| Yield 1X: | 87.75 | oz | Allergens: | ||
| Portion: | 8 | oz | Garlic | ||
| Portions: | 11.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 6.29.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Ground beef | 5 | 10 | 15 | |||
| Anchovy paste | 1.00 | 2.00 | 3.00 | |||
| Dijon mustard | 2.50 | 5.00 | 7.50 | |||
| Worcestershire sauce | 2.50 | 5.00 | 7.50 | |||
| Garlic, minced (grams) | 0.50 | 1.00 | 1.50 | |||
| Capers, minced | 1.25 | 2.50 | 3.75 |
Carefully measure and prepare all ingredients. Combine in a suitable mixing bowl, and mix thoughly.
Portion into 8 oz. patties using the portion ring. Store in 1/3 hotel pans with patties separated with waxed paper. Cover tightly, label, date, and initial.
Store refrigerated.