RECIPE BOOK

Recipe Index and Preparation Guidelines

Confidential Copy
 METRIC MEASUREMENT

g Grams

ml Milliliters

kg Kilograms

L Liters

pcs Pieces

mg Milligrams

tsp Teaspoon

tbsp Tablespoon

SAMPLE FILE

cups Cups

BURGERI RECIPE BOOK NOVEMBER– 2021

TABLE OF CONTENT

1. B. CLASSIC 26. Onion Rings

2. B. CHEESY 27. Aioli Sauce
3. B. SPECIAL 28. Mushroom Sauce
4. B. CHICKY 29. Spicy BBQ Sauce
5. B. MAJESTIC 30. Burgeri Sauce
6. B. FISH 31. Sweet and sour
7. B. VEGGIE
sauce
8. B. HAWAIAN
32. Tartar sauce
9. B. JALAPENO & CHEESE
33. Spicy Mayo Sauce
10. B. CHILLI ANGUS
34. Guacamole Sauce
11. B. CHILLI WAGYU
35. Smokey sauce
12. B. CHILLI CHICKEN
36. Chilly Cheese fries
13. B. GUACAMALE ANGUS SAMPLE FILE

37. Sweet Relish

14. B. Guacamole Wagyu
15. B. Guacamole
Chicken
16. B. Mushroom Melt
Angus
17. B. Mushroom Melt
Wagyu
18. B. Mushroom Melt
chicken
19. Good Dog
20. Brave Dog
21. B. BITES
22. FRENCH FRIES
REGULAR
23. CHEESE FRIES
24. CHILI CHEESE FRIES
25. SWEET FRIES

BURGERI RECIPE BOOK NOVEMBER– 2021

 MENU NUTRITION FACTS

Carbohydrate
PRODUCT

Calories

(grams)

(grams)

Protein
Fat
SIDES
Menu Item Name - - - -
Menu Item Name - - - -

BURGERS
- - - -
- - - -
- -SAMPLE FILE
- -

HOT DOGS
- - - -
Menu Item Name - - - -
Menu Item Name - - - -

SHAKES
Menu Item - - - -
Menu Item - - - -

DESSERTS
Menu Item - - - -
Menu Item - - - -

SAUCES
Menu Item - - - -
Menu Item - - - -

BURGERI RECIPE BOOK NOVEMBER– 2021

PREP TIME 8 MINUTES

B. CLASSIC
YIELD: ONE PORTION
PRODUCT PRESENTATION
TOOLS & EQUIPMENT USED EATING-IN

FLAT GRILL AND MEAT

SCRAPPER, MEAT SMASHER

INGREDIENTS

Martin's Potato Bun 1 PS

Black Angus Beef 100 G
Kosher salt and black pepper – 2 g
PRODUCT PRESENTATION
DELIVERY/TAKE-AWAY
INGREDIENTS DESCRIPTION
Place Beef Patty on Grill & smash until the
meat is the size of the smasher. Season with SAMPLE FILE

Salt & Pepper mix. Cook for approx. 2

minutes, flip the Burger over and cook for
another 2 minutes. Well burger is cooking,
bun and send through the toaster.
SUB RECIPE ITEMS REQUIRED
WHICH PRIOR PREPARATION

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

BURGERI RECIPE BOOK NOVEMBER– 2021

RECIPE NAME: __B. CLASSIC STEP BY STEP PROCEDURE

Step 1 – Step 2 –

SAMPLE FILE

Step 3 – Step 4 –.

Step 5 – Step 6 –

BURGERI RECIPE BOOK NOVEMBER– 2021

PREP TIME 8 MINUTES

B. CHEESY
PRODUCT PRESENTATION
YIELD: ONE PORTION EATING-IN
TOOLS & EQUIPMENT USED
FLAT GRILL AND MEAT
SCRAPPER, MEAT SMASHER

INGREDIENTS
Martin's Potato Bun 1 PS
Black Angus Beef 100 G
Cheese American 20 g
Kosher salt and black pepper – 2 g
PRODUCT PRESENTATION
DELIVERY/TAKE-AWAY
INGREDIENTS DESCRIPTION
SAMPLE FILE

Place Beef Patty on Grill & smash until the

meat is the size of the smasher. Season with
Salt & Pepper mix. Cook for approx. 2
minutes, flip the Burger over, and cheese and
cook for another 2 minutes. Well burger is
cooking, bun and send through the toaster.

SUB RECIPE ITEMS REQUIRED

WHICH PRIOR PREPARATION

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.
RECIPE NAME: B. CHEESY STEP BY STEP PROCEDURE

BURGERI RECIPE BOOK NOVEMBER– 2021

Step 1 – Step 2 –

SAMPLE FILE

Step 3 – Step 4 –.

Step 5 – Step 6 –

Additional Product Finishing

1. ______________________________
2.
PREP TIME 8 MINUTES

B. SPECIAL

BURGERI RECIPE BOOK NOVEMBER– 2021

 PRODUCT PRESENTATION
YIELD: ONE PORTION EATING-IN
TOOLS & EQUIPMENT USED
_FLAT GRILL AND MEAT SCRAPPER,
MEAT SMASHER
INGREDIENTS
Martins’ potato roll bun – 1 pc
Angus meat – 100 g
Cheese American 20 g
Romaine lettuce – 7g
Fresh tomato – 25 g
Red onion – 9 g
Dill pickles – 20 g
Burgeri sauce -12 g PRODUCT PRESENTATION
DELIVERY/TAKE-AWAY
Kosher salt and black pepper – 2 g
INGREDIENTS DESCRIPTION
Place Beef Patty Non-Grill & smash until the
meat is the size of the smasher. Season with
Salt & Pepper mix. Cook for approx. 2
minutes, flip the Burger over, add cheese and
cook for another 2 minutes. Well burger is
cooking, butter the bun and send through the
toaster. After toasting place romaine lettuce,
SAMPLE FILE

tomatoes, onions & pickles on bun, then add

the Burgeri Sauce.
SUB RECIPE ITEMS REQUIRED
WHICH PRIOR PREPARATION
Burgeri sauce
QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.
RECIPE NAME: B. SPECIAL STEP BY STEP PROCEDURE

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 1 – Step 2 –

SAMPLE FILE

Step 3 – Step 4 –.

