| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 18 3/4 |
lb |
BEEF PATTIES FZ |
| 5 9/16 |
lb |
TOMATOES FRESH |
| 3 1/4 |
lb |
LETTUCE FRESH |
| 3 |
lb |
ONIONS DRY |
| 100 |
|
BUN HAMBGR 13OZ #102 |
| 1 |
c |
CATSUP TOMATO#10 |
| 3 1/8 |
lb |
PICKLE CUCUMBER SWEET |
| 1 |
c |
MUSTARD PREP. 1 LB JAR |
|
4 |
MINUTES. |
INSTRUCTIONS
YIELD: 100 PORTIONS EACH PORTION: 1 HAMBUGER
* TEMPERATURE: 350 F. GRIDDLE
1. GRILL PATTIES 4 MINUTES OR UNTIL BROWNED; TURN; GRILL ON OTHER SIDE
2. SPREAD 1 TSP MUSTARD ON BOTTOM BUN AND 1 TBSP CATSUP ON TOP BUN. ADD
2 SLICES ONION, 1 LETTUCE LEAF, 1 SLICE TOMATO, AND 2 SLICES PICKLE ON
BOTTOM BUN. PLACE GRILLED HAMBUGER ON BOTTOM BUN; COVER WITH TOP BUN.
3. SERVE HOT ON BUNS.
NOTE: 1. IN STEP 1, CHARBOILER MAY BE USED.FOLLOW MANUFACTURER'S
DIRECTIONS
FOR PREPARATION.
2. IN STEP 3, USE 1 RECIPE SANDWICH BUNS (RECIPE NO. D-G-6-(1)-3).
3. IN STEP 3, BUNS MAY BE TOASTED.
4. IN STEP 2, USE 3 LB FRESH LETTUCE (3 LB 4OZ A.P.), 5 LB 9 OZ
SLICED FRESH TOMATOES (5 LB 10 OZ A.P.), 3 LB SLICED DRY ONIONS ( 3LB 5 OZ
A.P.), 3 LB 2 OZ DILLPICKLES, DRAINED, SLICED CROSSWISE ( 4LB 13 OZ A.P.),
3 LB 12 OZ ( 6 1/4 CUPS) CATSUP, 1 LB 3 OZ (2 1/8 CUPS) MUSTARD, PREPARED,
AND 100 SANDWICH BUNS.
Recipe Number: N04608
SERVING SIZE: 1 DELUXE H
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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