Hamburger
Category:
Sandwiches, hot |
Equipment:
Bowl, spoon, griddle, offset spatula |
No. Servings:
10 |
Serving Size:
1 hamburger |
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Yield:
10 sandwiches |
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| 2 1/2 lb. | * ground beef, 80/20 or 90/10 |
| 1 tsp. | salt |
| 1/2 tsp. | black pepper |
| 10 ea. | hamburger buns |
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1 | Mix ground beef with salt and pepper. | 2 | Form ground beef into 4 oz. (115 g) patties approximately 1 in. (2.5 cm) thick. | 3 | Sauté on a griddle. When nicely browned on one side, turn over. | 4 | **Continue cooking until the patty has cooked to an internal temperature of 155°F (68°C). | 5 | Serve the hamburger on the bottom half of a lightly warmed bun. Place the top of the bun on the hamburger and serve with condiments on the side. |
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| Nutrition Information | | Calories | 401 | | Fat (g) | 19 | | Protein (g) | 33 | | Carbohydrate (g) | 22 | | Cholesterol (mg) | 102 | | Sodium (mg) | 570 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note | | Variations | Cheeseburger—Top the hot, cooked hamburger with sliced cheese and allow the cheese to melt. Suitable cheeses include American, Cheddar, Colby, and mozzarella.
Possible condiments: tomato slices, sliced onions, ketchup, mustard, lettuce, pickles slices, sautéed onions |
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