| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 100 | Servings | ||
INGREDIENTS
| 37 1/2 | lb | BEEF PATTIES FZ |
| 10 1/3 | lb | CHEESE AMER/SLICE |
| 1 | oz | PIMENTOS 7 OZ |
| 4 | lb | LETTUCE FRESH |
| 1 | oz | ONIONS DRY |
| 1 | oz | ONIONS DRY |
| 100 | BUN HAMBGR 13OZ #102 | |
| 1 | ts | PEPPER BLACK 1 LB CN |
| 2 | lb | RELISH PICKLE SWEET |
| 4 | lb | SALAD DRESSING #2 1/2 |
| 3 1/8 | lb | PICKLE CUCUMBER SWEET |
| 1 | ts | PAPRIKA GROUND |
INSTRUCTIONS
TEMPERATURE: 350 F. GRIDDLE : 1. PREPARE 2 RECIPES VARIATION 2. 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. 3. PREPARE 1 RECIPE OF TARTAR SAUCE (RECIPE NO. O01300). NOTE:1.IN STEP 2, USE 100 DOUBLE-CUT SANDWICH BUNS; SPREAD BOTTOM AND MIDDLE SLICES OF EACH BUN WITH 1 TBSP TARTAR SAUCE, 1 TBSP LETTUCE AND 2 SLICES PICKLE.PLACE A CHEESEBURGER ON TOP OF BOTH BOTTOM AND MIDDLE SLICES OF BUN; PLACE 1/2 TSP FINELY CHOPPED ONIONS ON TOP OF CHEESEBURGER. ASSEMBLE LAYERS; COVER WITH TOP OF BUN. NOTE: 1. IN STEP 1, CHARBROILER MAY BE USED. FOLLOW MANUFACTURER'S DIRECTIONS FOR PREPARATION. NOTE: 2. IN STEP 2, USE 1 RECIPE FOR SANDWICH BUNS (RECIPE NO. DG0601 REFER TO FIGURE 3). 3. IN STEP 2, BUNS MAY BE TOASTED. 4. USE 4 LB (1 GAL) FINELY SHREDDED LETTUCE (4 LB 5 OZ A.P),3 LB 2 OZ DILL PICKLES, DRAINED, SLICED CROSSWISE (4 LB 13 OZ A.P.), 12 OZ ( 2 1/4 CUPS FINELY CHOPPED ONIONS ( 13 OZ A.P.). Recipe Number: N02904 SERVING SIZE: 1 DOUBLE D 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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