| Ingredient |
Quantity |
Method |
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Sanitize work area with bleach & water solution.
Wash hands.
Put on food service gloves.
Place baking paper on sheet pans.
Place hamburger bun halves, cut side up, in a single layer on sheet pans.
Place burgers in a single layer on sheet pans. Do not overlap burgers on each pan as too many will prevent event even cooking.
Hold under refrigeration until cooking.
Place hamburger buns into a preheated 350°F convection, 375°F conventional oven and toast bread until light brown, approximately 4-6 minutes. Record temperature on temperature log sheet. |
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Place burgers into a preheated 350°F convection, 375° conventional oven and heat burgers to a minimum of 145°F, approximately 12-14 minutes. Record temperature on temperature log sheet. |
|
|
|
Keep toasted buns on the sheet pans and place the warmer uncovered until ready to assemble.
Place heated burgers into a 4"" hotel pan and cover with plastic until ready to assemble.
Hold in warmer - keep hamburger buns and burger patties at a minimum internal food temperature of 140°F. |
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|
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To build Asian Chicken Sandwich spread 0.25 ounces of spicy ketchup on the bottom half of a burger bun, top with the heated burger and then top the burger with 1.5 ounces of Asian slaw. Place the bun top atop the Asian slaw.
Keep Chop Chop Asian Burgers on sheet pans and place into the warmer uncovered until ready to serve.
Hold in warmer- keep Chop Chop Asian Burgers at a minimum internal food temperature of 140°F.
Record temperature of product on temperature log sheet.
Serve Chop Chop Asian Burger with a gloved hand or spatula. One Chop Chop Asian Burger per serving. |
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Spicy Chile Ketchup
|
|
|
|
Ketchup
|
23 oz |
|
|
Siracha chile sauce commercially prepared
|
5-3/4 oz |
|
|
Sanitize work area with bleach & water solution.
Wash hands.
Put on food service gloves.
Combine ketchup and siracha chile sauce in a stainless steel bowl until completely incorporated.
Cover and hold under refrigeration until ready to portion/serve.
Record temperature of product on temperature log sheet. |
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|
Asian Slaw
|
|
|
|
Broccoli slaw mix commercially prepared
|
37-1/2 oz |
|
|
Green cabbage finely shredded
|
18-3/4 oz |
|
|
Red bell pepper cut into 1 8 julienne
|
9-3/8 oz |
|
|
Asian slaw dressing see recipe
|
9-3/8 oz |
|
|
Sanitize work area with bleach & water solution.
Wash hands.
Put on food service gloves.
Prepare all vegetables.
Combine all ingredients in a stainless steel bowl until completely incorporated.
Cover and hold under refrigeration until ready to portion/serve.
NOTE: Do not hold for more than 1 hour.
Record temperature of product on temperature log sheet. |
|
|
Asian Slaw Dressing
|
|
|
|
Rice wine vinegar unseasoned
|
2-13/16 oz |
|
|
Granulated sugar
|
2-13/16 oz |
|
|
Vegetable oil
|
3-5/8 oz |
|
|
Ground ginger
|
2 tsps |
|
|
Kosher salt
|
pinch |
|
|
White pepper ground
|
pinch |
|
|
Sanitize work area with bleach and water solution.
Wash hands.
Put on food service gloves.
Combine all ingredients in a stainless steel bowl until completely incorporated.
Cover and hold under refrigeration until ready to portion/serve.
Record temperature of product on temperature log sheet. |
|
Nutrition Facts
-
Serving Size:
(199g)
- Servings Per Container:
- Amount Per Serving
- Calories
480
Calories from Fat
240
% Daily Value*
-
40%
Total Fat
26g
-
45%
Saturated Fat
9g
-
Trans Fat
80g
-
27
%Cholesterol
80
mg
-
38
%Sodium
920
mg
-
11
%Total Carbohydrate
33
-
Vitamin C
45
%Vitamin A
30
%
Iron
25
%Calcium
8
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.