Vegetarian Hearty Burger

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
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

Method

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
blended.
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
seconds.
5 Serve on buns. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
409 cal 52 g 21 g 13 g 11 mg 647 mg 244 mg

Portion

1 Burger

Yield

100