Step 5 – Step 6 –

Additional Product Finishing Steps

1______________________________
2______________________________

BURGERI RECIPE BOOK NOVEMBER– 2021

PREP TIME 10 MINUTES

B. CHICKY
YIELD: ONE PORTION PRODUCT PRESENTATION
EATING-IN
TOOLS & EQUIPMENT USED
FLAT GRILL AND MEAT
SCRAPPER, MEAT TON

INGREDIENTS
Martin's Potato sesame Bun 1 PS
Grilled chicken 150 gm
Romaine Lettuce 7g
Tomatoes 25 g
Aioli Sause 20 g
PRODUCT PRESENTATION
INGREDIENTS DESCRIPTION DELIVERY/TAKE-AWAY

Well chicken is cooking bun and send

through the toaster. After toasting
SAMPLE FILE

place Romaine lettuce and Tomatoes

on the bun, then add the Aioli sauce.

SUB RECIPE ITEMS REQUIRED

WHICH PRIOR PREPARATION

Aioli Sause

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

BURGERI RECIPE BOOK NOVEMBER– 2021

RECIPE NAME: B. CHICKY STEP BY STEP PROCEDURE

Step 1 – Step 2 –

SAMPLE FILE

Step 3 – Step 4 –.

Step 5 – Step 6 –

Additional Product Finishing Steps

1 ______________________________
2 ______________________________

BURGERI RECIPE BOOK NOVEMBER– 2021

PREP TIME 8 MINUTES

B. MAJESTIC
YIELD: ONE PORTION
PRODUCT PRESENTATION
TOOLS & EQUIPMENT USED EATING-IN
FLAT GRILL AND MEAT SCRAPPER, MEAT
SMASHER
INGREDIENTS
Martin's Potato Bun 1 PS
Wagyu Beef 100 G
Cheddar Cheese 20 g
Tomatoes 25 g
Romaine Lettuce 7 g
onion Red 9 g
Pickles (Kaiser) 20g
Mushroom Sauce 15 g
PRODUCT PRESENTATION
Kosher salt and black pepper – 2 g
DELIVERY/TAKE-AWAY
INGREDIENTS DESCRIPTION SAMPLE FILE

Place wagyu Beef Patty on Grill & smash

until the meat is the size of the smasher.
Season with Salt & Pepper mix. Cook for
approx. 2 minutes, flip the Burger over, add
cheese and cook for another 2 minutes. Well
burger is cooking, bun and send through the
toaster. After toasting place romaine lettuce,
tomatoes, onions & pickles on bun, then add
the mush room Sauce.
SUB RECIPE ITEMS REQUIRED
WHICH PRIOR PREPARATION
Mushroom Sauce
QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.
RECIPE NAME: B. MAJESTIC STEP BY STEP PROCEDURE

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 1 – Step 2 –

SAMPLE FILE

Step 3 – Please add. Step 4 –.

Step 5 – Step 6 –

Additional Product Finishing Steps

1 ______________________________
2 ______________________________

PREP TIME 6 MINUTES

BURGERI RECIPE BOOK NOVEMBER– 2021

B. FISH
YIELD: ONE PORTION
PRODUCT PRESENTATION
EATING-IN

TOOLS & EQUIPMENT USED

Deep Fry Master
INGREDIENTS
Martin's Potato Bun 1 PC
Fish Sherri 80 g
Lettuce Lollo green 20 g
Lemon Fresh .3 g
Eggs 1 PC
Flour All Purpose 20 g
kosher Salt & Pepper 8g PRODUCT PRESENTATION
Breadcrumbs 30 g DELIVERY/TAKE-AWAY
Tartar sauce 20 g
INGREDIENTS DESCRIPTION
SAMPLE FILE

Fish fry it for a 2:20 seconds on 375

Fahrenheit. While the fish is frying toast
the bun place Lollo Lettuce and then add
Tartar sauce.
SUB RECIPE ITEMS REQUIRED
WHICH PRIOR PREPARATION

Tartar sauce

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

RECIPE NAME: B. FISH STEP BY STEP PROCEDURE

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 1 – Step 2 –

SAMPLE FILE

Step 3 – Step 4 –.

Step 5 – Step 6 –

Additional Product Finishing Steps

1______________________________
2______________________________

PREP TIME 6 MINUTES

BURGERI RECIPE BOOK NOVEMBER– 2021

B. VEGGIE
YIELD: ONE PORTION
TOOLS & EQUIPMENT USED
PRODUCT PRESENTATION
Deep Fry Master
EATING-IN
INGREDIENTS
Sweet potato holland 50 g
Portobello mushroom 15 g
Button mushroom 20 g
Green beans Kenya 30 g
Green zucchini 30g
brown onion 5g, garlic 3g
fresh coriander & parsley 4g
Red chili holland 5g, panko breadcrumb 15 g
salt & Black pepper 15g flour 1g
Cajun spice 3g, Egg 1g, brown bread 1 PS
Green lollo rosso 5g, Aioli sauce 10g
PRODUCT PRESENTATION
INGREDIENTS DESCRIPTION DELIVERY/TAKE-AWAY
Peel the sweet potato, season with salt,
pepper, and olive oil. Roast in oven in 180
SAMPLE FILE

degrees for 10 minutes, after getting cold

sweet potato needs to be mashed. Mix all
vegetables together and season with salt,
black pepper, and Cajun spice. Dust with
flour and deep in egg mix and crust with
panko breadcrumbs. Shape it as patty. Cook
it for 375 degrees for 2 minutes. Serve it on
brown bun on bed of lollo lettuce and aioli
sauce
SUB RECIPE ITEMS REQUIRED
WHICH PRIOR PREPARATION
Aioli sauce
QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.
RECIPE NAME: B. VEGGIE STEP BY STEP PROCEDURE

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 1 – Step 2 –

SAMPLE FILE

Step 3 – Step 4 –

Step 5 – Step 6

Additional Product Finishing Steps

1 ______________________________
2 ______________________________
3 ______________________________

PREP TIME 8 MINUTES

BURGERI RECIPE BOOK NOVEMBER– 2021

B. HAWAIAN
YIELD: ONE PORTION
PRODUCT PRESENTATION
TOOLS & EQUIPMENT USED EATING-IN
FLAT GRILL AND MEAT SCRAPPER, MEAT
SMASHER
INGREDIENTS
Martin's Potato Bun 1 PC
Black Angus Beef 100 g
Swiss Cheese Sliced 20 g
Lettuce Lollo green 20g
Tomato fresh 25
Pickles (Kaiser) 20 g
Onion Red 10 g
Pineapple sliced 20 g
Turkey breast smoked 20 g PRODUCT PRESENTATION
Sweet & Sour sauce 10 g DELIVERY/TAKE-AWAY
Salt & Pepper Mix 2 g
INGREDIENTS DESCRIPTION
Place Beef Patty on Grill & smash until the SAMPLE FILE

meat is the size of the smasher. Season with

Salt & Pepper mix. Cook for approx. 2
minutes, flip the Burger over, add cheese and
cook for another 2 minutes. Well burger is
cooking, bun and send through the toaster.
After toasting place lollo lettuce, tomatoes,
onions & pickles on bun, then add the Sweet
and sour sauce.
SUB RECIPE ITEMS REQUIRED
WHICH PRIOR PREPARATION
Sweet & Sour sauce
QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

RECIPE NAME: B. HAWAIAN STEP BY STEP PROCEDURE

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 1 – Step 2 –

SAMPLE FILE

Step 3 – Step 4 –.

