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.