Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 18¾ pounds | BEEF PATTIES FZ |
| 5⅝ pounds | TOMATOES FRESH |
| 3¼ pounds | LETTUCE FRESH |
| 3 pounds | ONIONS DRY |
| 100 \N | BUN HAMBGR 13OZ #102 |
| 6¼ cup | CATSUP TOMATO#10 |
| 3⅛ pounds | PICKLE CUCUMBER SWEET |
| 2⅛ cup | MUSTARD PREP. 1 LB JAR |
TEMPERATURE: 350 F. GRIDDLE
:
1. GRILL 3½ MINUTES OR UNTIL BROWNED; TURN; GRILL ON OTHER SIDE 3 ½ MINUTES.
2. SPREAD 1 TSP MUSTARD ON BOTTOM BUN AND 1 TBSP CATSUP ON TOP BUN. ADD 2 SLICES ONION, 1 LETTUCE LEAF, 1 SLICE TOMATO AND 2 SLICES PICKLE ON BOTTOM BUN. PLACE GRILLED HAMBURGER ON BOTTOM BUN; COVER WITH TOP BUN.
NOTE: 1. IN STEP 1, 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.
4. USE 3 LB FRESH LETTUCE (3 LB 4 OZ A.P.), 5 LB 9 OZ SLICED FRESH TOMATOES ( 5 LB 10 OZ A.P.), 3 LB SLICED ONIONS ( 3 LB 5OZ A.P.), 3 LB 2 OZ DILL PICKLES, DRAINED, SLICED CROSSWISE ( 4 LB 13 OZ A.P.), 3 LB 12 OZ ( 6 ¼ CUPS) CATSUP, 1 LB 3 OZ (2 ⅛ CUPS) MUSTARD, PREPARED, AND 100 SANDWICH BUNS.
Recipe Number: N02901
SERVING SIZE: 1 QTR POUN
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .