Third Pound Hamburger Cooking

Quick Reference

Product	Receiving	Storage	Cook Time	Duty Time	Internal Cook Temp	Quality Serving	Hold Time	Cook More Time
1/3 Pound Meat Patty	0°F ± 10°F	Freezer	7 minutes	3 1/2 minutes	155°F	150°F to 160°F	1 hour	53 minutes

Q. A. standard: Frozen patties should not have a white coating. Misshapen patties and/or patties that do not easily release from one another indicates thawing and refreezing. Do not accept or use this product. The juices should run clear when finished cooking.

Tools Needed

• Stainless steel seasoning dredge
• Meat trowel
• Red perforated meat spatula
• Warming pans for product holding cabinet
• Solid lids for product holding cabinet
• Food-Mitt gloves
• Grill scraper
• Grill pad holder
• Grill pad
• Grill screens
• 1/6 size 6-inch-deep pan
• Grill weight

Worksafe

• Always wear Food-Mitt gloves when handling raw hamburger patties
• ALWAYS USE THE WOODEN HANDLED MEAT TROWEL WHEN HANDLING RAW MEAT
• ALWAYS USE RED TONG OR THE RED PERFORATED SPATULA WHEN HANDLING COOKED MEAT
• Use caution when scraping grill. The grease on the grill is hot.

Preparing

• Communicate with the backline coordinator for how many hamburger patties to cook
• Always use Food-Mitt gloves when handling raw hamburger patties
• Use the Food-Mitt gloves to take hamburger patties from the freezer
• Lay hamburger patties in a row, starting at the front of the grill and working toward the back
• Remove the Food-Mitt gloves by shaking them off your hands into a garbage can. Ensure you do not touch the gloves.
• Quickly press the 7-minute timer
• Season the hamburger patties evenly. Hold the seasoning dredge in the palm of your hand, tilted up, shake the dredge side to side, apply a moderate amount of seasoning while moving from back to front
• Place the grill weight completely over the hamburger patties
• When the duty timer sounds 3 ½ minutes, use the meat trowel to turn the hamburger patties.
• Use caution when turning hamburger patties to ensure grease does not splash which could cause burns
• Place the grill weight back on the hamburger patties
• When the final timer sounds, turn the patties again using the red perforated meat spatula
• Allow the meat patties to cook until the juices run clear to ensure doneness
• Check the meat to make sure it is done. Pierce the center of the patty with corner of the red perforated spatula. If there is no pink color and the juices run clear, the patties are done. If they still have red juices turn one final time.
• Using the red perforated spatula, shingle the hamburger patties on the grill by overlapping each patty about 3/4 onto the next patty
• Do not drain the hamburger patties
• Bring the warming pan to the grill to prevent meat juices from dripping on the floor
• Pans should be cleaned and changed out at changeover, after lunch peak, and before dinner peak
• Between changing out to clean pans, rinse the pans after each use with boiling water from the hot water maker. This will remove any grease left in the pan.
• Place the shingled row(s) of patties in the warming pan. Never stack hamburger patties.
• The maximum number of meat patties in the pan is 8 (Two rows of four)
• Slide the pan into the appropriate slot. Ensure that the pan passes under the “Bump” on the lid.
• Press the timer button that corresponds with the pan (▲ For top pan ▼ For bottom pan)

Scraping the Grill

• After cooking hamburger patties, scrape the grill thoroughly to remove all build-up
• Hold the grill scraper at a sharp angle and scrape the grill in a front to back motion
• Use the meat spatula to scrape pooled carbon and grease that is in the grease trough into the grease drawer
• Empty the grease drawer into the grease caddy when it becomes more than ½ full