Production identity
- Target finished yield
- 6.2 kg · approximately 20 portions at 310 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (6.2 kg declared primary input → 6.2 kg finished target)
- Total formula input
- 6.2 kg before trim, evaporation, absorption or transfer loss
- Time
- 35 min active · 60 min total
- Equipment
- griddle or grill · burger press if smash style · scale
- U.S. major allergens intentionally present
- Milk, Wheat
- Additional sensitivity note
- None listed.
- Holding / service
- Cook to order; hold cooked patties only as an emergency exception because quality falls quickly.
Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| Ground beef | 3.4 kg | 20 × 170 g patties |
| Burger buns | 1.6 kg | 20 × 80 g |
| American or cheddar cheese | 500 g | 20 × 25 g |
| Onion | 200 g | sliced |
| Pickles | 200 g | |
| House sauce | 240 g | |
| Kosher salt | 50 g | season patties at cook |
| Black pepper | 10 g |
Scaling table
Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.
| Ingredient | % of input mass | ½× | 1× | 2× |
|---|---|---|---|---|
| Ground beef | 54.84% | 1.7 kg | 3.4 kg | 6.8 kg |
| Burger buns | 25.81% | 800 g | 1.6 kg | 3.2 kg |
| American or cheddar cheese | 8.06% | 250 g | 500 g | 1 kg |
| Onion | 3.23% | 100 g | 200 g | 400 g |
| Pickles | 3.23% | 100 g | 200 g | 400 g |
| House sauce | 3.87% | 120 g | 240 g | 480 g |
| Kosher salt | 0.81% | 25 g | 50 g | 100 g |
| Black pepper | 0.16% | 5 g | 10 g | 20 g |
Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.
Method
Portion beef by weight without overworking. Keep patties cold until cooking.
Preheat griddle/grill and cook in batches that maintain surface recovery; season as the meat hits the heat.
Develop a defined crust, flip/finish according to house style and melt cheese without overcooking the patty.
Toast buns to create flavor and a moisture barrier.
Assemble in one fixed sequence and sell immediately; weigh/check a finished reference burger during training.
Working numbers
- 20 × 170 g raw beef
- Finished assembled mass target ≈ 310 g each
- Surface recovery determines simultaneous patty count
- Ground-beef safety endpoint must follow applicable current guidance/house HACCP controls
Production verification
- Record actual finished batch weight before portioning; compare with target and investigate material variance.
- Record actual portion count and portion mass during service rather than inferring count from target yield.
- Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
- Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
- Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.
Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.
Sensory standard
Strong beef crust, juicy interior, fully melted cheese, toasted bun that resists sogging, balanced sauce/pickle/onion in every bite.
Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.
Failure laboratory
| Failure | Likely mechanism | Correction |
|---|---|---|
| Gray weak crust | Cold crowded surface | Reduce simultaneous patties and fully recover griddle. |
| Dense tough patty | Meat overworked or compressed repeatedly | Handle minimally and shape only enough for the intended style. |
Version control
KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.