Castle UA Cookbook v8

PLANT BASED BURGER SLIDER (V)

YIELD

INGREDIENTS

QUANTITY NOTES

Mini Burger Bun Unseeded

10 Each 5 Each

10 Portions

Meatless Farm Plant Based Burger

Bread and Butter Pickles

150 g

Beef Tomato

2 Each

RCT DN23 Burger Garnish (SR)

0.5 Each

EQUIPMENT

CRITICAL CONTROLS

PREPARATION METHOD

• Defrost the burger bun and beef burger. • Prepare the Burger garnish. • Thinly slice the tomato ensuring to remove the top and the bottom of the tomato. • Ensure all ingredients are in the correct storage location.

Recipe.4252137

PLANT BASED BURGER SLIDER (V)

INGREDIENTS

NOTES QUANTITY

Mini Burger Bun Unseeded

1 Each

Meatless Farm Plant Based Burger

0.5 Each

Bread and Butter Pickles

15 g

Beef Tomato

0.2 Each 0.05 Each

RCT DN23 Burger Garnish (SR)

CRITICAL CONTROLS

CROCKERY

COOK EQUIPMENT

SERVICE METHOD & PRESENTATION

• Place the burger onto the chargrill and cook to a core temp of 75ºC and the juices run clear this should take approx 4 - 6 minutes. • Top the burger with the cheese until melted. • Toast the burger bun under the overhead grill. • Assembly: base -mayonnaise - lettuce - tomato - burger - cheese - pickles - lid - skewer. • Serve with a dip pot of tomato sauce and choice of side and veg.

Children’s

Recipe.4252137

177