| 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.
A Message from our Provider:
“Have you made God smile today?”