Ingredients
Ground Turkey, no more than 15% Fat
Mushrooms, fresh, sliced, RTU
Onion Powder
Garlic Powder
Ground White Pepper
Steak Sauce
Turkey Base, RS, No MSG
Water, tap
12
6
1/2
1/2
1/2
2
4
2
Pounds
Pounds
Cup
Cup
Cup
Cups
TBLS
Cups
12
1
Ounces
Ounce
Directions
Prior to Day of Service:
Pre Prep:
Clean and sanitize prep area.
Prep: Pull turkey from freezer .
Wash hands thoroughly .
Place beef in watertight container. Cover and date stamp.
Wash hands thoroughly .
Place meat in cooler on bottom shelf.
CCP: Hold below 41°F
Wash hands thoroughly .
Pre Prep:
Pull mushrooms from cooler and place at work station.
Wash hands thoroughly .
Prep: In food processor, chop mushrooms until finely diced but not mushy.
Place chopped mushrooms in food storage contain.
Cover, date stamp and refrigerate.
Refrigerate overnight.
CCP: Hold below 41°F
Day of Service:
Pre Prep:
Clean and sanitize prep area
CCP: Prepare foods at room temperature in two hours or less
Pull turkey base and steak sauce.
Wipe off lids.
Pull all spices from dry storage; measure out into a small bowl and mix.
Add in beef base, water and steak sauce. Mix well.
Pull mushrooms from cooler. Toss mushrooms with sauce to coat lightly.
Pull thawed ground turkey from cooler.
Wash hands thoroughly .
Prep: Fold mushroom mixture into ground turkey but do not over mix.
Prep: Pull sheet pans and cover with parchment paper.
Wash hands thoroughly and cover with gloves.
Using a #12 scoop, portion 1/3 cup of meat mixture onto sheet pan in a 5 X 5 layout.
Using a spatula, gently pat down meat into a burger shape.
Cook: Bake in convection oven at 325°F or in conventional oven at 350°F for 20 minutes.
SOP: Batch cook as necessary to insure best end product and nutritional.
Check Temperature, remove when internal temperature of 165° is reached
CCP: Heat until an internal temperature is reached of 165°F for 15 seconds.
Hold: Hold in warming cart, above 135°F
CCP: Hold above 135°F
Serve: One burger on a whole grain rich roll.
CCP: Hold above 135°F
This recipe uses finely chopped mushrooms to replace a portion of the ground meat in order to:




Add at least 1/8 cup of other vegetables to every entrée
Expand meat entrées and increase portion size while staying within meat maximums
Maintain taste, texture, and student acceptability
Reduce calories, saturated fat and sodium in each serving
Nutritional Facts
Serving Size: 2.63 Ounces
Calories:
Calories From Fat:
74.65 Grams
123.438
67.6294
Percentage of Calories From:
Total Fat:
Saturated Fat:
Protein:
Carbohydrate:
54.79%
13.04%
38.08%
11.30%
Amount
Measure
% of DRI
Total Fat:
7.5144 g
11.56%
Saturated Fat:
1.7887 g
8.94%
Total Trans:
0.0952 g
0%
Cholesterol:
44.8316 mg
14.94%
Sodium:
189.8351 mg
7.91%
Carbohydrate:
3.4862 g
1.16%
Total Dietary Fiber:
0.7316 g
2.93%
Sugars:
0.64 g
0%
Protein:
11.7528 g
23.51%
Moisture:
47.3968 g
0%
Ash:
0.7666 g
0%
Amount
Measure
% of DRI
Vitamin A (RE):
8.2452 RE
0%
Vitamin A (IU):
41.2259 IU
0.82%
Vitamin C:
1.0387 mg
1.73%
Calcium:
26.3196 mg
2.63%
Iron:
1.3644 mg
7.58%
Percent of DRI is based on 2000 calorie diet.
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