Step 5 – Step 6 –

Additional Product Finishing Steps

1 _____________________________
2 ______________________________
3 ______________________________

PREP TIME 8 MINUTES

BURGERI RECIPE BOOK NOVEMBER– 2021

B. Jalapeño & Cheese
YIELD: ONE PORTION
TOOLS & EQUIPMENT USED
PRODUCT PRESENTATION
FLAT GRILL AND MEAT SCRAPPER, EATING-IN
MEAT SMASHER

INGREDIENTS
Martin's Potato Bun 1 pc
Black Angus Beef 100 gm
Cheese Monterrey Jack 20 gm
Lettuce lollo green 20 gm
Tomato fresh 40 gm
Jalapeño slice pepper 10 gm
Onion Red 10 gm
Smoky Sauce 20 gm
Salt & Pepper Mix 2 gm PRODUCT PRESENTATION
DELIVERY/TAKE-AWAY
NGREDIENTS DESCRIPTION
Place Beef Patty on Grill & smash until the SAMPLE FILE

meat is the size of the smasher. Season with

Salt & Pepper mix. Cook for approx. 2
minutes, flip the Burger over, add Jalapeno &
onion caramelized cheese and cook for
another 2 minutes. Well burger is cooking,
bun and send through the toaster. After
toasting place lollo lettuce and tomatoes on
bun, then add sauce
SUB RECIPE ITEMS REQUIRED
WHICH PRIOR PREPARATION
Smoky Sauce

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.
RECIPE NAME: B. JALAPENO & CHEESE STEP BY STEP PROCEDURE

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 1 – Step 2 –

SAMPLE FILE

Step 3 – Step 4 –.

Step 5 – Step 6 –

Additional Product Finishing Steps

1.______________________________
2______________________________
3______________________________

PREP TIME 8 MINUTES

BURGERI RECIPE BOOK NOVEMBER– 2021

B. CHILLI ANGUS
YIELD: ONE PORTION
PRODUCT PRESENTATION
TOOLS & EQUIPMENT USED EATING-IN
FLAT GRILL AND MEAT SCRAPPER,
MEAT SMASHER
INGREDIENTS
Black Angus Beef 100g
Martin's Potato Bun 1 PS
Cheese Monterrey Jack 20 g
Romaine Lettuce 7 g
onion fried 5 g
spicy mayo sauce 20 g
fresh green chili 20 g
Salt & Pepper Mix 2 gm
PRODUCT PRESENTATION
INGREDIENTS DESCRIPTION DELIVERY/TAKE-AWAY
Place Beef Patty on Grill & smash until the
meat is the size of the smasher. Season with
Salt & Pepper mix. Cook for approx. 2
minutes, flip the Burger over add the green
SAMPLE FILE

chilis and the cheese, cook for another 2

minutes. While burger is cooking, bun and
send through the toaster. After toasting
Romaine lettuce on bun, then add the Mayo
spicey sauce and on the top of the bun place
the fried onion.
SUB RECIPE ITEMS REQUIRED
WHICH PRIOR PREPARATION
spicy mayo sauce
QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

RECIPE NAME: B. CHILLI ANGUS STEP BY STEP PROCEDURE

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 1 – Step 2 –

SAMPLE FILE

Step 3 – Step 4 –.

Step 5 – Step 6 –

Additional Product Finishing Steps

1.______________________________
2.______________________________
3.______________________________

PREP TIME 8 MINUTES

BURGERI RECIPE BOOK NOVEMBER– 2021

B. CHILLI WAGYU
YIELD: ONE PORTION
TOOLS & EQUIPMENT USED
PRODUCT PRESENTATION
FLAT GRILL AND MEAT SCRAPPER, EATING-IN
MEAT SMASHER
INGREDIENTS
Wagyu Beef 100g
Martin's Potato Bun 1 PS
Cheese Monterrey Jack 20 g
Romaine Lettuce 7 g
onion fried 5 g
spicy mayo sauce 20 g
fresh green chili 20 g
Salt & Pepper Mix 2 gm
INGREDIENTS DESCRIPTION
Place Wagyu Beef Patty on Grill & smash PRODUCT PRESENTATION
until the meat is the size of the smasher. DELIVERY/TAKE-AWAY
Season with Salt & Pepper mix. Cook for
approx. 2 minutes, flip the Burger over add
SAMPLE FILE

the green chilis and the cheese, cook for

another 2 minutes. While burger is cooking,
bun and send through the toaster. After
toasting Romaine lettuce on bun, then add
the Mayo spicey sauce and on the top of the
bun place the fried onion.

SUB RECIPE ITEMS REQUIRED

WHICH PRIOR PREPARATION
spicy mayo sauce

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.
RECIPE NAME: B. CHILLI WAGYU STEP BY STEP PROCEDURE

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 1 – Step 2 –

SAMPLE FILE

Step 3 – Step 4 –.

Step 5 – Step 6 –

Additional Product Finishing Steps

1.______________________________
3. ______________________________
4. ______________________________

BURGERI RECIPE BOOK NOVEMBER– 2021

PREP TIME 10 MINUTES

B. CHILLI CHICKEN
YIELD: ONE PORTION
TOOLS & EQUIPMENT USED
PRODUCT PRESENTATION
FLAT GRILL AND MEAT EATING-IN
SCRAPPER, MEAT TON

INGREDIENTS
Martin's Potato sesame Bun 1 PS
Grilled chicken 150 gm
Cheese Monterrey Jack 20 g
Romaine Lettuce 7 g
onion fried 5 g
Aioli sauce 20 g
fresh green chili 20 g
PRODUCT PRESENTATION
INGREDIENTS DESCRIPTION DELIVERY/TAKE-AWAY
SAMPLE FILE

Place chicken Patty on Grill & s Cook for

approx. 4 minutes, flip the Burger over add
the green chilis and the cheese, cook for
another 4 minutes. While burger is cooking,
bun and send through the toaster. After
toasting Romaine lettuce on bun, then add
the Aioli sauce and on the top of the bun
place the fried onion

SUB RECIPE ITEMS REQUIRED

WHICH PRIOR PREPARATION
Aioli sauce

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

BURGERI RECIPE BOOK NOVEMBER– 2021

RECIPE NAME: B. CHILLI CHICKEN STEP BY STEP PROCEDURE

Step 1 – Step 2 –

SAMPLE FILE

Step 3 – Step 4 –.

