Hamburgers

Quick Reference

Holding time: All sandwiches are made to order

Quality serving temperature: Meat  150°F to 160°F

QA standard: A fresh, hot sandwich where you can taste every condiment in every bite Buns should be toasted to order NEVER HOLD BUNS

Tools Needed

• Condiment spatulas
• Long handled teaspoons
• Red tongs

Work Safe

• Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
• Always wear single-use gloves when preparing or handling ready to eat food There should be no bare hand contact with ready to eat food
• Keep cut produce chilled to 34°F  - 41°F
• All meat products must be temperature controlled for safety (TCS) Once cooked, meat must maintain a minimum temperature of 135ºF
• Never operate the microwave without food inside This could result in damage to the equipment and cause a fire
• To prevent cross-contamination, always store raw meat and dairy products away from produce and condiments
• 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 if requested, place biscuit splitter on top of sandwich and place free hand on top of the blade to hold the bun Do not hold bun from side while cutting
• Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated

Receiving and Storing

• Bacon is delivered frozen, but upon receipt should be placed in the walk-in cooler and held at 34° - 41°F. After receiving, bacon should be held in the cooler for a minimum of 24 hours to allow it to thaw
• Lettuce, Tomatoes are delivered and stored at 34°F - 41°F. Store produce away from any dairy or meat products.
• Mayonnaise is delivered and stored at room temperature (50°F – 70°). Once the bulk mayonnaise pouch is open, it is held in the cooler set to maintain a temperature of 34° F- 41°F.
• Hamburger patties are delivered and stored at 0°F +/- 10°F
• Cheese is delivered and stored at 34°F – 41°F
• Whole onions are delivered and stored at room temperature (50°F - 70°F) until prepped. Bags of onions should be hung up at least 6 inches off the floor.
• Buns are delivered and stored at room temperature (50°F – 70°F)
• Secret sauce and pickles are delivered and stores at room temperature (50°F – 70°F). Once opened they are stored in the cooler at 34°F – 41°F.
• Bulk ketchup and mustard are delivered and stored at room temperature (50°F – 70°F). Once panned, hold at 34°F – 41°F

Bun Toasting and Assembly

• 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
• Pull down sandwich wrap of sandwich ordered
• Once toasted, remove the bun from the toaster
• Use red tongs to place meat on the heel of the bun
• If cheese is an ingredient of the sandwich, or added to the sandwich, place it on top of the meat
• If bacon is an ingredient of the sandwich, or added to the sandwich, place the 4 half slices on top of the cheese
• Place the heel and meat (cheese and bacon if applicable) in the microwave
• Press the  appropriate timer button:
  • 1 sandwich Timer Button #1
  • 2 sandwiches Timer Button #2
• Do not slam the door Never operate the microwave without food inside This could result in damage to the equipment and cause a fire
• While the heel and meat is in the microwave, carry the crown to each condiment as you are dressing sandwich This will keep the condiment you are applying from falling into other condiment pans
• The order and quantity of condiments for each of our hamburgers is outlined on the sandwich specification chart
• Apply condiments to all sandwiches in the following manner:  
  • Secret sauce: Use teaspoon to plop in center of crown Use the back of spoon to swirl to edge of bun
  • Pickles: Use fingers to place pickles on sandwich Do not overlap
  • Diced onions: Use fingers to sprinkle diced onions evenly over crown
  • Mayonnaise: Use condiment spatula and swipe crown with a down and across motion
  • Ketchup: Use teaspoon and plop in center of crown  Use back of spoon to swirl to edge of bun
  • Pickles: Use fingers to place pickles on sandwich Do not overlap
  • Onion rings: Use fingers to separate and lay onion rings on sandwich
  • Shredded lettuce: Use fingers to place lettuce on sandwich
  • Tomato: Use fingers to place tomato slice on sandwich
  • Mustard: Tap mustard spatula on side of pan and swipe mustard across the top of meat patty, or cheese if applicable
• If a customer orders a sandwich without one of the designated condiments, skip that one and move to the next item in the sequence
• The goal for making a perfect sandwich is to have a taste of each condiment in every bite
• When the timer sounds, remove the heel and the meat from the microwave
• Place heel of bun cut side up on the center of the sandwich wrap
• Place dressed crown on top of meat
• Wrap Hamburgers, Cheeseburgers, Double Cheese, and Kid’s Meal burgers using the paper sandwich wrap (See the “Sandwich Wrapping section of the OPS manual) Ensure the appropriate word on the wrap is showing (Hamburger, Cheeseburger, Double Cheese, etc)
• Wrap a “Little Jack” using the paper wrap and the square wrapping procedures (See the “Sandwich Wrapping section of the OPS manual) The word “Hamburger” should be showing Mark the wrap “LJ”” for Little Jack
• Wrap Big Jacks, Big Bacons, and Bigger Jack hamburgers using the foil wrap and the square wrapping procedures Follow the sandwich wrapping procedures outlined in the “Sandwich Wrapping” section of the OPS manual)
• Mark sandwiches prepared to special request with correct symbols using a Sharpie marker or use the printout from the grill printer if available

Assembly

(Kid’s Meal) with Hamburger or Cheeseburger

• Hamburgers or cheeseburgers for a “Kid’s Meal” are prepared without onion
• Wrap hamburgers or cheeseburgers for “Kid’s Meals” with the appropriate side of the wrap on top
• Placed wrapped hamburger or cheeseburger in a lined 3-pound food tray
• Empty a regular size order of fries into the food tray beside wrapped sandwich
• Place alternate side items in a squat bowl and place beside wrapped sandwich in food tray
• Dine in – Place on serving tray
• Dine out – If side item is in a squat bowl, cover with the lid Place the food tray in a 6-pound bag with the logo facing up
• Serve with a 16 oz drink

Holding

• All sandwiches are prepared as ordered and are never held in the sandwich bin

Care of the Microwave

• Do not slam door  Gently push door closed
• Operate oven only with food inside  Do not operate empty
• Do not put any type of metal or foil into the microwave
• Clean oven interior daily  Use warm soapy water to clean the inside
• Do not use oven cleaner to clean the microwave
• Do not open the microwave while operating  Open the oven door only at the end of cycle
• Clean microwave filter and grease shields regularly  Do not operate oven without them in place
• Provide sufficient ventilation  Do not block oven vents
• Do not lift on handle while closing door
• Do not lift oven by door or lean on door
• Do not spray anything into the interlock (door) switch

"Special Sandwiches"

• If a sandwich is prepared “special” a grill ticket will print out
• Put the grill ticket in appropriate place on the sandwich wrap before dressing the sandwich
• Turn the sandwich wrap over and dress the sandwich according to the customer’s specifications
• When the sandwich is wrapped, the grill ticket should be on top indicating the “special” order

Lunch Bin

• Sandwiches prepared for register 00 (deployment position #8) will be placed in the far left slot in the bin
• Sandwiches prepared for register 01 (deployment position #3) will be placed in the second slot from the left in the bin
• Sandwiches prepared for register DT (deployment position #1) will be placed in the slot closet to the drive-thru
• All other items/plates will be placed in the middle section of the bin
• Place sandwiches in the bin gently Never throw or toss the sandwiches
• Remember, all sandwiches/plates are made to order and never held in the lunch bin