Ultimate BBQ Bacon Burger: Difference between revisions
→Assembly
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== Assembly == | == Assembly == | ||
* BBQ sauce is held in a squeeze bottle and held at room temperature between 50°F – 70°F | * [[File:Ultimate BBQ Bacon Burger.png|thumb]]BBQ sauce is held in a squeeze bottle and held at room temperature between 50°F – 70°F | ||
* Always wear single use gloves when preparing hamburgers | * Always wear single use gloves when preparing hamburgers | ||
* When a sandwich is ordered, place a bun (crown and heel) cut side up on the bun toaster chain | * When a sandwich is ordered, place a bun (crown and heel) cut side up on the bun toaster chain | ||
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** 2 sandwiches Timer Button #2 | ** 2 sandwiches Timer Button #2 | ||
* While the heel, meat, cheese, and bacon are in the microwave, dress the crown | * While the heel, meat, cheese, and bacon are in the microwave, dress the crown | ||
* BBQ Sauce: Use a squeeze bottle to apply 3/4 oz. of BBQ sauce to the crown. Starting on the outer edge of the crown, apply ½ oz of BBQ Sauce in a circular motion into the center of the bun (approximately | * BBQ Sauce: Use a squeeze bottle to apply 3/4 oz. of BBQ sauce to the crown. Starting on the outer edge of the crown, apply ½ oz of BBQ Sauce in a circular motion into the center of the bun (approximately 4 circles) | ||
* When the timer sounds, remove the heel, bacon, meat and the cheese from the microwave | * When the timer sounds, remove the heel, bacon, meat and the cheese from the microwave | ||
* Place dressed crown on top of meat | * Place dressed crown on top of meat | ||
* Wrap using the foil sandwich wrap with the square wrapping procedures. Ensure the word “Special” is showing | * Wrap using the foil sandwich wrap with the square wrapping procedures. Ensure the word “Special” is showing | ||
* Using a sharpie marker, mark the sandwich ''' | * Using a sharpie marker, mark the sandwich '''“UB”''' | ||
== Close == | |||
* Serve all customers | |||
* Wash, rinse & sanitize warming pan, slotted lid, and red tongs. Allow to air dry. | |||