Step 5 – Step 6 –

Additional Product Finishing Steps

1.______________________________
2.______________________________
3.______________________________

BURGERI RECIPE BOOK NOVEMBER– 2021

PREP TIME 8 MINUTES

B. Guacamole Angus

SAMPLE FILE

BURGERI RECIPE BOOK NOVEMBER– 2021

 YIELD: ONE PORTION
PRODUCT PRESENTATION
EATING-IN
TOOLS & EQUIPMENT USED
FLAT GRILL AND MEAT SCRAPPER, MEAT
SMASHER
INGREDIENTS
Black Angus Beef 100g
Martin's Potato Bun 1 pc
Romaine lettuce 7g
Tomato 20 g
guacamole sauce 10 g
onion red 9 g
Cheddar Cheese 20 g
Jalapeno 40 g PRODUCT PRESENTATION
Salt & Pepper Mix 2 gm DELIVERY/TAKE-AWAY
INGREDIENTS DESCRIPTION
Place Beef Patty on Grill & smash until the
meat is the size of the smasher. Season with
Salt & Pepper mix. Cook for approx. 2
minutes, flip the Burger over add the cheese,
cook for another 2 minutes. While burger is
cooking, bun and send through the toaster.
After toasting Romaine lettuce, tomato,
onion, and pickled jalapeno and add the SAMPLE FILE

guacamole sauce
SUB RECIPE ITEMS REQUIRED WHICH
PRIOR PREPARATION
guacamole sauce

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.
RECIPE NAME: B. GUACAMALE Angus STEP BY STEP PROCEDURE

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 1 – Step 2 –

SAMPLE FILE

Step 3 – Step 4 –.

Step 5 – Step 6 –

Additional Product Finishing Steps

1.______________________________
2.______________________________
3.______________________________

PREP TIME 8 MINUTES

BURGERI RECIPE BOOK NOVEMBER– 2021

B. Guacamole Wagyu
YIELD: ONE PORTION PRODUCT PRESENTATION
TOOLS & EQUIPMENT USED EATING-IN
FLAT GRILL AND MEAT SCRAPPER, MEAT
SMASHER
INGREDIENTS
Wagyu Beef 100g
Martin's Potato Bun 1 pc
Romaine lettuce 7g
Tomato 20 g
guacamole sauce 10 g
onion red 9 g
Cheddar Cheese 20 g
Jalapeno 40 g PRODUCT PRESENTATION
Salt & Pepper Mix 2 gm DELIVERY/TAKE-AWAY
INGREDIENTS DESCRIPTION
Place Wagyu Beef Patty on Grill & smash
until the meat is the size of the smasher.
Season with Salt & Pepper mix. Cook for
approx. 2 minutes, flip the Burger over add
SAMPLE FILE

the cheese, cook for another 2 minutes.

While burger is cooking, bun and send
through the toaster. After toasting Romaine
lettuce, tomato, onion, and pickled jalapeno
and add the guacamole sauce.

SUB RECIPE ITEMS REQUIRED

WHICH PRIOR PREPARATION
guacamole sauce
QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

RECIPE NAME: B. Guacamole Wagyu STEP BY STEP PROCEDURE

BURGERI RECIPE BOOK NOVEMBER– 2021

Step 1 – Step 2 –

SAMPLE FILE

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 3 – Please add. Step 4 –.

Step 5 – Step 6 –

Additional Product Finishing Steps

1.______________________________
2.______________________________
3.______________________________

PREP TIME 10 MINUTES

B. Guacamole Chicken SAMPLE FILE

YIELD: ONE PORTION

TOOLS & EQUIPMENT USED
PRODUCT PRESENTATION
FLAT GRILL AND MEAT EATING-IN
SCRAPPER, MEAT TON

INGREDIENTS
Martin's Potato sesame Bun 1 PS
Grilled chicken 150 gm
Romaine lettuce 7g
Tomato 20 g
guacamole sauce 10 g
Cheddar Cheese 20 g
Jalapeno 40 g
INGREDIENTS DESCRIPTION
Place Chicken Patty on Grill & Cook for PRODUCT PRESENTATION
approx. 4minutes, flip the Burger over add DELIVERY/TAKE-AWAY
the cheese, cook for another 4 minutes.
While burger is cooking, bun and send
through the toaster. After toasting Romaine
lettuce, tomato, and pickled jalapeno and add

BURGERI RECIPE BOOK NOVEMBER– 2021

the guacamole sauce.
SUB RECIPE ITEMS REQUIRED
WHICH PRIOR PREPARATION
guacamole sauce

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

RECIPE NAME: B. Guacamole Chicken STEP BY STEP PROCEDURE

SAMPLE FILE

Step 1 – Step 2 –

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 3 – Please add. Step 4 –.

Step 5 – Step 6 –

Additional Product Finishing Steps

1.______________________________
2.______________________________
3.______________________________

PREP TIME 8 MINUTES

B. Mushroom Melt Angus

SAMPLE FILE

YIELD: ONE PORTION

PRODUCT PRESENTATION
TOOLS & EQUIPMENT USED EATING-IN
FLAT GRILL AND MEAT SCRAPPER, MEAT
SMASHER
INGREDIENTS
Black Angus Beef 100 g
Martin's Potato Bun 1 pc
Swiss Cheese Sliced 20 g
Tomato 25 g
Grill Onion 10 g
Grill Mushroom 20 g
Aioli Sauce 20 g
INGREDIENTS DESCRIPTION
Place Beef Patty on Grill & smash until PRODUCT PRESENTATION
the meat is the size of the smasher. DELIVERY/TAKE-AWAY
Season with Salt & Pepper mix. Cook for
approx. 2 minutes, flip the Burger over
add the cheese, cook for another 2
minutes. While burger is cooking, bun
and send through the toaster. Grill the

BURGERI RECIPE BOOK NOVEMBER– 2021

mushroom and onion while the burger is
cooking and add the tomato and aioli
sauce
SUB RECIPE ITEMS REQUIRED
WHICH PRIOR PREPARATION

Aioli Sauce
QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

RECIPE NAME: B. Mushroom Melt Angus STEP BY STEP PROCEDURE

SAMPLE FILE

Step 1 – Step 2 –

Step 3 – Step 4 –.

