| HAMBURGERS | ||||||||
| (Using Rolled Wheat or Rolled Oats) | ||||||||
| Makes 100 servings. | ||||||||
| Portion with #12 dipper (1/3 cup) | Bake in 400° oven. | |||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Ground beef | 17 ½ lbs. | |||||||
| Rolled wheat | 2 lbs. 4 oz. | 3 qts. | ||||||
| Cold water | 1 qt. | |||||||
| Tomato paste | 1 qt. | |||||||
| Chopped onion | 10 oz. | 2 cups | ||||||
| Monosodium glutamate, if desired | 2 Tbsp. | |||||||
| Salt | ¼ cup | |||||||
| Pepper | 2 tsp. | |||||||
| DIRECTIONS: | ||||||||
| 1. Combine ingredients thoroughly in mixing bowl. | ||||||||
| 2. Portion with #12 dipper; flatten into a pattie about 3” across or pat in 18” x 26” x 1” baking pan and cut in squares. (25 per pan) | ||||||||
| 3. Bake at 400° F. about 10 minutes. | ||||||||
| 4. Serve on hot hamburger buns. | ||||||||
| TIPS: | ||||||||
| · To prepare meat patties shape meat into loaf and slice or use scoop. | ||||||||
| · Oven fry meat patties, chicken, bacon when possible to save time and handling by worker. | ||||||||
| · Wrap meat in foil before storing in freezer or refrigerator – brown paper or waxed paper softens and sticks – this is especially true of ground meat. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | 1/3 cup | |||||||
| Calories. | 212 | Iron | 2.35 Mg | Protein. | 16.58 G | 31.31% | ||
| Cholesterol | 46 Mg | Calcium | 20.49 Mg | Carbohydrates. | 14.68 G | 27.72% | ||
| Sodium | 331 Mg | Vitamin A | 26 RE | Total Fat . | 9.51 G | 40.41% | ||
| Fiber | 2.51 G | Vitamin C | 4.65 Mg | Saturated Fat. | 3.43 G | 14.58% | ||