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Serving Size

Makes 50 servings, serving size-1 bowl

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Ingredients

NAME QUANTITY
Flamebroiled Beef Patties--Low Sodium 50
#10 Can USDA Low Sodium Pinto Beans, Drained 1
Chopped Lettuce 50 Cups
Canned USDA Low Sodium Salsa 1 Quart
Whole Grain Half Pita Bread Pockets 50
Dried Oregano 1 Tablespoon
Grape Tomatoes 150

Smart Picks Pinto Salsa

NAME QUANTITY
#10 Can USDA Low Sodium Pinto Beans, Drained 1
Canned USDA Low Sodium Salsa 1 Quart
Dried Oregano 1 Tablespoon

Method

  1. Make the Pinto Salsa
    1. Combine all ingredients in a large bowl.
    2. Mix to combine well. Set aside
  2. Heat the Beef Patties
    1. Conventional Oven: Put a few small holes in top of bag. Place entire bag intact on sheet pan in preheated oven 350°F for 60 minutes. Remove from oven and let stand for 3 minutes before opening bag. Always cook product to an internal temperature of 165°F.
    2. Convection Oven: Put a few small holes in top of bag. Place entire bag intact on sheet pan in preheated oven 375°F for 30-40 minutes. Remove from oven and let stand for 3 minutes before opening bag. Always cook product to an internal temperature of 165°F.
  3. Place 1 cup Chopped Lettuce in a bowl or large compartment of a lunch tray.
  4. Put 1 cooked Beef Patty in a Half Pita Bread Pocket; half of the Burger will be showing. Place on top of the lettuce.
  5. Ladle ¼ Cup of the Pinto Salsa over the Burger Half showing and Salad
  6. Garnish each Bowl with 3 Grape Tomatoes. Serve.

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