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 5 – Step 6 –

Additional Product Finishing Steps

1.______________________________
2.______________________________
3.______________________________

PREP TIME 8 MINUTES

SAMPLE FILE

B. Mushroom Melt
Wagyu

YIELD: ONE PORTION

TOOLS & EQUIPMENT USED
PRODUCT PRESENTATION
FLAT GRILL AND MEAT SCRAPPER, MEAT
SMASHER EATING-IN

INGREDIENTS
Wagyu Beef 100 g
Martin's Potato Bun 1 pc
Swiss Cheese Sliced 20 g
Tomato 25 g
Grill Onion 10 g
Grill Mushroom 20 g
Aioli Sauce 20 g
INGREDIENTS DESCRIPTION
Place Beef Wagyu Patty on Grill & PRODUCT PRESENTATION
smash until the meat is the size of the DELIVERY/TAKE-AWAY

BURGERI RECIPE BOOK NOVEMBER– 2021

smasher. Season with Salt & Pepper
mix. Cook for approx. 2 minutes, flip the
Burger over add the cheese, cook for
another 2 minutes. While burger is
cooking, bun and send through the
toaster. Grill the mushroom and onion
while the burger is cooking and add the
tomato and Aioli sauce

SUB RECIPE ITEMS REQUIRED

WHICH PRIOR PREPARATION
Aioli Sauce
QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.
RECIPE NAME: B. Mushroom Melt Wagyu STEP BY STEP PROCEDURE
SAMPLE FILE

Step 1 – Step 2 –

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 3 – Step 4 –.

Step 5 – Step 6 –

Additional Product Finishing Steps

1.______________________________
2.______________________________
3.______________________________

PREP TIME 10 MINUTES SAMPLE FILE

B. Mushroom Melt Chicken

YIELD: ONE PORTION

PRODUCT PRESENTATION
TOOLS & EQUIPMENT USED EATING-IN
FLAT GRILL AND MEAT
SCRAPPER, MEAT TON

INGREDIENTS
Martin's Potato sesame Bun 1 PS
Grilled chicken 150 gm
Swiss Cheese Sliced 20 g
Tomato 25 g
Grill Onion 10 g
Grill Mushroom 20 g
Aioli Sauce 20 g PRODUCT PRESENTATION
DELIVERY/TAKE-AWAY
INGREDIENTS DESCRIPTION

BURGERI RECIPE BOOK NOVEMBER– 2021

Place chicken Patty on Grill & Cook for
approx. 4 minutes, flip the Burger over
add the cheese, cook for another 4
minutes. While burger is cooking, bun
and send through the toaster. Grill the
mushroom and onion while the burger is
cooking and add the tomato and Aioli
sauce

SUB RECIPE ITEMS REQUIRED

WHICH PRIOR PREPARATION
Aioli Sauce
QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.
RECIPE NAME: B. Mushroom Melt chicken STEP BY STEP PROCEDURE
SAMPLE FILE

Step 1 – Step 2 –

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 3 – Step 4 –.

Step 5 – Step 6 –

SAMPLE FILE

Additional Product Finishing Steps

1.______________________________
2.______________________________
3.______________________________

PREP TIME 8 MINUTES

Good Dog
YIELD: ONE PORTION
PRODUCT PRESENTATION
TOOLS & EQUIPMENT USED EATING-IN

Hot water & Flat Grill

INGREDIENTS
Beef Frank 90 g

BURGERI RECIPE BOOK NOVEMBER– 2021

PRODUCT PRESENTATION
Martin's long potato bun 1 pc

INGREDIENTS DESCRIPTION
Cook Hot dog in hot water for 5 minutes.
While hot dog is cooking, bun and place in
toaster. After Toasting place, the cooked hot
dog on the bun.

SUB RECIPE ITEMS REQUIRED

WHICH PRIOR PREPARATION

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here
SAMPLE FILE

Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

RECIPE NAME: Good Dog STEP BY STEP PROCEDURE

Step 1 – Step 2 –

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 3 – Step 4 –.

Step 5 – Step 6 –

Additional Product Finishing Steps SAMPLE FILE

1.______________________________
2.______________________________
3.______________________________

PREP TIME 8 MINUTES

Brave Dog
YIELD: ONE PORTION
PRODUCT PRESENTATION
TOOLS & EQUIPMENT USED EATING-IN
Hot water & Flat Grill

INGREDIENTS
Beef Frank 90 g
Martin's long potato bun 1 pc
Relish 20 g

BURGERI RECIPE BOOK NOVEMBER– 2021

PRODUCT PRESENTATION
DELIVERY/TAKE-AWAY
Ketchup 15 g
Mustard 10 g
Fried onion 10 g
Cheddar cheese sauce 18 g
INGREDIENTS DESCRIPTION
cook Hot dog in hot water for 5 minutes.
While hot dog is cooking, bun and place in
toaster. After Toasting place, the cooked hot
dog on the bun, then add relish, ketchup,
mustard, fried onions, and Cheddar cheese
sauce.
SUB RECIPE ITEMS REQUIRED
WHICH PRIOR PREPARATION
Cheddar cheese sauce
Relish

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here
SAMPLE FILE Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

RECIPE NAME: Brave Dog STEP BY STEP PROCEDURE

Step 1 – Step 2 –

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 3 – Please add. Step 4 –.

Step 5 – Step 6 –

SAMPLE FILE

Additional Product Finishing Steps

5. ______________________________
6. ______________________________
PREP TIME 5 MINUTES

B. BITES
YIELD: ONE PORTION
TOOLS & EQUIPMENT USED
PRODUCT PRESENTATION
Deep Fry Master
EATING-IN

INGREDIENTS
Sadia Nuggets 6 pc

BURGERI RECIPE BOOK NOVEMBER– 2021

PRODUCT PRESENTATION
INGREDIENTS DESCRIPTION

Put the nuggets for frying for 3:20

SUB RECIPE ITEMS REQUIRED

WHICH PRIOR PREPARATION

QUALITY CHECK

APPEARANCE TASTE
SAMPLE FILE

SMELL
Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.
RECIPE NAME: B. BITES STEP BY STEP PROCEDURE

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 1 – Step 2 –

Step 3 – Please add. Step 4 –.

