Nacho Burgers with Ultimate Yellow™ Cheese Sauce

Yield: 50 servings | Serving Size: 1 burger
Child Nutrition: 2.25 meat/meat alternate, 2 oz. eq. grain, 1/4 cup vegetable (other) | HACCP Process III.

Nacho Burgers recipe

Ingredients

  • 15 ounces (2 1/2 cups) | Black beans, rinsed, drained
  • 15 ounces (2 1/2 cups) | Onions, diced
  • 12 1/2 ounces (2 1/2 cups) | Whole kernel corn, rinsed, drained
  • 10 ounces (2 1/2 cups) | Bell peppers, diced
  • 9 ounces (1 cup) | Salsa*
  • 10 ounces (1 1/4 cups) | Lime juice

Preparation

STEP 1

Combine black beans, onions, corn, bell peppers, salsa, lime juice and chile-lime seasoning in bowl. Cover. Refrigerate until service.

CCP: Maintain cold food at 41°F or below

STEP 2

Cook beef patties according to manufacturer's instruction until internal temperature reaches 165°F. Hold warm until service.

CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain hot food at 140°F or above

STEP 3

Heat Ultimate Yellow™ Cheese Sauce in saucepan using desired method. Hold warm until service.

CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain hot food at 140°F or above

STEP 4

To build burger, place 1 burger on bottom half of bun. Top with 1 ounce cheese sauce, one #16 scoop black bean salsa and 1 tablespoon tortilla strips. Cover with top half of bun to serve.

*Recipe created using Red Gold® Nutritionally Enhanced Salsa.
**Recipe created using Advance Pierre® Gluten Free Beef Burgers.


Nutritional Information

  • Serving Size1 burger
  • Calories336 calories
  • Fat 15 grams
  • Sat. Fat 6 grams
  • Trans Fat 0.5 grams
  • Cholesterol 51 milligrams
  • Sodium 665 milligrams
  • Carbohydrates 33 grams
  • Dietary Fiber 6 grams
  • Sugars 4 grams
  • Protein 19 grams
  • Vitamin A 41 IU
  • Vitamin C 12 milligrams
  • Calcium 118 milligrams
  • Iron 2.66 milligrams

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