Prep Method: Assembly, Baking, Cook
Ingredients
- BAF Plant Protein Crumble – Beef-2 pouches
- Onions and peppers, frozen, thawed-2 pounds
- Garlic, granulated-¼ cup
- Tomato paste-¼ cup
- Tomato puree, unsalted-60 ounces
- Vinegar, apple cider-¼ cup
- Paprika-2 teaspoons
- Chili powder-2 tablespoons
- Sugar, brown-¼ cup
- Worcestershire sauce-¼ cup
- Hamburger buns, whole grain rich. 2 oz. eq.-42 each
Instructions
- Measure 2 quarts of hot water (minimum 150 °F) into a container to rehydrate Beef Crumbles. Stir in two pouches of Beef Crumbles. Mix until well-combined
- Cover and let sit for 5 minutes.
- Mix onions and peppers, granulated garlic, tomato paste, tomato puree, vinegar, paprika, chili powder, sugar, and Worcestershire sauce in a large bowl.
- Add sauce to Beef Crumbles and place in a full-size, 2-inch steamtable pan that has been sprayed with pan spray.
- Cover and place in 350 °F oven for 30 to minutes,or until temperature reaches 135 °F and flavors are combined.
CCP: Heat to 135 °F for at least 15 seconds.
- Hold hot for service.
CCP: Hold warm, above 135 °F for service.
- To serve: place ½ cup (# 8 scoop) of Beef Crumble mixture on the bottom portion of the bun. Place the top of the bun on the mixture.
Note:
This is not a vegetarian recipe due to the inclusion of Worcestershire sauce. Use a vegetarian substitute if you are seeking a vegetarian recipe.