Step 5 – Step 6 –

SAMPLE FILE

Additional Product Finishing Steps

1.______________________________
2.______________________________
3.______________________________

PREP TIME 5 MINUTES

French Fries regular

YIELD: ONE PORTION
TOOLS & EQUIPMENT USED
Deep Fry Master

INGREDIENTS
Lamb Weston 6x6 French Fries 170 gm

BURGERI RECIPE BOOK NOVEMBER– 2021

INGREDIENTS DESCRIPTION
Place 1 portion of fries in the basket,
drop basket in 175°C sunflower oil
and cook for 4:00 minutes. After
cooking let excess oil strain off and
place in fry warmer & add salt

SUB RECIPE ITEMS REQUIRED

WHICH PRIOR PREPARATION

QUALITY CHECK
SAMPLE FILE

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

RECIPE NAME: FRENCH FRIES REGULAR STEP BY STEP PROCEDURE

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 1 – Step 2 –

Step 3 – Step 4 –.

Step 5 – Step 6 –
SAMPLE FILE

Additional Product Finishing Steps

1.______________________________
2.______________________________
3.______________________________

PREP TIME 6 MINUTES

Cheese Fries
YIELD: ONE PORTION
TOOLS & EQUIPMENT USED
Deep Fry Master

INGREDIENTS
Lutosa Crinkle Cut Fries 250g

BURGERI RECIPE BOOK NOVEMBER– 2021

kosher Salt 2g
Cheddar Cheese Sauce 60g

INGREDIENTS DESCRIPTION
Place 1 portion of fries in the basket, drop
basket in 175°C sunflower oil and cook for
3:00 minutes. After cooking let excess oil
strain off and place in fry warmer& add salt
after add hot cheese sauce.

SUB RECIPE ITEMS REQUIRED

WHICH PRIOR PREPARATION

Cheddar Cheese Sauce

QUALITY CHECK
SAMPLE FILE

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.
RECIPE NAME: CHEESE FRIES STEP BY STEP PROCEDURE

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 1 – Step 2 –

Step 3 – Step 4 –.

Step 5 – Step 6 –
SAMPLE FILE

Additional Product Finishing Steps

1.______________________________
2.______________________________
PREP TIME 8 MINUTES

Chili Cheese fries

YIELD: ONE PORTION
PRODUCT PRESENTATION
TOOLS & EQUIPMENT USED EATING-IN

Deep Fry Master & Induction

INGREDIENTS
Crinkle Cut Fries 200 g
kosher Salt 08 g
Cheddar Cheese Sauce 60 g
Fresh Presley 2g

BURGERI RECIPE BOOK NOVEMBER– 2021

PRODUCT PRESENTATION
DELIVERY/TAKE-AWAY
Chillily Meat Sauce 130 g
Jalapeno 2g

INGREDIENTS DESCRIPTION

Place 1 portion of fries in the basket, drop

basket in 175°C sunflower oil and cook for
3:00 minutes. After cooking let excess oil
strain off and place in fry warmer. and add
Chillily meat sauce & cheese Sause with
Presley mix with jalapeno

SUB RECIPE ITEMS REQUIRED

WHICH PRIOR PREPARATION
Chillily Meat Sauce
QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

SAMPLE FILE

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

RECIPE NAME: CHILI CHEESE FRIES STEP BY STEP PROCEDURE

Step 1 – Step 2 –

BURGERI RECIPE BOOK NOVEMBER– 2021

Step 3 – Step 4 –.

Step 5 –. Step 6 –

SAMPLE FILE

BURGERI RECIPE BOOK NOVEMBER– 2021

Additional Product Finishing Steps

1.______________________________
2.______________________________

SAMPLE FILE

BURGERI RECIPE BOOK NOVEMBER– 2021

PREP TIME 5 MINUTES

Sweet Fries
YIELD: ONE PORTION
PRODUCT PRESENTATION
TOOLS & EQUIPMENT USED EATING-IN
Deep Fry Master

INGREDIENTS
lamb Weston Sweet Potato 200 g
McCormick Cajun 2g

INGREDIENTS DESCRIPTION
Place 1 portion of fries in the basket,
drop basket in 175°C sunflower oil and
cook for 3:00 minutes. After cooking let
excess oil strain off and place in fry
warmer. Shake Cajun over all fries and PRODUCT PRESENTATION
stir to coat. DELIVERY/TAKE-AWAY
SAMPLE FILE

SUB RECIPE ITEMS REQUIRED

WHICH PRIOR PREPARATION

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

BURGERI RECIPE BOOK NOVEMBER– 2021

RECIPE NAME: SWEET FRIES STEP BY STEP PROCEDURE

Step 1 – Step 2 –

SAMPLE FILE

Step 3 – Step 4 –.

Step 5 – Step 6 –

Additional Product Finishing Steps

1.___________________________
PREP TIME 4 MINUTES

BURGERI RECIPE BOOK NOVEMBER– 2021

Onion Rings
YIELD: ONE PORTION
TOOLS & EQUIPMENT USED
Deep Fry Master

INGREDIENTS
large white onion 100 gm
Batter 50 gm
all-purpose flour 5g
panko breadcrumbs 15 g
Cajun powder 3g

INGREDIENTS DESCRIPTION
Dip the onion in the flour and the batter
with breadcrumbs and put it for frying
for 2:20 minutes. Once is cooked add the
Cajun spice
SAMPLE FILE

SUB RECIPE ITEMS REQUIRED

WHICH PRIOR PREPARATION

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

RECIPE NAME: Onion Rings STEP BY STEP PROCEDURE

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 1 – Step 2 –

SAMPLE FILE

Step 3 – Step 4 –.

Step 5 – Step 6 –

Additional Product Finishing Steps

1.______________________________
2.______________________________
3.______________________________

BURGERI RECIPE BOOK NOVEMBER– 2021

PREP TIME 10 MINUTES

Aioli Sauce

SAMPLE FILE

BURGERI RECIPE BOOK NOVEMBER– 2021

 YIELD: ONE PORTION
TOOLS & EQUIPMENT USED

INGREDIENTS
Mayonnaise Helman’s 4k
Mustard Dijon 16g
Sunflower Oil 1lt
Olive Oil 60 gm
fresh Garlic paste 24gm
Lemon Fresh 16 gm
kosher Salt 4 gm
White Vinegar 16 gm
McCormick Black Pepper 4 gm
INGREDIENTS DESCRIPTION

Add Mayo and Mustard and oil with garlic &

salt mix with a pepper to food processor and
mix until combined. Add the rest of the
ingredients except salt one at a time and mix
until combined into a smooth sauce.

SUB RECIPE ITEMS REQUIRED

SAMPLE FILE

WHICH PRIOR PREPARATION

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

RECIPE NAME: Aioli Sauce STEP BY STEP PROCEDURE

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 1 – Step 2 –

SAMPLE FILE

Step 3 – Step 4 –.

