Portobello Mushroom Burger on White Bun (with Toppings)

N-300-01 Sandwiches

Yellow
Low
25 Portions
1 Sandwich
12 x 20 x 6-Inch Steam Table Pans (2), Griddle
350°F (177°C)
45 min.

INGREDIENTS

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MUSHROOMS, PORTOBELLO, FRESH, DESTEMMED

8 lb

25 each

VINEGAR, RED WINE

1-½ cups

14 oz

OIL, CANOLA

¾ cup

6 oz

BASIL, DRIED

2 tbsp

0.20 oz

OREGANO, DRIED

2 tbsp

0.19 oz

GARLIC, GRANULATED

2 tbsp

0.69 oz

SALT

1 tbsp

0.67 oz

PEPPER

1-½ tsp

0.22 oz

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BUN, HAMBURGER, WHITE

3 lb 12 oz

25 each

LETTUCE, LEAF, FRESH, ROMAINE

1 lb

TOMATO, FRESH, SLICED, ¼-INCH

1 lb 11 oz

2 lb 8 oz

DIRECTIONS

  1. In accordance with Armed Forces food safety protocol, reference the Produce Guideline Card for specific wash, sanitize, rinse and handling instructions for each fruit/vegetable in the recipe; this is critically important to ensure the safety of this food.
  2. In a 12 x 20 x 6 steam table pan, shingle washed, destemmed Portobello mushroom caps in pan.
  3. In a mixing bowl, mix together vinegar, oil, basil, oregano, garlic, salt and pepper.  Pour marinade over mushroom caps and cover pan with plastic wrap. CP: Marinate under refrigeration at 41°F (5°C) for at least 30 minutes.  
  4. Evenly coat a preheated 350°F (177°C) griddle with ¾ cup canola oil. Cook the mushroom caps for 4-6 minutes on each side. When the mushrooms hit the griddle, there should be an audible sizzle, and they should be a deep golden brown color when cooked. Since all mushroom caps are slightly different sizes and thicknesses, cook until each mushroom is cooked throughout and releases their liquid.  CCP: Internal temperature must reach 135°F (57°C) for 15 seconds.
  5. Transfer cooked mushroom caps to serving pan. CP: Hold for hot service at 135°F (57°C).
  6. EACH PORTION: To assemble Portobello mushroom burger: place one leaf of lettuce (½ oz) and 2 slices of tomato (1 oz) on bottom of each hamburger bun. Place cooked mushroom cap on top of tomato and top with top half of hamburger bun. Serve immediately (should be assembled to order, so buns don’t get soggy). 

RECIPE NOTES

  1. The nutrition facts and Go for Green® color and sodium codes of this recipe reflects a fully assembled burger with toppings as listed; additional toppings and condiments are up to the discretion of the diner and will affect t G4G codes. The marinated Portobello mushroom cap alone has the following nutrition profile and G4G® codes: Green and Low (100 kcals; 7 g Carb; 3 g Protein; 7 g Fat; 0.5 g Sat Fat; 4 g Sugar; 2.2 g Fiber; 311 mg Sodium; 16 mg Calcium)  
  2. In Step 4, mushroom caps may be prepared in marinade up to 24 hours prior to service. CP: Marinate under refrigeration at 41°F (5°C).  
  3. In Step 4, cider vinegar or white vinegar may be substituted for red wine vinegar if it is not available.
  4. In Step 5, batch cooking the Portobello burgers is recommended to maintain quality of the product.
  5. * Sugars represent the total grams of sugar in the recipe, naturally occurring and added sugar combined.

NUTRITION FACTS

Calories294
Carbohydrates43 g
Sugars*9 g
Protein11 g
Fat10 g
Saturated Fat1.2 g
Cholesterol0 mg
Sodium636 mg
Calcium142 mg
Fiber4.4 g
Combat Capabilities Development Command-Soldier Center // U17-238