| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 18 3/4 |
lb |
BEEF PATTIES FZ |
| 6 1/4 |
lb |
CHEESE MOZZARELLA |
| 100 |
|
BUN HAMBGR 13OZ #102 |
INSTRUCTIONS
TEMPERATURE: 350 F. GRIDDLE
:
1. HEAT PIZZA SAUCE TO BOILING.
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. SPREAD 1 1/2 OZ (3 TBSP) PIZZA SAUCE ON EACH HAMBURGER.
4. SERVE HOT ON SPLIT BUNS.
:
NOTE: 1. IN STEP 2, CHARBROILER MAY BE USED. FOLLOW MANUFACTURER'S
DIRECTIONS FOR PREPARATION.
NOTE: 2. IN STEP 4, USE 1 RECIPE FOR SANDWICH BUNS (RECIPE NO.
D-G-6(1)-3.
3. IN STEP 1, USE 6 BL 4 OZ SLICED MOZZARELLA CHEESE AND 9 LB 13 OZ
(1 1/2-NO. 10 CN) CANNED PIZZA SAUCE.
Recipe Number: N02907
SERVING SIZE: 1 BURGER
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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