| 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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