entree
Asian Style Sweet & Spicy Veggie Burger
Scaled for: 50 Servings Allergens: Not Provided
Ingredient Quantity Split Pea, Yellow, Dry 4 1/2 pounds Water 5 quarts Butternut Squash, Frozen 6 1/4 pounds Soy Sauce, Less Sodium 1 1/2 cups Onion, Granulated 2 tablespoons Garlic, Granulated 1/4 cup
Ingredient
Quantity
Ginger, Ground 1/4 cup Cornmeal 4 cups
Hamburger Buns, Whole Grain Rich
50 each
See Recipe, Page 16 See Recipe, Page 36
Pineapple Slaw
Sweet Chili Mayo
DIRECTIONS:
Note: Menu item is served with Asian Slaw & Sweet Chili Mayo, recipe pages listed above.
1. Wash and rinse split peas with cold water. Place in a steamtable pan and cover with water. Cover and steam for 20 to 30 minutes. Remove from steamer and cool. CCP: hold cold for service, below 41°F. 2. In a large standing mixer, add thawed squash and chilled split peas. Mix until squash ans split peas are blended, and squash is mashed. 3. Add soy sauce, granulated onion, granulated garlic, and ginger. Mix well. 4. Mix in cornmeal. Mixture should be a little wet.
5. Line sheet pans with parchment and spray parchment with pan spray.
6. Preheat oven to 375°F.
7. Scoop burger using a #6 scoop. Place on sheet tray. Gently pat down top. 8. Bake for 35 minutes, until burgers are firm. Serve immediately or cool and freeze for later use. CCP: Heat to 135°F for at least 15 seconds; Hold warm, above 135°F for service. 9. Serving/Assembly Instructions: (1) Place 1/4 cup slaw on the bottom of the bun (2) Top with veggie burger (3) Serve with 1 ounce of sweet chili mayonnaise.
Recipe Included from the USFA Cooking for Healthy Kids Training
School Bites | Fall 2025 Release | Page 8
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