| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 6 |
lb |
BACON;SLICED FZ |
| 18 3/4 |
lb |
BEEF PATTIES FZ |
| 5 3/16 |
lb |
CHEESE AMER/SLICE |
| 100 |
|
BUN HAMBGR 13OZ #102 |
INSTRUCTIONS
TEMPERATURE: 350 F. GRIDDLE
:
1. USE 6 LB THAWED RAW SLICED BACON; CUT SLICES IN HALF; COOK ACCORDING TO
DIRECTIONS ON RECIPE N0S.L-2 OR L-2-2.FOLLOW DIRECTIONS FOR VARATION 2.
TOP MELTED CHEESE WITH 2 HALF SLICES BACON.
2. GRILL 3 1/2 MINUTES OR UNTIL BROWNED; TURN; GRILL ON OTHER SIDE 3 1/2
MINUTES. AFTER PATTIES ARE TURNED, PLACE 1 SLICE CHEESE ON EACH PATTIE.
CONTINUE TO GRILL UNTIL CHEESE MELTS. TOP MELTED CHEESE WITH 2 HALF SLICES
BACON.
3. SERVE HOT ON SPLIT BUNS.
:
NOTE: 1. IN STEP 2, CHARBROILER MAY BE USED. FOLLOW MANUFACTURER'S
DIRECTIONS FOR PREPARATION.
2. IN STEP 2, USE 1 RECIPE SANDWICH BUNS(RECIPE NO. D-G-6(1)-3).
3. IN STEP 2, BUNS MAY BE TOASTED.
Recipe Number: N02903
SERVING SIZE: I BURGER
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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