TACO BURGER

Ingredients

BEEF,GROUND,BULK,RAW,90%
Ingredient Weight Measure Issue
LEAN 16 lbs
FLOUR,WHEAT,GENERAL PURPOSE 10-1/4 oz 2-3/8 cup
WATER,WARM 7-1/3 lbs 3 qts 2 cup
TOMATO PASTE,CANNED 1-1/3 lbs 2-1/4 cup
CHILI POWDER,DARK,GROUND 8-1/2 oz 2 cup
CUMIN,GROUND 1-1/8 oz 1/4 cup 1-2/3 tbsp
SALT 1-1/4 oz 2 tbsp
PEPPER,RED,CRUSHED 1/8 oz 1 tbsp
ROLL,SANDWICH BUNS,SPLIT 9-1/2 lbs 100 each
CHEESE,AMERICAN,SLICED 3-1/8 lbs 50 sl
LETTUCE,ICEBERG,FRESH,SHREDDED 4 lbs 2 gal 1/4 qts 4-1/3 lbs

Method

1 Cook beef in steam-jacketed kettle or stock pot until beef loses its pink color, stirring to break apart. Drain or skim off excess fat.
2 Sprinkle flour over cooked beef. Stir well. Cook about 5 minutes or until flour is absorbed, stirring occasionally.
3 Combine water, tomato paste, chili powder, cumin, salt and red pepper; mix well. Bring to a boil; simmer 2 to 3 minutes or until
thoroughly heated.
4 Combine sauce with beef mixture; mix well. Simmer 2 to 3 minutes. CCP: Internal temperature must reach 155 F. or higher for 15
seconds.
5 On bottom half of bun, place 1/2 slice cheese, 1/3 cup meat mixture, and 2-1/2 tablespoons lettuce. Cover with top half of bun.
Serve hot. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
348 cal 27 g 24 g 16 g 70 mg 580 mg 168 mg

Portion

1 Sandwich

Yield

100


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