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Beef O’ Brady’s - Burgers Across America 10/6/15
Burger is fresh - never frozen
Burger is bright red under 41°
Do not press or cover burger while cooking
Burger cooked to 160° MW
Bun fresh, toasted
All produce is fresh
Hot and fresh fries
Austin Burger BAA
Ingredients:
6 oz (bw) Angus Burger
1 tsp KSP Seasoning
1 each Brioche Bun
1/2 oz (bw) Melted Margarine
1 each Pepper Jack Cheese Slice
1 each Gouda Cheese Slice
1 oz (bv) Cowboy Sauce
1 each Bacon Slice, cut in half
1 each Tomato Slice
2 oz (bv) Shredded Lettuce 1/2 oz (bw)
6 oz (bw) French Fries
Cooking Procedure:
1. With portioning bag covering gloved hand, remove
burger from drawer.
2. Using your gloved, unbagged hand, sprinkle KSP
seasoning on one side of burger.
3. Place patty seasoned side down on the 3750 grill.
4. With your bagged hand, remove the paper, then
shake off the portioning bag to discard into the
trash. Do not touch bag with your gloved hand.
5. Sprinkle top side of burger with seasoning.
6. Cook for approximately 5 minutes, then flip over to
complete the cooking process for an additional 5
minutes or to desired cook temp.
7. Total cook time should be approximately 10 minutes
for a Medium Well burger 160°.
8. Using the butter wheel, coat the cut side of the crown
of the brioche roll with melted margarine and place
face down on the 3750 grill.
9. When burger is cooked to temp, top with cheeses and
cover with a dome lid for 20 seconds to melt cheese.
10. Place 1 strip of bacon on the grill and reheat to 1550.
11. Cut the bacon in half and place on the top of the
cheese, forming an “X.”
12. Remove the crown from grill and place cut side up on
cutting board.
Presentation:
1. Place the heel on the right side of the platter.
2. Squeeze cowboy sauce evenly over the heel
and crown.
3. Transfer the burger with cheese and bacon to
the heel.
4. Place the tomato slice and shredded lettuce
on top of the burger.
5. Place the crown on the burger to close
sandwich and insert pick.
6. Place the fries on the left side of platter.
Tools Needed: Gloved hands, portioning bag, 375°
flat grill, dome lid, spatula
All equipment and utensils must be clean and sanitized before and after every use.
Approximate Total Cook Time: 6 minutes
PLATTER
Beef O’ Brady’s - Burgers Across America 10/6/15
Burger is fresh - never frozen
Burger is bright red under 41°
Do not press or cover burger while cooking
Burger cooked to 160° MW
Bun fresh, toasted
All produce is fresh
Hot and fresh fries
Denver Burger BAA
Ingredients:
6 oz (bw) Angus Burger
1 tsp KSP Seasoning
1 each Brioche Bun
1/2 oz (bw) Melted Margarine
1 oz (bv) Jalapeno Cream Cheese
1 each Gouda Cheese Slice
1 each Bacon Slice, cut in half
1 oz (bv) Cowboy Sauce
1 each Tomato Slice
2 oz (bv) Shredded Lettuce 1/2 oz (bw)
6 oz (bw) French Fries
Cooking Procedure:
1. With portioning bag covering gloved hand, remove burger
from drawer.
2. Using your gloved, unbagged hand, sprinkle KSP
seasoning on one side of burger.
3. Place patty seasoned side down on the 3750 grill.
4. With your bagged hand, remove the paper, then shake
off the portioning bag to discard into the trash. Do not
touch bag with your gloved hand.
5. Sprinkle top side of burger with seasoning.
6. Cook for approximately 5 minutes, then flip over to
complete the cooking process for an additional 5 minutes
or to desired cook temp.
7. Total cook time should be approximately 10 minutes for a
Medium Well burger 160°.
8. Using the butter wheel, coat the cut side of the crown of the
brioche roll with melted margarine and place face down on
the 3750 grill.
9. When burger is cooked to temp, scoop jalapeno cream
cheese in the center of the burger.
10. Place the slice of gouda on top of the burger and using
your gloved hand, gently press down on the gouda to
spread the cream cheese over the burger.
11. Cover with a dome lid for 20 seconds to melt cheese.
12. Place 1 strip of bacon on the grill and reheat to 1550.
13. Cut bacon in half and place on the top of the cheese,
forming an “X.”
14. Remove the crown from gill and place cut side up on a
cutting board.
Presentation:
1. Place the heel of the bun on the right side of
the platter.
