Steakhouse Bacon Burger

Quick Reference

Product	Receiving	Storage	Cook Time	Quality Serving	Once Opened/Prepped	Hold Time
Meat Patty	Freezer	Freezer	2 1/2 minutes	150°F - 160°F		30 minutes
Bacon	Freezer	Cooler Thaw time-24 hours	7 minutes			4 hours
Steakhouse Aioli				34°F - 41°F	4 days including date prepped
Swiss Cheese	Cooler	Cooler		34°F - 41°F
Mushrooms	Dry Storage	Dry Storage
Onions	Dry Storage	Whole onions - dry storage 6 inches off floor Prepped onions - 34°F - 41°F Cooler or make table				Prepped End of Day
Mushroom/Onion Mix		Cooler	7 minutes	150°F - 160°F		1 hour
Bun	Dry Storage	Dry Storage		120°F	Toasted to order

·        Q.A. Standard:   A fresh hot sandwich where you can taste every condiment in every bite.

Tools Needed

• Sharpie marker
• Measuring cup
• Biscuit splitter
• Domed lid
• Red tongs
• Condiment spatula
• Meat trowel
• 2 - 1/6 size pans 4 inches deep
• Red handled perforated meat spatula
• Squeeze bottle (liquid margarine)
• 1- 1/2 size pan 6 inches deep with slotted lid
• 2- 1 ½ oz. perforated spoodles

Work Safe

• Wash hands thoroughly after handling raw meat. Never handle other food products when handling raw meat as this will cause cross-contamination.
• To cut a sandwich in half, place biscuit splitter on top of sandwich and place free hand on top of blade to hold the sandwich together. Do not hold sandwich from side while cutting.
• Do not slam the door. Never operate the microwave without food inside. This could result in damage to the equipment and cause a fire.

PREPARING STEAKHOUSE AIOLI

• Always use a new pack of mayonnaise when preparing Steakhouse Aioli
• Portion one pouch of mayonnaise into a mixing bowl
• Scrape all mayonnaise from the pouch
• Pour one packet of Steakhouse Aioli into the mixing bowl
• Use wire whisk to mix all ingredients together until thoroughly blended
• Use rubber spatula to scrape the sides and bottom of the container
• Continue mixing with the wire whisk, until all ingredients are thoroughly blended
• Pour the Steakhouse Aioli mixture into 1/6 size 4” deep pans with lids
• Place a dissolvable label on the lid of the 1/6 size 4” deep pans
• Using a sharpie, write the product name and a 4-day hold time on the dissolvable label
• EXAMPLE:  Day prepared + 3 additional days = Discard Date
• Prepared on 30^th + 31^st, 1^st, 2nd = Discard on the 2^nd (EOD)
• Place the Steakhouse Aioli sauce into the walk-in cooler set to maintain a temperature of 34°F – 41°F

PREPPING MUSHROOMS

• Wipe off the top of the mushroom can with a sanitized towel. This will remove any foreign particles that could contaminate the mushrooms.
• Open the can of mushrooms
• Empty into a ½ size 6” deep pan with lid (DO NOT DRAIN OR RINSE)
• Place the lid inside the can and discard
• The mushrooms hold in the ½ size 6” deep pan for four days
• Write the discard date on a dissolvable label and place on the lid
  • EXAMPLE:  Day prepared + 3 additional days = Discard Date
  • Prepared on 30^th + 31^st, 1^st, 2nd     =     Discard on the 2^nd (EOD)
• Place the pan in the walk in or reach in cooler to maintain a temperature of 34°F – 41°F

PREPARING SAUTEED MUSHROOMS/ONIONS MIX

• Always use a clean pan for new product- Do not mix old with new
• Portion and mix a 1 to 1 ratio of mushrooms and diced onions into a 1/6 size 4” deep pan
• 1 to 1 ratio – Example 4 oz. to 4 oz. or 8 oz. to 8 oz.
• Ensure the grill is scraped
• Portion 1 oz liquid margarine onto a clean section of the grill
• Pour pan of mushrooms/onions onto liquid margarine
• Using the red perforated spatula, spread the mushrooms/onions onto the grill
• Apply a light amount of salt/pepper blend evenly across mushrooms/onions
• Cover mushrooms/onions with domed lid
• Set 7-minute timer (sausage)
• When 3 ½ minute duty (turn) timer sounds, use red perforated spatula to turn mushrooms/onions
• Cover with domed lid.
• When the final timer sounds, turn the mushrooms/onions again using the red perforated spatula
• Prepared sautéed onions, and mushrooms will hold for 1 hour in the MPHC with a solid lid
• Never add new sautéed mushrooms/onions to old, sautéed mushrooms/onions
• Bring the appropriate warming pan to the grill to prevent sautéed mushrooms/onions from being dropped on the floor
• Portion the sautéed mushrooms/onions into the warming pan
• Slide the pan into the appropriate slot. Ensure that the pan passes under the “Bump” on the lid. This will lock the pan in place and not allow heat to escape from the product.
• Press the timer button that corresponds with the pan (p For top pan q For bottom pan)
• When the holding time has expired, the green light will go out and a buzzer will sound
• Press the timer button. Empty the contents of the pan into the waste container and remove the warming pan.

Steakhouse Bacon Burger Assembly

• 

  Steakhouse Bacon Burgers are prepared to order
• Always wear single use gloves when preparing sandwiches
• When a sandwich is ordered, place a bun cut side up on the bun toaster chain
• Pull down the foil wrap. Ensure the word “Special” is facing away from you
• Remove heel from toaster
• Use red tongs, place one meat patty on the heel
• Place one slice of Swiss cheese on top of the meat patty
• Place a second meat patty on top of the Swiss cheese
• Place another slice of Swiss cheese on the second meat patty
• Use a 1 ½ oz. perforated spoodle to portion 1 ½ oz. of sautéed mushroom/onions mix on the top of the cheese
• Place 4 half slices of bacon in a crisscross pattern on top of mushroom/onion mix
• Place the heel, meat, cheese, sautéed onions/mushrooms and bacon in the microwave
• Press the appropriate timer button:
  • 1 sandwich                  Timer Button #1           
  • 2 sandwiches               Timer Button #2                                
• Bring the bun crown down from the toaster
• Steakhouse Aioli Sauce: Use a condiment spatula to apply ¾ oz. Aioli sauce
• Place dressed crown on top of bacon
• Use square wrapping method to wrap the Steakhouse Bacon Burger 
• Use a sharpie marker to mark the sandwich “SB”