CLASSIC WALL STREET BURGER PAGE 1

LINE COOKING RECIPE Yield/Portion Unit 1 PORTION Ingredients Unit QTY

Shelf Life: SERVE IMMEDIATELY Last update 12/9/2022 BEEF PATTY GR 120
WHITE SESAME BRIOCHE PC 1
CHEESE CHEDDAR YELLOW GR 20
SALT GR 1
BLACK PEPPER GR 1
ICE BERG LETTUCE GR 15
GERKINS PICKLE GR 10
RUSSIAN MUSTARD SAUCE GR 30

1. Prepare the beef patty and 1b. Make it flatten using

1a.. Place it in flat top grill 1c. Sear both sides
season it. Presser Molder

Critical Control Point

2a. Place the buns on Spread

1d. Put Yellow cheese cheddar 1e. Melt it abit in the oven or 2. Slice the brioche sesame
butter Roll to get butter spread
on top of the beef Patty flat top. buns
evenly and

1- Food must be cooked to a core temperature of 75C . If temperature is

cooler then continue to heat until its reached .
2- Food must be cooled immediately in the blast chiler after cooking .
3- The warmest part of the food must reach 5 Deg C or colder within 4
hours from end of cooking
4- Product Temperature Refrigerator : 1 - 5 Deg C

4. Place the beef patty, with

3. Drizzle with russian mustard 5. Then arrange shredded
2c. Get Evenly toast the buns yellow cheese cheddar and
mayo the 2 half buns iceberg lettuce on top
pickle on top

FAISAL AL NASHMI RISHI VERMA

DIRECTOR OF CULINARY EXECUTIVE CHEF
 CLASSIC WALL STREET BURGER PAGE 2
LINE COOKING RECIPE Yield/Portion Unit 1 PORTION Ingredients Unit QTY
Shelf Life: SERVE IMMEDIATELY Last update 12/9/2022

7. Put crown stick on top to

6.Top the other half bun to
bind and place on the small
cover
wooden board

FAISAL AL NASHMI RISHI VERMA

DIRECTOR OF CULINARY EXECUTIVE CHEF