| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | American | Main dish, Meats | 1 | Servings |
INGREDIENTS
| 1 | Sesame seed hamburger bun | |
| 3/16 | lb | Ground beef, 3.2 oz |
| 1 | ds | Salt |
| 2 | t | Mayonaise |
| 2 | Tomato slices | |
| 1 | Lettuce leaf | |
| 2 | Dill pickle slices | |
| 1 | T | Chopped onion |
INSTRUCTIONS
Preheat a frying pan over med. heat. 2) Lightly toast both halves of bun, face down and set aside. 3) Form ground beef into thin patty (use hamburger press) slightly larger than the bun. 4) Cook patty in hot pan for 2 to 3 min per side. Lightly salt. 5) Build burger in the following stacking order from bottom up: bottom bun--half of mayo--beef patty--tomatoes--lettuce leaf--pickles--onion-- remainder of mayo--top bun. Yield: 1 hamburger If you want to make a cheeseburger, slice of American cheese should go on top of beef patty. In 1950 a man named Robert O'Petersen built the first Jack-In-The-Box restaurant at El Cahon and 63rd streets in San Diego. The restaurant was origanally built for drive-thru and walk-up service only--customers would speak into a clown's mouth to order their food. The clown was blasted to smithereens with explosives in a 1980 advertising campaign, however, signifying a shift toward a more diverse adult menu. The Jumbo Jack hamburger has been on the menu since 1974. Source: "Top Secret Recipes" by Todd Wilbur From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 121
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 3706.1mg
Potassium: 1171mg
Carbohydrates: 26.4g
Fiber: 7.8g
Sugar: 14.9g
Protein: 6.3g