Step 5 – Step 6 –

Additional Product Finishing Steps

BURGERI RECIPE BOOK NOVEMBER– 2021

PREP TIME 20 MINUTES

Mushroom Sauce
YIELD: ONE PORTION
PRODUCT PRESENTATION
TOOLS & EQUIPMENT USED EATING-IN
Induction
INGREDIENTS
MUSHROOM BUTTON FRESH 8 kg
Capes Mushrooms – Dried 300 gm
unsalted Butter 350 gm
kosher Salt 15 gm
Cooking Cream 2 lt
GARLIC FRESH 100g
onion red 1 kg
Olive Oil .250 gm
McCormick Black Pepper
INGREDIENTS DESCRIPTION PRODUCT PRESENTATION
Wash and dry mushrooms, using the slicer DELIVERY/TAKE-AWAY
attachment to the food processor slice fresh
mushrooms. Using the food processor add
the dried capes and mix until they are a
SAMPLE FILE

powder. In a large stock pot add butter and

place on grill. Once the butter is melted add
the sliced mushrooms. After you have
cooked the mushrooms until they are soft
add the dried Capes and continue to cook for
5-10 minutes. Add cooking cream and cook
until mixture reduces to a thick consistency.
Remove from grill and add salt & pepper to
taste. After removing form grill in small
batches add to the food processor and
combine into a paste.
SUB RECIPE ITEMS REQUIRED
WHICH PRIOR PREPARATION

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

BURGERI RECIPE BOOK NOVEMBER– 2021

RECIPE NAME: Mushroom Sauce STEP BY STEP PROCEDURE

Step 1 – Step 2 –

SAMPLE FILE

Step 3 – Step 4 –.

BURGERI RECIPE BOOK NOVEMBER– 2021

Additional Product Finishing Steps

PREP TIME 10 MINUTES

Spicy BBQ Sauce

YIELD: ONE PORTION
PRODUCT PRESENTATION
TOOLS & EQUIPMENT USED EATING-IN

INGREDIENTS
Chipotle Peppers 6 kg
Heinz Tomato Ketchup 3.6 kg
pomegranate Molasses 1.4 kg
Balsamic Vinegar 420 gm
Balsamic Vinegar 1.320kg
Icing sugar 200g
kosher Salt 140g

INGREDIENTS DESCRIPTION SAMPLE FILE

Add Chipotle peppers to the food PRODUCT PRESENTATION

processor and mix until they make a DELIVERY/TAKE-AWAY
paste, remove and strain through to
remove all seeds and large pieces. Start
with a clean food processor add the
strained chipotles back and add the rest
of the ingredients. Mix until combined into
a smooth sauce.

SUB RECIPE ITEMS REQUIRED WHICH

PRIOR PREPARATION

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

BURGERI RECIPE BOOK NOVEMBER– 2021

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

RECIPE NAME: Spicy BBQ Sauce STEP BY STEP PROCEDURE

Step 1 – Step 2 –

SAMPLE FILE

Step 3 – Step 4 –.

Step 5 – Step 6 –

Additional Product Finishing Steps

1.______________________________

BURGERI RECIPE BOOK NOVEMBER– 2021

 2.______________________________
3.______________________________

PREP TIME 15 MINUTES

Burgeri Sauce
YIELD: ONE PORTION

SAMPLE FILE

BURGERI RECIPE BOOK NOVEMBER– 2021

 PRODUCT PRESENTATION
EATING-IN

TOOLS & EQUIPMENT USED

INGREDIENTS
Spicy Brown Mustard 8 kg PRODUCT PRESENTATION
Ranch Dressing 4 kg DELIVERY/TAKE-AWAY
Brown Onion 2 kg
Spring Onions 400gm
McCormick Black Pepper 20 kg
kosher Salt 10 gm
Lime 1 pcs

INGREDIENTS DESCRIPTION SAMPLE FILE

In food processor combine white onions,

spring onions, black pepper, and salt and
mix until it makes a paste. In a large
mixing bowl combine mustard and ranch
together, then add the onion paste and
mix until all mixed together. Add the
ginger ale last and mix just until
combined.

SUB RECIPE ITEMS REQUIRED

WHICH PRIOR PREPARATION

BURGERI RECIPE BOOK NOVEMBER– 2021

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.
RECIPE NAME: Burgeri Sauce STEP BY STEP PROCEDURE

SAMPLE FILE

Step 1 – Step 2 –

Step 3 – Step 4 –.

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 5 – Step 6 –

Additional Product Finishing Steps

1.______________________________
PREP TIME 20 MINUTES

Sweet and sour sauce

YIELD: ONE PORTION

PRODUCT PRESENTATION
TOOLS & EQUIPMENT USED EATING-IN
Induction
SAMPLE FILE

INGREDIENTS
Sugar 500 gm
Vinegar 640 gm
tomato ketchup 800 gm
water 400 gm
kosher Salt 60 gm

PRODUCT PRESENTATION
DELIVERY/TAKE-AWAY

INGREDIENTS DESCRIPTION
All together bring it to boil.

SUB RECIPE ITEMS REQUIRED

WHICH PRIOR PREPARATION

BURGERI RECIPE BOOK NOVEMBER– 2021

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

RECIPE NAME: Sweet and sour sauce STEP BY STEP PROCEDURE

SAMPLE FILE

Step 1 – Step 2 –

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 3 – Step 4 –.

Step 5 – Step 6 –

Additional Product Finishing Steps

1.______________________________

PREP TIME 5 MINUTES

Tartar sauce
SAMPLE FILE

YIELD: ONE PORTION

PRODUCT PRESENTATION
TOOLS & EQUIPMENT USED EATING-IN
INGREDIENTS
MAYONAISE – HELLMANS 1 kg
GHERKIN 200 gm
CAPERS IN VINEGAR 50 gm
ONION 15 gm, PARSLEY 15gm
SAUCE TABASCO 2 gm
LEMON FRESH 3 gm
VINEGAR WHITE 15 ml
KOSHER SALT 1 gm
PEPPER BLACK POWDER 1 gm

INGREDIENTS DESCRIPTION PRODUCT PRESENTATION

DELIVERY/TAKE-AWAY
Gherkin capes onion and parsley chopped
and mix it all together.

SUB RECIPE ITEMS REQUIRED

WHICH PRIOR PREPARATION

BURGERI RECIPE BOOK NOVEMBER– 2021

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

RECIPE NAME: Tartar sauce STEP BY STEP PROCEDURE

SAMPLE FILE

Step 1 – Step 2 –

Step 3 – Step 4 –.

