Local Hamburgers Click on green arrow to go forward step-by-step instructions

Introduction It is critical that you follow all the sanitation instructions in this tutorial to prevent food borne illness. The two causes of food borne illness with raw hamburger meat are cross contamination of raw hamburger meat and not cooking the meat to the correct temperature. If you have any questions after reviewing this tutorial, please contact your Program Manager. Click on green arrow to go forward or red arrow to backward

Gather the following items: Raw Hamburger Patties - leave the patties in the case. Pan liners Sheet pans Plastic gloves Kosher salt and ground black pepper measured into disposable souffle cups Step #1

Put plastic gloves on both hands. Step #2

1.Do not touch anything while you are panning patties, so that you do not contaminate areas in your kitchen with raw hamburger meat. 2.Pan the hamburger patties onto parchment lined sheet pans. Sprinkle each patty with a small pinch of Kosher salt and black pepper from the souffle cups. 3.Once the hamburger patties are panned, place them into the refrigerator on an empty bun rack. Make sure nothing is under the bottom pan(s) of hamburger patties. 4.Do NOT leave the raw patties at room temperature on a bun rack or counter. Important!

Spray pan with pan release then place paper liner onto the sheet pan. Step #3

Place box of raw hamburger patties next to sheet pan. Step #4

Place hamburger patties on onto the pan. Sprinkle each patty with a small pinch of Kosher salt and black pepper from the souffle cups. Step #5

1. Do not touch anything while you are panning the raw hamburger patties, so that you do not contaminate areas in your kitchen with raw hamburger patties. 2.Once hamburger patties are panned, place them into the refrigerator on an empty bun rack with nothing under the bottom pan(s) of hamburger patties. 3. Do NOT leave raw hamburger patties at room temperature on a bun pan rack, counter etc. Important!

As soon as you finish panning all the patties: 1. Throw away your plastic gloves. 2. Wash your hands. 3. Clean the areas where you panned the raw hamburger patties with warm soapy water. 4. Sanitize the areas where you panned the raw hamburger patties with bleach freshly prepared bleach solution. 5. Do NOT prepare any other items on the counter where you panned the raw hamburger patties until you have completed the steps above. Step #6

After placing the hamburger patties in the oven, thoroughly wash your hands. If you are wearing gloves, throw away the gloves used to handle the pan while loading the raw hamburger patties into the oven. Place hamburger patties in a 375 degrees F oven minutes or until patties reaches 165 degrees F. **Stack 3 cooked hamburger patties on top of each other in order to get an accurate temperature reading. Step #7

When hamburgers have reached 165 degrees F, assemble cheeseburgers. 1. Warm hamburger buns by placing bagged buns in the warmer for a few minutes. 2. Place one slice of Tillamook cheese on the hamburger patty. 3. Place hamburger patty with cheese slice on bun. 4. Place assembled cheeseburgers in 4” deep steam table pans or onto parchment lined sheet pans and cover with plastic or foil. Step #8

Cover the pan and place it in the warmer. Be sure the cheeseburger temperature remains at 140 degrees F or higher during holding and meal service. Step #9

Serving Size Grades K-12: 1 Cheeseburger Step #10