| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 100 | Servings | ||
INGREDIENTS
| 37 1/2 | lb | BEEF PATTIES FZ |
| 10 1/3 | lb | CHEESE AMER/SLICE |
| 3/4 | c | PIMENTOS 7 OZ |
| 4 | lb | LETTUCE FRESH |
| 1/4 | c | ONIONS DRY |
| 2 | c | ONIONS DRY |
| 100 | BUN HAMBGR 13OZ #102 | |
| 1 | ts | PEPPER BLACK 1 LB CN |
| 2 | lb | RELISH PICKLE SWEET |
| 2 | qt | SALAD DRESSING #2 1/2 |
| 3 1/8 | lb | PICKLE CUCUMBER SWEET |
| 1 | ts | PAPRIKA GROUND |
INSTRUCTIONS
TEMPERATURE: 350 F. GRIDDLE : 1. GRILL PATTIES 4 MINUTES OR UNTIL BROWNED; TURN; GRILL ON OTHER SIDE 4 MINUUTES; AFTER PATTIES ARE TURNED; PLACE 1 SLICE CHEESE ON EACH PATTIE. CONTINUE TO GRILL UNTIL CHEESE MELTS. 2. USE DOUBLE-CUT SANDWICH BUNS; SPREAD BOTTOM AND MIDDLE SLICES OF EACH BUN WITH 1 TBSP TARTAR SAUCE, 1 TBSP LETTUCE AND 2 SLICE PICKLE. PLACE CHEESEBURGER ON TOP OF BOTTOM AND MIDDLE SLICES OF BUN; PLACE 1/2 TSP FINELY CHOPPED ONION ON TOP OF CHEESEBURGER. ASSEMBLE LAYERS; COVER WITH TOP OF BUN. : NOTE: 1. IN STEP 1, CHARBROILER MAY BE USED. FOLLOW MANUFACTURER'S DIRECTION FOR PREPARATION. 2. IN STEP 2, USE 1 RECIPE SANDWICH BUNS (RERCIPE NO. D-G-6-(1)-3). 3. IN STEP 2, BUNS MAY BE TOASTED. Recipe Number: N04603 SERVING SIZE: 1 DD BURGE 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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