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 5 – Step 6 –

Additional Product Finishing Steps

1.______________________________
2.______________________________
3.______________________________

PREP TIME 10 MINUTES

Spicy Mayo Sauce SAMPLE FILE

YIELD: ONE PORTION

PRODUCT PRESENTATION
TOOLS & EQUIPMENT USED EATING-IN

INGREDIENTS
Mayo 1 kg
Tomato Ketchup 300
pomegranate Molasses 200g
Balsamic Vinegar 30g
kosher Salt 10g
Kashmir Powder 160 g

INGREDIENTS DESCRIPTION
PRODUCT PRESENTATION
Add Mayo and ketchup to food processor
DELIVERY/TAKE-AWAY
and mix until combined. Add the rest of
the ingredients except salt one at a time
and mix until combined into a smooth
sauce. Add salt to taste

BURGERI RECIPE BOOK NOVEMBER– 2021

SUB RECIPE ITEMS REQUIRED
WHICH PRIOR PREPARATION

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

RECIPE NAME: Spicy Mayo Sauce STEP BY STEP PROCEDURE

SAMPLE FILE

Step 1 – Step 2 –

Step 3 – Step 4 –.

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 5 – Step 6 –

Additional Product Finishing Steps

1.______________________________
2.______________________________
3.______________________________

PREP TIME 10 MINUTES

Guacamole Sauce
SAMPLE FILE

YIELD: ONE PORTION

PRODUCT PRESENTATION
TOOLS & EQUIPMENT USED EATING-IN

INGREDIENTS
Avocado fresh 4.5 kg
tomato fresh 500 g
Jalapeno tin 200 g
white onion 200 g
coriander 6 g
kosher salt 1 g
lemon juice 15 g
INGREDIENTS DESCRIPTION
PRODUCT PRESENTATION
Avocado, tomato, coriander chopped and mix DELIVERY/TAKE-AWAY
it all together

SUB RECIPE ITEMS REQUIRED

WHICH PRIOR PREPARATION

BURGERI RECIPE BOOK NOVEMBER– 2021

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

RECIPE NAME: Guacamole Sauce STEP BY STEP PROCEDURE

SAMPLE FILE

Step 1 – Step 2 –

Step 3 – Step 4 –.

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 5 – Step 6 –

Additional Product Finishing Steps

1.______________________________
2.______________________________
3.______________________________

PREP TIME 10 MINUTES

Smokey sauce SAMPLE FILE

YIELD: ONE PORTION

PRODUCT PRESENTATION
TOOLS & EQUIPMENT USED EATING-IN

INGREDIENTS
Ketchup Tomato Vol Pak 90 g
Mayo 150 g
A1 steak sauce 150 g
Syrup grenadine molasses 10 g
Salt Kosher 6 g
Black Pepper 4 gm
Garlic Powder 8 gm
PRODUCT PRESENTATION
DELIVERY/TAKE-AWAY

INGREDIENTS DESCRIPTION
Mix it all together.

BURGERI RECIPE BOOK NOVEMBER– 2021

SUB RECIPE ITEMS REQUIRED
WHICH PRIOR PREPARATION

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

RECIPE NAME: Smokey sauce STEP BY STEP PROCEDURE

SAMPLE FILE

Step 1 – Step 2 –

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 3 – Step 4 –.

Step 5 – Step 6 –

Additional Product Finishing Steps SAMPLE FILE

1.______________________________
2._____________________________

PREP TIME 10 MINUTES

Chilli Beef sause

YIELD: ONE PORTION
PRODUCT PRESENTATION
TOOLS & EQUIPMENT USED EATING-IN

INGREDIENTS

Angus Beef 3 kg
White onion 300g
Garlic fresh 60 g
Tomato pastes 360 g
Peeled tomato 1.5g

PRODUCT
BURGERI RECIPEPRESENTATION
BOOK NOVEMBER– 2021
DELIVERY/TAKE-AWAY
Cumin powder 30 g
Chilli powder 30g
Olive oil 60 g
Black pepper 15g
Grill jalapeno 30 g
Salt 30g
INGREDIENTS DESCRIPTION
Using the food processor add the Onion &
garlic and mix until they a soft add the
tomato pastes and angus beef and continue
to cook for 5-10 minutes. Add the other items

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
SAMPLE FILE

this recipe card.

RECIPE NAME: Chilli beef Sause STEP BY STEP PROCEDURE

Step 1 – Step 2 –

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 3 – Step 4 –.

Step 5 – Step 6 –
SAMPLE FILE

PREP TIME 15 MINUTES

Sweet Relish
YIELD: ONE PORTION
PRODUCT PRESENTATION
TOOLS & EQUIPMENT USED EATING-IN

INGREDIENTS
Pickle Dill Chips 1 kg
Sugar Fine 130g
Mustard Yellow 60 g

INGREDIENTS DESCRIPTION

PRODUCT PRESENTATION
BURGERI RECIPE BOOK NOVEMBER– 2021
DELIVERY/TAKE-AWAY
Mix it all together.

SUB RECIPE ITEMS REQUIRED

WHICH PRIOR PREPARATION

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here

For detailed step by step product preparation procedure reference guide flip over
this recipe card.
SAMPLE FILE

RECIPE NAME: Sweet Relish REGULAR STEP BY STEP PROCEDURE

Step 1 – Step 2 –

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 3 – Step 4 –.

SAMPLE FILE

Step 5 – Step 6 –

PREP TIME 5 MINUTES

YIELD: ONE PORTION

PRODUCT PRESENTATION
TOOLS & EQUIPMENT USED EATING-IN
Deep Fry Master

INGREDIENTS
Lamb Weston 6x6 French Fries 170 gm

INGREDIENTS DESCRIPTION

PRODUCT
BURGERI RECIPEPRESENTATION
BOOK NOVEMBER– 2021
DELIVERY/TAKE-AWAY
Place 1 portion of fries in the basket,
drop basket in 175°C sunflower oil
and cook for 3:00 minutes. After
cooking let excess oil strain off and
place in fry warmer

SUB RECIPE ITEMS REQUIRED

WHICH PRIOR PREPARATION

QUALITY CHECK

APPEARANCE TASTE SMELL

Enter Text here Enter text here Enter Text here
SAMPLE FILE

For detailed step by step product preparation procedure reference guide flip over
this recipe card.

RECIPE NAME: FRENCH FRIES REGULAR STEP BY STEP PROCEDURE

Step 1 – Step 2 –

BURGERI RECIPE BOOK NOVEMBER– 2021

 Step 3 – Step 4 –.

Step 5 – Step 6 –

SAMPLE FILE

Additional Product Finishing Steps

1.______________________________
2.______________________________
3.______________________________

BURGERI RECIPE BOOK NOVEMBER– 2021

END OF THE RECIPE BOOK
SAMPLE FILE

BURGERI RECIPE BOOK NOVEMBER– 2021