Ingredients
| Raw ground beef(3 pounds, 8 ounces), no more than 10% fat | 3.5 pounds |
| Raw ground turkeyno more than 15% fat | 6 pounds |
| Fresh onions, chopped | 10 ounces |
| Garlic powder | 1 tablespoon |
| Dry mustard | 2 tablespoons |
| Ground black or white pepper | 1 teaspoon |
| Brown sugar | 3 ounces |
| Water | 2 cups |
| White vinegar(1 cup, 2 tablespoons) | 1.125 cups |
| Catsup(1 pound, 13 ounces) | 1.813 pounds |
| Canned no-salt-added tomato paste(1 pound, 12 ounces) | 1.75 pounds |
| Fresh green onions, tops and bottoms, chopped | 4 ounces |
| Whole-grain hamburger buns(5 pounds, 10 ounces) | 5.625 pounds |
Instructions
- Place ground turkey and ground beef in a large stock pot. Heat uncovered over high heat for 5-8 minutes. Stir often until meat is well done.
- Remove meat from heat. Drain beef and turkey in a colander. Return meat to heat.
- Add onions, garlic powder, dry mustard, pepper, and sugar. Cook uncovered over medium-high heat for 1-2 minutes, stirring occasionally.
- Add water, vinegar, catsup, and tomato paste. Stir well. Heat uncovered over medium-high heat for 1-2 minutes.
- Reduce heat to medium. Add green onions. Simmer uncovered for 5-10 minutes.
- Pour 2 qt 2 cups (5 lb 3 oz) sloppy joe mixture into a steam table pan (12″ x 20″ x 2½”). Set aside for step 9.For 50 servings, use 2 pans.
- Place bottom half of each bun on a sheet pan (18″ x 26″ x 1″).For 50 servings, use 4 pans.
- Using a No. 12 scoop, portion ⅓ cup 2½ tsp (about 3 oz) sloppy joe mixture onto bottom half of each bun.
- Place top half of bun on top of each sandwich.
- Serve 1 sandwich.
Recipe Notes
Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
Critical Control Point: Hold for hot service 135 °F or higher.