super-burger

Categories
Yield
100 Servings
MeasureIngredient
30 pounds BEEF GROUND FZ
3⅓ pounds ONIONS DRY
100  BUN HAMBGR 13OZ #102
15⅔ pounds SOUP TOMATO VEG #2 1/2
1 tablespoon PEPPER BLACK 1 LB CN
1 tablespoon MUSTARD PREP. 1 LB JAR

1. COMBINE GROUND BEEF AND ONIONS. COOK IN STEAM-JACKETED KETTLE OR ROASTING PAN UNTIL MEAT IS BROWNED AND ONIONS ARE TENDER. DRAIN OR SKIM OFF

EXCESS FAT.

2. ADD PEPPER, MUSTARD, AND TOMATO SOUP, SIMMER 20 MINUTES STIRRING OCCASIONALLY.

3. PLACE ⅔ CUP HOT FILLING ON BOTTOM HALF OF BUN. COVER WITH TOP HALF OF BUN.

NOTE: 1. IN STEP 1, 6½ OZ (2 CUPS PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE

USED. RECIPE NO. A01100.

NOTE: 2. IN STEP 1, 3 LB 11 OZ DRY ONIONS A.P. WILL YIELD 3 LB 5 OZ CHOPPED

ONIONS.

NOTE: 3. IN STEP 3, USE ½ RECIPE FOR SANDWICH BUNS (RECIPE NO. D-G-6(1) ~3).

NOTE: 4. ONE-NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: N03100

SERVING SIZE: 1 SANDWICH

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

Downloaded from Glen's MM Recipe Archive, .

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