2. Squeeze cowboy sauce evenly over the heel
and crown of the bun.
3. Transfer the burger with cheese and bacon to
the heel.
4. Place the tomato slice and shredded lettuce
on top of the burger.
5. Place the crown on the burger to close
sandwich and insert pick.
6. Place the fries on the left side of platter.
Tools Needed: Gloved hands, portioning bag, 375°
flat grill, spatula
All equipment and utensils must be clean and sanitized before and after every use.
Approximate Total Cook Time: 6 minutes
PLATTER
Beef O’ Brady’s - Burgers Across America 10/6/15
Burger is fresh - never frozen
Burger is bright red under 41°
Do not press or cover burger while cooking
Burger cooked to 160° MW
Roll fresh, toasted
All produce is fresh
Hot and fresh fries
Chicago Burger BAA
Ingredients:
6 oz (bw) Angus Burger
1 tsp KSP Seasoning
1 each Ciabatta Roll
1/2 oz (bw) Melted Margarine
2 oz (bv) Mozzarella Cheese 1 oz (bw)
1/2 oz (bv) Parmesan Cheese 1/4 oz (bw)
1 oz (bv) Boss Sauce
6 oz (bw) French Fries
Cooking Procedure:
1. With portioning bag covering gloved hand, remove
burger from drawer.
2. Using your gloved, unbagged hand, sprinkle
KSP seasoning on one side of burger.
3. Place patty seasoned side down on the 3750 grill.
4. With your bagged hand, remove the paper, then
shake off the portioning bag to discard into the
trash. Do not touch bag with your gloved hand.
5. Sprinkle top side of burger with seasoning.
6. Cook for approximately 5 minutes, then flip over to
complete the cooking process for an additional 5
minutes or to desired cook temp.
7. Total cook time should be approximately 10 minutes
for a Medium Well burger 160°.
8. Using the butter wheel, coat the cut side of the
crown of the ciabatta roll with melted margarine and
place face down on the 3750 grill.
9. When burger is cooked to temp, top with cheeses
and cover with a dome lid for 20 seconds to melt
cheese.
10. Use grill spatula to cut burger in half.
11. Remove ciabatta crown from grill.
Presentation:
1. Place the heel of the roll in the front of the
platter on an angle.
2. Transfer the burger with cheese to the bottom
roll with cut sides facing in and arranged to
cover surface of roll.
3. Squeeze boss sauce in a zig zag over the
cheese.
4. Place the top of the roll on the sandwich and
insert pick.
5. Place the fries on the left of the platter.
Tools Needed: Gloved hands, portioning
bag, 375° flat grill, spatula
All equipment and utensils must be clean and sanitized before and after every use.
Approximate Total Cook Time: 6 minutes
PLATTER
Beef O’ Brady’s - Burgers Across America 10/6/15
Burger is fresh - never frozen
Burger is bright red under 41°
Do not press or cover burger while cooking
Burger cooked to 160° MW
Hot and fresh fries
St. Louis Sliders BAA
Ingredients:
3 each Angus Slider Patties 2 oz each
3/4 tsp KSP Seasoning
1 1/2 each Gouda Cheese Slices, cut in half
3 each King’s Hawaiian Rolls
3 oz (bv) St. Louis Blues Sauce
6 oz (bw) French Fries
Cooking Procedure:
1. With portioning bag covering gloved hand,
remove sliders from drawer.
2. Using your gloved, unbagged hand, sprinkle
KSP seasoning on one side of sliders.
3. Place patties seasoned side down on the 3750
grill.
4. With your bagged hand, remove the paper,
then shake off the portioning bag to discard
into the trash. Do not touch bag with your
gloved hand.
5. Sprinkle top side of sliders with seasoning.
6. Cook for approximately 3 minutes, then flip over
to complete the cooking process for an additional
3 minutes or to desired cook temp.
7. Total cook time should be approximately 6
minutes for Medium Well sliders 160°.
8. When the sliders are cooked to temp, top each
with a half slice of cheese folded to fit and cover
with a dome lid to melt cheese.
9. Place crown of the rolls cut side down on the flat
grill.
10. Remove crowns from grill and place cut side up
on a cutting board.
Presentation:
1. Place the heels of the rolls in a triangle on the
right side of a platter.
2. Squeeze St. Louis Blues Sauce evenly over
each heel.
3. Transfer the sliders with cheese to the heels.
4. Squeeze St. Louis Blues Sauce evenly over
the crowns.
