| Ingredient |
Quantity |
Method |
|
|
|
Sanitize work area with bleach & water solution.
Wash hands.
Put on food service gloves.
Place baking paper on sheet pans.
Place sourdough bread slices onto sheet pans in a single layer.
Place apple wood bacon slices onto sheet pans in a single layer. Do not overlap bacon slices on each pan as too many will prevent even cooking.
Place burgers onto sheet pans in a single layer. Do not overlap burgers on each pan as too many will prevent even cooking.
Place onion rings onto sheet pans in a single layer. Do not overlap onion rings on each pan as too many will prevent even cooking.
Hold under refrigeration until cooking.
Place sourdough bread into a preheated 350°F convection oven, 375°F standard oven, and toast bread until light brown, approximately 4-6 minutes. Record temperature on temperature log sheet. |
|
|
|
Place apple wood bacon into a preheated 350°F convection oven, 375°F standard oven, and heat bacon to a minimum of 145°F, approximately 4-6 minutes. Record temperature on temperature log sheet.
Place burgers into a preheated 350°F convection oven, 375°F standard oven, and heat burgers to a minimum of 145°F, approximately 12-14 minutes. Record temperature on temperature log sheet.
Place onion rings into a preheated 350°F convection oven, 375°F standard oven, and heat onion rings to a minimum of 145°F, approximately 8-10 minutes. Record temperature on temperature log sheet. |
|
|
|
Keep toasted sourdough bread on the sheet pans and place into the warmer uncovered.
Place the apple wood bacon slices into a 2"" hotel pan lined with paper towels and cover with plastic wrap, leaving 1 corner open to allow moisture to escape.
Keep burgers on the sheet pans, top each burger with 1 slice each jack and cheddar cheese and place into the warmer uncovered.
Keep heated onion rings on the sheet pans and place into the warmer uncovered.
Hold in warmer- keep sourdough bread, bacon, burger patties and onion rings at a minimum internal food temperature of 140°F. |
|
|
|
To build Steakhouse Burger Melt arrange 2 half pieces of bacon on 1 piece of toasted sourdough bread, top that with the cheese-covered burger and then arrange two slices of tomato on top of the burger. Top the tomatoes with 3 onion rings and then drizzle 1.5-ounces of Tangy BBQ Steak Sauce atop the onion rings. Serve with an additional slice of toasted sourdough bread.
Keep Steakhouse Burger Melts on sheet pans and place into the warmer uncovered.
Hold in warmer- Keep Steakhouse Burger Melts at a minimum internal food temperature of 140 F.
Record temperature of product on temperature log sheet.
Serve Steakhouse Burger Melt with a gloved hand or a spatula. One Steakhouse Burger Melt per serving. |
|
|
Tangy BBQ Steak Sauce
|
|
|
|
BBQ Sauce
|
149-1/2 oz |
|
|
Steak Sauce
|
10 oz |
|
|
Sanitize work area with bleach & water solution.
Wash hands.
Put on food service gloves.
Combine barbecue sauce and steak 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. |
|
Nutrition Facts
-
Serving Size:
(294g)
- Servings Per Container:
- Amount Per Serving
- Calories
830
Calories from Fat
400
% Daily Value*
-
69%
Total Fat
45g
-
43
%Cholesterol
130
mg
-
74
%Sodium
1770
mg
-
20
%Total Carbohydrate
61
-
Vitamin C
6
%Vitamin A
15
%
Iron
30
%Calcium
35
%
* 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.