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.

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.

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

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

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
Never add new sautéed mushrooms/onions to old, sautéed mushrooms/onions in the 1/6 size pan
Bring a clean 1/6 size 6-inch-deep pan to the grill to prevent sautéed mushrooms/onions from being dropped on the floor
Portion the sautéed mushrooms/onions into the 1/6 size pan
Place the pan into the steam well
Place a 1 ½ oz. perforated spoodle into pan
Place a slotted lid on the 1/6 size pan
Place a dissolvable label on the slotted lid
Using a sharpie, write the product name and the 1-hour discard time on the dissolvable label

Please Note: during lunch changeover this is how you will need to set up both steam wells on the makeup table. Once changeover is complete, follow the double steam well set up procedures

The steam well section of the make-up table should be modified to hold 6- 1/6 size pans.
Sautéed onions, and mushrooms will be held on each side of the makeup table in the 1/6 size, 6-inch-deep pans.

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
Portion 1 ½ oz. of sautéed mushroom/onions mix on the top of the cheese using perforated spoodle. Use back of spoodle to spread around.
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”