deluxe cheeseburger

Categories
Yield
100 Servings
MeasureIngredient
18¾ pounds BEEF PATTIES FZ
5 3/16 pounds CHEESE AMER/SLICE
5⅝ pounds TOMATOES FRESH
3¼ pounds LETTUCE FRESH
3⅓ pounds ONIONS DRY
3¾ pounds CATSUP TOMATO#10
4 13/16 pounds PICKLE CUCUMBER SWEET
1 3/16 pounds MUSTARD PREP. 1 LB JAR

YIELD: 100 PORTIONS EACH PORTION: 1 HAMBURGER TEMPERATURE: 350 F.

1. GRILL PATTIES 4 MINUTES OR UNTIL BROWNED; TURN;GRILL ON OTHER SIDE 4 MINUTES.AFTER PATTIES ARE TURNED PLACE 1 SLICE CHEESE ON EACH PATTIE.CONTINUE

TO GRILL UNTIL CHEESE MELTS.

2. SPREAD 1 TSP MUSTARD ON BOTTOM BUN AND 1 TSBP CATSUP ON TOP BUN. ADD 2 SLICES OF ONION,1 LETTUCE LEAF, 1 SLICE TOMATO AND 2 SLICES PICKLE ON BOTTOM

BUN; COVER WITH TOP BUN.

3. SERVE HOT ON BUNS.

NOTE: 1. IN STEP 1, CHARBOILER MAY BE USED. FOLLOW MANUFACTURER'S DIRECTION

FOR PREPARATION.

2. IN STEP 2, USE 1 RECIPE SANDWICH BUNS (RECIPE NO. D-G-6-(1)-3).

3. IN STEP 3, BUNS MAY BE TOASTED.

4. USE 5 LB 3 OZ (100 SLICES) AMERICAN CHEESE SLICED,USE 3 LB FRESH LETTUCE ( 3LB 4 OZ A.P.), 5LB 9 OZ SLICED FRESH TOMATOES ( 5 LB 10 OZ A.P.),

3 LB SLICED DRY ONIONS (3 LB 5 OZ A.P.),3 LB 2 OZ DILL PICKLES, DRAINED, SLICED CROSSWISE ( 4 LB 13 OZ A..),3 LB 12 OZ ( 6¼ CUPS) CATSUP, 1 LB 3 OZ

(2 ⅛ CUPS) MUSTARD PREPARED, AND 100 SANDWICH BUNS.

Recipe Number: N04609

SERVING SIZE: 1 DELUXE C

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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