|EGG WHITES||7-1/2 lbs||3 qts 2 cup|
|CHEESE,MOZZARELLA,PART SKIM,SHREDDED||4-1/2 lbs||1 gal 1/2 qts|
|ONIONS,FRESH,GRATED||2-7/8 lbs||2 qts 1/4 cup||3-1/4 lbs|
|SOY SAUCE||1 lbs||1-1/2 cup|
|CEREAL,OATMEAL,ROLLED||8-5/8 lbs||1 gal 2-1/4 qts|
|WALNUTS,SHELLED,CHOPPED||1-5/8 lbs||1 qts 2 cup|
|GARLIC POWDER||2-3/8 oz||1/2 cup|
|SAGE,GROUND||1/4 oz||1/4 cup 1/3 tbsp|
|COOKING SPRAY,NONSTICK||2 oz||1/4 cup 1/3 tbsp|
|ROLL,SANDWICH BUNS,SPLIT||9-1/2 lbs||100 each|
1 Place egg whites, cheese, onions, and soy sauce in mixer bowl. Using a dough hook, mix on low speed 1 minute or until well
2 Add oats, walnuts, garlic powder, and sage; mix on low speed 1 minute. Scrape down sides; continue mixing 30 seconds, or until
well blended. Refrigerate mixture at least one hour to allow mixture to absorb moisture. CCP: Refrigerate at 41 F. or lower.
3 Shape 3-1/2 ounce balls. Place 20 balls on each sheet pan. Cover with parchment paper; flatten into burgers by pressing down with
another sheet pan to a thickness of 1/2-inch. Mixture will be very moist and fragile.
4 Grill burgers on lightly sprayed griddle at 400 F. for 6 minutes or bake on lightly sprayed sheet pans in a convection oven at 350 F.
for 15 to 20 minutes on high fan, open vent or until golden brown. CCP: Internal temperature must reach 145 F. or higher for 15
5 Serve on buns. CCP: Hold for service at 140 F. or higher.
|409 cal||52 g||21 g||13 g||11 mg||647 mg||244 mg|