5. Place the crown on top to close and insert a
frill pick in each slider.
6. Place the French fries on the left side of
platter.
Tools Needed: Gloved hands, portioning
bag, 375° flat grill, spatula, serrated knife
All equipment and utensils must be clean and sanitized before and after every use.
Approximate Total Cook Time: 6 minutes
PLATTER
Beef O’ Brady’s - Burgers Across America 10/6/15
Tools Needed: Gloved hands, mixing bowl, wire whisk, rubber spatula, measuring cups, scale,
32 oz squeeze bottle
Prep Boss Sauce
Ingredients:
16 oz (bv) Pizza Sauce
8 oz (bv) Sriracha Sauce
8 oz (bv) Garlic Parmesan Sauce
Procedure:
1. Measure all ingredients in a large mixing bowl.
2. Use a wire whisk to thoroughly blend all ingredients.
3. Transfer mixture to a 32 oz squeeze bottle.
4. Label and date the bottle.
Shelf Life: 7 days
Yield: 32 oz bv
All equipment and utensils must be clean and sanitized before and after every use.
Beef O’ Brady’s - Burgers Across America 10/6/15
Tools Needed: Gloved hands, mixing bowl, spatula, wire whisk
Prep Cowboy Sauce
Ingredients:
16 oz (bv) Ranch Dressing
16 oz (bv) Mayonnaise
8 oz (bv) Taco Seasoning 4 oz (bw)
Procedure:
1. Measure ingredients into a large mixing bowl.
2. Use a wire whisk to thoroughly blend all ingredients.
3. Transfer to a 32 oz squeeze bottle.
4. Label and date the bottle.
Shelf Life: 7 days
Yield: 4 cups
32 oz (bv)
All equipment and utensils must be clean and sanitized before and after every use.
Beef O’ Brady’s - Burgers Across America 10/6/15
Tools Needed: Gloved hands, cutting board, chefs knife, large mixing bowl, spatula, 1/6 pan
Prep Jalapeno Cream Cheese
Ingredients:
16 oz (bw) Whipped Cream Cheese
2 oz (bw) Sliced Jalapenos, finely diced
Procedure:
1. Weigh drained jalapeno slices.
2. Place jalapeno slices on a cutting board.
3. Use a chefs knife to chop into finely diced pieces.
4. Weigh cream cheese and place in a large mixing bowl.
5. Add the diced jalapenos to the cream cheese.
6. Mix well with a rubber spatula to blend ingredients.
7. Transfer to a 1/6 pan.
8. Cover, label, date and refrigerate at 400 or below.
Shelf Life: 5 days
Yield: 18 oz (bw) = 24 oz (bv)
All equipment and utensils must be clean and sanitized before and after every use.
Always wear gloves when handling jalapenos.
Be careful not to touch your skin or eyes when handling jalapenos.
Beef O’ Brady’s - Burgers Across America 10/6/15
Tools Needed: Gloved hands, mixing bowl, spatula, wire whisk
Prep St. Louis Blues Sauce
Ingredients:
20 oz (bv) Sweet Baby Rays BBQ Sauce
12 oz (bv) Blue Cheese Dressing
Procedure:
1. Measure ingredients into a large mixing bowl.
2. Use a wire whisk to thoroughly blend all ingredients.
3. Transfer to a 32 oz squeeze bottle.
4. Label, date and refrigerate at 400 or below.
Shelf Life: 7 days
Yield: 32 oz (bv)
All equipment and utensils must be clean and sanitized before and after every use.
Beef O’ Brady’s - Burgers Across America 10/6/15
Tools Needed: Gloved hands, serrated knife, cutting board
PREP Hawaiian Rolls
Ingredients:
1 Tray Hawaiian Rolls (frozen)
Procedure:
1. Remove 1 bagged tray of rolls from the freezer.
2. Carefully remove the rolls from the bag being careful
not to tear or damage the crowns of the rolls. Save the
bag.
3. Place the frozen pack of rolls on the cutting board.
4. Using the serrated knife, cut through to separate the
rows of rolls.
5. Place each roll on its’ side and slice down the center to
form equal sized crowns and heels.
6. Repeat for each row until all are cut and sliced.
7. Gently return the rolls to the tray.
8. Place the tray back in the bag and seal.
9. Return to freezer until needed on the line.
Shelf Life:
Yield:
All equipment and utensils must be clean and sanitized before and after every use.
Rolls must be kept frozen for prepping.
Cut rolls frozen and return to freezer until needed.