Cheesy baconburger

Yield: 100 Servings

Measure Ingredient
6 pounds BACON;SLICED FZ
18¾ pounds BEEF PATTIES FZ
5 3/16 pounds CHEESE AMER/SLICE
100 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, .

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