Yield: 100 Servings
Measure | Ingredient |
---|---|
6 pounds | BACON;SLICED FZ |
18¾ pounds | BEEF PATTIES FZ |
5 3/16 pounds | CHEESE AMER/SLICE |
100 \N | BUN HAMBGR 13OZ #102 |
TEMPERATURE: 350 F. GRIDDLE
:
1. USE 6 LB THAWED RAW SLICED BACON; CUT SLICES IN HALF; COOK ACCORDING TO DIRECTIONS ON RECIPE N0S.L-2 OR L-2-2.FOLLOW DIRECTIONS FOR VARATION 2.
TOP MELTED CHEESE WITH 2 HALF SLICES BACON.
2. GRILL 3½ MINUTES OR UNTIL BROWNED; TURN; GRILL ON OTHER SIDE 3 ½ MINUTES. AFTER PATTIES ARE TURNED, PLACE 1 SLICE CHEESE ON EACH PATTIE.
CONTINUE TO GRILL UNTIL CHEESE MELTS. TOP MELTED CHEESE WITH 2 HALF SLICES BACON.
3. SERVE HOT ON SPLIT BUNS.
:
NOTE: 1. IN STEP 2, CHARBROILER MAY BE USED. FOLLOW MANUFACTURER'S DIRECTIONS FOR PREPARATION.
2. IN STEP 2, USE 1 RECIPE SANDWICH BUNS(RECIPE NO. D-G-6(1)-3).
3. IN STEP 2, BUNS MAY BE TOASTED.
Recipe Number: N02903
SERVING SIZE: I BURGER
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .